Kachchi Biryani

There are mainly 2 kinds of Biryani; Kacchi, where meat is raw and Pakki where meat is pre-cooked. Biryani is the ultimate party food. But let's be honest, it's not a diet food!

Kachci Biryani: (Rule of thumb is rice should always be half of meat by weight)

Marinade 1 kg meat (lamb or mutton) in:  1/4 cup Oil + 2 tbs my Biryani Masala (3 tbs if you like extra zingy) + 2 tbs Yogurt + 1 tbs Garlic paste + 1 tb Ginger paste + 2 tsp Salt + Fresh Lemon Juice 2 tbs, > 1 hour (longer the better)

Dilute pinch of Saffron in 1c Hot milk + 4 tb Rose Water > Set aside.

Sultana (golden raisins) 1/2 c + Cashew 1/2 c (if you or your children, like mine, don't like raisins and nuts > Blend them into paste with some yogurt. > Set asid
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Rice: Wash and soak 1/2 kg Basmati Rice in water for 30 mins

When ready to cook:

Place marinaded meat in the pot. Meat should cover the bottom of the pot fully

Add 1/2 kg Basmati rice in boiling water + 1tb salt + 2 tb oil > boil untill 75% done (about 8-10 mins)

Drain and Spread the rice over the meat
Mix the Sultana and Cashew paste with the rice.
Sprinkle the Saffron Milk & RW mix over the rice.
Optional: Drop some yellow or Orange food colour over the rice.

Seal the pot with Aluminium foil, put the lid on, this stage is called DUM. That's why in Hyderabad they call it Dum Biryani.

Place a 'Tawa' or a diffuser on the burner > put the pot on > turn the heat on and down to bare minimum heat > leave for 1 hour.

After 1 hour turn the heat off but leave it covered for another hour.

Biryani is done! Just spread plenty (1 cup) of Fried Onion (Self-made or store bought) on the rice and lightly mix the rice with the meat at the bottom.

Variations: for Pakki Biryani just pre-cook the meat, rest of the process is same but reduce the DUM time to 30 mins. For extra flavour and richness sprinkle some melted GHEE (clarified butter) over. You can also add Mint / Coriander leaves, shredded lemon or lime skin. You can also add potatoes. Coat the potatoes with some turmeric powder and fry lightly and push them down in the rice.