Indian · Hyderabad · main

Kacchi Gosht ki Biryani (Raw-Marinated Goat under Rice)

Kacchi Gosht ki Biryani (Raw-Marinated Goat under Rice) reads citrus 5.1, sourness 4.8 and warm spice 4.8 on Palate's 0–10 flavor X-ray — a Indian · Hyderabad main, about 6 hr 20 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.0 / 10
• Sweet & Fruity — 1.6 / 10
• Sour & Bright — 6.6 / 10
• Bitter & Earthy — 1.8 / 10
• Rich & Fat — 5.0 / 10
• Aromatic & Spice — 5.7 / 10

The measured notes (of 18)

Citrus 5.1 · Sourness 4.8 · Warm Spice 4.8 · Richness 4.3 · Herbaceous 4.2 · Floral 4.1 · Salinity 3.6 · Heat 3.1 · Nutty 2.4 · Funk & Ferment 2.3 · Earthy 1.7 · Sweetness 1.3 · Fruity 1.2 · Umami 1.0 · Bitterness 0.9

What's in it (20)

• goat shoulder — 1000 g
• plain yogurt — 400 g
• ginger-garlic paste — 30 g
• salt — 15 g
• chilli powder — 10 g
• turmeric — 3 g
• garam masala — 10 g
• lemon juice — 44 g
• birista — 200 g
• ghee — 138 g
• long grain basmati rice — 700 g
• water — 3000 g
• shahi jeera — 15 g
• cardamom pods — 400 g
• cloves — 12 g
• bay leaf — 1 g
• saffron threads — 3 g
• mint — 20 g
• fresh coriander — 20 g
• kewra water — 30 g

Time & effort: about 6 hr 20 min (1 hr 5 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 91 kcal, 2 g protein, 3 g fat, 15.1 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (6 steps)

1. Marinate the raw goat with the yogurt, ginger-garlic paste, 2 teaspoons of the salt, chilli powder, turmeric, garam masala, lemon juice and half the birista for at least 4 hours, better 6, in a cool place. This is the kacchi method: the meat goes into the pot raw and cooks entirely in the sealed dum, using the yogurt and the acid to tenderise it. The pakki method, where the meat is cooked to a gravy first and then layered, is a different and more forgiving dish, and the two should not be confused.
2. Bring the 3 litres of water to a rolling boil with the remaining salt and the whole spices, add the drained rice and boil 4 to 5 minutes only, until the grains are done at the ends and still chalky in the centre. Drain immediately.
3. Spread the marinated meat with all its liquid in the base of a heavy pot and pour half the ghee over it.
4. Layer the parboiled rice on top without pressing it down, then scatter over the remaining birista, the mint and coriander, the saffron milk, the kewra water and the rest of the ghee.
5. Seal the pot with a tight lid and a rope of dough pressed around the rim. Set it on high heat for 5 minutes to get the steam going, then move it onto a heavy tawa over the lowest possible flame and cook 45 to 50 minutes.
6. Rest the sealed pot off the heat for 15 minutes, break the seal at the table, and lift from the bottom so each plate gets meat, gravy-stained rice and white rice together.

Dishes with a similar flavor shape

• Paneer Tikka Wraps with Mint Chutney — Indian
• Sahawiq Akhdar (Green Chilli, Coriander and Cardamom Relish) — Yemeni
• Shafut (Flatbread Soaked in Herbed Buttermilk) — Yemeni
• Kozhi Varuval with Kalpasi (Dry-Fried Chicken, Chettinad) — Indian · Chettinad
• Falafel with Roasted Tomato and Yogurt Sauce — Middle Eastern

Keep reading: what citrus, sourness, warm spice mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.