This is one of the signature Hyderabadi dishes–a biryani in which raw (kachchi) goat (gosht; well, gosht=meat literally, but in practice usually goat) is cooked slowly with the rice, infusing its stock and aromas entirely within the grain. It is never as good as it is in a home with an old-school Hyderabadi cook in the kitchen but since most of us don’t have old-school Hyderabadi cooks in our kitchens, decent restaurant versions have to suffice. And this was not bad at all. Served with a nice korma on the side.