Kathal Biryani Recipe:
In the recipe, kathal cuts are marinated with spices such as red chilli, salt, ginger-garlic and salt with yogurt in the refrigerator. It is then cooked on a slow flame and later soaked rice is added to further cook it in ‘dum’ style for another 20 minutes on low flame. The ‘dum‘ style of cooking involves sealing the pot with an atta dough so the aroma and flavour from the various spices and herbs are beautifully infused with the rice.
Kathal biryani is an excellent vegetarian option for a weekend lunch with family or a small gathering. Pair with mirchi ka salan or some raita and a wholesome meal will be complete.