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Kacchi Biryani

By: rabz of Dhaka, BD


Filed in Rice Dishes

Serves 6 people

Other 193 recipes by rabz »

This Biryani is easy coz it has no pre cooking of the meat done to it. The raw papaya tenders the meat nicely and the ghee and milk mix gives a unique fragrance to it & a yummy biryani is achieved.

Ingredients


For rice:
  • 2  cup good basmati rice
  • 1/4 tsp shahi zira
  • 1 tbsp whole garam masala(tied in a muslin cloth)
  • 2 tbsp salt
  • 2 tbsp oil
For mutton layer:
  • 1/2 kg good quality fresh mutton 
  • 1 tbsp Raw papaya paste
  • 4 tbsp pure ghee
  • 1 tbsp ginger/garlic paste
  • 1 1/2 tsp salt or adjust to your taste
  • 1 cup curd
  • 2 tbsp lemon juice
  • 1 tbsp garam masala= 1/4 tsp khawab chini powder + 1/4 tsp mace powder.
  • 1/2 tsp red chilli powder
  • 1/4 c fried Onion(crushed)
  • 4-6 potato (cut into halves & fried till golden)
For fragrance:
  • 1/2 cup milk + 1 tsp rose water + 1 tbsp kewra + 1/4 tsp saffron colour
  • 2 tbsp ghee(for each layer)
  • 1/2 cup fried Onion + 1/4 c  fried Cashew nut 
  • 3 tbsp water( to sprinkle over the rice)

Directions

  1. At night mix mutton in all it's ingredients except Fried Potatoes
  2. Next day in a pot bring some water to boil with all the rice ingredients, once the water boils add the rice & cook approx 7-9 min( half done).
  3. Mean while put the marinated  meat in a pot then put a layer of rice over it.
  4. layer the rice with fried potatoes, fried Onion + cashew nut ,2 tbsp ghee,3 water and sprinkle it with some saffron milk.
  5. Then put another layer of rice over the potatoes and sprinkle it with ghee, water, saffron colour
  6. Cover the rice with a plastic shopper and then cover it with a tight lid.
  7. Put the pot over high flame for exact 15 min  then lower the heat and cook for 45 min.
  8. During this time do not remove the lid or stir the biryani, allow it to cook on it's own.
  9. Remove from heat, when serving slowly mix the bottom layer slightly with the top layer but not completely ( so tat you can achieve a colourful biryani).
  10. Bring out on a serving dish & serve with your choice of kebabs, curry and rita. 

Latest Comments

By mygazee on 9/5/2010 2:05:00 PM

I used pressure cooker.. but one must be very careful when you leave it over the small flame for 45 or more minutes.. the bottom may scorched and ruined the whole process.. I suggest putting the pot over a flat chapatti pan with small flame and cook for about 1 hour and that would bring out the wonderful biryani taste.

By rabz on 7/15/2010 11:06:00 AM

Thanks everyone hope u all enjoy making & eating it. Just to make a point if you don't like 2 much saffron colour just dec te amount to 1/4 c rather then 1/2 c and u can inc te amount of red chilli powder if u like it spicy. @Vicky, Is it not amazing tat u have liked something !!!!!!!!!!tat is good. Cheers.

By rabz on 7/15/2010 11:05:00 AM

Thanks everyone hope u all enjoy making & eating it. Just to make a point if you don't like 2 much saffron colour just dec te amount to 1/4 c rather then 1/2 c and u can inc te amount of red chilli powder if u like it spicy. @Vicky, Is it not amazing tat u have liked something, tat is good. Cheers.

By tasnim on 7/15/2010 3:02:00 AM

ur recipe seems to be good , im going to try it inshaallah .

By vicky on 7/14/2010 8:52:00 AM

Is it not amazing! first time I liked your recipe!!!!!!!!!!!

By areen on 7/13/2010 12:26:00 AM

Your Kacchi looks awesome and mouth watering. It seems different too as most have mint, coriander and green chilli in it's layers. Thanks for sharing.

By shwetashetty on 7/12/2010 11:55:00 PM

My non-vegetarian friend's comment is that the prepared dish showed in the picture here is soooo appetising. Dear Rabz, I don't know how to cook lamb meat, but , will try this one for my friend, for sure. Thanks for posting this.

By rabz on 7/12/2010 3:12:00 PM

sorry viewers a miss typing is done it's garam masala + not =.

 

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