---
title: Kacchi Biryani (Slow-Steamed Goat and Fragrant Rice)
servings: 6
prep time: 40 minutes
cook time: 70 minutes
source: https://mycibora.com/recipes/kacchi-biryani
---

Gather @lamb shoulder{900%g}, @basmati rice{500%g}, @plain yogurt{200%g}, @green chili{6}, @ground turmeric{1%tsp}, @kashmiri chili powder{1%tbsp}, @potato{4}, @cinnamon stick{1}, @green cardamom pod{6}, @whole clove{4}, @fresh mint{0.5%bunch} and @fresh cilantro{0.5%bunch}.

Marinate the meat with the yogurt, @ginger{30%g}-@garlic{6%clove} paste, chili powder, turmeric, @garam masala{1%tbsp}, @lemon{1} juice and @salt{} at least 4 hours, ideally overnight. ~{4%hours}

Fry the sliced onions in the @ghee{4%tbsp} over medium heat until deep brown and crisp; lift out onto paper towels, reserving the flavored ghee.

Boil the soaked rice with the @bay leaf{2%leaf}, cinnamon, cardamom and clove in heavily salted water until only 70% cooked, about 5–6 minutes; drain. ~{6%minutes}

Nestle the halved potatoes into the bottom of a heavy pot and spread the @onion{3} paste over them, then spoon in the marinated meat.

Layer half the rice over the meat, scatter half the fried onions, mint, cilantro, @saffron{1%pinch} milk, @rose water{1%tsp} and reserved ghee; repeat with the remaining rice and toppings.

Cover tightly (seal the lid with a strip of dough or foil), cook on high heat 5 minutes to build steam, then drop to the lowest heat and cook undisturbed 45 minutes. ~{45%minutes}

Turn off the heat and rest, still sealed, 15 minutes before opening. ~{15%minutes}

Break the seal at the table and fold gently from the bottom up so the layers combine without turning mushy; serve with a cooling yogurt drink or salad.