📝 About This Recipe
Kacchi Biryani is the crown jewel of Bangladeshi festive cuisine, hailing from the historic kitchens of Old Dhaka. Unlike other biryanis, 'Kacchi' (meaning raw) involves layering marinated raw mutton with parboiled aromatic Basmati rice, slow-cooking them together in a sealed pot. This process allows the meat to become incredibly tender while the rice absorbs the rich, fatty juices and a complex bouquet of spices, creating a legendary melt-in-the-mouth experience.
🥗 Ingredients
The Meat Marinade
- 1 kg Mutton (Goat Meat) (cut into large 2-inch chunks, bone-in preferred)
- 2 tablespoons Ginger Paste (freshly ground)
- 1.5 tablespoons Garlic Paste
- 3 tablespoons Raw Papaya Paste (skin included, acts as a natural tenderizer)
- 1 cup Sour Yogurt (whisked until smooth)
- 1.5 teaspoons Shahi Garam Masala Powder (blend of cardamom, cinnamon, cloves, and mace)
- 1 tablespoon Red Chili Powder (adjust to heat preference)
The Rice
- 750 grams Basmati Rice (long-grain, aged for best results)
- 4 pieces Whole Spices (green cardamom, cloves, and 2 cinnamon sticks)
- 2 tablespoons Salt (for the boiling water)
Layering and Aromatics
- 1/2 cup Ghee (Clarified Butter) (melted)
- 4 pieces Potatoes (large chunks, lightly fried with a pinch of salt and saffron)
- 1 cup Fried Onions (Beresta) (crispy and golden brown)
- 5-6 pieces Dried Plums (Alubukhara) (essential for authentic flavor)
- 1/4 cup Saffron Milk (saffron strands soaked in warm milk)
- 1 teaspoon Kewra Water (for floral aroma)
- 1 cup Wheat Flour Dough (mixed with water to seal the pot lid)
👨🍳 Instructions
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1
In a heavy-bottomed cooking pot (Degchi), combine the mutton chunks with ginger paste, garlic paste, raw papaya paste, yogurt, chili powder, Shahi garam masala, and salt. Massage the marinade into the meat thoroughly for 5 minutes.
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2
Allow the meat to marinate for at least 2-4 hours (overnight in the fridge is best). The raw papaya is crucial as it breaks down the fibers of the raw mutton during the slow cook.
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3
Wash the Basmati rice in cold water until the water runs clear. Soak the rice for 30 minutes, then drain.
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4
Bring a large pot of water to a boil with whole green cardamoms, cloves, cinnamon, and salt. Add the rice and cook until it is only 50% done (the grain should have a hard bite in the center). Drain immediately.
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5
Prepare the meat layer: Spread the marinated meat evenly at the bottom of the heavy pot. Press the fried potato chunks and dried plums into the meat layer.
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6
Sprinkle half of the fried onions (beresta) over the meat. Pour half of the melted ghee over this layer.
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7
Layer the parboiled rice over the meat. Do not press the rice down; keep it fluffy to allow steam to circulate.
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8
Drizzle the saffron milk, kewra water, and the remaining ghee over the rice. Top with the remaining fried onions.
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9
Roll the wheat flour dough into a long rope and place it around the rim of the pot. Press the lid down firmly to create an airtight seal (Dum process).
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10
Place the pot on high heat for 10 minutes until you hear the juices sizzling. Then, place a heavy flat griddle (Tawa) under the pot and reduce heat to the lowest setting.
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11
Cook on low heat (Dum) for 1 hour and 15 minutes. Turn off the heat and let the pot sit, unopened, for another 15 minutes to allow the pressure to settle.
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12
Carefully break the dough seal and open the lid. Gently fluff the rice from one side, ensuring you bring up the meat and juices from the bottom to mix with the white rice.
💡 Chef's Tips
Never skip the raw papaya paste; it is the only thing that ensures the raw meat cooks to tenderness in the rice. Use a heavy-bottomed pot or a Tawa underneath to prevent the meat at the bottom from burning. Ensure the seal is truly airtight; if steam escapes, the rice will be dry and the meat undercooked. For the best aroma, use high-quality 'Shahi' (Royal) cumin and fresh green cardamom in your spice mix. When serving, don't over-mix; the beauty of Kacchi is the contrast between white, saffron-stained, and masala-coated rice grains.
🍽️ Serving Suggestions
Serve hot with a side of Borhani (a traditional spiced yogurt drink). Pair with a simple 'Jali Kabab' or shami kabab for a complete festive meal. Accompany with a fresh salad of sliced cucumbers, onions, and green chilies with a squeeze of lime. A side of sweet tomato chutney or 'Chutney-e-Aam' balances the richness perfectly. Finish the meal with a warm bowl of Shahi Tukra or Firni.