Dhakai Kachchi/Kaachi Biryani – Dum Lamb/Mutton/ Biryani
Servings Prep Time
3-4people 1hour
Cook Time Passive Time
1.5hour 30mins8hour or more
Servings Prep Time
3-4people 1hour
Cook Time Passive Time
1.5hour 30mins8hour or more
Ingredients
Instructions
  1. Sprinkle some salt on the meat and let stand for 15-20 minutes. Wash the meat and drain all water.
  2. Take all the spice from red chili to caraway seed, grind
  3. Take the pot where biryani will be cooked. Add the meat and yogurt, ground spice mix, garlic and ginger paste and salt. Marinate for anywhere between 30 minutes to overnight
  4. Add about 2 tablespoon of butter/ghee on a frying pan on medium heat.Add some sugar, just a little to the oil before adding the onion
  5. Add very thinly sliced onion and sautee until fragrant and golden brown
  6. Wash, peel and cut the potato in big chinks. Usually into 2 pieces for a medium potato. Sprinkle some salt.Fry the potatoes until slightly golden on the same pan used for the onion
  7. Wash rice and drain all water
  8. Boil 3 cups of water. Add salt.Add the rice
  9. Turn off the stove at the first sight of water boiling (bubble forming on the water) after adding the rice. Rice will be uncooked at this point
  10. Add the saffron to the milk and warm. keep aside
  11. Add butter/ghee to 1 cup of hot water that was set aside
  12. Add the prepared potatoes on top of the marinated meat
  13. Sprinkle some fried onion
  14. Add the alubokhara (prunes), if using
  15. Add half the water-butter mixture
  16. Layer in the prepared rice
  17. Sprinkle the remaining water-butter mixture. Add the remaining hot water in a way that water doesn’t go above the rice layer. You may not need to use all of the hot water. Be careful at this step. water should not go top of rice other wise you would have soggy biryani
  18. Sprinkle the saffron milk
  19. Sprinkle some fried onion
  20. Close the lid tightly of the handi and seal it with the dough
  21. Now the final task is to put this on dum or slow cooking. For the mutton to be fully cooked this has to be put on heat for at least an hour. So to prevent it from burning I always put the handi on a tawa/skillet and not directly
  22. Serve with salad, kebab and chutney. Add the hard boiled egg
Recipe Notes

Note:

  1. Meat and rice ratio is 2:1 is the main mantra
  2. You can cook this in oven too. Heat up your fan oven 180C. Close the lid tightly of the handi and seal it with the dough. Place is the oven for 1.5 hours. I have not tried this method yet. But my mother does. Note that every oven is different hence heating time might be different.