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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Biryani w/Goat Meat   
    Categories: Lamb/mutton, Vegetables, Herbs, Chilies, Rice   
         Yield: 7 Servings   
       
     2 1/4 lb (1 kg) goat meat; preferably   
              - leg, in bite-size pieces   
         2 tb Garlic paste   
         2 tb Ginger paste   
         6 tb Oil; divided   
         2 lg Red onions; fine chopped   
        30 lg (to 40) curry leaves   
         2    Green chilies   
         2 tb Coriander powder   
         1 tb Ground cumin   
       1/2 ts Ground turmeric   
         1 tb Garam masala   
              Salt   
         2 c  Hot water; divided   
        50 g  (1 3/4 oz) tamarind root   
       700 g  (3 c) basmati rice   
         2 lg Onions; thin sliced, garnish   
         2    Drops orange food coloring;   
              - opt   
         2    Drops green food coloring;   
              - opt   
       
     Put the goat meat with the garlic and ginger pastes in a large bowl   
     and mix well to coat the meat with the pastes. Set aside for 20   
     minutes.   
        
     While the meat is marinating, heat 3 tablespoons cooking oil in a   
     large, deep pot or pan over medium heat. Add the finely chopped   
     onions and fry until translucent.   
        
     Add the curry leaves and green chilies, and fry for 1 minute.   
        
     Add the powdered spices (coriander, cumin, turmeric, and garam masala)   
     and salt to taste and mix well and cook for 2 to 3 minutes. Stir often   
     to prevent burning.   
        
     Add the marinated meat. Stir well and often and cook until the meat is   
     browned.   
        
     Add 1 1/2 cups of hot water, stir, cover, and simmer until meat is   
     tender. Keep checking at this stage as you do not want the meat   
     overcooked and soft.   
        
     While the meat is cooking, make the tamarind puree. Put the tamarind   
     in a plastic or glass bowl and pour 1/2 cup of hot water over it.   
     Allow the mixture to stand for 5 to 10 minutes.   
        
     Strain the tamarind and water mixture through a sieve (do not use a   
     very fine sieve) into a bowl to get tamarind puree.   
        
     Add tamarind puree to the curry when you feel the meat is almost done.   
     Stir well. Once the meat is cooked, set it aside and prepare the rice.   
        
     Put the rice in a colander and wash under running water until water   
     runs clear. Place in a large, deep cooking pot (preferably one   
     w/handles).   
        
     Add enough water to fully cover the rice, usually at least 4" over the   
     surface of the rice. Add salt to taste. Bring the rice to a boil.   
        
     Cook rice until almost done. (To determine when it has reached that   
     stage, remove a few grains from the pot and press between your thumb   
     and forefinger. The rice should mostly mash but will have a firm,   
     whitish core.) Turn off the heat and strain through a colander and   
     set aside.   
        
     Heat 3 tablespoons of oil in a pan and fry the thinly sliced onions   
     until caramelized and golden brown. Drain and set aside on paper   
     towels for later use.   
        
     If you are using the food coloring, divide the rice into 3 equal   
     portions and put into separate dishes. Add the orange food coloring to   
     one portion of the rice and the green food coloring to another portion   
     of the rice. Leave the third portion white. With each portion, mix the   
     rice until all the grains are well colored. Set aside for 10 minutes.   
        
     Mix all 3 portions of rice together in a large bowl.   
        
     Set the oven or grill @ 350ºF/175ºC and grease a deep dish or pot   
     (which has a well-fitting cover). Evenly layer the cooked rice and   
     the meat (with its gravy) in the dish to form at least two sets of   
     layers (rice-meat-rice-meat-rice). Garnish with the caramelized   
     onions.   
        
     Cover the dish tightly. If your dish does not have a cover use two   
     layers of aluminum foil (shiny side of both layers facing down toward   
     the rice) and secure onto a dish with baking string. If you are using   
     a handi (a deep pot with a nicely fitting lid) which has a flat rim,   
     you can seal it by making a firm dough with flour and water and   
     pressing this over the joint of the handi's rim and cover. Place the   
     dish in the oven and cook for 20 minutes.   
        
     Turn off the oven or barbecue and let the dish sit in the oven or   
     barbecue until you are ready to eat. It's important that you only open   
     when you are ready to serve. The way to serve biryani is to gently dig   
     in with a spoon so you get through the layers.   
        
     By: Petrina Verma Sarkar   
        
     Yield: 6 to 8 servings   
        
     RECIPE FROM: https://www.thespruceeats.com   
        
     Uncle Dirty Dave's Archives   
       
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