I am not sure how to describe this dish- it’s the epitome of everything I find delicious and nostalgic. Just thinking about it makes me happy. So when my Mom came to visit us, this was one of the things she cooked. It brings me back to childhood- the creamy savory rice with a burst of sweet raisins- and the meat- oh, the meat is out of this world!
I have made this rice dish in the past but with chicken. It really tastes different with goat though- which is really my favorite. I love the flavor and the texture- it’s very much like lamb.
The goat meat is cooked with lots of whole spices, onion, garlic and chicken broth. The pieces are then taken out, cooled and sauteed in oil and cumin seeds. The rich and flavorful broth is used to cook the goat and the rice. The flavor is unbelievable- some people really like biryani– which is a dish of rice layered with a meat curry and then the whole thing is baked. This is better because the rice is cooked in the rich broth full of spices- a lot better!
Definitely try this dish- it is a bit labor intensive but so worth the extra work. I would recommend it for the weekend or even a Sunday dinner. You will end up creating the same memories I have of this delicious dish!
- 1½ pounds goat meat (chicken thighs, pork or beef can be used as well)
- 1 whole onion, washed with skin on, cut in half
- 1 whole garlic head, washed with skin on, cut in half
- 2 teaspoons whole coriander seeds (powder is fine)
- 1 large cinnamon stick
- 2 black cardamom
- 2 green cardamom
- 4-5 cloves
- 1 teaspoon salt
- 4 cups chicken broth
Add the ingredients in a pressure cooker and cook for 20 minutes. If not using a pressure cooker, then, add all the ingredients in a heavy and deep saucepan. Bring to a boil and simmer covered for at least an hour or till meat is tender.
Take the meat out and let cool. Strain the mutton broth in a large measuring cup, pressing the soft onion, garlic and spices down to get all the goodness into the broth- the broth should be 3 cups- if you don’t have enough- top it off with extra chicken broth. Keep aside.
- 1½ cup basmati rice
- 1 teaspoon salt
- 4 tablespoons extra light olive oil
- 2 teaspoons cumin seeds
- ¼ to ½ cup golden raisins- optional
In the same pressure cooker or a deep saucepan, heat the oil on a high flame. Add the cooled mutton pieces and brown on all sides. About 5-6 minutes, turning periodically. Add the cumin seeds, sauté for 30 seconds. Add the rice and salt and sauté for a minute. Add 3 cups of the mutton/chicken broth and bring to a boil. Taste for seasonings. Once holes have formed on the surface, add the raisins and lower the heat and cover to cook for 20 minutes or till rice is done.