Kacchi biriyani
Kacchi Biryani is a traditional and popular dish in South Asian cuisine, especially in Bangladesh and parts of India. It is a flavorful and aromatic rice dish made with marinated meat, typically mutton or chicken, layered with partially cooked basmati rice and a blend of aromatic spices. The dish is then sealed with dough and slow-cooked, allowing the flavors to meld together.
Contributors Bio
I am Afsana Parveen Nupur. I have completed my Masters in Bengali from Government Rajendra College. My mother used to help me with cooking occasionally during my college life. However, my interest in cooking grew after marriage. The first dish I cooked was cake and Hilsa pulao, which didn’t turn out so well. But with a few more attempts, my cooking skills improved, and now I enjoy trying out various new recipes.
Currently, I experiment with a lot of new recipes to please my son. Some of the dishes I have tried include butter chicken, pizza, grilled chicken, butter naan, and various dessert items.
আমি আফসানা পারভীন নূপুর।সরকারি রাজেন্দ্র কলেজ থেকে বাংলায় অর্নাস মাস্টার্স করেছি। আম্মাকে রান্নার সময় হেলপ করতাম মাঝে মাঝে কলেজ লাইফে। তবে বিয়ের পর থেকেই রান্নার প্রতি আগ্রহ তৈরি হয়,, প্রথম রান্না ছিলো কেক ও ইলিশ পোলাও , যা কিনা একেবারেই ভালো হয়েছিলো না,, তবে কয়েকবার রান্না করতে পরবর্তীতে তা মজাদার হয়েছে,,এখন ছেলের আবদার রাখতে অনেক নতুন নতুন রেসিপিই ট্রাই করি,যেমন বাটার চিকেন, পিৎজা, চিকেন গ্রিল, বাটার নান, ডেজার্টের বিভিন্ন আইটেম।
Ingredients
- 1 kg meat Beef or mutton
- 1/2 kg rice Basmati or Kalijira
- 1 tsp whole garam masala
- 1 tsp shahi jeera
- 2 tbsp salt for soaking the meat + 1.5 tablespoons (for cooking)
- 1 liter water for soaking the meat + as needed for cooking
- 5-7 pcs potatoes small to medium-sized
- orange food colour for colouring the potatoes
- 1/4 cup ghee
- 1/2 cup onion onion Beresta/fried
- 2.5 tbsp mawa
- 2 tbsp poppy seed paste
- 3 tbsp yogurt sour/sweet
- 1 tbsp tomato ketchup
- 1.5 tbsp ginger paste
- 1 tbsp garlic paste
- 2 tbsp green papaya paste
- 1 tbsp garam masala powder
- 1/2 tbsp chilli powder
- 1/4 cup cooking oil or ghee
- 1/2 cup hot water
- 3 tbsp milk
- 1 tbsp kewra jal
Instructions
- Soak the beef or mutton meat in water with salt for 1 hour.
- Wash the basmati or Kalijira rice thoroughly and soak it in water for 15 to 30 minutes. Drain the water and set aside.
- In a pan, heat ghee or oil. Add the potatoes and fry them lightly with a pinch of salt and orange food colour. Remove and set aside.
- In the same pan, fry the onions until golden brown. Remove half of the fried onions and set aside for garnishing.
- To the remaining fried onions, add the meat and cook until the moisture dries up and the meat turns brown.
- Add whole garam masala and shahi jeera to the meat. Stir well.
- Add ginger paste, garlic paste, raw papaya’s peel paste, tomato ketchup, cashew almond/poppy seed paste, ada bata, and mirch powder. Mix well.
- Cook the meat mixture on low heat for about 15 minutes until the spices are well incorporated and the oil separates.
- In a separate pot, boil water and add ghee or oil, khoya milk, and kewra jal. Stir well.
- Add the soaked and drained rice to the pot and mix gently with the water mixture.
- Place the fried potatoes on top of the rice and pour the meat mixture over the potatoes.
- Sprinkle garam masala powder, chilli powder, and salt over the rice and meat.
- Pour hot water evenly over the rice and cover the pot tightly.
- Cook on high heat until steam starts to escape, then reduce the heat to low and cook without opening the lid.
- After the cooking time, remove from heat and let it rest.
- Open the pot, garnish with the reserved fried onions, and serve hot.
Nutrition
