Goat Biryani
Marinated goat and basmati rice layered with fried onions, mint and saffron milk, then sealed and cooked on dum so the steam carries the flavour through.
- Time3 hr 15
- LevelHard
- Costabout £3.80 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 1003kcal
- 69.1gcarbs
- 7.3gof which sugars
- 59gfat
- 33.5gsaturates
- 46.9gprotein
- 4.1gfibre
- 7.7gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the goat with the yoghurt, ginger, garlic, green chillies, chilli powder, turmeric, lemon juice and 1 teaspoon of salt. Leave for at least 30 minutes, or overnight in the fridge. Soak the saffron in the warm milk.
30 min - 2
Fry the onions in the oil in a heavy casserole for 20 to 25 minutes, stirring, until deep golden and crisp. Lift out onto kitchen paper, keeping the oil in the pot.
- 3
In the same pot add the cardamom, cloves, cinnamon and bay for 30 seconds, then the goat with its marinade and a quarter of the fried onions. Cook for 10 minutes, then add 250 ml water, cover and simmer on low for 1 hour 15 minutes, until nearly tender with a thick gravy.
75 min - 4
Meanwhile rinse the rice until the water runs clear and soak it for 20 minutes. Boil the 2 litres of water with the cumin seeds and 1 tablespoon salt, add the rice and cook for 5 to 6 minutes, until it is about three quarters cooked and breaks when you press a grain. Drain well.
6 min - 5
Spread half the rice over the goat. Scatter over half the remaining onions, mint, coriander and garam masala. Cover with the rest of the rice and the remaining onions and herbs. Drizzle over the saffron milk and melted ghee.
- 6
Heat the oven to 160°C (140°C fan). Cover the pot tightly with foil and press the lid on top. Cook for 35 minutes.
35 min - 7
Rest for 10 minutes without opening. Fluff gently from the edges so the layers stay together, and serve with a cooling raita or sliced cucumber and onion.
10 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
