Kachchi Gosht Biryani
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Those who have been following this blog regularly, would be well aware of my penchant for Biryani. I have tried out quite a few variations. However, one style I was always apprehensive of preparing was the Kachchi Gosht Biryani. In this preparation, the meat is marinated, preferably overnight, and then cooked on Dum along with 3/4th cooked rice. My concern was whether the meat and rice would be rightly cooked. This time, I decided to put my apprehensions aside and give it a go. What I liked about the recipe was its simplicity of preparation. The only time consuming activity is frying onions and cooking the rice. J was around when I finally opened the lid after cooking the Biryani. He promptly volunteered to do the taste test. “Nicely cooked meat and Rice and good flavour”, he said. Phew !!! Such a relief !! All those unnecessary concerns were thrown right out of the window. So the next time my boys demand a Kachchi Biryani, I say “Sure thing”. 🙂
I got this recipe from a foodie group. The recipe is from the book Dawat-e-Hyderabad by Ayesh Begum and Niloufer. Though the recipe recommends marinating the meat for just 3 hours, I would recommend to keep it overnight. This way, the flavours will be absorbed well by the meat and will be soft as well. Ideally one should use tender meat. This Biryani can be prepared using Chicken as well.