Goemchi Biryani
Ever since its entry into India as a humble variation of the pulav, Biryani has evolved into a highly sophisticated, delicate rice preparation that has come to define the cuisine of the subcontinent. Evolving mostly in the Muslim centers of India, from Lucknow in the North to Malabar in the south, Biryani has become a hugely popular, wholesome, one pot dish throughout the country. In Goa, elements of traditional Hindu cuisine intermingled harmoniously for years with that of Muslim Biryani recipes, creating a distinct variety that can be called Goemchi Biryani or Goa’s own biryani.
₹75.00 – ₹145.00
Goan Dry Chillies, Cloves, Cinnamon, Green, Cardamon Pepper, Star Anise, Mace, Bay Leaf, Caraway Seeds, Black Cardamon, Cumin Seeds, Poppy Seeds, Turmeric Powder, Coriander Seeds, Fennel Seeds, Fenugreek, Sesame Seeds, Salt.
Nutritional Values
Per 100g
| Protein | 12.08g |
| Total fat | 14.90g |
| Carbohydrate | 48.77g |
| Energy | 377.50kcal |
| Sugars | 6.31g |
Mutton Biryani
Cook 500g of basmati rice and keep it aside. Marinate 1 kg of mutton pieces on the bone with 2 tsps of curd, juice of 1 lemon, 1 tsp of ginger-garlic paste, 1 tsp of turmeric powder, and salt. Keep aside for 1hr or overnight. Pressure cook the mutton until it’s 80% done. In a kadai, add 5 tbsps of oil, 2 tbsps of ghee and fry 3 sliced onions. Add the puree of 2 tomatoes and cook until the oil separates. Add 3 tbsps of the Goemchi Biryani masala and fry for 2 mins. Now add the mutton to the masala and fry for 5 min. Add rice to form a layer over the mutton. Cover and cook for 15 min. Garnish with fried onions and mint leaves.
Detailed video and illustrated recipe on womenoffatorda.in/muttonbiryani
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