Halal kacchi biryani is a popular South Asian dish that is made with layers of marinated meat (typically beef or mutton), spiced rice, and aromatic herbs. The dish is unique in that it is cooked in a single pot, with the meat and rice being cooked together over a low heat until the flavors meld together perfectly. Kacchi biryani is traditionally made with high-quality, long-grain basmati rice, and a variety of spices including cumin, coriander, cardamom, cinnamon, and cloves. The dish is often served at special occasions and celebrations, such as weddings and religious festivals, and is considered a staple of Muslim cuisine. Overall, halal kacchi biryani is a flavorful and aromatic dish that is beloved by many people around the world for its complex flavors and cultural significance.
Ingredients:
- For the Marinade:
- 500g mutton or beef (bone-in pieces)
- 1 cup plain yogurt
- 2 tbsp ginger-garlic paste
- 2 tbsp biryani masala
- 1 tbsp red chili powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp salt
- Juice of 1 lemon
- For the Rice:
- 2 cups basmati rice
- 4-5 cloves
- 3-4 green cardamom pods
- 1 bay leaf
- 1 cinnamon stick
- 1 tsp cumin seeds
- Salt, to taste
- Water for boiling
- For Assembling:
- 1 large onion, thinly sliced
- 2-3 green chilies, slit
- 1 cup fresh coriander leaves, chopped
- ½ cup fresh mint leaves, chopped
- 2-3 tbsp ghee or cooking oil
- A pinch of saffron soaked in 2 tbsp warm milk (optional)
- Fried onions for garnish (optional)
- 2 tbsp ghee or cooking oil for drizzling
Instructions:
Marinate the Meat:
- In a large bowl, mix the yogurt, ginger-garlic paste, biryani masala, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala, salt, and lemon juice.
- Add the meat pieces to the marinade, coating them thoroughly. Cover and refrigerate for at least 4 hours or overnight for better flavor.
Prepare the Rice:
- Rinse the basmati rice thoroughly and soak it in water for 30 minutes.
- In a large pot, bring water to a boil. Add cloves, cardamom pods, bay leaf, cinnamon stick, cumin seeds, and salt.
- Add the soaked rice to the boiling water and cook until the rice is 60-70% cooked (it should still be slightly firm). Drain the rice and set aside.
Prepare the Meat Layer:
- Heat ghee or oil in a large pot. Fry the sliced onions until golden brown and crispy. Remove half the onions for garnish.
- Add the marinated meat to the remaining onions and cook on medium heat until the meat is browned and partially cooked. This should take about 10-15 minutes.
Assemble the Biryani:
- In a large, heavy-bottomed pot, spread the partially cooked meat mixture evenly.
- Layer the partially cooked rice over the meat, spreading it evenly. Sprinkle with fresh coriander and mint leaves. Drizzle with ghee or oil.
- If using, drizzle saffron milk over the rice. Garnish with fried onions.
Dum Cooking (Steam Cooking):
- Cover the pot tightly with a lid. You can seal the edges with dough for traditional dum cooking.
- Cook on very low heat for 45 minutes to 1 hour. This allows the flavors to meld and the meat to become tender.
Serve:
- Gently fluff the biryani with a fork before serving to mix the layers. Serve hot with raita or a side salad.
Enjoy your delicious Kacchi Biryani, a flavorful and aromatic dish that’s sure to impress!
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