Kacchi Biryani
Dhaka-style biryani with raw marinated mutton layered under parboiled rice and slow cooked in dum. This recipe was created by AI, some information may not be accurate.
- Servings
- 6
- Difficulty
- Hard
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Ingredients
- 500 g basmati rice
- 1 kg mutton
- 250 g yogurt
- 200 g fried onions
- 3 tbsp ginger garlic paste
- 3 tbsp kacchi biryani masala
- 100 g ghee
- 4 pc potatoes
- 100 ml milk
- 1 pinch saffron
Steps
- Marinate mutton in yogurt, fried onions, ginger garlic paste, biryani masala, and salt for 2 hours.
- Soak rice 30 minutes and parboil with whole spices and salt to 60 percent done.
- Layer marinated raw mutton in a heavy pot with chunks of fried potato.
- Pour parboiled rice over the meat, drizzle ghee, milk, and saffron.
- Seal the pot tightly with dough or foil and a tight lid.
- Cook on high heat 10 minutes, then on the lowest heat for 1.5 hours.
- Rest 15 minutes off heat, then serve with borhani.