Goan Muslim Biryani
Goan-style mutton biryani with coconut milk layer and whole spices. Unique coastal Muslim preparation.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Basmati Rice — 1020 g (ground)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- Milk — 100 g (whole)
- Turmeric Powder — 0.5 tsp (ground)
- coriander powder — 1 tsp (ground)
- Mutton — 100 g (chopped)
- Coconut — 100 g (chopped)
- salt (optional) (whole)
Tempering
- Coconut Oil — 2 tbsp (whole)
Method
- Wash the basmati rice well and soak it in water for 20 minutes, then drain.
- Cut the mutton into medium pieces, wash and keep aside. Grate the coconut and grind it with a little water to a smooth coconut milk.
- Boil the rice in salted water till it is 70 percent cooked, then drain and spread it on a plate to cool slightly.
- Heat the coconut oil in a heavy bottomed pot. Add the mutton pieces and cook on medium flame, stirring, until they start to brown lightly.
- Add turmeric powder, red chilli powder, coriander powder and salt to the mutton. Mix well and cook covered on low flame, adding a little water from time to time, till the mutton turns tender.
- Pour in the milk and the ground coconut milk, stir well and let it simmer for 3 to 4 minutes so the mutton gravy thickens slightly.
- Layer the half cooked rice over the mutton gravy in the same pot. Cover tightly with a lid, seal the edges with dough or foil if needed, and cook on dum on the lowest flame for 15 to 20 minutes.
- Open the lid, gently fluff the rice and mutton together with a fork so the layers mix a little without mashing.
- Garnish with chopped coriander leaves and serve the Goan Muslim biryani hot.
Common questions
- How many calories in one plate of Goan Muslim Biryani?
- 381 kcal per plate.
- How much cooking time?
- 110 min — 60 min prep, 50 min cooking.