Bangladeshi Kacchi Biryani Recipe (কাচ্চি)

Ingredients

• 1kg (2.2lb) bone-in mutton or goat pieces, large chunks
• 1 cup (240g) full-fat yogurt, whisked
• 3 tbsp raw green papaya paste (peel, seed, and blend with a little water)
• 2 tbsp ginger-garlic paste
• 1 tsp red chilli powder
• 1 tsp turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1 tsp salt
• 2 tbsp neutral oil or ghee
• 4-6 green chillies, sliced
• 4 large onions, sliced paper-thin
• Neutral oil or ghee for frying (enough for 3cm depth)
• Pinch of salt
• 500g (2½ cups) aged basmati rice, soaked 30 minutes, drained
• Water for par-cooking, well-salted
• 2 bay leaves, 4 green cardamom, 2 black cardamom, 1 cinnamon stick, 4 cloves (for par-cook water)
• 3 tbsp ghee, melted
• 1 tbsp warm milk with 10-15 saffron threads, bloomed 15 minutes
• 1 tsp kewra water
• ½ cup beresta (from above)
• 4-6 aloo bukhara (dried sour plums)
• Fresh mint and coriander, large handfuls
• 4-6 fried potato halves (optional but traditional Dhakai addition, fry until golden before assembling)
• 100g (¾ cup) plain flour mixed with enough water to form a pliable dough rope