Kacchi biryani is a celebratory Bangladeshi rice dish in which marinated mutton cooks beneath fragrant rice and potatoes. The sealed pot lets the meat steam gently while the rice absorbs the spiced juices.
Marinate the mutton well, parboil the rice until barely tender, and layer everything carefully. A low oven or stovetop dum finish produces tender meat and distinct rice grains.
The rice should still have a firm center before layering. It will finish cooking in the sealed pot without becoming mushy.
Serving Suggestions
Serve on a wide platter with cucumber salad, boiled eggs, raita, and a squeeze of lime. Open the pot at the table for the best aroma.
Recipe Notes
Marinate the mutton overnight for the most tender result. Refrigerate leftovers for up to 3 days and reheat covered with a splash of water.
Bangladeshi Kacchi Biryani
Equipment
- Heavy Dutch oven
- Large pot
- Mixing bowl
- Tight-fitting lid
Ingredients
Mutton Marinade
- 2 lb bone-in mutton or lamb in large pieces
- 1 cup plain yogurt
- 2 tbsp ginger-garlic paste
- 1 tbsp biryani masala
- 1/2 tsp red chili powder
Rice and Layers
- 3 cup basmati rice rinsed and soaked 30 minutes
- 3 medium potatoes peeled and halved
- 1/2 cup fried onions divided
- 1/4 cup ghee melted
- 1/2 tsp saffron threads soaked in 2 tablespoons warm milk
- 1 piece cinnamon stick
Instructions
Marinate and parboil:
- Combine the mutton, yogurt, ginger-garlic paste, biryani masala, chili, and 1 1/2 teaspoons salt. Cover and refrigerate for at least 4 hours.
- Boil the potatoes in salted water for 8 minutes. Remove. In the same water, boil the rice until the grains are about 70 percent cooked, then drain.
Layer:
- Heat the ghee in a heavy Dutch oven. Add the cinnamon and marinated mutton, spreading it in an even layer. Arrange the potatoes over it.
- Top with the parboiled rice, fried onions, and saffron milk. Cover tightly with foil and the lid.
Dum-cook:
- Cook over medium heat for 15 minutes, then reduce to low and cook for 75 to 90 minutes until the mutton is tender.
- Rest covered for 10 minutes. Fluff from the sides, lifting the rice and mutton gently together.
Notes
- Keep the lid sealed during the dum stage.
- Mutton shoulder or leg works well in this recipe.
- Do not stir the layers while cooking.