Impress your family with this easy to replicate and delicious Goat Meat Biryani using Buy Ndudu’s special East African Masala and Carib Gold Curry powder Spice blends.
Cut your cooking time in half by using Buy Ndudu’s Clay baked Boneless Goat Meat Bites.
1.5kg Goat Meat with bones cut into sizeable chunks by your Butcher or grab a bag of our Goat Meat bites.
1 levelled tablespoon of Buy Ndudu East African Masala Spice blend
1 large Onion
3 fresh or Buy Ndudu Dried Scotch Bonnets
100ml of Water
Salt to taste
3 large sliced Red Onions
5 tablespoonful of your preferred oil for frying
2 tablespoonful of Butter
Salt to taste
MASALA & TOMATO SAUCE
400g of chopped tin Tomatoes
1 levelled tablespoon of Buy Ndudu Carib Gold Curry powder
1 levelled tablespoon of Buy Ndudu’s East African Masala Spice blend
3 whole dried Kashmiri Chillies
30g of fresh Mint leaves
FLAVOURED PAR BOILED RICE
400g of soaked Basmati Rice
1 tablespoonful of the oil and crispy Onions
Half a teaspoon of Buy Ndudu’s Herby blend
1 teaspoonful of Cumin seeds
2 Kashmiri Chillies
1 litre of Water
Salt to taste
1 teaspoonful of Kewra Water (Optional)
2 whole dried Kashmiri Chillies or fresh chopped 4 Green Chillies
2 tablespoonful of Saffron Water
3 tablespoonful of Garlic & Tomato Confit oil blend (RECIPE)
MARINATING & STEAMING THE GOAT MEAT
In a bowl marinate the Goat Meat with the Buy Ndudu’s Masala Spice blend, Chopped Onion, Scotch Bonnets and Salt to taste. Marinate for at least an hour refrigerated or at best overnight.
When ready to cook, take the marinated Goat Meat out of the refrigerator and bring up to room temperature for 15 minutes.
Transfer into a heavy bottomed saucepan or Claypot.
Add the water and place your saucepan on the lowest heat possible with its lid on.
Cook gently for 35 minutes (add a little more water if needed), however if you’re using a Claypot you won’t need to.
Wash the Rice till the Water runs clear. This could take 4 rinses.
Once washed soak the Rice in cold water for a minimum of an hour
Whilst the Rice is soaking start making the Crispy Onions
Scoop a tablespoonful of both the oil and crispy onions into a saucepan.
Discard the water that the Rice was soaked in and transfer the Rice into the saucepan with the crispy Onions
Add fresh 1 litre of Water, dried whole Kashmiri Chillies, Cumin, Herby blend and Salt to the Saucepan.
Bring the Rice to a boil and turn the heat off. This should take about 8-10 minutes.
Drain the Rice using a colander and cover with a clean napkin as you move to making your Biryani stew.
At this stage the Rice will still have a bite and still cook in its steam.
In a separate Saucepan add your preferred oil , butter, sliced Red Onions and Salt and fry till golden brown and crispy and not burnt.
This should take 15 -18 minutes on a medium to high heat.
Reserve 2 tablespoonful of the Crispy Onions to use for the Rice and also for garnishing.
WARNING Please keep an eye on it as it can turn quickly from golden brown to burnt and bitter.
Add the remaining Crispy Onions to the steamed Goat Meat and cook for 3 minutes
Add the Bayleaves and Kashmiri Chillies and cook for a further 3 minutes
Add the chopped Tomatoes and cook for 35 minutes on a medium to low heat
Add the Carib Gold Curry Powder and mix till well combined
Once the oil settles at the top your stew is ready. Taste for salt and adjust to your personal liking.
MAKING OF THE BIRYANI
At this stage the Rice will still have a bite, be fluffy and cooked further in its steam.
Add the Par boiled Rice to the Stew ensuring you cover every surface.
Add your Saffron Water, Kewra Water and Sweet Garlic & Tomato Confit oil
Cover the Biryani and let it steam for a 15 -18 minutes on a low heat.
Garnish with the remaining Crispy Onions and Mint.
Your meal is ready to serve.
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