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Beef Kacchi Biryani is a flavorful and aromatic dish traditionally made in South Asia. Here is a classic recipe for preparing this dish:

Ingredients
For Marination
1 kg beef, cut into medium-sized pieces
1 cup yogurt
2 tablespoons ginger paste
2 tablespoons garlic paste
2 tablespoons lemon juice
1 tablespoon red chili powder
1 tablespoon turmeric powder
1 tablespoon cumin powder
1 tablespoon coriander powder
1 teaspoon garam masala powder
1/2 teaspoon nutmeg powder
1/2 teaspoon mace powder
Salt to taste
For Rice
3 cups basmati rice
4-5 cardamom pods
4-5 cloves
2 bay leaves
1 cinnamon stick
1 teaspoon caraway seeds (shah jeera)
Salt to taste
For Layering
1 cup fried onions (birista)
1 cup milk
A pinch of saffron strands (soaked in warm milk)
1/4 cup ghee or clarified butter
Fresh coriander leaves, chopped
Fresh mint leaves, chopped
Instructions
Marinating the Beef
Prepare the Marinade: In a large mixing bowl, combine the yogurt, ginger paste, garlic paste, lemon juice, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala powder, nutmeg powder, mace powder, and salt.
Marinate the Beef: Add the beef pieces to the marinade. Mix well to coat the beef evenly. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
Preparing the Rice
Wash and Soak Rice: Wash the basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes.
Cook the Rice: In a large pot, bring water to a boil. Add cardamom pods, cloves, bay leaves, cinnamon stick, caraway seeds, and salt. Add the soaked rice and cook until it is 70% done (the rice should still be firm). Drain the rice and set aside.
Layering and Cooking the Biryani
Layering the Biryani: In a large, heavy-bottomed pot, spread half of the marinated beef at the bottom. Add a layer of partially cooked rice over the beef. Sprinkle some fried onions, chopped coriander leaves, and mint leaves over the rice. Repeat the layers with the remaining beef and rice, finishing with a layer of rice on top.
Add Final Touches: Drizzle the saffron-infused milk and ghee over the top layer of rice. Cover the pot with a tight-fitting lid. If your lid is not tight enough, you can seal the edges with dough to ensure no steam escapes.
Dum Cooking: Place the pot on a stovetop over medium heat for 10 minutes, then reduce the heat to low and cook for an additional 40-45 minutes. Alternatively, you can cook the biryani in a preheated oven at 180°C (350°F) for 1 hour.
Resting Time: Once cooked, let the biryani rest for 10-15 minutes before opening the lid to allow the flavors to settle.
Serving
Garnish and Serve: Gently fluff the biryani with a fork to mix the layers. Serve hot, garnished with more fried onions, chopped coriander, and mint leaves. Enjoy with raita (yogurt sauce) or salad.