Dhaka, Bangladesh
Kacchi biryani
Raw marinated mutton layered with rice and potato, sealed and slow steamed. Old Dhaka's wedding king.
180 minTime
34 gProtein each
mediumSpice
8hPlan ahead. Soak for 8 hours first; the 180 minutes come after.
Make it your way
Grandma's wayRaw mutton, rice and potato, sealed and slow cooked.
The original657kcalsame
34 gproteinsame
3 gfibresame
180minutessame
Classic Dhaka kacchi.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Marinate mutton with curd, papaya, ginger garlic paste, garam masala, half the fried onion, sugar and salt. Overnight is best.
- 2Parboil rice with whole spices and salt until 60% done. Drain.
- 3In a heavy pot spread the mutton and its marinade, add fried potatoes and plums, then the rice. Top with ghee, saffron milk, kewra, rose water and remaining onion.
- 4Seal the lid with dough. Cook 10 minutes on high, then on the lowest heat on a tawa for 90 minutes.
- 5Rest 15 minutes, open and gently mix from the sides.
Serve it like this
Serve on a large platter with a piece of mutton and potato on each plate, borhani and salad alongside.
