Scribd
Upload
51 views2 pages

Pressure Cook Goat Meat. Add The Ingredients in The Following Order

The document provides instructions for making biryani, an Indian rice dish. It details marinating goat meat for at least 2 hours before pressure cooking it. Onions, ginger, garlic, spices, and tomatoes are cooked with the meat until it is no longer raw. Soaked rice is added along with cashews, coconut milk, broth, saffron, and ghee or butter. The rice and meat mixture is then cooked until the rice is tender. Raita, a yogurt sauce, is made separately using Indian yogurt, cucumbers, and cilantro.

Uploaded by

DhanaBellamkonda
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
51 views2 pages

Pressure Cook Goat Meat. Add The Ingredients in The Following Order

The document provides instructions for making biryani, an Indian rice dish. It details marinating goat meat for at least 2 hours before pressure cooking it. Onions, ginger, garlic, spices, and tomatoes are cooked with the meat until it is no longer raw. Soaked rice is added along with cashews, coconut milk, broth, saffron, and ghee or butter. The rice and meat mixture is then cooked until the rice is tender. Raita, a yogurt sauce, is made separately using Indian yogurt, cucumbers, and cilantro.

Uploaded by

DhanaBellamkonda
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 2

Soak basmati rice for hour

Marinade goat meat with ginger garlic and green chili paste, salt, turmeric powder,
coriander powder, red chili powder and yogurt (marinate for a minimum of 2 hours)
Pressure cook goat meat. Add the ingredients in the following order
Oil (not butter at this point)
Ginger garlic and green chili paste (cook until oil separates and then add the other
ingredients)
Finely chopped onion, ( after onion turns translucent) slit green chilies, finely
chopped tomatoes, mint and coriander leaves one after another.
Cardamom, cloves, cinnamon stick, bay leaves and black cumin seeds
2 to 4 tea spoons of commercial biryani masala powder from Indian grocery store (I
use whatever I have at home)
Bite sized pieces of meat
Cook until meat turns pink and doesnt look raw and onions and tomatoes have
become a part of the sauce and are no longer seen separately.
Add enough water to cook meat under pressure (4- 6 whistles)

Add the soaked rice to the cooked meat. Add cashews fried in ghee / oil. I use 4-6
tea spoons of coconut milk (cream part, bought from Indian grocery as a substitute
for fresh coconut milk) and chicken broth
store bought) to make up to the required liquid needed to cook the rice. We need to
estimate the amount of liquid left with the meat and use the broth to add to it. I
typically use 1 and times of liquid to solids ratio to cook the rice. Also, factor in
the ghee and saffron milk added to the mix, when calculating the volume of the
broth to be used. I use clarified butter/ghee.
You can also add saffron milk and rose water/petals.
I add less of butter and coconut milk when I cook for the family and tend to be use
generous amounts when the goal is to cook yummy Biryani for guests.
I finish the cooking either with a pressure cooker or rice cooker (need to mix the rice
half way through the cooking if you use rice cooker). Also, remember that we are
using ground green chilies, slit green chilies and red chili powder for spice and
adjust the spice according to your taste.
I learned that the taste is determined by the amount of ghee, coconut milk, broth
and mint leaves used
I also use a small amount of raita masala (from Indian store) and more than one
vegetable (cucumber, carrots, onions, tomatoes, green chilies), when I make raita. I
use Indian Dahi (from Indian store) for family and use store bought sour cream and
yogurt mix for guests. Tried chopped dill leaves once, but finely chopped cilantro is
what I use on a regular basis.
I do not use coloring agents or commercial meat tenderizers. I use yogurt and/or
lemon. Tried green papaya and pineapple juice once, but am too lazy to prepare it
every time I need a tenderizer.

You might also like