I have been looking into biryanis a lot recently and have bene learning about the two main types: pakhi biryani and katchi biryani.
Pakhi biryani involves cooking the meat/sauce beforehand and only adding the rice at the end before allowing to steam.
Katchi biryani involves putting the raw meat/marinade in the pot, layering wiht rice and then allowing to cook.
My question is: how is it possible to stop the yoghurt from the meat marinades from curdling when the whole lot is put in the pot raw? If I am making a sauce, I can always gradually heat up the yoghurt by adding small spoons of sauce. Not so with katchi biryani. Had anyone had any experience/success with this method of cooking?