Kachchi Biriyani

Food Type

Main Course

Price Range

80-200 BDT

Root place of production

Uttar Bazar Kulaura, Moulvibazar. Bangladesh

Description

Kachchi Biriyani is a special preparation of the dish. It is called '’Kachchi’’ (raw) because raw meat and rice are cooked together. Kachchi Biriyani is same as Kachchi Yeqni, meaning raw marinated meat cooked with rice. It is cooked typically with goat meat (usually 'khasi gosht', which is meat from castrated goats and often simply referred to as mutton) or with lamb, beef and rarely with chicken. The dish is cooked layered with the meat and the yogurt based marinade at the bottom of the cooking pot and the layer of rice (usually basmati rice) placed over it. Potatoes are often added before adding the rice layer. The pot is usually sealed (typically with wheat dough) to allow cooking in its own steam and not opened till ready to serve. The challenge in the art of cooking kachchi biriyani is to cook the meat till tender without overcooking the rice. When serving up the dish the chef takes a bit of rice from the top layer and meat from the bottom layer and deftly serves it up together. A boiled egg and mixed salad often accompanies the dish. This is one of the most popular delicacies of old Dhaka, Bangladesh and Hyderabad, India. It is featured in wedding feasts in Bangladesh, usually served with borhani, a spicy drink.

Why popular

Ingredients

For rice: Basmati rice, Shahi zira, Garam masala, Salt, Oil, For mutton layer: Good quality fresh mutton, Raw papaya paste, Pure ghee, Ginger/garlic paste, Salt, Curd, Lemon juice, Garam masala + khawab chini powder + mace powder, Red chilli powder, Fried Onion(crushed), Potato (cut into halves & fried till golden), For fragrance: milk + water + kewra + saffron colour, Ghee(for each layer), Fried Onion + fried Cashew nut, Water( to sprinkle over the rice).

Making process

1. at night mix mutton in all it's ingredients except Fried Potatoes. 2. Next day in a pot bring some water to boil with all the rice ingredients, once the water boils add the rice & cook approx 7-9 min (half done). 3. Mean while put the marinated meat in a pot then put a layer of rice over it. 4. Layer the rice with fried potatoes, fried Onion + cashew nut, 2 tbsp ghee, 3 water and sprinkle it with some saffron milk. 5. Then put another layer of rice over the potatoes and sprinkle it with ghee, water, saffron colour 6.Cover the rice with a plastic shopper and then cover it with a tight lid. 7. Put the pot over high flame for exact 15 min then lower the heat and cook for 45 min. 8.During this time do not remove the lid or stir the biryani, allow it to cook on it's own. 9. Remove from heat, when serving slowly mix the bottom layer slightly with the top layer but not completely ( so tat you can achieve a colourful biryani). 10.Bring out on a serving dish & serve with your choice of kebabs, curry and rita.