Naughty’s Goat Curry Biryani

Serves 6


The curry:

  • 1 kilo of goat meat – goat leg
  • 1 ½ tbsp chopped garlic
  • 1 ½ tbsp chopped ginger
  • 1 tbsp cumin powder
  • 1 tbsp coriander powder
  • 1 tsp chilli powder
  • 1 tsp turmeric
  • 4 red onions sliced
  • 1 bunch fresh coriander
  • 2 tbsp freshly ground garam masala
  • 1 tin chopped tomatoes
  • 3 fresh salad tomatoes
  • 2 carrots, long sliced
  • 1 fresh green chilli
  • ½ tbsp salt
  • 4 tbsp of rapeseed oil
  • 1 tbsp fresh cumin seeds
  • 2 bay leaves
  • 2 sticks of cinnamon
  • 1500ml room temperature water

The rice:

  • 500g basmati rice
  • 750ml water

To serve:

  • 1 onion
  • Bunch of fresh coriander


  • 250ml natural yoghurt
  • ½ cucumber grated or finely chopped
  • 1 chopped onion
  • Pinch of salt


    • Wash the goat in water
    • Chop the goat into chunks
    • Add 2 tbsp of the rapeseed oil into a frying pan
    • Once the oil has heated, add the cumin seeds and roast for 1 minute
    • Next add the goat and allow it to sear to be brown on the outside
    • Straight after adding the goat, add the garam masala, garlic and ginger
    • Stir for 5 minutes and then add the chopped tomatoes, fresh tomatoes, chilli, carrots and onions
    • Next add the water, bay leaves and cinnamon
    • Put on low heat and simmer for an hour and a half until you have a thicker sauce
    • Whilst the curry cooks, boil the rice in water until cooked
    • Whilst the rice cooks, fry both of the chopped onion until it starts to brown, then put aside
    • Next make your raita, mixing together half the cooked onion, yoghurt, cucumber and season to taste
    • Once the curry has thickened, you can begin to layer a pot in the following order:
      • Rice
      • Curry
      • Rice
      • Curry
      • Rice

Note: All layers of rice should be thicker than the layers of curry, except for the last layer which should thinner
– Garnish with the fried onion and chopped fresh coriander and serve with the raita