Indian Goose Breast Skillet | Tender & Aromatic in 25 Min.

Rinse the goose breast under cold water, pat thoroughly dry, and trim excess skin if necessary. Cut the meat into strips about 1 cm thick. Peel the onion, garlic, and ginger; cut the onion into thin half-rings, and finely chop or grate the garlic and ginger.

Rinse the basmati rice in a sieve under cold water until the water runs clear. Then bring to a boil with 300 ml of lightly salted water, reduce the heat, cover, and let it gently simmer over low heat for approx. 10–12 minutes until absorbed.

In a large, heavy pan, melt the clarified butter (ghee) over medium-high heat. Add the goose breast strips and sear hot for 3–4 minutes until nicely browned on all sides. Remove from the pan and set aside in a warm place.