Down South goat biryani from My Two Souths: Blending the Flavors of India into a Southern Kitchen (page 186) by Asha Gomez and Martha Hall Foose

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Notes about this recipe

  • paisleymonsoon on December 28, 2020

    This deserves all the stars. Don't skip any ingredients. It's worth the time and effort. I've never seen goat for sale anywhere, so I used stew beef meat. It's best to make the various parts of this dish in this order: 1.Goat, 2.Rice (while the meat is cooking), 3. Garnish (prepare and then add to the already-roasting meat in the oven), 4. Assembling the Biryani.

  • laurenlangston on May 13, 2018

    I couldn't find goat on the day I was planning to make this, so I used the author suggestion of chicken instead. I went with bone-in, skin-on thighs, and the butcher cut them in half for me. I browned them in the ghee first, then cooked the onion in the resulting ghee/schmaltz. Gomez didn't specify to wash the rice first -- I'm really glad I did, because even with that washing, and the trick of putting a towel under the lid to catch extra steam, the rice was a little gummy. I think I'll try with 4c water instead of 4.5 next time. It also took much longer than 20 minutes to roast the shallots/garlic to photo-like quality -- I ended up putting the pan on the stovetop for a minute to get a good sear so I could serve it on time. I love the flavors in this, and the way the recipe was laid out in four sections across two pages was super helpful for a first-timer like me.

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