🇧🇩 Bangladesh recipe
Kacchi Biriyani
Kacchi Biriyani is Old Dhaka's proudest culinary creation, a laborious layered rice dish where raw marinated mutton cooks entirely within the sealed pot alongside fragrant basmati rice. Unlike other biryanis where meat is pre-cooked, the kacchi method relies on the slow, sealed steam to tenderize the meat from raw, infusing every grain of rice with deep meaty juices. Potatoes nestled at the bottom become impossibly rich.
Prep45 mins + overnight marination
Cook1 hr 30 mins
Serves6
Difficultyhard
Ingredients
- 1 kg bone-in mutton (goat), cut into pieces
- 500g basmati rice, soaked for 1 hour
- 300g plain yogurt
- 3 large onions, thinly sliced
- 4 medium potatoes, peeled and halved
- 3 tablespoons ginger paste
- 2 tablespoons garlic paste
- 2 teaspoons kacchi biriyani masala or garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 0.5g saffron threads soaked in 80ml warm milk
- 100g ghee
- 6 green cardamom pods
- 4 whole cloves
- 2 bay leaves
- 1 cinnamon stick (5cm)
- 1 teaspoon cumin seeds
- 3 tablespoons raw papaya paste (meat tenderizer)
- 2 tablespoons rose water
- 2 tablespoons kewra water (screw pine essence)
- 0.5 teaspoon nutmeg powder
- 0.5 teaspoon mace powder
- 4 green chilies, slit
- 10 alubukhara (dried plums/prunes)
- 2 tablespoons almonds, blanched
- Flour dough for sealing the pot lid
- Salt to taste
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 520
- Protein
- 25 g
- Carbs
- 56 g
- Fat
- 20.5 g
