Meat Biryani

Name: Meat Biryani (Gos no Palao)
Yield: Serves 6
Ingredients: ½ cup ghee or oil; 6 cups hot boiling water; 2 large tomatoes, finely chopped; ½ tsp turmeric powder; 1 tsp salt; 1 tsp ginger paste; ¾ kg / 1½ lb bone-in pieces of lamb/mutton/goat; 3 large potatoes, peeled and cut into pieces; 2 tsp garlic paste; 2 tsp coriander powder; 1 whole pod of garlic, peeled and sliced or hand chopped; 3 cups rice; 6 cloves; 1 bay leaf; 2 ½ tsp red chilli powder; 2 finely chopped green chillies; 1 cup yogurt; 6 cardamom pods, pounded; 2 tsp salt or to taste; 1 tsp whole cumin; 1 tsp brown sugar; Pinch of salt; 6 peppercorns; ½ tsp garam masalo powder; 1 ½ cup fried onions, crushed; 1 cinnamon stick; 1 tbsp oil; 1 cup water; 1 finely chopped large raw onion; ½ tsp saffron threads, crushed

Gos no Palao

Preparation info

Serves
6

Difficulty
Easy

Appears in

The World of Parsi Cooking

By Niloufer Mavalvala

Published 2019

About

Biryani: a word that has become familiar in the Western Hemisphere. It seems to be generalized by most to any dish with rice and meat, chicken or seafood cooked together! In truth, there are many different varieties and specifics to an authentic biryani. Parsis love their biryani with yogurt, saffron and cardamom among other spices. Potatoes are a must, with generous amounts of succulent bone-in meat. Rice is par-boiled and layered, to steam traditionally over the stove

Ingredients

Main course
Gluten-free

Meat Biryani

Gos no Palao

Ingredients

Method

Photos