- Cardamom – sweet and slightly citrusy
- Cinnamon – warm and woody
- Cumin – earthy and robust
- Cloves – pungent with a hint of sweetness
- Black pepper – sharp and peppery
- Ginger and Garlic – fresh or dried, bringing depth and heat
- Brown Your Onions Well: Don’t rush this step. Deeply browned onions contribute color and flavor to your pilau.
- Toast Your Spices: Toasting whole spices before grinding or using them whole intensifies their aroma.
- Don’t Stir Too Much: Once the rice is added, avoid stirring too frequently. This prevents it from becoming mushy.
- Use Stock Instead of Water: If you have meat stock, use it in place of water to deepen the flavor.
- Rest the Rice: After cooking, let the pilau sit covered for 5–10 minutes before serving to allow the grains to settle and separate.
-Parboiled Rice
-Goat Meat
-Ground Mixed Spices (Pilau Mix)
-Red Onions
-Ginger
-Garlic
-Vegetable Oil
-Salt
Method
Rinse the Goat Meat in water just to remove any unwanted particles that might be in the fresh meat
-Put the Goat Meat in a pan and cover and let it simmer until the juices from the meat have dissolved
-Add half a cup of water and let it continue to simmer. Water is added just to ensure that the Goat Meat is cooked through but not for too long since it will still cook in the Rice.
-Once the water has dried up from the Goat Meat, remove from the fire and set aside
-Place your cut Red Onions in a different pan. You can use the same pan you used to cook the Goat Meat if the quantity of your Rice is enough to fit in that pan
-Cook the Red Onions until they are completely burnt. This helps to give the Pilaf/Pilau dish a smoky texture and flavour which balances out the spices. Add the crushed Ginger and Garlic into the Onion and cook until they start to turn brown. Add the Pilau Mixed Spice
-Add the Goat Meat into the pan together with the Onions, Garlic and Ginger. Add salt o taste and fry the Goat Meat until is starts to turn brown and become crisp
-Add water to the cooked Goat Meat. When cooking rice, we usually use the Ratio of 1 Glass/Cup of Rice to 2 Glasses/Cups of Water.Use the same Cup/Glass that you used to measure your Rice to measure the Water to be used for cooking the Rice. Let the water simmer until it starts to boil
-Add your Washed and drained Parboiled Rice and cook on high for a few minutes
-Once the water has boiled down, stir the Rice and Goat Meat so that all the ingredients are evenly distributed. Turn down the heat to medium and let the Rice Cook slowly. When all the water is drained out, take the heat even lower so that the Rice can start drying as moisture is absorbed into the Pilaf/Pilau Rice. The rice will turn out fluffy and evenly cooked
-Remove from heat and keep it covered. If you find that all the water has drained and the Rice is still a bit hard, do not add water to the Rice, just keep it covered and the steam from the Rice will finish cooking it by the time you decide to serve your rice. Adding water to the Rice may make it to become soggy and spoil the flavors that had been infusing with each other
-Garnish with a Lemon wedge and serve with your favorite Stew. Pilaf/Pilau Rice can even be eaten on its own since all the ingredients and accompaniments like Meats and Vegetables that are cooked inside make it a complete dish. The best part about making a Pilaf/Pilau Rice dish is that you can never go wrong with the flavors of the spices you use to make the dish. Whether you use Whole or Ground, making this dish is simple it will only depend with how mild or hot you want your dish to be
print recipe

- 2 Cups Rice
- 4 1/2 Cups Water
- 1/2 Kg Goat Meat
- 1 Cup Red Onions
- 4 Tablespoons Pilau Mixed Spice
- 2 Tablspoons Ginger
- 2 Tablespoons Garlic
- 1/4 Cup Vegetable Oil
- Pinch Salt
Goat Meat Pilau Recipe – FAQs & Nutrition Details
❓ FAQs
Q1: What cut of goat meat works best for pilau?
A: Use bone-in goat meat, such as neck, ribs, or shoulder. The bones enhance flavor as they simmer, making the broth richer and more aromatic.
Q2: Can I use beef or chicken instead of goat?
A: Absolutely! While goat meat gives an authentic flavor, beef, lamb, or chicken are common substitutes. Adjust cooking time based on the tenderness of the meat.
Q3: What makes pilau different from biryani?
A: Pilau is a one-pot dish, where the rice and meat are cooked together in spiced broth. Biryani typically involves layering cooked rice over meat, with more complex cooking steps.
Q4: What rice should I use?
A: Long-grain rice like basmati is ideal. It cooks fluffy, absorbs flavor well, and doesn’t clump.
Q5: What spices go into authentic pilau?
A: A classic pilau masala may include:
- Cumin
- Cardamom
- Cinnamon
- Cloves
- Black pepper
- Coriander
- Some versions also add ginger, garlic, and bay leaves for more depth.
Q6: Is pilau spicy?
A: Not necessarily. The spices give warmth and aroma rather than heat. You can add chili if you prefer it spicy.
🖨️ Printable Nutrition Card: Goat Meat Pilau (Per Serving)
Nutrient | Amount |
---|---|
Calories | ~430 kcal |
Protein | ~24 g |
Carbohydrates | ~45 g |
Total Fat | ~18 g |
Saturated Fat | ~5 g |
Fiber | ~2 g |
Sodium | ~300 mg (varies by salt/broth) |
Iron | ~15% DV |
Gluten-Free | ✔️ |
Servings | 4 |
📌 Nutritional values are estimates and may vary depending on specific ingredients used.
Please note that these values are estimates and can vary based on specific ingredients and portion sizes used. For precise nutritional information, consider using a nutrition calculator with exact ingredient measurements.
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