Here's a recipe for Kacchi Biryani, a delicious and fragrant layered rice dish made with marinated raw meat.
Ingredients
For the Marinade:
1 kg mutton (or chicken), cut into pieces
1 cup yogurt
2 large onions, thinly sliced
4-5 green chilies, slit
2-3 tablespoons ginger-garlic paste
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 tablespoon biryani masala or garam masala
1/2 cup chopped mint leaves
1/2 cup chopped coriander leaves
1/4 cup lemon juice
Salt to taste
For the Rice:
3 cups basmati rice
4-5 whole cloves
4-5 green cardamom pods
2-3 bay leaves
1-2 cinnamon sticks
Salt to taste
Other Ingredients:
1/2 cup ghee or oil
Saffron strands (optional)
1/4 cup warm milk (for saffron)
Fried onions for garnish (optional)
Instructions
1. Marinate the Meat:
In a large bowl, mix yogurt, ginger-garlic paste, green chilies, red chili powder, turmeric, biryani masala, mint, coriander, lemon juice, and salt. Add the meat and mix well. Cover and marinate for at least 3-4 hours, preferably overnight.
2. Prepare the Rice:
Rinse the basmati rice in water until it runs clear. Soak for 30 minutes, then drain.
In a large pot, bring water to a boil. Add the soaked rice, whole spices (cloves, cardamom, bay leaves, cinnamon), and salt. Cook until the rice is 70% done (it should still have a bite). Drain and set aside.
3. Layering the Biryani:
In a heavy-bottomed pot, heat ghee or oil. Add the sliced onions and fry until golden brown.
Remove half of the onions for garnishing. Add the marinated meat to the pot and spread it evenly.
Layer the partially