Name: Royal Hyderabadi Kachchi Yakhni Biryani
Prep time: 45 minutes
Cook time: 1 hour
Yield: 4-6 servings
Cuisine: Indian (Hyderabadi)

📝 About This Recipe

Hailing from the royal kitchens of the Nizams, this authentic Hyderabadi Biryani is the pinnacle of Indian culinary artistry. Unlike other versions, this 'Kachchi' (raw) biryani features succulent meat marinated in a blend of aromatic spices and yogurt, layered with parboiled long-grain Basmati rice and slow-cooked to perfection under a sealed 'Dum' lid. The result is a fragrant, multi-layered masterpiece where every grain of rice is infused with the essence of saffron, mint, and tender meat.

🥗 Ingredients

The Meat Marination

1 kg Goat Meat or Chicken (cut into large 2-inch bone-in pieces)
1.5 cups Greek Yogurt (whisked until smooth)
2 tablespoons Ginger-Garlic Paste (freshly ground for best aroma)
1 tablespoon Red Chili Powder (adjust to heat preference)
1/2 teaspoon Turmeric Powder
1 teaspoon Shahi Jeera (Caraway Seeds)
1.5 teaspoons Garam Masala Powder (preferably homemade)
2 teaspoons Salt (to taste)

The Fragrant Rice

750 grams Basmati Rice (extra long grain, aged for at least 2 years)
1 set Whole Spices (2 bay leaves, 4 green cardamoms, 1 black cardamom, 4 cloves, 1-inch cinnamon stick)
3 tablespoons Salt (water should taste like the sea)

Aromatics and Layering

4 large Onions (thinly sliced and deep-fried until golden brown (Birista))
1 cup Fresh Mint Leaves (roughly torn)
1 cup Fresh Cilantro (finely chopped)
1 pinch Saffron Strands (soaked in 1/4 cup warm milk)
4 tablespoons Ghee (Clarified Butter) (melted)
1 tablespoon Lemon Juice

👨‍🍳 Instructions

1

Wash the Basmati rice thoroughly under cold running water until the water runs clear. Soak the rice in plenty of water for at least 40 minutes.
2

In a heavy-bottomed pot (Handi), combine the meat with yogurt, ginger-garlic paste, red chili powder, turmeric, shahi jeera, garam masala, salt, and half of the fried onions. Massage the marinade into the meat and let it rest for at least 2 hours, or overnight in the refrigerator for best results.
3

Bring a large pot of water (about 4 liters) to a rolling boil. Add the whole spices (bay leaves, cardamoms, cloves, cinnamon) and the 3 tablespoons of salt.
4

Add the soaked and drained rice to the boiling water. Cook the rice until it is exactly 50% done—the grains should be long and have a firm bite in the center (about 4-5 minutes).
5

While the rice boils, add the fresh mint, cilantro, lemon juice, and 2 tablespoons of ghee to the marinated meat in the Handi. Spread the meat in an even layer at the bottom.
6

Using a slotted spoon, remove the first layer of rice (50% cooked) and spread it directly over the raw meat. This bottom layer needs more moisture to cook.
7

Let the remaining rice cook for another 2 minutes until it is 70-80% done. Drain this rice and spread it as the second layer in the pot.
8

Garnish the top layer with the remaining fried onions, extra mint, cilantro, the saffron-infused milk, and the remaining 2 tablespoons of ghee.
9

Seal the pot by placing a layer of aluminum foil over the top or by applying a long rope of wheat dough (Atta) around the rim of the pot and pressing the lid down firmly to create an airtight seal.
10

Place the pot on high heat for 5 minutes until you hear a sizzling sound from inside. Then, place a flat tawa (griddle) under the pot and reduce the heat to the lowest possible setting.
11

Allow the Biryani to cook on 'Dum' (slow steam) for 45 minutes. Do not open the lid during this time.
12

Turn off the heat and let the Biryani rest, unopened, for another 15 minutes to allow the juices to redistribute.
13

Carefully open the seal. Using a thin saucer or a flat spatula, gently fluff the rice from the sides, ensuring you don't break the long grains. Serve hot, ensuring each plate gets a mix of the white rice, saffron rice, and the tender meat from the bottom.

💡 Chef's Tips

Use high-quality aged Basmati rice; if the rice isn't aged, it will turn mushy. Always use bone-in meat as the marrow adds incredible depth and richness to the rice during the slow-cooking process. Be generous with the salt in the rice water; the rice should absorb enough seasoning during its short boil. If you are worried about the meat burning, ensure your 'Dum' pot has a very thick bottom or use a heavy cast-iron tawa as a heat diffuser. Avoid over-mixing the biryani; the beauty lies in the distinct layers of white, orange, and brown rice grains.

🍽️ Serving Suggestions

Serve with Mirchi ka Salan (a spicy peanut and green chili curry) for an authentic Hyderabadi experience. A cooling Burani Raita (garlic-infused yogurt) perfectly balances the heat of the spices. Freshly sliced red onions and lemon wedges on the side add a necessary crisp acidity. A glass of sweet Lassi or a hot cup of Irani Chai makes for a wonderful post-meal accompaniment. For dessert, follow up with Shahi Tukda (bread pudding with saffron and nuts).