Bangladeshi Kacchi Biryani Recipe (Magical Taste of Bangladesh)
Kacchi biryani is a very famous dish in Bangladesh. However, making kacchi biryani is not as easy as it sounds. It requires many hours of preparation and must be done right.
Do you want to know the easy and magical Bangladeshi Kacchi Biryani recipe?
I would like to introduce you to my recipe for Bangladeshi Kacchi Biryani. This is one of the most delicious dishes in the world, and it is effortless to prepare. You will enjoy it.
I made the recipe so easy that you can make it at home, no matter where you live. I use my secret formula to make my biryani meals taste magical. It’s not complicated, and you don’t need to be a chef to make it.
Sounds good?
Let’s dive in…
What is Bangladeshi Kacchi Biryani?
Kacchi Biryani is a traditional Bangladeshi meal made with rice and mutton. Kacchi Biryani is made with Basmati rice and mutton. First, the mutton is marinated with a variety of spices and herbs. After that, The rice and mutton are cooked together in a pot over a low flame several times. It’s crucial to add enough spices to get an extra aroma to this recipe.
It is usually served during special occasions such as weddings and festivals. It is a traditional Bangladeshi dish and especially in India.
Several types of Kacchi Biryani are available such as Chicken Biryani, Mutton Biryani, Fish Biryani, Vegetable Biryani, Paneer Biryani, and Hyderabadi Biryani. Every kind of Biryani has its unique flavor, which makes it even more delicious.
Ingredients
- 2 Kg Basmati Rice
- 1 ½ kg Fresh Mutton (You can use chicken or beef instead)
- 10 to 12 Potatoes
- 1 teaspoon Orange food color
- 4 Cups Milk
- 2 teaspoon Saffron
- 1 Cup Soybean oil or Mustard oil
- 3 Cups Fried Onion (Pyaz Bresta)
- 1 tablespoon Ghee
- 3 to 4 Dried Bay leaves
- 3 to 4 Cinnamon rolls
- ½ tablespoons Caraway Seeds
- Salt, according to taste
- 1 tablespoon Sugar
- 2 teaspoons Chopped Almond
- 9 to 10 Dried Plums (Alubokhara)
- ½ tablespoon Raisin
- 4 to 5 Dry Red Chilli
- 5 to 6 Cardamoms
- 7 to 8 Cloves
- All-purpose flour for sealing
For Marination:
- 1 Cup Green Papaya paste
- 1 tablespoon Sour Yogurt
- ½ tablespoon Poppy seed paste (Posto Dana Paste)
- ¾ Cups Cashew Nut Paste
- 1 tablespoon Ginger Paste
- 1 ½ tablespoon Garlic Paste
- ½ tablespoon Mace Paste (Jayatri Pate)
- ½ tablespoon Nutmeg Paste (Jayfal Paste)
- ¼ tablespoon Cumin Powder
- 2 teaspoons Red Chilli Paste
- 2 teaspoons Shahi Garam Masala Powder
- 2 teaspoons Black Pepper
- 1 tablespoon Kewra Water
- 1 tablespoon Rose water
- ½ tablespoon Turmeric Powder
- ½ Cup Lemon Juice
- 1 teaspoon Caraway seeds
Instructions
Step 1: Prepare the Ingredients
The main three ingredients of the recipe are rice, mutton, and potatoes. I would recommend Basmati rice for the Bangladeshi-style Kacchi biriyani. Wash the rice with fresh, cold water for two to three times. Then pour some water into the uncooked rice and store it. After half an hour, drain the rice and strain it through a strainer to remove any excess water.
I would describe the Kacchi Biriyani in this recipe as only using mutton. You can mix beef or chicken with mutton. Wash the meat properly and remove any black spots or dirt. Then cut them into medium-sized pieces. Don’t make the pieces too small. Wipe with a paper towel to remove the extra water.
The pasted ingredients can be bought from the store or pasted yourself. For potatoes, peel them off. You don’t need to cut the potatoes into pieces if they are small. If the potatoes are large, you can cut one or two piece.
Step 2: Saute the Potatoes
Take the potatoes into a large mixing bowl. Add 1 teaspoon of orange food coloring and sprinkle some salt over them. Now mix them well.
Pour 1 tablespoon of soybean oil into a wok. Let the oil be heated for 1 minute. Now add the potatoes and saute them until they turn golden brown. Keep the flame very low at all times. Place the cooked potatoes on a plate and set aside.
Step 3: Marinate the Mutton Pieces
In a large cooking skillet or wok, take 1 ½ kg of Mutton pieces. Add some salt and 1 cup of green papaya paste. Then add 1 tablespoon of Sour Yogurt, ½ tablespoon of poppy seed paste, ¾ cup of cashew nut paste, 1 tablespoon of ginger paste, 1 ½ tablespoon of garlic paste, ½ tablespoon of mace paste, ½ tablespoon of nutmeg paste, ¼ tablespoon of cumin powder, 2 teaspoons of red chili paste, 2 teaspoons of Shahi Garam Masala powder, 2 teaspoons of black pepper, 1 tablespoon of Kewra water, 1 tablespoon of rose water, ½ tablespoon of turmeric powder, ½ cup lemon juice, and 1 teaspoon caraway seeds.
Using your hands, combine all of the ingredients with the mutton. Cover the entire surface of the mutton with the spices. Then add the dried onion (pyaz beresta) and mix them again. After marinating them, store the mutton overnight.
Step 4: Boil Basmati Rice
Pour some water into a cooking pot to boil the rice. Heat it for two minutes. Then add 3 to 4 dried bay leaves (Tejpata), cinnamon rolls, 7 to 8 cloves, 5 to 6 cardamoms, 2 to 3 teaspoons salt, and 1 tablespoon soybean oil to it. Boil them for three to four minutes.
Then add the washed Basmati rice to the boiled water in the cooking pan. Keep the flame at medium. Boil the rice, but not completely. When the rice is 50% cooked, remove the water from it and chill it or store it in a cool, dry place.
Step 5: Place Rice on Marinated Mutton
First, you need to put 4 cups of milk in a mixing bowl. Add two teaspoons of saffron and one tablespoon of ghee. Mix them well, and store them for half an hour. Then, take the skillet or wok that has the marinated mutton pieces in it.
Spread 1 tablespoon sugar and 1 tablespoon dried onion (Pyaz Beresta) all over the mutton. Set the sauteed potatoes all over the meat pieces. Then make a layer of half of the chilled and flavored Basmati rice on the mutton. To the rice layer, add chopped cashew nuts and chopped almonds.
Then pour half of the stored milk with saffron on the rice and place 9–10 dried plums (Alubokhara) on it. Add the remaining half of the rice to create another layer. Add 1 tablespoon of Kewra essence, 1 tablespoon of rose water, and half of the stored milk with saffron, chopped cashew nuts, and almonds to it. Finally, spread the dried onion mixed with sugar all over the rice.
Step 6: Seal the skillet
Now it’s time to cook a special Bangladeshi Kacchi Biryani. But before cooking, you need to seal the skillet carefully to stop air from passing. To seal the skillet, make a dough out of flour and water. Set the dough at the edge of the skillet and close the lid. Make sure that no short holes remain.
Step 7: Cook Kacchi Biryani in Bangladeshi style
Heat a large pan for 5 minutes. Then place the skillet on the pan and cook for 15 minutes at a very low flame. After 15 minutes, turn off the stove and store the kacchi biryani in the skillet for 30 minutes without opening the lid. Then unseal the skillet and open the lid. Stir with a large spatula or wooden spoon to mix all the ingredients well.
Step 8: Serve
Bangladeshi authentic Kacchi Biryani is ready to serve. Enjoy it with your family and friends.
FAQs
How long does it take to prepare Kacchi Biryani?
The preparation time for Bangladeshi Kacchi Biryani will depend on a few factors, including the pot size, the type of meat you are using, and the desired level of tenderness for the meat. Generally, it will take about 1 hour to 1 hour 30 minutes to prepare Kacchi Biryani.
Here is a rough estimate of the time it will take to prepare Kacchi Biryani:
- Preparation time (all items): 30 minutes
- Cooking time meat: 30 minutes
- Assembling and cooking the biryani: 20-30 minutes
Remember that these are approximate times, and the preparation time may vary. It is also a good idea to allow extra time for soaking the rice, as this will help to ensure that the grains are separate and fluffy when cooked.
What is the best way to serve Bangladeshi Kacchi Biryani?
Bangladeshi Kacchi Biryani is typically served as a main dish and can be enjoyed on its own or with raita or chutney. Raita is a refreshing condiment made with yogurt and herbs. It provides an excellent contrast to the spicy flavors of the biryani.
Chutney is a sweet and tangy condiment made with fruit, and it adds a layer of complexity to the biryani. To round out the meal, you can also serve Kacchi Biryani with complementary side dishes. A simple salad made with lettuce, tomatoes, and cucumbers provides a refreshing balance to the rich flavors of the biryani.
Other side dishes that pair well with Kacchi Biryani include:
- Roasted vegetables, such as eggplant or okra
- Grilled meats or kebabs
- Spicy pickles or chutneys
- Boiled eggs or tofu for a protein-rich option
With its bold flavors and aromatic spices, Kacchi Biryani is a satisfying and flavorful main dish that can be enjoyed on its own or with various complementary side dishes.
What type of rice is the best for Bangladeshi Kacchi Biryani?
Bangladeshi Kacchi Biryani is traditionally made with long-grain basmati rice, a type of aromatic rice with a delicate, nutty flavor and a fluffy texture. Basmati rice is ideal for biryani because it absorbs flavors well and cooks to a fluffy, separate consistency.
If you cannot find basmati rice, you can also use other long-grain rice, such as jasmine or Patna rice. Remember that these types of rice may not have the same aromatic flavor as basmati rice and may not cook to the same fluffy consistency.
Using high-quality rice for Kacchi Biryani is essential, as this will help ensure the dish’s best flavor and texture. Avoid using short-grain or glutinous rice, as these types of rice will not work well for biryani.
What type of meat is used in the recipe?
Beef, mutton, or chicken are the most commonly used meats for Bangladeshi Kacchi Biryani.
What is the best way to cook Kacchi Biryani rice?
Kacchi Biryani cooks rice and meat together in a sealed pot. The rice is soaked in water before being layered with the meat and spices in the pot. The pot is then sealed with dough and cooked over a low flame until the rice and meat are tender and the flavors have melded together.
To achieve the best results when cooking Kacchi Biryani rice, follow these tips:
- Soak the rice: Soaking the rice in water before cooking helps to remove excess starch and ensures that the grains cook to a fluffy, separate consistency.
- Use a good-quality pot: Use a pot with a tight-fitting lid made of a material that conducts heat well, such as stainless steel or clay.
- Layer the ingredients: Layer the ingredients in the correct order when assembling the biryani. Start with a layer of soaked and drained rice, add a layer of the cooked meat and vegetables, and top with more rice.
- Seal the pot: Use the dough to seal it and trap it in the steam, which helps cook the rice evenly and prevents it from drying out.
- Cook over a low flame: Cook the biryani over a low flame to ensure that the rice and meat cook evenly and become tender.
Is it necessary to use yogurt in the recipe?
Yes, yogurt is usually used in Bangladeshi Kacchi Biryani to give the dish a creamy texture and to help tenderize the meat.
Bottom Line
This traditional Bangladeshi Kacchi Biryani is a must-have dish for any special occasion. It is aromatic, flavorful, and perfect for any celebration. Try this delicious recipe and enjoy the unique flavors of Bangladesh. I hope this classic recipe will become a favorite in your household.
From our Recipe:
