📝 Recipe Card – Goat Pilaf (Instant Pot + Stovetop) -

📝 Recipe Card – Goat Pilaf (Instant Pot + Stovetop)

Flavorful goat pilaf made with tender chunks of goat meat, warming spices, and fluffy basmati rice. Cooked in one pot using an Instant Pot or stovetop.

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Course: dinner, lunch

Cuisine: East Indian

Keyword: beef pelau, chickpeas pilaf, goat pilaf, pilau

Prep Time: 10

Cook Time: 40

Servings: servings

Calories: 710kcal

Ingredients

2.5 lbs bone-in goat cut into large 2-inch chunks, up tp 3 lbs
4 tbsp extra virgin olive oil
2 onions chopped (optional)
1 tbsp cardamom whole
2 tbsp whole cumin
1 tbsp black peppercorns
1 tsp cloves
1 tsp ground turmeric
1 cinnamon stick
3 black cardamom
2 tsp garam masala optional
2 tsp ground coriander optional
1 tbsp Kashmiri chili powder optional
1 tbsp Himalayan salt or to taste
2 plum tomatoes chopped (optional)
1 tbsp garlic paste
1 tbsp ginger paste
2 cups hot water
2.5 cups basmati rice rinsed and soaked for 30 minutes
1/4 cup chopped cilantro optional

Instructions

Instant Pot / Pressure Cooker Method

Prepare the Rice: Rinse and soak basmati rice in water for 30 minutes. Set aside.
Rinse the Meat: Wash goat pieces with lemon or lime juice and water. Drain well.
Sauté Spices: Set the Instant Pot to 'Sauté'. Add olive oil, then onions (if using), and cook until golden.
Add Ingredients: Add garlic, ginger, tomatoes, and all the spices. Stir well.
Add Goat and Water: Mix in goat meat and hot water. Stir, then cover and set Instant Pot to 'Meat' or 'Pressure Cook' mode for 25 minutes.
Release and Add Rice: Let pressure release naturally or carefully quick-release. Stir in soaked rice and chopped cilantro.
Cook the Rice: Select the ‘Rice’ function (or Manual for 12 minutes). Once done, fluff rice with a fork and check for salt.
Serve: Plate with a spoonful of raita and fresh herbs.

Stovetop Method

Follow steps 1–4 above in a heavy-bottomed pot or Dutch oven over medium heat.
Add the goat and 4-5 cups hot water(enough to cover). Bring to a boil, then reduce to low and simmer covered for 60–75 minutes or until the meat is tender. If the liquid evaporates and the meat is still not tender, add additional liquid. Remember you are also creating stock to cook the rice in. At the same time you do not want too much stock or else the rice will be mushy.
Add the soaked rice and cilantro, increase heat to medium-high, and cook uncovered until water starts to absorb (about 8 minutes).
Cover tightly, reduce heat to low, and steam for 20 minutes until the rice is fully cooked and fluffy. Do not open the cover for 10 mins.
Fluff gently and serve hot with raita.

Nutrition