Description

There are a couple of different ways to prepare biryani. Sometimes the raw meat is cooked with the rice; this is called the “kacchi” method (kacchi is Hindi for “raw”). In others, the meat is cooked separately, as I do in this recipe; this is called the “pakki” method (pakki is Hindi for “cooked”). Regardless of the method, aromas are infused into the meat and the rice using a combination of spices, herbs, and extracts, while saffron threads and turmeric add bright hues of orange and yellow to the otherwise white backdrop of long-grain rice. The result is a highly aromatic and colorful dish of meat and rice.