What is Kacchi Biryani?

Bangladeshi Kacchi Biryani Recipe (which means raw) Biryani involves the cooking of marinated meat alongside rice. The preparation of Kacchi biryani involves different layers of cooking and is a labour of love that helps explain why it is a special dish that will be served, at weddings and other special occasions. It is very famous in Bangladesh (Dhaka).

What is the history of Biryani?

Numerous antiquarians accept that Biryani started from Persia and was brought to India by the Mughals. Biryani was, additionally evolved in the Mughal royal kitchen. The Mughal officers looked undernourished. To, give a decent eating routine to the fighters, she requested that the gourmet experts set up the dish with meat and rice.

What food goes with Biryani?

Here are a couple of our top tips to keep your Biryani endeavours on point: It is irregular in India to serve only one dish all alone; the Biryani is frequently presented, with a choice of yoghurt and onions, simmered aborigines or a plate of mixed greens made with onion, carrot, cucumber and lemon wedges.

How can I make my biryani juicier?

I would recommend always marinate the meat with spices and yoghurt for at least 3 hrs or overnight in the fridge. This makes the meat tender and juicy plus to avoid burning never put your biryani directly on the flame.

Ingredients for Bangladeshi Kacchi Biryani Recipe

• 2 kg –  Mutton
• 2 cups – Ghee
• 1kg – Basmati rice
• 2 cups – Yoghurt
• 2 cups – Milk
• 1 cup – Cooking oil
• 2teaspoons – hot spices powder
• 2teaspoons – Cumin powder
• 8-10 – Potatoes medium size (about 500 gm)
• 2teaspoons – Red chilli powder
• 2 cups – Chopped Onion
• 6sticks – Cinnamon
• 8pieces – Cardamoms
• 6pieces – Cloves
• 1teaspoon – Mace powder
• 2tablespoons – Garlic paste
• 2tablespoons -Ginger paste
• 8pieces – Bay leaves
• 1teaspoon – Black pepper
• 1teaspoon – Nutmeg powder
• 10pieces – Dried Alu Bokhara (prune)
• 15 pieces – Raisins
• 1tablespoon – Kewra water
• 2tablespoons – Sugar
• 2tablespoons – Salt

How to Make Bangladeshi Kacchi Biryani Recipe?   

• Chop mutton about 150 gm size each with an honest quality of the sharp knife. Clean the mutton pieces and drain out water.
• Marinate, pieces of mutton for 3 hours mixing with all spices less than 50% ghee and except onion and milk.
• Fry potatoes lightly in oil and keep separately. Then fry onion slices till they turn a brown colour.
• Half cook basmati rice and then keep on a strainer, to drain out water.
• Take a big deep and heavy pan. It would be non-stick or aluminium or stainless steel.
• After marinating the mutton, add milk on and then spread rice and half fried potato over mutton layer-wise.
• Spread fried onion, the remainder of the ghee, dried prune, raisin and kewra water one over the opposite.
• Cover the pan with a lid and seal it with aluminium paper (or use flour dough for sealing).
• Keep on the burner on beam for about an hour.
• You will get an aroma of Kacchi biryani once cooking of Bangladeshi Kacchi Biryani Recipe, is finished.
• Open the lid and blend gently and again cover the lid. Take to the serving dish at the time of the meal, to serve the mutton Kacchi biryani hot and with flavour.
• Simply, sit back and watch, how your relatives respond subsequently to serving and getting the smell of your Mutton Kacchi biryani.

Bangladeshi Kacchi Biryani Recipe

Recipe by onetea1Course: LunchDifficulty: Medium

Servings

8

servings

Prep time

1

hour 

Cooking time

1

hour 

Marinate Time

3 Hrs

Total time

2

hours 

Bangladeshi Kacchi Biryani Recipe is a delicious and Authentic Preparation of Biryani made with Basmati Rice, Mutton and Exotic spices.

Ingredients

• 2 kg – Mutton

• 2 cups – Ghee

• 1 kg – Basmati rice

• 2 cups – Yoghurt

• 2 cups – Milk

• 1 cup – Cooking oil

• 2 teaspoons – hot spices powder

• 2 teaspoons – Cumin powder

• 8-10 – Potatoes medium size (about 500 gm)

• 2 teaspoons – Red chilli powder

• 2 cups – Chopped Onion

• 6 sticks – Cinnamon

• 8 pieces – Cardamoms

• 6 pieces – Cloves

• 1 teaspoon – Mace powder

• 2 tablespoons – Garlic paste

• 2 tablespoons -Ginger paste

• 8 pieces – Bay leaves

• 1 teaspoon – Black pepper

• 1 teaspoon – Nutmeg powder

• 10 pieces – Dried Alu Bokhara (prune)

• 15 pieces – Raisins

• 1 tablespoon – Kewra water

• 2 tablespoons – Sugar

• 2 tablespoons – Salt

Directions

• Chop mutton about 150 gm size each with an honest quality of the sharp knife. Clean the mutton pieces and drain out water.
• Marinate, pieces of mutton for 3 hours mixing with all spices less than 50% ghee and except onion and milk.
• Fry potatoes lightly in oil and keep separately. Then fry onion slices till they turn a brown colour.
• Half cook basmati rice and then keep on a strainer, to drain out water.
• Take a big deep and heavy pan. It would be non-stick or aluminium or stainless steel.
• After marinating the mutton, add milk on and then spread rice and half fried potato over mutton layer-wise.
• Spread fried onion, the remainder of the ghee, dried prune, raisin and kewra water one over the opposite.
• Cover the pan with a lid and seal it with aluminium paper (or use flour dough for sealing).
• Keep on the burner on beam for about an hour.
• You will get an aroma of Kacchi biryani once cooking of Kacchi Biryani, is finished.
• Open the lid and blend gently and again cover the lid. Take to the serving dish at the time of the meal, to serve the mutton Kacchi biryani hot and with flavour.
• Simply, sit back and watch, how your relatives respond subsequently to serving and getting the smell of your Mutton Kacchi biryani.

Notes

• Mutton is often substituted, with lamb or beef, which can provide a slightly different taste.
• Condensed milk is often substituted, by sprinkling ½ cup of milk to the Biryani.

Is Biryani healthy or unhealthy?

While, Biryani is known to be a fatty rich, eating routine with each serving having a typical of 500 calories, the ghee, Vanaspati and red meat used in their preparation lead to NAFLD.

Related our Recipe: A Famous Parsi Salli Murgh Recipe in the Oven

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