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.
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Halal Kacchi Biryani
Equipment
- Large pot with lid
- Mixing bowls
- Measuring cups and spoons
- Cutting board and knife
- Strainer
- Wooden spoon or spatula
- Foil or parchment paper
- Kitchen towel
- Oven or stove
- Mortar and pestle
- Skewers
- Aluminum tray
- Electric rice cooker
- Food processor
Ingredients
For the meat:
- 1½ kg of halal goat or lamb meat, cut into medium-sized pieces
- 1 cup plain yogurt
- 2 tbsp ginger paste
- 2 tbsp garlic paste
- 2 tbsp red chili powder
- 1 tbsp cumin powder
- 1 tbsp coriander powder
- 1 tsp turmeric powder
- Salt, to taste
- 1 cup vegetable oil
For the rice:
- 4 cup aged Basmati rice
- 3 large onions, thinly sliced
- 10-12 green cardamom pods
- 5-6 cloves
- 2 inch cinnamon stick
- 2 bay leaves
- Salt, to taste
- ½ cup ghee or vegetable oil
- ½ cup milk
- Pinch of saffron strands
For layering:
- 3-4 boiled eggs
- ½ cup fried onions
- ½ cup chopped mint leaves
- ½ cup chopped coriander leaves
- ¼ cup ghee or vegetable oil
- Note: Adjust the amount of spices, salt, and oil according to your taste preference.
Instructions
Step 1: Marinate the meat
- In a large mixing bowl, combine the meat, yogurt, ginger paste, garlic paste, red chili powder, cumin powder, coriander powder, turmeric powder, and salt
- Mix well and marinate the meat for at least 4 hours or overnight in the refrigerator.
Step 2: Prepare the rice
- Wash the rice in cold water and soak for 30 minutes.
- In a large pot, heat the ghee or vegetable oil over medium heat.
- Add the onions and fry until golden brown.
- Add the cardamom pods, cloves, cinnamon stick, bay leaves, and salt. Stir for 1 minute.
- Add the soaked rice and stir for 2-3 minutes until the rice is coated with the spices and oil.
- Add enough water (approximately 8-10 cups) to the pot, so the water level is about 1 inch above the rice.
- Bring the water to a boil, reduce the heat to low, and cover the pot with a tight-fitting lid.
- Let the rice cook for 10-12 minutes, or until the water is absorbed and the rice is cooked but not mushy.
- Remove the pot from heat and set aside.
Step 3: Layer the biryani
- Preheat the oven to 350°F (180°C).
- In a large oven-safe pot or tray, spread half of the rice evenly on the bottom
- Arrange the marinated meat and the boiled eggs over the rice.
- Sprinkle the chopped mint and coriander leaves and half of the fried onions over the meat.
- Cover the meat with the remaining rice, and sprinkle the remaining fried onions on top.
- Drizzle the ghee or vegetable oil and the milk over the rice.
- Sprinkle the saffron strands on top.
- Cover the pot with a tight-fitting lid, and cover the lid with a kitchen towel to seal in the steam.
- Bake the biryani in the preheated oven for 30-40 minutes or until the meat is tender and the rice is fully cooked.
Step 4: Serve
- Serve the halal kacchi biryani hot with raita, salad, or any other side dish of your choice.
- Enjoy your delicious halal kacchi biryani!
