Dhakai Kachchi Biryani
India Outbound
January-February 2017
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]