Goat Dum Biryani

The man is obviously on a biryani cooking streak. He did an old favorite—goat biryani. Well, it was mainly because he wanted to have Choya try goat meat (much healthier than her current lamb and way less fatty than minced meats), so he toddled down to Tekka Market to buy some, and at the same time, might as well stock up on spices and cook dinner for us too. The quantity would be sufficient for another two lunches!

For many reasons, I doubt we'll be eating at Swaadhist on Chandar Road for the next year too. We haven't bothered to find out where else serves up a decent goat biryani, so we'll do it at home. The Staub cast iron pot is sooo conducive to doing biryani. Goat isn't tough, and the marinade usually softens the meat so that cooking time isn't extended.

This batch of goat biryani was spectacular. Not too wet rice, not crazy sour from the lemon juice and yoghurt, and full of umami. The dog didn't seem to have an averse reaction to cooked goat. Froze some cubes to cook more for her next week. I'm more keen on eating goat than chicken. And never mutton. Always with potatoes. Heh. Biryani keeps really well in the fridge, and so does cooked goat meat. In fact, the goat biryani tasted fantastic the next day.