Entree: Malaysia – Malaysian Indian – Biryani Gam (Fragrant layered spiced rice with marinated goat and caramelized onions)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 55 min

Additional 40 min

Total 3 hrs

Ingredients

- 2 lb (900 g) bone-in goat shoulder, cut into 1–1.5 in (2.5–4 cm) pieces
- 3 cups (555 g) long-grain basmati rice, rinsed and soaked 30 minutes
- 1 cup (240 g) plain yogurt
- 2 tbsp (30 ml) ginger-garlic paste
- 2 tsp (10 g) garam masala
- 2 tsp (8 g) ground coriander
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) Kashmiri chili powder or paprika
- 2 tsp (10 g) salt, plus more to taste
- 3 tbsp (45 ml) lemon juice
- 6 tbsp (90 ml) ghee or clarified butter, divided
- 1/2 cup (120 ml) vegetable oil, divided
- 3 large onions, thinly sliced (about 12 oz / 340 g)
- 6 cloves
- 6 green cardamom pods, lightly crushed
- 2 black cardamom pods (optional)
- 2 cinnamon sticks (2–3 in / 5–7.5 cm)
- 2 bay leaves
- 1 star anise
- 1/4 tsp (0.5 g) saffron threads soaked in 3 tbsp (45 ml) warm milk
- 4 tbsp (60 ml) chopped fresh cilantro
- 3 tbsp (45 ml) chopped fresh mint
- 2 tbsp (30 ml) rosewater or kewra water (optional)
- 3 cups (720 ml) water or enough for rice par-cook
- 1/4 cup (40 g) toasted cashews (optional)
- 1/4 cup (40 g) raisins (optional)

Instructions

1. Marinate the goat: In a large bowl combine yogurt, ginger-garlic paste, garam masala, ground coriander, turmeric, chili powder, 1 tsp salt, and lemon juice. Add goat pieces, mix to coat, cover and refrigerate at least 3 hours or overnight.
2. Fry the onions: Heat 3 tbsp (45 ml) oil in a large skillet over medium heat. Add sliced onions and a pinch of salt and fry, stirring often, until deep golden and crisp, 20–30 minutes. Remove half for garnish; reserve the rest in the pan.
3. Brown the meat: In a heavy-bottomed pot (dutch oven), heat 2 tbsp (30 ml) ghee + 2 tbsp (30 ml) oil over medium-high. Add whole spices (cloves, both cardamoms, cinnamon, bay leaves, star anise) and toast 30 seconds. Add marinated goat and sear in batches until browned, about 6–8 minutes.
4. Simmer the goat: Return all goat to pot, add 1 cup (240 g) water, cover and simmer gently until goat is tender, about 45–60 minutes (pressure cooker reduces time to 25–30 minutes). Adjust salt to taste.
5. Par-cook rice: Bring 3 cups (720 ml) water to a boil in a large pot with 1 tsp salt and 1 tbsp (15 ml) ghee. Drain soaked rice and add to boiling water. Cook until about 70% done (grains still have a slight bite), about 6–8 minutes. Drain rice in a colander.
6. Layer the biryani: In the pot with the cooked goat, remove whole spices if desired for easier serving. Sprinkle half the chopped cilantro and mint over the meat. Layer half the par-cooked rice over the meat. Scatter half the reserved fried onions, half the saffron-milk, and 1 tbsp (15 ml) ghee. Repeat with remaining rice, herbs, fried onions and saffron milk. Drizzle rosewater if using. Sprinkle toasted cashews and raisins on top if desired.
7. Dum-cook (final steam): Seal the pot with a tight-fitting lid or dough seal; cook on lowest heat for 25–30 minutes (you can set the pot on a heat diffuser). Alternatively, place pot in a preheated oven at 325°F (165°C) for 25 minutes.
8. Rest and serve: Let rest 10 minutes off heat. Gently mix layers before serving to distribute meat and rice. Serve hot with plain raita or cucumber salad.