I love Kachhi Biryani. My folks say I make it good too. There was a time when I used to have at least 3-4 kachhi biryani parties in winter, for my colleagues, friends and of course, family. I kind of mastered in making kachhi. Now seeing your post I realized that it’s been a while I didn’t make kachhi. Thank you for the delicious post @MohammadPalash . Just out of curiosity, is this the way you make it or have you received the recipe from someone? From my experience, I know that you need to half cook the rice before adding it to the meat for kachhi. And once you add it to the meat, in layers, along with other spices, you DO NOT stir or take the lid off for 2 straight long hours. Your recipe seems pretty easy compared to that. In this way don’t the rice get overcooked? Just wondering! 
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