Kacchi Biriyani

Kacchi Biriyani~

Kacci biriyani is one of the famous and traditional Bangladeshi recipes. It is one of the provocative and healthy recipes. Its dish would attract you so much. You could celebrate with your family members in any special occasions with this recipe :)

Ingredients for kacchi biriyani:

• 1 kg of marinated mutton,
• ½ kg of basmati rice,
• 3 piece of medium size (around 250 g each) potatoes,
• 1 cup of chopped onions,
• 1 cup of milk,
• 7 to 8 pieces of dried prunes,
• 10 pieces of raisins,
• ½ tablespoon of caraway,
• ½ cup of clarified butter,
• ½ cup of mawa,
• a pinch of saffron.

Directions for kacchi biriyani~ when baking in an oven:

1. Fry potatoes lightly in oil and keep aside. Then fry the chopped onions until it gets a nice golden color and then take them out on a paper towel to soak the extra oil out of it.
2. Wash rice and cook partially; drain the water through a strainer.
3. Now add milk on top of the mutton marinade and spread half the rice on it. Then scatter the fried potatoes, fried onions (half quantity), mawa, dried prunes, raisin, a pinch of saffron, and caraway one on top of the other. At the end, place the rest of the rice on top of everything and spread the rest of the fried onions, half cup of clarified butter and the saffron over it.
4. Cover the pan with lid. If the lid is not tight enough, seal the edge with flour dough.
5. Now pre-heat the oven to 180°C, put the pan in the oven and bake it for about 20 minutes; then reduce the heat to 160°C and bake it for around 40-45 minutes.
6. Then turn off the oven and leave it for approximately 30 minutes.
7. Now carefully open the lid and slowly mix the biriyani from the bottom to top, to make an even mix of mutton and rice in the biriyani :) :)

Directions for kacchi biriyani~ when cooking on a burner:

1. Place the sealed handi (you can use pan) with mutton, rice, potatoes and ingredients arranged together in the same way (see above), and put this on slow cooking or 'dum' as we say in the common tongue.
2. For the mutton to be fully cooked, this has to be put on heat for at least an hour. A word of caution though: to prevent the biriyani from becoming burnt put the handi on a tawa/skillet and not on the burner directly!
3. Now relax for an hour and then when you break open the seal - simply divine!
4. Before serving, mix the biriyani from bottom to top for an even distribution of meat :) :)