Bangladeshi Kacchi Biriyani

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.