Entree: India – Hyderabad / Telangana – کچی گوشت کی بریانی ➤ Kacchi Gosht ki Biryani (A layered slow-cooked biryani of raw-marinated meat cooked with basmati rice and aromatic spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 45 min

Cook 1 hr

Additional 4 hrs

Total 5 hrs 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

3 cups (600 g) basmati rice
2 lb (900 g) bone-in goat or lamb, cut into large pieces (estimate for nutrition: 1 lb 5 1/8 oz (600 g) edible raw goat meat, assuming goat and about two-thirds edible yield from the bone-in weight)
1 1/2 cups (360 g) plain yogurt
3 tbsp (45 g) ginger-garlic paste
4 green chilies, slit
1 1/2 tbsp (18 g) red chili powder
2 tsp (10 g) turmeric powder
2 tbsp (14 g) coriander powder
2 tsp (8 g) garam masala powder
2 tsp (12 g) salt for meat (adjust to taste)
2 tsp (10 g) salt for rice (adjust to taste)
1 cup (100 g) thinly sliced onions, fried to golden brown (birista)
4 tbsp (60 ml) ghee
2 tbsp (30 ml) cooking oil
6 whole green cardamom pods
6 whole cloves
2-inch (5 cm) cinnamon stick
2 bay leaves
1 tsp (5 g) black peppercorns
1/2 cup (12 g) chopped fresh cilantro
1/2 cup (10 g) fresh mint leaves
3 tbsp (45 ml) lemon juice
1/4 cup (60 ml) warm milk with a pinch of saffron soaked
4 cups (950 ml) water for parboiling rice
1/4 cup (60 ml) rose water or kewra water (optional)

Show original ingredient measurements

3 cups (600 g) basmati rice
2 lb (900 g) bone-in goat or lamb, cut into large pieces (estimate for nutrition: 600 g edible raw goat meat, assuming goat and about two-thirds edible yield from the bone-in weight)
1 1/2 cups (360 g) plain yogurt
3 tbsp (45 g) ginger-garlic paste
4 green chilies, slit
1 1/2 tbsp (18 g) red chili powder
2 tsp (10 g) turmeric powder
2 tbsp (14 g) coriander powder
2 tsp (8 g) garam masala powder
2 tsp (12 g) salt for meat (adjust to taste)
2 tsp (10 g) salt for rice (adjust to taste)
1 cup (100 g) thinly sliced onions, fried to golden brown (birista)
4 tbsp (60 ml) ghee
2 tbsp (30 ml) cooking oil
6 whole green cardamom pods
6 whole cloves
2-inch (5 cm) cinnamon stick
2 bay leaves
1 tsp (5 g) black peppercorns
1/2 cup (12 g) chopped fresh cilantro
1/2 cup (10 g) fresh mint leaves
3 tbsp (45 ml) lemon juice
1/4 cup (60 ml) warm milk with a pinch of saffron soaked
4 cups (950 ml) water for parboiling rice
1/4 cup (60 ml) rose water or kewra water (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Combine yogurt, ginger-garlic paste, green chilies, red chili powder, turmeric, coriander powder, garam masala, 2 tsp (10 ml) salt, 2 tbsp (30 ml) ghee, cardamom, cloves, cinnamon, black peppercorns, and lemon juice in a bowl; add the bone-in meat and coat thoroughly. Marinate at least 4 hours or overnight in the refrigerator.
2. Rinse basmati rice until water runs clear; soak 30 minutes. Bring 4 cups (950 ml) water to a rolling boil with 2 tsp (10 ml) salt and 2 bay leaves. Add drained rice and parboil until about 70% cooked, then drain and set aside.
3. Heat 2 tbsp (30 ml) oil in a heavy-bottomed pot; spread half of the fried onions on the bottom, then place the marinated raw meat pieces in a single layer over the onions.
4. Sprinkle half the chopped cilantro and mint over the meat, then layer the parboiled rice evenly on top. Scatter remaining fried onions, cilantro, and mint over the rice.
5. Mix saffron-soaked milk and rose or kewra water if using; sprinkle evenly over the rice. Dot with remaining 2 tbsp (30 ml) ghee.
6. Seal the pot with a tight-fitting lid or dough (dum). Cook on very low heat for 45–60 minutes, using a heat diffuser if available, until the meat is tender and rice is fully cooked.
7. Remove from heat and let rest sealed for 10 minutes. Gently fluff and mix layers before serving to distribute meat and rice evenly.
8. Serve hot with raita or a lemon wedge and salad.

1. Combine yogurt, ginger-garlic paste, green chilies, red chili powder, turmeric, coriander powder, garam masala, 2 tsp salt, 2 tbsp ghee, cardamom, cloves, cinnamon, black peppercorns, and lemon juice in a bowl; add the bone-in meat and coat thoroughly. Marinate at least 4 hours or overnight in the refrigerator.
2. Rinse basmati rice until water runs clear; soak 30 minutes. Bring 4 cups (950 ml) water to a rolling boil with 2 tsp salt and 2 bay leaves. Add drained rice and parboil until about 70% cooked, then drain and set aside.
3. Heat 2 tbsp (30 ml) oil in a heavy-bottomed pot; spread half of the fried onions on the bottom, then place the marinated raw meat pieces in a single layer over the onions.
4. Sprinkle half the chopped cilantro and mint over the meat, then layer the parboiled rice evenly on top. Scatter remaining fried onions, cilantro, and mint over the rice.
5. Mix saffron-soaked milk and rose or kewra water if using; sprinkle evenly over the rice. Dot with remaining 2 tbsp (30 ml) ghee.
6. Seal the pot with a tight-fitting lid or dough (dum). Cook on very low heat for 45–60 minutes, using a heat diffuser if available, until the meat is tender and rice is fully cooked.
7. Remove from heat and let rest sealed for 10 minutes. Gently fluff and mix layers before serving to distribute meat and rice evenly.
8. Serve hot with raita or a lemon wedge and salad.