Spicy Goat Curried Rice Pilaf Recipe

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Ryan February 9, 2021

How To Make Spicy Goat Curried Rice Pilaf

This spicy rice pilaf recipe combines curried black goat meat and fluffy brown basmati rice for an exotic tasting dish made with aromatic spices and herbs.

Preparation: 25 minutes
Cooking: 1 hour 50 minutes
Total: 2 hours 15 minutes

Serves:

Ingredients

  • 3lbsblack goat meat,cubed
  • 1tbspred wine vinegar
  • 1tbspfine sea salt
  • water,to cover
  • 1tbspsage leaves,rubbed
  • 4cupsbrown basmati rice
  • 1tbspsesame oil
  • 2onions,sliced
  • 1tspgarlic,minced
  • 1tspginger,minced
  • 1tspgaram masala
  • ½tspdried basil leaves
  • ¼tspground coriander
  • ¼tspground rosemary
  • ¼cuphot chile peppers,sliced
  • ½tsprosemary leaves
  • tsplemongrass,minced
  • 2tbspghee,(clarified butter)
  • 1tspMadras curry powder
  • tspground fenugreek seeds

Instructions

  1. Combine the goat meat, red wine vinegar, and salt in a large pot. Pour in enough water to cover by 1-inch.

  2. Bring to a boil, then cook for about 1 hour until the goat is tender. Drain, reserving stock. Rub the sage leaves over the goat.

  3. Place the basmati rice in a large container and cover with several inches of cool water. Let soak for about 30 minutes. Drain.

  4. Heat sesame oil in a large pot over medium heat. Add onion, garlic, and ginger; cook and stir for about 10 minutes until onion is browned. Stir in garam masala, basil, coriander, and ground rosemary; cook for about 30 seconds until fragrant.

  5. Stir the goat and chile peppers into the pot, then cook and stir to combine for 3 to 5 minutes. Sprinkle rosemary leaves and lemongrass over goat. Continue cooking for about 10 minutes until browned.

  6. Melt the ghee in a large skillet over medium heat. Add curry powder and fenugreek, then cook for about 1 minute until fragrant.

  7. Add drained basmati rice, then stir for 1 to 2 minutes until evenly coated with ghee.

  8. Pour the rice mixture over goat in the pot and do not stir. Pour in 6 cups reserved stock.

  9. Bring to a boil, then reduce heat to low and simmer, covered, for 15 to 20 minutes until rice is fluffy and tender.

  10. Remove from heat and let stand for 20 minutes before uncovering.

  11. Serve and enjoy.

Recipe Notes

If 6 cups of stock is not available, use water to make up the difference.

Nutrition

  • Calories: 591.22kcal
  • Fat: 11.77g
  • Saturated Fat: 4.07g
  • Monounsaturated Fat: 4.38g
  • Polyunsaturated Fat: 2.13g
  • Carbohydrates: 75.95g
  • Fiber: 4.49g
  • Sugar: 2.39g
  • Protein: 43.03g
  • Cholesterol: 105.15mg
  • Sodium: 715.36mg
  • Calcium: 72.68mg
  • Potassium: 943.26mg
  • Iron: 6.69mg
  • Vitamin A: 32.33µg
  • Vitamin C: 9.63mg
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