The OP started on a fairly jumbled-up style of Hyderabad-Deccan style of Murgh Biryani. While Gosht does mean "meat", the context is clearly red meat; gosht never refers to chicken without specifying murgh ka gosht. Gosht Biryani, quite correctly, should be understood to be made of goat, lamb or beef.
Proportions and techniques are off, but the OP should be encouraged to pursue his Biryani-making skills further.
When a biryani is described as kacchi, raw, that is short hand lletting someone know that the meat fraction was raw and steam-cooked with par-cooked rice. There is a certain level of skill here that is cherished and certain points appreciated by connoisseurs. In contrast, the pakki biryani is fashioned out of a qorma, a cooked meat stew.
There is yet another level of skill, where both rice and meat are placed raw into a sealed pot. Finally there are the zarebirian, with somewhat different proportions of base.
This half-finished recipe is an example of a kacchi-pakki biryani, the meat raw and the rice par-cooked. There are the kacchi-kacchi biryani, where both meat & rice are raw. These take much skill and were probably were the Ur-form, very well-known and well-regarded in the time of the MAHABHARATA, c.800 BCE.
Contrary to received wisdom that perpetuate the error that ran was the home of the pilaf/pulao, a quick glance at the etymology of the word plus our current knowledge of the origins of the INDICA types of AROMATIC rices [small, medium & long grain] solely in the foothill zones of the Himalayas from Assam to Uttar Pradesh suggest where this one-pot rice + meat dish originated.
Pala + anna = palaanna by the rules of euphonic combination in Sanskrit & Vedic, preceding it. [ pala =meat, anna =rice]
That is the root from which pulao, pilaf etc. descend.
Biryan means "fried" and in Iran, "Biryan" is a dish of fried meat, around Mashad, sans RICE. This is not the place to trace the cultural, racial and linguistic affinities of the Indo-Iranian peoples, except to remark that there was a huge freedom of movement and exchange that no longer obtains. Hence the validity of the epithet, Indo-Iranian.
In the UR-Biryani, as we have seen, there is no frying whatsoever. And in the next redaction, too, no frying, but steaming, with the help of copious amounts of ghee & yogurt, both very Indian, repeat Indian. Yes, yogurt is ALSO characteristically Indian, not just a Central Asian artefact , as many ignorant food writers would have it. An error frequently asserted, soon becomes canonical! I am happy to offer stringent proof of my assertions.