Kachay gosht ki biryani. A very famous type of biryani in India/Pakistan and people always wonder how this biryani made and how that raw meat cooked in pan with rice. So it’s very simple with little bit tricks ,if you follow them properly and with a little bit practice ,you can make it perfectly.
It is made with lamb/goat/cow/chicken meat. Method is same with every kind of meat, just marination time is different. Like we marinate chicken for 15 minutes, goat that weights 10-12 kg we marinate it for 2 hours and small cow meat that’s beef we have to marinate that for 4-5 hours.
So today I made this with chicken but you can cook this with any kind of meat. I serve it with bondi raita that is yogurt dip with very small gram flour dumplings and chat masala. But you can serve it with any kind of yogurt dip or just simple yogurt and cumin dip.
Serving = 4-5
Ingredients,
List 1, For meat marination,
- Chicken with bones 600-700 g
- Raw papaya paste 2 tbsp
- Turmeric powder 1/2 tsp
- Red chili powder 1 tsp
- Coriander powder 1 tsp
- Cumin powder 1 tsp
- Garam masala powder 1/2 tsp
- Yogurt 1 cup
- Ginger garlic paste 1 tbsp heaped
- Salt 2 tsp
- Lemon juice 2 tbsp
- Clarified butter (ghee) 2 tbsp
List 2,
- Whole cumin 1 tsp
- Cinnamon stick 2 inch
- Black peppercorn 1 tsp
- Small cardamom 6-7
- Big cardamom 2-3
- Bay leaf 2 medium
- Star anise 2-3
- Cloves 10-12
List 3,
- Rice 500 g
- Tomatoes 2 big
- Onion 1 cup sliced
- Green chili 2-3
- Lemon 1
- Fresh Coriander chopped 1 cup
- Salt 4-5 tsp
- Clarified butter (ghee) 3 tbsp
List 4,For Dum
- Kewra water 2 tbsp
- Yellow food colour 1/4 tsp
- Clarified butter (ghee) 2 tbsp
- Small cardamom powder 1/2 tsp
- Nutmeg and mace powder 1/2 tsp
Directions,
I hope you understand this better with picture 🙂
Save 1/4 fried onion for end dum .
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