Dhaka's legendary raw-marinated goat biryani where uncooked spiced meat and parboiled rice cook together in a sealed pot, yielding extraordinary depth of flavor.
Allergen Warning
Contains: dairy
Equipment needed
oven, stovetop, pot
Marinate raw goat meat with yogurt, ginger-garlic paste, fried onion paste, nutmeg, mace, and salt for 4 hours.
Parboil rice with whole spices until 70% cooked. Drain.
Deep-fry sliced onions until dark golden. Reserve for layering.
Place marinated raw meat at the bottom of a heavy-bottomed pot. Add halved potatoes.
Layer parboiled rice on top, drizzle with saffron milk, rose water, ghee, and fried onions.
Seal the pot with flour dough and a tight lid. Cook on high heat 10 minutes, then lowest heat for 50 minutes.
Break the seal at the table, gently fold layers to serve.
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