There are basically two major types of Biryani. One is Pakki (pronounced pukee, with a short u) Biryani and the other is Kachi(pronounced kuchee with a short u) Biryani. Pakki Biryani is where the rice and the meat are cooked separately and then brought together moments before being served. In the Biryani chef realm this is the "easy way out." If one really wants to test their skills at cooking and be highly regarded among their fellow peers, then creating the perfect Kachi Biryani is the route to go. This is no simple undertaking. Yours truly tried making a Kachi Biryani and failed miserably. Kachi Biryani is where the meat and riced are cooked together in the same pot. This is a delicate process since rice can be easily overcooked and meat can be severely burned. For now I have been sticking to Paki Biryani, but I promise, the day I create a halfway decent Kachi Biryani I will post that experience. Please share how your's turned out?
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