Kacchi Biryani
Raw lamb marinated in yogurt and spices, layered with parboiled rice, and slow-cooked sealed until fragrant. A showstopping one-pot dinner with tender meat and fragrant basmati.
- Total time
- 55 min
- Servings
- 4
- Calories
- 680
- Protein
- 42g
Ingredients
- 1.5 lbs lamb shoulder, cut into 1.5-inch chunks
- 1 cup plain yogurt
- 2 cups basmati rice
- 2 medium onion, sliced thin
- 2 tbsp ginger-garlic paste
- 1 tbsp whole spices (cinnamon stick, cardamom pods, bay leaf, cloves)
- 2 tsp ground cumin and coriander
- 4 tbsp ghee or butter
- 1 pinch salt and black pepper to taste
- ¼ cup fresh cilantro (chopped)
Instructions
- 1
Combine lamb, yogurt, ginger-garlic paste, ground cumin and coriander, salt, and pepper in a bowl.
- 2
Mix until lamb is fully coated. Cover and marinate 20 minutes at room temperature.
- 3
Boil salted water in a large pot. Add basmati rice and cook until 70% tender (grains should still have a slightly hard center), about 8 minutes.
- 4
Drain rice and set aside.
- 5
Heat 2 tbsp ghee in a heavy skillet over medium-high. Add sliced onions and cook, stirring often, until deep golden brown and crispy, 10–12 minutes.
- 6
Transfer onions to a paper towel-lined plate. Crumble half the onions; reserve the rest for garnish.
- 7
In the same skillet, layer half the marinated lamb. Scatter half the whole spices over the meat.
- 8
Top with half the parboiled rice. Drizzle with 1 tbsp ghee. Layer remaining lamb, spices, then rice.
- 9
Sprinkle crumbled fried onions over the top. Drizzle with remaining 1 tbsp ghee.
- 10
Cover the skillet tightly with foil, then place a heavy lid on top to seal completely.
- 11
Cook over medium heat for 12–15 minutes until steam forms inside (you'll hear a faint hiss). Reduce to low and cook 18–20 minutes more.
- 12
Remove from heat and let rest, covered and sealed, for 5 minutes.
- 13
Carefully remove foil and lid. Gently fold biryani with a fork to mix layers without breaking rice grains.
- 14
Transfer to a serving platter. Top with reserved crispy onions and fresh cilantro.
Tools you’ll need
- large pot
- 12-inch heavy skillet or Dutch oven with lid
- aluminum foil
- paper towels
- fork
- bowl
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