Kalyanam Goat Biryani

# Kalyanam Goat Biryani Recipe

## Introduction/Description
Welcome to ‘Mom’s Dosa’ in Cloverdale, where we celebrate the rich flavors of Indian cuisine! Today, we are sharing our beloved **Kalyanam Goat Biryani** recipe, a traditional South Indian dish that’s perfect for special occasions. This biryani is a flavorful mix of tender goat meat, fragrant basmati rice, and aromatic spices, making it a crowd favorite. Although this recipe is a reference and may not be identical to our kitchen’s secret methods, we hope you enjoy creating this flavorful dish at home!

## Ingredients List
– 1 kg goat meat, cut into pieces
– 3 cups basmati rice
– 1 large onion, thinly sliced
– 2 tomatoes, chopped
– 3 cups yogurt
– 4-5 green chilies, slit lengthwise
– 1 tablespoon ginger-garlic paste
– 1/2 cup chopped mint leaves
– 1/2 cup chopped coriander leaves
– 4-5 whole cloves
– 4-5 green cardamoms
– 1-2 cinnamon sticks
– 2 bay leaves
– 1 teaspoon turmeric powder
– 2 teaspoons red chili powder
– 3 teaspoons biryani masala (store-bought or homemade)
– 1/4 cup cooking oil or ghee
– Salt to taste
– 3-4 cups water (for cooking rice)

## Instructions/Steps
1. **Marinate the Goat Meat**: In a large bowl, combine goat meat, yogurt, ginger-garlic paste, turmeric powder, red chili powder, biryani masala, and salt. Mix well, cover, and let it marinate for at least 2 hours, or overnight for best results.

2. **Prepare the Rice**: Rinse the basmati rice in cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

3. **Cook the Goat Meat**: In a heavy-bottomed pot, heat oil or ghee over medium heat. Add sliced onions and sauté until they turn golden brown. Add the marinated goat meat and cook until it’s browned on all sides.

4. **Add Tomatoes and Spices**: Stir in chopped tomatoes and green chilies. Add bay leaves, cloves, cardamom, and cinnamon. Cook for another 10-15 minutes until the tomatoes soften.

5. **Layer the Biryani**: In the same pot, spread half of the cooked goat mixture at the bottom. Layer half of the soaked rice on top, followed by chopped mint and coriander leaves. Repeat with the remaining goat mixture and rice, finishing with another layer of herbs.

6. **Cook the Rice**: Pour 3-4 cups of water over the rice mixture. Ensure the water covers the rice adequately. Close the pot tightly with a lid (you can seal it with dough if you want it more steam-tight) and cook on low heat for 30-40 minutes. You can use a heavy pan underneath to prevent direct heat.

7. **Rest and Fluff**: Once done, turn off the heat and let it rest for 10 minutes. Carefully fluff the biryani with a fork before serving to mix the layers.

## Cooking Time
– **Preparation Time**: 15 minutes (plus 2-24 hours for marination)
– **Cooking Time**: 1 hour
– **Total Time**: 1 hour 15 minutes (exclusive of marination)

## Serving Size
This **Kalyanam Goat Biryani** serves about 6-8 people.

## Tips and Variations
– **Spices**: Feel free to adjust the spices according to your taste preferences. More chilies can add heat, while additional yogurt can make it creamier.
– **Vegetarian Option**: Substitute goat meat with paneer or mixed vegetables for a delicious vegetarian biryani.
– **Serving Suggestions**: Serve with raita (yogurt sauce), salad, or boiled eggs for a complete meal.
– **Storage**: Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.

### Disclaimer
Please note that this **Kalyanam Goat Biryani** recipe is intended as a reference and may not be the same as the one followed at ‘Mom’s Dosa’. We encourage you to enjoy the process of cooking and make adjustments based on your taste and preferences.

Enjoy making this delightful dish and tasting the authentic flavors of Indian cuisine right at home! Visit us at ‘Mom’s Dosa’ in Cloverdale for more amazing dishes!