kacchi biryani recipe

kacchi biryani recipe

kacchi biryani recipe Bangladeshi Style Authentic 

basically Rich and aromatic, kacchi biryani is made using the traditional Dum technique from raw marinated meat cooked alongside fragrant rice. however This method produces a royal feast by allowing the tastes to develop brilliantly.

 Ingredients:

• Basically For the Marinade from the Mutton One kilogramme mutton, or goat meat, bone-in One cup yolk.
• but Two tablespoons ginger paste
• Two tablespoons garlicky paste;
• two teaspoon salt; adjust to taste
  Two tsp red chili powder
• One teaspoon of turmeric powder
• One tablespoon coriander powder:
• One tablespoon garam masala powder
• ½ tsp nutmeg powder,
• ½ tsp mace powder— 4-5 chopped,
• optional green chilies
• One lemon’s juice
• ½ cup fried onions,
• beresta;
• ½ cup mustard oil or ghee
• For the Rice:
• Basically Four cups basmati rice, soaking thirty minutes Six to eight glasses water One tablespoon salt 3-4 green cards -2 to 3 cinnamon sticks  4 to 5 cloves two bay leaves
• For Layering & Garnishing:
• ½ cup fried onions (beresta);
• ¼ cup ghee;
• One cup, milk (warm,
• tinted with ½
• tsp saffron or yellow food colour)
  However Four medium potatoes (peeled and sliced in halves, fried golden in oil) 2 tablespoons kewra water, optional for more scent

Directions:

• First Step: Marinated Meat
  1. pat dry the mutton cleanly.
  So Combine the meat with all the marinate ingredients in a big basin.
  3. Cover and let it refrigerate marinade overnight (8–12 hours. So This guarantees delicious, tender meat.

Part 2: Get ready the rice

• In a big pot, boiling six to eight cups of water.
  Add salt, but entire spices—cardamom, cinnamon, cloves, bay leaves—and wet rice.
  Cook until the rice should be firm in the middle, 70% done.
  4. Keep the rice aside; drain the water.

Third step: piled the biryani

• However Spread the marinated mutton fairly in the bottom of a heavy-bottomed pot.
  2. Top meat with fried potatoes.
  3. Top the half cooked rice in layers.
  However Over the rice scatter fried onions, saffron-infused milk, kewra water, and ghee.
• Basically Using a lid and dough (or aluminum foil), tightly seal the pot Step 4: Dum Cooking (Sealing & Slow Cooking)
  To produce steam, cook for ten minutes at high heat.
  Cut the heat to low and cook for 1.5 to 2 hours.
  4. Carefully raise a little piece to see whether the flesh is tender.

Fifteen: Serve & Enjoy

• After done, lightly fluff the biryani with a fork.
  However For a real experience, present hot alongside raita, salad, and boiled eggs.

Perfect Kacchi Biryani:

Use bone-in mutton for extra taste; marinade overnight for best taste; avoid overcooking the rice before layering; seal the pot well to trap the steam (dum); simmer on low heat for perfect softness.

So Perfect for special events, this real Bangladeshi Kacchi Biryani is worth the preparation. Tell me whether you try it, 😊. Sweetie

Rich and aromatic, kacchi biryani is made following the traditional Dum technique with raw marinated meat cooked together with fragrant rice. So This procedure produces a royal feast by allowing the tastes to develop exquisitely.