Kacchi Biryani
Kacchi Biryani features tender meat, typically goat or lamb, marinated in yogurt and spices, then layered with fragrant basmati rice and cooked together. This method allows the meat to cook in its own juices, infusing the rice with rich flavors. It's a celebratory dish, perfect for special occasions.
An original recipe by Forkin
- Total time
- 2 hr 45 min
- Serves
- 6
- Difficulty
- Hard
- Per serving
- 817 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
meat marinade
- 1,000 ggoat meat, bone-in, cut into large pieces
- 240 mlplain yogurt
- 2 tbspginger paste
- 2 tbspgarlic paste
- 1 tbspred chili powder
- 0.5 tspturmeric powder
- 1 tspcumin powder
- 1 tspcoriander powder
- 1 tbspgaram masala
- 6 pcsgreen cardamom, crushed
- 2 pcscinnamon stick, 1 inch
- 4 pcsclove
- 2 pcsbay leaf
- 1 tspsalt
rice
- 500 gbasmati rice
fried onions
- 2 pcsyellow onion, thinly sliced
- 120 mlvegetable oil
biryani layers
- 2 pcspotato, peeled and halved
- 0.25 tspsaffron, soaked in 2 tbsp warm milk
- 2 tbspghee
- 3 pcsgreen chili, slit lengthwise
- 0.25 cupfresh mint leaves, chopped
- 0.25 cupfresh coriander leaves, chopped
- 1 tspkewra water(optional)
- 1 tsprose water(optional)
rice cooking
- 1 tspsalt
Equipment
large pan · slotted spoon · paper towels · large bowl · dutch oven · large heavy-bottomed pot
The method
Step by step
- 1
Wash the goat meat thoroughly and drain well. In a large bowl, combine the goat meat with plain yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala, crushed green cardamom, cinnamon sticks, cloves, bay leaves, and salt. Mix thoroughly, ensuring all pieces of meat are well coated.
About 10 min
Cook’s note: Use gloves to mix the marinade to avoid skin irritation from spices.
- 2
Cover the marinated meat and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to meld and the meat to tenderize.
About 1 hr
Cook’s note: The longer the marination, the more flavorful and tender the meat will be.
- 3
Wash the basmati rice several times until the water runs clear. Soak the rice in fresh water for 30 minutes.
About 35 min
Cook’s note: Soaking helps the rice cook evenly and prevents it from breaking.
- 4
Heat the vegetable oil in a large pan over medium-high heat. Add the sliced yellow onion and fry until golden brown and crispy. Remove the fried onions with a slotted spoon and set aside on paper towels to drain.
About 10 min
Cook’s note: Keep a close eye on the onions as they can burn quickly. Stir frequently.
- 5
In the same oil, lightly fry the halved potatoes until they are golden on the outside but not fully cooked through. Remove and set aside.
About 5 min
Cook’s note: This step adds a nice texture and prevents the potatoes from becoming mushy.
- 6
In a large, heavy-bottomed pot or Dutch oven, spread the marinated goat meat evenly at the bottom. Arrange the fried potatoes over the meat layer.
About 5 min
Cook’s note: Choose a pot with a tight-fitting lid for effective 'dum' cooking.
- 7
Bring a large pot of water to a rolling boil. Add salt to the water. Drain the soaked basmati rice and add it to the boiling water. Cook the rice until it is about 70-80% cooked (al dente). It should still have a slight bite.
About 7 min
Cook’s note: Do not overcook the rice at this stage, as it will continue to cook with the meat.
- 8
Drain the partially cooked rice immediately and gently spread it in an even layer over the meat and potatoes in the large pot.
About 2 min
Cook’s note: Handle the rice carefully to avoid breaking the grains.
- 9
Evenly sprinkle half of the fried onions, chopped fresh mint leaves, and chopped fresh coriander leaves over the rice. Drizzle with melted ghee, saffron milk, green chilies, kewra water, and rose water.
About 3 min
Cook’s note: The aromatic waters are optional but add a traditional fragrance.
- 10
Cover the pot tightly with a lid. For best results, seal the edges of the lid with a strip of dough (atta) to prevent steam from escaping. If not using dough, ensure the lid is very tight.
About 2 min
Cook’s note: A tight seal is crucial for the 'dum' cooking method, which steams the biryani.
- 11
Place the pot on high heat for 5-7 minutes until steam starts to escape. Then, reduce the heat to very low and cook for 60-75 minutes.
About 1 hr 15 min
Cook’s note: You can place a heavy weight on top of the lid to ensure a good seal.
- 12
After cooking, turn off the heat and let the biryani rest undisturbed for at least 15 minutes before opening the lid. This allows the flavors to settle and the rice grains to firm up.
About 15 min
Cook’s note: Resist the urge to open the lid too soon, as this releases the trapped steam and flavor.
- 13
Gently mix the biryani with a large spoon, ensuring the meat and rice are combined. Garnish with the remaining fried onions before serving.
About 3 min
Cook’s note: Serve hot with raita or a fresh salad.
Per serving
Nutrition
- Calories
- 817kcal
- Protein
- 44.2g
- Carbs
- 82.6g
- Fat
- 33.9g
- Fibre
- 3.7g
- Sugar
- 4.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Kacchi Biryani in an airtight container in the refrigerator.
Reheat gently in a microwave or on the stovetop with a splash of water, covered, until heated through.