Kacchi Biriyani
Mutton Kacchi Biryani is a mouthwatering Bangladeshi dish that combines tender pieces of mutton with fragrant basmati rice, aromatic spices, and a perfect blend of flavors. This traditional recipe requires a slow-cooking process that results in a dish bursting with rich flavors and textures.
The slow-cooking process allows the mutton to become tender and succulent, while the rice absorbs all the flavors from the spices and meat. The result is a fragrant and flavorful biryani with each grain of rice perfectly cooked and infused with the essence of the mutton.
Mutton Kacchi Biryani is a dish often savored on special occasions, family gatherings, and festive celebrations. Its rich and aromatic profile makes it a favorite among biryani lovers, and it showcases the culinary expertise and cultural heritage of Bangladesh. Whether enjoyed with raita (yogurt-based condiment) or a side of salad, Mutton Kacchi Biryani is a delightful treat that satisfies the taste buds and leaves a lasting impression.
Contributors Bio
Additionally, interestingly enough, I have learned to enjoy cooking. I have learned to fully enjoy the process of preparing a meal.I find great joy in it—far more than ever before. And as I look back at this specific life change, I can directly attribute this change to a number of specific steps I have taken. Also this passion has changed my life. I have opened a food selling page. which makes me feel better.
আমার নাম হাফসা তাসলিম। আমি অনেক বছর আগে থেকেই রান্না টুকটাক করে করি। মা- বোন কে দেখেই মূলত রান্নার প্রতি আগ্রহ জন্মে। তারা খুব ভালো রান্না করেন যার জন্য আমার এর প্রতি ঝোঁক ছিল। শখের বশেই নতুন নতুন আইটেম বানাতাম এবং সবাই বেশ প্রশংসা করতো খাবারের। সেই থেকেই রান্না র প্রতি আগ্রহ বেড়ে যায়। আমি যখন কলেজ এ পড়ি তখন আমি সিদ্ধান্ত নিলাম আমার এইটা নিয়ে এখন কিছু করা দরকার। তখন নিজের একটি ফেসবুক পেজ খুলি । এবং নাম দেই- হাফসা’স কিচেন এবং সেইখানে আমি রান্না করা খাবার সেল করা শুরু করলাম। তারপর আলহামদুলিল্লাহ আমার এই পেজটি অনেকটা এগিয়ে আনতে পেরেছি আমি।
Ingredients
- 550 grms mutton 1 inch cubes
- 300 gms chinigura rice
- 4 large onions
- 1/2 cup yogurt
- 2 tsp ginger paste
- 2 tbsp garlic paste
- 3/4 tsp turmeric powder
- 1 tbsp red chilli powder
- 1 tsp coriander powder
- salt to taste
- 6 tbsp ghee
- 3 green cardamoms
- 3 black cardamoms
- 4 cloves
- 1 cinnamon 1/2 inch sticks
- 2 bay leaves
- star anise
- 1.5 cumin seeds
- 6-7 green chillies sliced
- 4 tomatoes chopped
- 1 tsp dry ginger powder
- 1 tsp cumin powder
- 3-4 potatoes medium size
- 8 eggs
- 1/2 bunch fresh mint leaves chopped
- saffron kesar 4-5 strands
- 2 tbsp milk
Instructions
Steps to prepare the meat:
- Sprinkle some salt on the meat and let it stand for 15-20 minutes. Wash the meat and drain all water.
- Take all the spice from red chili to caraway seed and grind them.
- Take the pot where you want to cook the biryani and add the meat and yogurt, ground spice mix, garlic and ginger paste, and salt. Marinate the meat and keep it for anywhere between 30 minutes to overnight.
Steps to prepare the onion:
- Add 3 tbsp butter/ghee to a frying pan on medium heat.
- Add very thinly chopped onion and saute it until it’s golden brown and a nice aroma comes out.
- Steps to prepare the potato:
- Wash, peel, and cut the potato in big chinks. Usually into 3 pieces for a medium Idaho potato.
- Rub some orange food color on the potato.
- Sprinkle some salt.
- Fry the potatoes until slightly golden on the same pan used for the onion.
Steps to prepare the rice:
- Wash the rice and drain all the water.
- Boil 6 cups of water and add salt.
- Add the rice.
- Turn off the stove at the first sight of water boiling again (bubble forming on the water) after adding the rice. Rice will be uncooked at this point.
- Drain the rice completely, saving the drained hot water in another clean pot.
- Steps to assemble the biryani layers and cook:
- Take a tawa and heat it for 5 minutes.
- Soak the saffron in the milk.
- Add butter/ghee to 1 cup of hot water that was set aside in the rice preparation step.
- Add the prepared potatoes on top of the marinated meat.
- Sprinkle some fried onion.
- Add the common plum.
- Add half of the water-ghee mixture.
- Layer in the prepared rice.
- Sprinkle the saffron milk.
- Make 4-5 indentations from the rice layer through the potato till the meat.
- Add the condensed milk through the indentations.
- Sprinkle the remaining water-ghee mixture.
- Sprinkle the remaining fried onion.
- Add the remaining hot water in a way that water doesn’t go above the rice layer. You may not need to use all of the hot water.
- Cook on the stove for 2 hours.
- Add the hard-boiled eggs.
- Serve with salad,kabab, and chutney.
Nutrition
