Guest blog – Goat biryani recipe by Kaniska Chakraborty of Calcutta

About Kaniska (in his own words)

I am a self confessed foodaholic, fat middle aged person with advertising as a day job. I have been cooking since forever. I started cooking as a mean to feed myself in my student days. Slowly, through several burn marks and cuts and nicks I’ve developed a real love for food. I love to cook, love to feed.

How do I cook? Ask those who eat my food. I love all my creations! You can find our more about me on my blog

I also do a radio show in Bengali – you can listen to a few episodes here.

Here is my recipe for goat biryani.

Goat biryani recipeIngredients

  1. 1 kg long grained basmati rice
  2. 1 kg goat meat, bone in
  3. 8 medium sized new potatoes
  4. 2 table spoon ginger paste
  5. 2 table spoon garlic paste
  6. 2 table spoon Cookme biryani masala
  7. 6 hard boiled eggs
  8. generous pinch saffron
  9. 8 table spoon ghee
  10. 2 table spoon sunflower oil
  11. 50 ml warm milk
  12. 8 whole cardamom
  13. 12 whole cloves
  14. Salt to taste



  1. Massage the ginger garlic paste and the biryani masala in the meat and marinade overnight
  2. Parboil the rice with salt and the cardamom pods
  3. Soak the saffron in warm milk
  4. Drain and keep warm


  1. Heat oil and 2 table spoon ghee in a heavy bottomed pan
  2. Lightly saute the potatoes and the boiled eggs and keep them aside
  3. Cook the meat along with the marinade, adding salt to taste for at least 30 minutes in the same pan, till oil leaves the sides
  4. (remember, the rice is cooked in salted water. do not over salt.)
  5. Either pressure cook the meat or keep it on low heat till the meat is almost cooked
  6. Now layer a suitable pot with a layer of rice
  7. Sprinkle with a couple of cloves
  8. Now create a layer of some meat, couple of potatoes and couple of eggs
  9. Sprinkle a little of saffron milk and few drops of ghee
  10. Repeat and finish with a layer of rice on top
  11. Sprinkle remaining saffron milk and ghee on top
  12. Close with a lid and seal the edges with dough
  13. Keep on low flame for a couple of hours

A good check for “doneness” is when the dough becomes dry. Enjoy!