Bangladeshi Kacchi Biryani
Celebratory Bangladeshi biryani with marinated mutton, potatoes, fragrant rice, saffron, and fried onions.
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.
Nutrition
Calories: 720kcalCarbohydrates: 82gProtein: 35gFat: 28gSaturated Fat: 13gCholesterol: 105mgSodium: 760mgFiber: 5gSugar: 6g