Kache Gosht Ki Biryani: A Flavorful Delight

Introduction

Kache Gosht Ki Biryani, or Raw Meat Biryani, is a traditional and delectable dish that holds a special place in the hearts of biryani lovers. Originating from the royal kitchens of Hyderabad, this biryani is unique because the raw marinated meat is cooked along with the rice, allowing the flavors to meld beautifully. Unlike other biryanis where the meat is pre-cooked, Kache Gosht Ki Biryani requires patience and precision to ensure that the meat is tender and the rice is perfectly cooked. The result is a fragrant, richly flavored biryani that is a true feast for the senses. Whether served at a festive gathering or enjoyed as a weekend treat, this biryani is sure to impress with its aromatic spices and mouthwatering taste.

SOURCE

Ingredients

For the Marinade:

1 kg mutton (goat meat), cut into medium pieces

1 cup yogurt

2 tablespoons ginger-garlic paste

1 tablespoon red chili powder

1 tablespoon turmeric powder

2 tablespoons coriander powder

1 tablespoon garam masala

2 teaspoons salt (adjust to taste)

4-5 green chilies, slit

1/4 cup fried onions (birista)

1/4 cup chopped fresh coriander leaves

1/4 cup chopped fresh mint leaves

Juice of 1 lemon

1/4 cup oil or ghee

For the Rice:

3 cups basmati rice, soaked for 30 minutes

6 cups water

2 bay leaves

4-5 cloves

4-5 green cardamom pods

1-inch cinnamon stick

1 teaspoon cumin seeds

1 tablespoon salt

For Layering:

Saffron strands soaked in 1/4 cup warm milk

1/4 cup fried onions (birista)

1/4 cup ghee

Instructions

Step 1: Marinate the MeatIn a large mixing bowl, combine the mutton pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, garam masala, and salt.

Add the green chilies, fried onions, coriander leaves, mint leaves, lemon juice, and oil or ghee.

Mix everything thoroughly, ensuring the meat is well-coated with the marinade. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.

Step 2: Prepare the RiceIn a large pot, bring 6 cups of water to a boil.

Add bay leaves, cloves, cardamom pods, cinnamon stick, cumin seeds, and salt.

Add the soaked basmati rice and cook until the rice is 70-80% done (the grains should still have a slight bite to them).

Drain the rice and set it aside.

Step 3: Assemble the BiryaniIn a heavy-bottomed pot or a large handi, spread a layer of the marinated mutton at the bottom.

Cover the meat with a layer of partially cooked rice.

Drizzle the saffron-infused milk over the rice, followed by ghee and fried onions.

Repeat the layers until all the meat and rice are used up, finishing with a layer of rice.

Step 4: Dum CookingSeal the pot with a tight-fitting lid or dough to ensure no steam escapes.

Cook the biryani on low heat (dum) for 45 minutes to an hour, allowing the meat to cook in its own juices and the flavors to blend.

Conclusion

Kache Gosht Ki Biryani is a celebration of flavors, textures, and aromas. The tender mutton, infused with spices, combined with the fragrant, fluffy basmati rice, creates a symphony of taste that is simply irresistible. This dish requires time and care, but the result is a biryani that is rich, flavorful, and utterly satisfying. Whether served with a side of raita or enjoyed on its own, Kache Gosht Ki Biryani is sure to be the star of any meal. Perfect for special occasions or when you want to indulge in something truly delicious, this biryani will leave everyone asking for more.