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Kacchi Biryani Recipe

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Preparation Time: 40 minutes
Cooking Time: 150 minutes
Serving: 12 people
Category: Rice Recipes
Cuisine: Bangladeshi Recipes [Non-Veg]
Posted by: Anika F. on 6/23/2012

Biryani is a dish which is a must cook on any occasions in Bangladesh. It is a rice based item, which is cooked with masalas and meat, fish or vegetables. Kacchi biryani is a variety of the dish. Raw meat and rice are cooked together in the making of this dish. Kacchi biryani is mainly cooked with either yogurt marinated mutton or beef. Potatoes are added when the rice is half cooked on dum (where the pot lid is tightly sealed and the steam cooks the biryani). The main challenge of cooking Kacchi biryani till the meat is soft and tender and at the same time making sure that the rice is just perfectly cooked. Kacchi biryanis are also a very available street side food. Small dhabas and local restaurants offer Kacchi in almost every part of Bangladesh and India. Kachchi served alongside Borhani is a meal every palate desires.

Ingredients for Kacchi Biryani Recipe

Mutton - 2 kg
Rice - 1 kg
Ghee - 1 1/2 cup
Potatoes - 1/2 kg
Onions, thinly sliced - 1/2 cup
Ginger paste - 2 tblsp
Garlic paste - 2 tsp
Cinnamon powder - 1/2 tsp
Cardamom, powdered - 6 pods
Cloves, powdered - 4
Nutmeg, powdered - 1
Mace powder - 1/4 tsp
Cumin powder - 1 tblsp
Dried red chilies, powdered - 6
Yogurt - 1 1/4 cup
Yellow food color - 1/2 tsp
Rose water - 2 tblsp
Saffron - 1/2 tsp
Aloo Bukhara (dried plums) - 12
Flour - 1 kg
Salt - to taste

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Preparation Steps for Kacchi Biryani Recipe

Wash the mutton. In a hollow bowl, mix it with salt and keep marinated for 30 minutes.
In a karai, heat ghee and add onions to it. Fry till brown and crunchy. Drain off oil and crush it into a rough powder.
Mix yellow food color with the potato and fry in hot oil till semi soft.
Take a pot (the one in which you will cook the biriyani). Add the mutton. Put in the garlic, ginger, onions and all the powdered spices. Now add the yogurt, rose water and mix really well. Cover the meat with the fried potatoes. Put in 6 aloo bukharas.
Wash the rice and drain off water. In a different pot, take 12 cups of salted water and boil. Put the washed rice into the boiling water. When the rice will come to a boil the first time, remove from heat and strain out the rice. Keep the rice water.
Take 1 cup of the stored rice water and add 3/4th cup ghee to it. Pour this water-ghee mixture over the meat. Now put in the rice, the rest of the aloo bukhara and saffron. Mix another 1 cup of the rice water with the remaining ghee and pour it over the meat and rice. Add more boiled water accordingly, making sure that the water is equal to the amount of rice, and does not rise above the rice level.
Make dough with the flour. Make a long thin strip of dough and use it to glue the lid of the biriyani pot to the pot. This makes sure no air escapes the pot.
Put the pot on heat. Keep something really heavy over the pot. Cook for 15 minutes on normal heat. After 20 minutes, reduce the heat really low and let it cook for an hour or till you can smell the cooked biryani.
Serve hot!