Cook Authentic Old Dhaka Style Kacchi Biryani at Home
Kacchi Biryani, often referred to simply as “Kacchi,” is a favorite among biryani lovers. Unlike other types of biryani, Kacchi involves marinating the meat and then cooking it with fragrant rice all in one pot. This method, hailing from Old Dhaka, has become a beloved tradition in both East and West Bengal. Whether it’s a wedding or a grand celebration, Kacchi Biryani is a must-have. Thanks to food vloggers and YouTubers, this dish has gained immense popularity among food enthusiasts across borders.
Ingredients You’ll Need : Authentic Kacchi Biryani Recipe
Basmati Rice: 1 kg
Goat Meat: 2 kg (can be substituted with chicken)
Chopped Onions: ½ cup
Ginger Paste: 1 tbsp
Mustard Oil: 1 cup
Ground Raisins: 1 tsp
Medium Potatoes: 6-7 whole
Garlic Paste: ½ tsp
Sour Yogurt: ½ cup
Whole Raisins: 2 tbsp
Milk: 1 cup
Poppy Seed Paste: 1 tsp
Saffron: 1 tsp
Ground Cashews: 1 tsp
Red Chili Powder: 2 tsp
Mace and Nutmeg Powder: ½ tsp
Dried Plums (Aloo Bukhara): 7-8 pieces
Shahi Jeera: 1 tsp
Cardamom, Cinnamon, Bay Leaf: a few pieces
Salt: to taste
Star Anise: 2 pieces
Kacchi Biryani Masala: 1 tbsp (blend of nutmeg, mace, black cardamom, cinnamon, cumin, cardamom, star anise)
Black Cardamom: 2 pieces
Cloves: 2-3 pieces
White Pepper Powder, Rose Water: 2 tsp
Cooking Method : How to Make Kacchi Biryani at Home
Prepare the Fried Onions:
Fry chopped onions until golden brown to make “Beresta” and set aside.
Marinate the Meat:
Clean the goat meat thoroughly with salt and rinse to remove any odor.
Drain water and marinate the meat with sour yogurt, ginger paste, garlic paste, ground raisins, ground cashews, chili powder, white pepper powder, 1 tsp rose water, mace and nutmeg powder, black cardamom, poppy seed paste, salt, and oil (use the oil from frying onions). Let it marinate for at least 2 hours.
Prepare the Potatoes:
If using large potatoes, cut them in half. If using medium-sized ones, fry them whole until golden brown.
Cook the Rice:
Boil water with star anise, cardamom, cloves, cinnamon, bay leaf, and salt.
Add the basmati rice and cook until half done. Drain the water.
Layering the Biryani:
In a heavy-bottomed pot, spread the marinated meat first.
Add a layer of fried onions (beresta) and fried potatoes on top of the meat.
Then layer the half-cooked rice.
Sprinkle saffron-infused milk, whole raisins, dried plums, beresta, rose water, kacchi biryani masala, and ghee between the layers.
Cooking the Biryani:
Seal the pot with a tight-fitting lid or dough to lock in the steam.
Cook on low heat for about 1 hour.
After the time is up, carefully open the pot, ensuring the steam escapes slowly.
Serving:
Gently mix the layers before serving to ensure an even distribution of meat and rice.
Serve hot and enjoy your homemade Kacchi Biryani.
By following these steps, you can recreate the authentic flavor of Old Dhaka’s famous Kacchi Biryani right in your kitchen. Enjoy this rich, aromatic dish with your loved ones during any celebration.