Pakistani Goat Dum Biryani

Divine Goat Biryani (Dum Style) Instructions

Layered • Aromatic • Signature Depth

Taste the Difference

A true celebration dish — tender, marinated Divine goat layered with fragrant basmati rice, herbs, and saffron, then slow-finished on dum for unmatched aroma and depth. This is biryani done the Divine way.

Ingredients (Serves 4–6)

Divine Goat Marinade

• 2½ lb Divine Foods USA goat meat (bone-in preferred)
• 1½ cups plain yogurt
• 3 tablespoons ginger-garlic paste
• 3 green chilies, slit
• 1 teaspoon turmeric
• 2 teaspoons Kashmiri red chili powder (for color and mild heat)
• 1½ teaspoons garam masala
• 1 teaspoon ground coriander
• Juice of 1 lemon
• Salt to taste
• ½ cup fresh mint, chopped
• ½ cup fresh cilantro, chopped

Rice

• 3 cups aged basmati rice

Whole spices:
• 2 bay leaves
• 5 green cardamom pods
• 1 black cardamom
• 5 cloves
• 1 cinnamon stick
• Salt (water should taste slightly salty)

For Layering

• 2 large onions, thinly sliced and fried until golden
• ¼ cup warm milk with a pinch of saffron
• 4 tablespoons ghee
• Extra mint and cilantro

Cooking Instructions

Step 1: Marinate the Divine Goat (Key Step)

Combine goat with yogurt, spices, lemon juice, herbs, and salt.
Mix thoroughly, cover, and marinate for at least 6 hours — preferably overnight for maximum tenderness and flavor.

Step 2: Cook the Goat Masala

Heat oil with 2 tablespoons ghee in a heavy pot.
Add marinated goat and cook over medium-high heat until oil begins to separate.

Add ½ cup water, cover, and simmer for 45 to 60 minutes until the goat is tender and the masala is thick and concentrated.

Step 3: Parboil the Rice

Bring water to a boil with whole spices and salt.
Add rice and cook until approximately 70% done — the grains should still have a slight bite.
Drain immediately.

Step 4: Layer the Biryani

In a heavy-bottom pot:

1. Add a layer of Divine goat masala

2. Add a layer of rice

3. Sprinkle fried onions, mint, and cilantro

4. Drizzle saffron milk and ghee

Repeat layers once more.

Step 5: Dum Cooking (Flavor Lock)

Seal the pot tightly with foil or dough.
Cook on very low heat for 25 to 30 minutes.
Allow to rest for 10 minutes before opening.

Serving — The Divine Way

Gently fluff the biryani — do not mix aggressively.

Serve with:

• Cooling raita (yogurt with cucumber)
• Fresh lemon wedges
• Light salad

Divine Pro Secrets

✔ Bone-in goat delivers deeper, richer flavor
✔ Longer marination ensures tender, flavorful meat
✔ Aged basmati rice creates perfectly separate grains
✔ Low, slow dum cooking locks in signature aroma

Taste the Difference — Divine

Layered with precision, crafted with premium halal quality, and finished with tradition.