Bangladeshi Kacchi Biryani Recipe (কাচ্চি)

Name: Bangladeshi Kacchi Biryani Recipe (কাচ্চি)
Total time: 570 min
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

asianfoodsdaily.com

Bangladeshi kacchi biryani: raw mutton dum-cooked under saffron rice. Covers meat flavour migration, papaya tenderising, and dough seal content.

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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