- 1 bone-in goat leg
- Mandi rub
- Braising liquid (water, stock, broth, coffee, etc). We used 1/2 cup coffee, 3-4 cups vegetable stock, and water (enough to cover the bottom of the meat).
- 1 onion chopped
- 1.5 tablespoons olive oil
- 1 tablespoon Mandi rub
- 1 teaspoon turmeric
- 2.5 cups basmati rice, washed and rinsed
- 3 cups water
- 1 cup of leftover braising liquid from the goat cook
For garnish: these are not optional. They add necessary layers of flavor.
- Almond slivers and/or pine nuts. Toast in toaster oven or conventional oven at 350F for 4-8 minutes. Watch closely to make sure they don’t burn
- Raisins. These can also be toasted in the oven for a few minutes to bring out their sweetness.
- Chopped parsley
- Season goat leg liberally with Mandi rub. Let it sit in refrigerator for 12-24 hours.
- Smoke goat leg (bones side down) at 275 degrees F indirect. We added oak wood to the charcoal. If possible, use a large foil pan as a drip tray to catch the goat drippings (beneath the grates holding the goat)
- Optional: spritz every 45 minutes with water to prevent burning and also help smoke get absorbed into meat.
- Remove from smoker/grill at about 2 hours, once internal temp has reached 145-165 degrees F, and place the goat leg in a large foil pan (the drip pan if used).
- Add enough braising liquid to cover the bottom of the goat. Cover the foil pan tightly with aluminum foil and return to the smoker/grill (still at 275 F).
- Continue to cook for two hours or until goat falls apart easily with a fork.
- Let the goat rest in the foil pain in an oven set at "Keep Warm" while making rice. Do not discard any of the braising liquid!
- Saute onions in olive oil for a few minutes. Add Mandi rub and turmeric.
- Add rice, water, and 1 cup of the leftover braising liquid.
- Bring it to a boil, then lower temperature, cover, and cook until done.
- Assemble the dish by pouring rice into a serving plate. Then add goat on top. Pour all the remaining braising liquid onto the goat and rice. Garnish with toasted almonds/pine nuts, raisins, and parsley.