MKR’s Jessie & Biswa’s Goat Sindhi Biryani

After the hype around Jessie & Biswa, I couldn’t help but make one of their dishes to decide for myself if they are the culinary geniuses that they proclaim to be.

Yes the recipe turned out quite nice but I’m baffled that Jessie & Biswa see this as a competition dish?

Note I did a chicken version.

Preparation time: At least 30 minutes marinading + 2 hours cook time

Cooking time: Serves: 4-6

Ingredients

·         Raisins, to serve

·         Cashews, to serve

·         Walnuts, to serve

·         Flaked almonds, to serve

Chicken

·         1kg chicken breast cut into 3cm pieces

·         100g natural yoghurt

·         Juice of 1 lime

·         4 tsp salt

·         2 tbs vegetable oil

·         1 large brown onion, finely chopped

·         4 garlic cloves, crushed

·         3cm-piece fresh ginger, finely grated

·         8 black peppercorns, ground

·         5 green cardamom pods

·         5 bay leaves

·         3 cloves

·         1 tbs ground coriander

·         2 cinnamon quills

·         2 tsp chilli powder

·         2 tsp turmeric

·         2 tsp paprika

·         2 tsp ground cumin

·         2 tsp cumin seeds

·         2 black cardamom pods

·         250ml (1 cup) water

·         10 prunes

·         4 long green chillies, 3 whole, 1 finely sliced

Rice

·         500g basmati rice

·         8 green cardamom pods

·         ¼ tsp saffron threads, soaked in

·         60ml (1/4 cup) milk

·         50g butter, chopped

·         Salt and pepper, to season

Tomato Cucumber Salad

·         4 small vine tomatoes, quartered

·         1 small Lebanese cucumber, chopped

·         ½ bunch mint, leaves picked

·         ½ bunch coriander, leaves picked

·         1 long red chilli, thinly sliced

·         2 tbs red wine vinegar

Raita

·         1 cup Greek yoghurt

·         1 garlic clove, crushed

·         2 tbs chopped mint

·         1 Lebanese cucumber, deseeded, grated

·         1 tbs lemon juice

METHOD

1.       Wash goat thoroughly, then pat dry with paper towel. Place goat in a large bowl, then add yoghurt, lime and salt. Cover bowl and refrigerate for at least 1 hour. Remove from refrigerator and bring to room temperature.

2.       Preheat oven to 150C.

3.       Heat oil in a large flameproof casserole dish over medium heat. Add onion and cook for 5 minutes or until golden brown. Stir in garlic, ginger and spices and cook, stirring, for 1-2 minutes or until fragrant. Return goat to dish with remaining ingredients. Cover lightly and transfer to oven. Cook for 2-3 hours or until very tender.

4.       Meanwhile, to make rice, place rice in a bowl and cover with cold water. Set aside for 30 minutes, then drain. Cook in boiling water with cardamom pods until just tender. Drain. Stir through saffron mixture and butter, then season with salt and pepper.

5.       To make tomato cucumber salad, combine all ingredients in a bowl.

6.       To make raita, combine all ingredients in a bowl.

7.       Arrange a layer of rice on each serving plate. Top with a layer of goat curry, then a little raita. Sprinkle raisins and nuts on top and serve with salad on the side.

http://au.tv.yahoo.com/my-kitchen-rules/recipes/recipe/-/16038846/goat-sindhi-biryani/