Perfect Kacchi Biryani | পুরান ঢাকার কাচ্চি বিরিয়ানি

Описание: Recipe for Kacchi Biryani, a popular dish from Bangladesh:

Ingredients:
500 grams basmati rice
1 kg mutton (cut into pieces)
4 tablespoons ghee (clarified butter)
2 large onions (sliced)
2 tablespoons ginger-garlic paste
1 cup plain yogurt
2 teaspoons red chili powder
1 teaspoon turmeric powder
1 teaspoon biryani masala powder
1 teaspoon garam masala powder
Salt to taste
A pinch of saffron strands (soaked in 2 tablespoons of warm milk)
Fresh coriander leaves (chopped)
Fresh mint leaves (chopped)
4 green chilies (slit)
4 boiled eggs (optional)

For the marination:
1 cup plain yogurt
2 tablespoons ginger-garlic paste
2 teaspoons red chili powder
1 teaspoon turmeric powder
Salt to taste

For the garnish:
Fried onions
Cashew nuts
Raisins

Instructions:

1. Wash the basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.

2. In a large bowl, marinate the mutton pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt. Mix well, cover, and refrigerate for at least 2 hours or overnight for the best results.

3. Heat ghee in a large heavy-bottomed pan or a Dutch oven. Add the sliced onions and fry until they turn golden brown. Remove half of the fried onions and set them aside for garnishing.

4. Add ginger-garlic paste to the remaining fried onions in the pan and sauté for a few minutes until the raw smell disappears.

5. Add marinated mutton pieces to the pan and cook on medium heat until the meat is browned and cooked through. This may take around 20-25 minutes.

6. In a separate large pot, bring water to a boil. Add the soaked and drained rice to the boiling water along with salt. Cook the rice until it is 70-80% cooked. It should still have a slight bite to it. Drain the rice and set it aside.

7. Preheat the oven to 180°C (350°F) if you plan to cook the biryani in the oven.

8. In the pan with the cooked mutton, sprinkle biryani masala powder, garam masala powder, and mix well. Adjust the salt and spices according to your taste.

9. Layer half of the partially cooked rice over the cooked mutton in the pan. Sprinkle chopped coriander leaves, mint leaves, and green chilies over the rice.

10. Layer the remaining rice over the first layer, and again sprinkle chopped coriander leaves, mint leaves, and green chilies.

11. Pour the saffron-soaked milk evenly over the rice. You can also add a few drops of rose water for additional flavor.

12. Cover the pan with a tight-fitting lid and cook on low heat for about 20-25 minutes. If you are using an oven, cover the pan with aluminum foil and bake for 20-25 minutes.

13. Once cooked, remove the lid, and gently mix the layers of rice and mutton from the sides to the center.

14. Garnish the biryani with fried onions, cashew nuts, and raisins.

15. Serve the Kacchi Biryani hot with raita (yogurt sauce) and boiled eggs if desired.

Enjoy your delicious Kacchi Biryani!

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