Hyderabadi Goat Briyani

I like the fragrance and spiciness of Briyani. Don’t be discouraged by the number of ingredients required. The steps are really quite simple. Try it, you will not be disappointed.


Goat & Marinade:

  • 500gm Goat meat (cut into bite size)
  • 1 teaspoon Salt
  • ½ teaspoon Baking powder
  • ½ teaspoon Black pepper powder
  • 1 inch Cinnamon stick
  • 3 Cloves
  • 1 ½ teaspoon Coriander powder
  • 1/4 teaspoon Cumin
  • 2 Green Cardamon pod
  • 1 teaspoon Ground chilli powder
  • 1 tablespoon Ginger (grated)
  • 1 tablespoon Garlic (grated)
  • 1 tablespoon Lemon juice
  • 2 tablespoon Canola oil
  • 10-12 Fresh Mint leaves
  • 6-7 Fresh Coriander leaves
  • ¼ cup Fried onion
  • ½ cup Yoghurt or Milk


  • 250gm Basmati Rice (soaked for 30 mins)
  • 2 teaspoon Salt
  • 1 teaspoon Canola oil


  • 5-6 Fresh Mint leaves
  • 5-6 Fresh Coriander leaves
  • 2 tablespoon Fried onions
  • ½ cup Water (add a little saffron, if available), if not, use turmeric)
  • 2 tablespoon Canola oil


1. Marinade Goat meat for at least one hour. Stir the marinade from time to time to ensure even coating.

2. Cook the rice:

  • Boil some water and add Canola oil and salt.
  • Add in soaked rice and bring it to boil.
  • Once it starts to bubble, turn off heat and drain the parboiled rice.

3. Assemble the Biryani:

  • Use a heavy base pot to avoid burning the food at the bottom.
  • Coat bottom of pot with Canola oil. Put marinaded goat meat into the pot.
  • Use a spatula to pat down meat, ensuring that there are no gaps and the base is fully filled.
  • Pour parboiled rice on top of the meat. Use the spatula to smooth down the rice.
  • Add mint leaves, coriander leaves, fried onions, oil and then water.
  • Cover and cook on high heat for 10 mins, and then low heat for 40 mins. (no peeking).
  • Leave for 5 mins before serving with cucumber raita*.  Enjoy!


* Cucumber raita

  • 1/2 cucumber (finely chopped)
  • 1/2 cup yoghurt
  • 1/4 teaspoon salt
  • 8-10 fresh mint leaves (finely shredded)



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