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Beef biryani, cooked in a traditional style

Dhaka beef kacchi biryani

Main dishes

Dhaka’s raw biryani: raw meat marinated in yogurt and spices, topped with partially cooked basmati rice, and then slow-cooked in a sealed pot for 1 hour a…

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Recipe from MdsShakil, Renamed user a4a6a2d33c06d660ce3e3944aae4c64eee85d80749085ac92caf4d8b17bbf4db, Renamed user c4a36f15bc7798269081d4eaeca1c196, adapted by Recette de cuisine · · updated on

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Kacchi biryani is the signature dish of Dhaka, in Bangladesh. Its unique feature is that the marinated meat is placed raw at the bottom of the pot, under the partially cooked rice, and everything is cooked together, simmering in a sealed pot.

Ingredients and directions

  • Prep time1 hr
  • Cook time1 hr 40 min
  • Resting1 hr
  • Total3 hr 40 min
  • DifficultyHard
  • Cooking methodpot

Ingredients

6 people
  • $19.06
  • $0.15
  • $1.65
  • $2.64
  • $0.09
  • $0.63
  • $1.43
  • $1.07
  • $0.31
  • $0.13
  • $0.04
  • $0.21

Directions

  1. Wash the meat and let it soak for 30 minutes in 250 ml of water with 1.5 tablespoons of salt.
  2. Fry the onions in the oil until they are golden brown.
  3. In a large pot, combine the fried onions, yogurt, soy sauce, almond and pistachio paste, 3 tablespoons of ghee, grapes, and the spices from the packet. ≈ 4 min
  4. Add the meat and salt, mix well, and let it marinate for 30 minutes.
  5. Cut the apples into pieces, fry them, and then coat them with a bit of food coloring.
  6. Wash the rice, let it soak for 30 minutes, and then drain it.
  7. Bring 2 litres of water to a boil with 2 tablespoons of salt and the whole spices from the package. Cook half of the rice in the boiling water, then drain it.
  8. Mix 375 ml of water with 5 tablespoons of powdered milk and 2 tablespoons of ghee. ≈ 4 min
  9. Mix 60 ml of water with 2 tablespoons of powdered milk and the remaining coloring. ≈ 4 min
  10. Distribute the prunes and apples evenly over the meat, cover with partially cooked rice, pour the ghee-infused milk around, and drizzle with the colored milk. ≈ 3 min
  11. To flavor, place a stainless steel bowl on top of the rice, containing 3-4 pieces of hot charcoal and a little ghee. Cover and seal the lid with dough. ≈ 3 min
  12. Heat for 5-6 minutes over high heat, then simmer over very low heat for 1 hour 20 minutes to 1 hour 30 minutes.
  13. Remove from the heat and serve. ≈ 2 min

Equipment

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Before you start

Ingredients

  • 1 kg of beef or lamb
  • 1 packet of spices for making kachchi biryani
  • 1/4 teaspoon of orange food coloring (zarda)
  • 500 g of basmati rice
  • 5 tablespoons of ghee
  • 1.5 tablespoons of oil
  • 300 g of finely chopped onions
  • 120 ml of plain yogurt
  • 7 to 8 plums (Alubukhara variety)
  • Two large potatoes
  • 7 tablespoons of powdered milk
  • 10 pistachio nuts, ground into a paste
  • 10 almond meal
  • 40 grams of grapes
  • 2 tablespoons of soy sauce
  • salt
  • a mixture of flour and water to seal the stockpot

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