EASY PILAF KACHCHI BIRYANI RECIPE

Cuisines, Middle Eastern Cuisine, Rice

Pilaf Kachchi Biryani is a fusion dish that combines elements of two iconic rice preparations: Pilaf (or Pulao) and Kachchi Biryani.

1. Pilaf (Pulao):

Pilaf, or Pulao, is a one-pot rice dish that involves cooking rice with spices, vegetables, or meat. The rice and the other ingredients are cooked together, resulting in a mildly flavored, fragrant, and usually light dish. Pilaf tends to focus on the even cooking of rice with the flavors of the spices and ingredients mixed together.

2. Kachchi Biryani:

Kachchi Biryani is a traditional method of preparing Biryani where raw, marinated meat (usually mutton or chicken) is layered with partially cooked rice and then sealed and slow-cooked (“dum” style). The name “Kachchi” (meaning “raw” in Urdu and Hindi) refers to the fact that the meat is placed raw at the bottom of the pot and cooks along with the rice through a slow steam cooking method. This allows the flavors to blend deeply, making the dish incredibly rich and flavorful.

Pilaf Kachchi Biryani

When you combine the two, Pilaf Kachchi Biryani becomes a harmonious fusion of these methods:

It brings the gentle and subtle flavors of Pilaf, where the rice is fluffy and fragrant.
It incorporates the slow-cooked richness of Kachchi Biryani, where raw marinated meat cooks alongside rice, allowing the spices and juices from the meat to infuse into the rice.

Pilaf Kachchi Biryani retains the dum-cooked layering style of Kachchi Biryani but with a lighter touch, like that of a Pilaf. The dish is flavorful, aromatic, and rich, making it a unique blend of two beloved rice traditions.

Here’s a delightful recipe for Pilaf Kachchi Biryani, which blends the elegance of Pilaf with the robust flavors of Kachchi Biryani, a traditional layered rice dish. This recipe will serve 4-6 people.

INGREDIENTS

For Marinating Meat:

1 kg mutton or chicken, cut into pieces
1 cup yogurt
2 tbsp ginger-garlic paste
2-3 green chilies, chopped
1 tsp red chili powder
1 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
2 tbsp lemon juice
Salt to taste
¼ cup fried onions (birista)
¼ cup fresh coriander leaves, chopped
¼ cup fresh mint leaves, chopped

For the Rice:

3 cups basmati rice, washed and soaked for 30 minutes
4-5 cups water
2-3 bay leaves
4-5 green cardamoms
1-2 black cardamoms
1-inch cinnamon stick
4-5 cloves
Salt to taste

For Layering:

2-3 tbsp ghee or clarified butter
¼ cup milk with saffron strands soaked
½ tsp kewra water or rose water (optional)
2-3 boiled eggs (optional, for garnish)
Fried onions (for garnish)

HERE’S HOW YOU MAKE IT!

1. Marinate the Meat:

In a large bowl, combine the mutton or chicken with yogurt, ginger-garlic paste, green chilies, red chili powder, turmeric powder, coriander powder, cumin powder, lemon juice, and salt.
Add chopped coriander leaves, mint leaves, and fried onions to the mixture.
Marinate the meat for at least 2-3 hours, preferably overnight for best results.

2. Cook the Rice:

In a large pot, bring water to a boil. Add bay leaves, cardamoms, cinnamon, cloves, and salt.
Add the soaked rice and cook until the rice is 70-80% cooked (the grains should still be firm when pressed). Drain the rice and set aside.

3. Layering the Biryani:

In a heavy-bottomed pot, spread a layer of marinated meat at the bottom.
Add a layer of half-cooked rice on top of the meat.
Drizzle ghee, saffron-soaked milk, and a bit of kewra or rose water over the rice.
Repeat the layers if needed, ensuring the top layer is rice.

4. Dum Cooking (Sealing the Pot):

Seal the pot tightly with a lid. You can use dough to seal the edges of the pot to trap the steam.
Place the pot on a low flame and cook for 45 minutes to 1 hour.
Alternatively, preheat the oven to 180°C (350°F) and bake for about 1 hour.