Dhakai Kachchi Biryani

A Sumptuous Bangladeshi Platter

Cuisine

February 14, 2017

/ By

India Outbound

January-February 2017

Dhakai Kachchi Biryani

Dhakai Kachchi Biryani

The cuisines of Bangladesh boast of a great variety. The capital of Bangladesh, Dhaka and its territorial regions make up the central region, where fresh water fish are the popular staple. However, the Old Dhaka area is also famous for the Nawab Awadhi cuisine.

In Old Dhaka, kebabs, naans, bakharkhani, kachchi and pakki biryani, haleem, mutton bhuni khichuri, and beef tehari are some of the specialties. The kachchi biryani is perhaps the most pleasant and authentic dhakai biryani, which is usually a featured dish at weddings, social gatherings and celebrations in Bangladesh. The term ‘kachchi’ means raw, referring to the ingredients being cooked raw, in layers, instead of separately adding cooked meat and rice, as is the case with some other schools of biryani. Layers of meat, rice and potatoes are infused with delicious blends of aromatic spices to prepare kachchi biryani. Whether it is a tender piece of mutton, potato, alubokhara (prune) or the rice itself, each spoonful is a divine delight. Here’s an easy recipe you may want to try.


METHOD:

1) Mix mutton with all its ingredients except the fried potatoes and keep it overnight

2 )Boil water in a pot with all the rice ingredients. Then add the rice and cook for approximately 7-9 minutes (half done). Put the marinated meat in a pot then put a layer of rice over it. Layer the rice with fried potatoes, fried onion and cashew nut, ghee, water and sprinkle with some saffron milk. Repeat the process with the remaining rice and marinated meat. Close the pot with a tight lid and seal it with the flour dough. Put the pot over high flame for 15 minutes, then lower the heat and cook for 45 minutes. Do not remove the lid or stir the biryani. Remove from heat.

3) When serving, slowly mix the bottom layer with the top layer along with your choice of kebabs, curries or Burhani (Bangladeshi spiced yoghurt drink).


INGREDIENTS

For rice Basmati rice ………………………………. 2 cups

Shahi jeera (Refined Cumin) ……… 1/4 tsp Whole garam masala (ground spices,

tied in a muslin cloth) …………………. 1 tbsp

Salt ……………………………………………. 2 tbsp

Oil ……………………………………………… 2 tbsp

For mutton layer

Fresh mutton …………………………….. 1/2 kg

Raw papaya paste ……………………… 1 tbsp

Pure ghee (clarified butter) ……….. 4 tbsp

Ginger-garlic paste ……………………. 1 tbsp

Salt ………………………………………. (to taste)

Curd …………………………………………… 1 cup

Lemon juice ………………………………. 2 tbsp

Garam masala (1/4 tsp nutmeg powder + 1/4 tsp mace powder) ….. 1 tbsp

Red chilli powder ………………………. 1/2 tsp

Fried onion (crushed) ………………. 1/4 cup

Potato (cut into halves and fried till golden) …………………………….. 4-6 units

For fragrance

Milk (1/2 cup) + rose water (1 tsp) + kewra (screw pine) (1 tsp) + saffron (1/4 tsp) Ghee (for each layer) …….. 2 tbsp Fried Onion (1/2 cup) + fried cashew nut (1/4 cup) Water (to sprinkle over the rice) …. 3 tbsp

[A small ball of flour dough is required for sealing the pot in which the biryani will be cooked]

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2 COMMENTS

  1. Like!! Really appreciate you sharing this blog post.Really thank you! Keep writing.

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