Bangladeshi Traditional Style Mutton Kacchi Biryani Recipe (মাটন কাচ্চি বিরিয়ানি)

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Mutton Kacchi Biryani
Ingredients:
1 kg Mutton (Small Pieces)
Salt
Ghee
Sugar
White vinegar
Cooking oil
Potatoes
Basmati Rice
Saffron
Orange color
Liquid Milk
Kewra Water
Onions
Chilies
Pistachios
Almonds
star anise
Nutmeg
Mace
ginger paste
garlic paste
onion paste
black pepper
cinnamon sticks
And a few green and black cardamoms.
Coriander powder
Cumin powder
Black pepper powder
White pepper powder
Coal
Method:
Take 1 kg mutton. Then put 1 tsp salt and 1 tbsp of vinegar and marinate the mutton for half an hour. Now take a pan and pour some water and heat the pan. When the water starts to bubble up, then put 5-6 peeled potatoes in the water and boil it halfway. When the potatoes are half boiled, strain the water and coat the potatoes in orange food color. Now heat the pan and pour some oil and fry the potatoes properly. Now take a pot and fill it up completely with water. When the water starts to boil, then add 1/2 kg of basmati rice and cook it 80% for 15 minutes in high heat. After the rice is boiled 80%, strain the water and use a strainer with small holes. Again heat the pan and pour the same oil that was used to fry the potatoes and add 2 large-sized chopped onions and fry the onions until golden brown. Again heat the pan and pour the same oil that was used to fry the potatoes and add 2 large-sized chopped onions and fry the onions until golden brown. Our fried onions are ready. Now after half an hour, take the mutton and wash them in the water at least two to three times. Then strain the water properly. Now, take 1 cup of warm milk and add a pinch of saffron and mix it properly and soak it for 10-15 minutes. Now take 2 tbsp of kewra water and add 1 pinch of orange color and mix it properly. Now take 8-10 pistachios, 6-7 almonds, 2-star anise, nutmeg, mace, 1 tbsp ginger paste, 1/2 tbsp garlic paste, 1 tbsp of onion paste, black pepper, some cinnamon sticks, and few green and black cardamoms. Now grind the nutmeg, mace, cardamom, and cinnamon sticks using a grinder. Now, take a big pot and put all the mutton into the pot. Now add the onion paste, garlic paste, ginger paste and add the grind masala and add almond paste, pistachio paste and break a piece of star anise. Then add 1 pinch of black pepper and 1 tsp white pepper, 1/2 tsp of cumin powder, 1/2 tsp coriander powder, 1/2 tsp of red chili powder, and put 2 tbsp of fried onions. Now take a bowl and put 2 tbsp of sour yogurt and 1 tsp of sugar and beat it properly. Now pour the yogurt into the mutton. Now take a bowl and put 2 tbsp of sour yogurt and 1 tsp of sugar and beat it properly. Now pour the yogurt into the mutton and add one and a half tsp salt and mix it properly and marinate it for 2 hours. After 2 hours, cook the meat into the same pot for 30 minutes. After 30 minutes put 1 tsp of ghee and add 5-6 green chilies. And after 30 minutes, squeeze a large piece of lemon. Now, pour 4 cups of water and cover it using a lid until the water is reduced. After 20 minutes when the water is reduced a little, then add 1 pinch of cardamom, 1 pinch of cinnamon, fried potatoes, and red dried plums(aloo bukhara). Now add some mawa. Now put the boiled rice into the pot over the mutton layer. Then add 2 cups of rice starch. Now add the saffron milk and kewra water. Then add 2 tsp of ghee and the rest of the fried onions. Now cover it up with a lid and seal the lid using flour dough. First, cook it for 18 minutes on medium-high heat. After that cook it for one and a half hours in low heat. After one and a half hours, remove the dough and take a piece of coal. And heat the coal and put it into a small steel bowl. Now, put the small steel bowl and put it onto the biryani rice then pour 1 tsp of ghee onto the hot coal and then close the pot using the lid and keep it close for at least 10-12 minutes. Now our mutton kacchi biryani is ready to serve.