Don’t you love making new dishes out of leftovers? Truthfully, I think the best part about goat curry are the leftovers because that means I can make a brand new dish: goat biryani!
Whenever I make goat curry, I almost always end up with leftovers. Roby and I can only eat so much goat curry after all. So what do I do with my leftover goat curry? One of two things:
- I add potatoes to the leftovers and simmer the curry until the potatoes are soft. Potatoes soak in all the yummy goat curry flavor and so even if there isn’t much meat – you still get that delicious meaty flavor.
- I make goat biryani! YUM to the YES. (I don’t know what yum to the yes means. I’m just excited!).
Sometimes I do both of these things, depending on how much curry is leftover. And if I’m being honest, sometimes when I make goat curry – I’m actually more excited about my plans for the leftovers.
I currently have two types of goat curry on the blog: a north Indian recipe and a south Indian recipe. They are both DELICIOUS. I highly suggest you make them, eat them and then make this biryani using the leftovers.
Please excuse the interruption of this regularly scheduled blog post for an adorable photo of my one-year-old “helping” me style my photos.
This is a really simple recipe and truthfully, part of me even wonders if there’s anyone out there searching for what to do with leftover goat curry. I figure this post has to help at least one person out there…
I guess it’s a good thing that this is so simple. I mean, you already did the hard work that was making goat curry, so you deserve to take it easy when repurposing said curry.
Make sure you top the biryani with lots of fresh mint and cilantro. I tell ya – adding bright green herbs to a dish makes everything taste super fresh.
- Drain and rinse the rice. Set aside for now.
- Melt ghee in dutch oven over medium heat, add the diced onion and sauté for 2-3 minutes or until soft.
- Add the tomato and cook for 2-3 minutes or until soft.
- Add the goat curry, rice, water and salt and bring the pot to a boil. Once it begins to boil, put the lid on the pot then immediately reduce the heat to low. Cover and cook for 18 minutes on low heat (do not remove the lid/try to peek!).
- Uncover the pot, turn off the heat and let the rice rest for 5 minutes before serving.
- Garnish with mint and cilantro.