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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

  • saffron
  • shallots
  • bay leaves
  • cashew nuts
  • cilantro
  • cinnamon sticks
  • garlic
  • fresh ginger
  • mint
  • red onions
  • whole star anise
  • golden raisins
  • basmati rice
  • garam masala
  • cumin seeds
  • serrano chiles
  • ghee
  • green cardamom pods
  • black cardamom pods
  • goat legs
  • ground green cardamom

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Notes about this recipe

  • 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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