I am looking for a biryani recipe where the meat is marinated, then put in a pot and layered with the rice. It is uncooked before the layering.
I think I heard it called roasted biryani once.
Re: Roasted Biryani
Oh a friend recently told me about this kinda biryani.
She called it "kachay gosht ki biryani".
If I remember correctly, you mix together chicken and all the
ingredients. Boil the rice till half cooked.
Then do your layering of rice and chicken. At the end do the da'm for
like half hour or so.
Re: Roasted Biryani
does the meat get cooked /get tender just during the dum...??
Re: Roasted Biryani
Your right, you can also make chicken kacchi biriyani. Honestly I would highly recommend marinating using a yogurt base with like a mix of masala, and marinate overnight if using gosht and not chicken. Yeah the meat cooks thru fine. Make sure to use tender peaces of young meat...meaning baby goat or what not so it cooks faster. I personally prefer cooking the meat first, Its a mental thing where i still smell raw meat
Re: Roasted Biryani
Does anyone have a recipe? I can't seem to get the proportions right, and the rice either turns out too gooey or dry
Re: Roasted Biryani
Ingredients:
Chicken… 2 lb
Natural Yoghurt …4 oz
Pure Ghee (Clarified Butter)](Amazon.com : Ghee - Indian Clarified Butter : Indian Food : Grocery & Gourmet Food) …4 oz
Basmati Rice …1 lb
Onions (sliced finely) …4 oz
Ginger & Garlic (equal amounts crushed) ..1 oz
Juice of 1 Lemon …1
Almonds (ground) …1 oz
Cinnamon Sticks ](http://www.amazon.com/exec/obidos/ASIN/B0000DCX3N/thedeccanpage)…2
Cardamon Whole …4-6
Milk …1 oz
Saffron… ¼ tsp
Green Chillies …2-3
Cumin Seeds… ½ tsp
Cloves …2-3
Garam Masala (equal amounts of Black Zeera, Cardamoms & Cinnamon sticks, with half amount of cloves)
Salt to taste
Coriander and Fried Onions to Garnish
**Method :
In a large bowl mix the meat, yoghurt, almonds, chopped green chillies, ginger and garlic, salt, and ground garam masala. To the mixture add half a teaspoon each of chilli powder and turmeric. Marinate for at least 4-6 hours in the fridge.Fry the onions in ghee until golden brown and crisp. Drain away any excess ghee and then remove the onions and spread over a large plate. This should keep the onions crispy. Once they have cooled crush the onions with your fingers and add this to the marinated meat mixture.
In a large pan half fill with water and add salt, whole garam masala and one green chilli. Bring this to the boil and add the washed rice and cook until the water boils. Once the water has boiled drain the rice in a colander and rinse with a little cold water.
Grease the saucepan generously with ghee and transfer the meat mixture. Level the surface and now spread the rice evenly over the meat. Squeeze the lemon and pour the juice over the rice. Warm the milk and crush the saffron into it. Pour the milk/saffron mixture over the rice. Dot generously with ghee. To garnish spread the fried onions and coriander over the rice.
Cover the saucepan tightly. Allow to steam on high heat for about 10 minutes and then lower the heat and cook for another 1 and a half to 2 hours. Before removing the pan from the cooker ensure that there is no moisture left in the meat. This can be checked by simply listening for a sizzling sound. If there is no sizzling then the Biryani is ready.
Biryani is traditionally served with Mirch Salan and Yoghurt Chutney (simply combine finely chopped onions, chillies and coriander to natural yoghurt - mix well and season to taste).**
Re: Roasted Biryani
jias....thanks for sharing...
the recipe seems good...i might try it and i think the chicken will cook in the time during the dum.....
i was wondering that will the meat have any smell as it wont be bhoonified ...??
Re: Roasted Biryani
I got the recipe from a website, and I will try this very soon, hopefully it turns good.
Re: Roasted Biryani
tht is such a cool receipe ty u soo much
Re: Roasted Biryani
Jias, what website did you find the recipe in?
Re: Roasted Biryani
This is the link from where I got the recipe of kachay gosht ki biryani.
http://www.muziqpakistan.com/board/index.php?showtopic=37506&pid=1187493&st=0&#entry1187493
Re: Roasted Biryani
Smell of gosht in biryani 
.
Re: Roasted Biryani
i was wondering that will the meat have any smell as it wont be bhoonified ...??
In this recipe yougurt and spices reduces the smell of chicken.
Re: Roasted Biryani
no amana, it's called KACHAY GOSHT KI BIRYANI...or RAW MEAT BIRYANI..my grandmother makes it often and i learned it frm her...she marinates the chicken, yogurt, SHAN/NATIONAL biryani spice mix, oil, ginger and garlic paste....keep it in refrigerator over-night and the next day, layer the chicken marination first, add slices tomatoes, green chillies, chopped coriander and mint leaves.. and the final layer would be of already half-done rice...mix saffron with 1/4 cup of milk and rosewater (optional) and pour it over the rice and cover the pot with aluminum foil and bake in pre-heated oven at 375 degree F for about 20-25 minutes...keep it in the oven until you are ready to serve it up...
P.S always marinate the chicken at least for 24 hours so that it has time to get tender....and if you are using mutton/lamb/beef, then you would want to add some RAW PAPAYA or meat tenderizer in the marination as well since it's more tough than chicken and hence doesn't co0k through while it's baked in the oven for 20-25 minutes...i don't know about meat tenderizer but if you are using raw papaya, then grind it and add in the marination only about an hour or an hour and half before you are ready to co0k biryani..try it..it's yummy...hopefully, you will like it
oh yes, one more thing ....i add some salt/cumin seeds/red chilli power in addition to the biryani spice mix...so you can do that according to your own taste...C ya!
Re: Roasted Biryani
the main ingriedent is raw papaya,,and shan masala for this biryani is NO NO,,,THATS SPECIAL HEYDRABADI BIRYANI,,,
Re: Roasted Biryani
2 pounds boned leg of lamb OR GOAT, cut into 3/4-inch cubes
1 tablespoons papaya paste (tenderising agent)
2 tablespoons grated ginger
2 tablespoons garlic paste
1 teaspoon salt
2 teaspoons turmeric
2 teaspoons red chile powder
1 cinnamon stick
2 cloves
10 cardamom pods with shell
Refined peanut oil or sunflower oil, for frying
1 large white onion thinly sliced
5 tablespoons whole Greek yogurt
2 lemons, juiced
1/4 cup chopped mint
1/4 cup chopped cilantro
2 green chiles, finely chopped
3 tablespoons ghee or oil
3 cups basmati rice
1 teaspoon saffron (or 10 threads fresh saffron) boiled in 1-cup milk for 5 minutes
Lay the meat pieces in the dish . Add papaya paste, ginger paste, garlic paste, salt, turmeric, chile powder, cinnamon stick, cloves, and cardamom pods. Mix the spices into the meat with your hands.
Heat 1-inch of refined peanut oil or sunflower oil in a saute pan to 360 degrees F. Add the thinly sliced onions and fry until light golden and crisp. Remove from the oil and drain on paper towels. Reserve the oil. Crush the fried onions onto meat and mix with hands. Add yogurt and mix again. Add lemon juice, fresh herbs, and 2 tablespoons of the oil that is leftover from the onions. Cover and refrigerate for 40 to 45 minutes, for the flavor to develop.
While the meat is marinating, par boil the rice as if it were pasta in a 6 cups of salted boiling water. When the rice is still crunchy in the middle, remove from the heat and strain, reserving the cooking liquid. In a small bowl, mix the ghee with 2 cups of the water from the boiling rice and pour over the rice. Add the saffron and milk mixture to the rice and pour over the meat mixture. Place a lid over the dish, but do not remove it until completely cooked. Cook in a preheated 350 degree F, oven for 40 MIN
koee meat ki smell nahee ayee gee aur na he gousht kacha hoga,,cauz of papaya and saffron,
enjoy with tamatar ki chattni and mirchi ka salan or bagharay baigan,,
Re: Roasted Biryani
I've made kachay gosht ki biryani once and it tasted out yummy.
Re: Roasted Biryani
Thanks for the recipes - MarriedNY, this looks like the one I had before, with the addition of papaya... I'll give it a try tomorrow
Re: Roasted Biryani
amana let us know how it turns out. I am skeptical of whether the meat gets cooked thoroughly. The punjabi kuri that i am, i have never even heard of making biryani this way before
Although in my family, we cook the salan, half cook the rice and then layer them in a foil tray, cover tightly with foil and bake.
Re: Roasted Biryani
Isn't this the quick way ^^