Entree: Bangladesh – Bangladeshi Street Food – কাচ্চি বিরিয়ানি ➤ Kacchi Biryani (Raw-style Biryani)

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 50 min

Additional 10 hrs

Total 12 hrs

Ingredients

- 2 lb (900 g) bone-in goat (mutton), cut into curry-size pieces
- 4 cups (760 g) long-grain basmati rice, rinsed and soaked 30 minutes
- 1 cup (240 g) plain yogurt
- 4 tbsp (60 ml) ghee or clarified butter
- 3 tbsp (45 ml) vegetable oil
- 3 large onions, thinly sliced
- 2 tbsp (30 g) ginger-garlic paste
- 4-6 green chilies, slit
- 1/2 cup (15 g) fresh mint leaves, packed
- 1/2 cup (15 g) fresh cilantro (coriander) leaves, packed
- 2 tbsp (30 ml) lemon juice
- 1/2 tsp (2.5 g) turmeric powder
- 2 tsp (10 g) red chili powder (adjust to taste)
- 2 tbsp (20 g) biryani masala or garam masala
- 2 tsp (10 g) ground cumin
- 2 tsp (10 g) ground coriander
- 1 tbsp (15 g) salt, plus more for parboiling rice
- 1/2 tsp (2.5 g) ground black pepper
- 1/4 cup (60 ml) warm milk with a generous pinch of saffron threads
- 1/4 cup (60 ml) rose water or kewra water (optional)
- 6 whole green cardamom pods
- 6 whole cloves
- 2 bay leaves
- 2 cinnamon sticks (each about 2 inches)
- 1 tsp (5 g) shahi jeera (or regular cumin seeds)
- 2 medium potatoes, peeled and halved (optional; traditional in some street versions)

Instructions

1. Make the marinade: in a bowl combine yogurt, ginger-garlic paste, turmeric, red chili powder, biryani masala, ground cumin, ground coriander, black pepper, 1 tbsp (15 g) salt, lemon juice, half the chopped mint and cilantro, and 1 tbsp (15 ml) ghee. Rub thoroughly over the mutton pieces, cover, and marinate in the refrigerator at least 4 hours or preferably overnight.
2. Fry the onions: heat 2 tbsp (30 ml) oil in a wide skillet over medium-high heat. Fry the sliced onions until deep golden brown and crisp, stirring often, 12–18 minutes. Remove with a slotted spoon and drain on paper towels; reserve 1/4 cup (60 ml) of the onion oil.
3. Brown the meat: in a heavy-bottomed pot or dutch oven heat the reserved onion oil plus 1 tbsp (15 ml) ghee over medium-high. Add the whole spices (cardamom, cloves, bay leaves, cinnamon, cumin seeds) and sauté until fragrant. Add the marinated mutton and sear on high heat until surfaces are browned, about 6–8 minutes.
4. Add optional potatoes: if using, nestle halved potatoes among the meat. Add any remaining marinade and 1/2 cup (120 ml) water, bring to a simmer, cover, and cook on medium-low for 15–20 minutes just to begin tenderizing (meat should not be fully cooked).
5. Parboil the rice: bring a large pot of water to a rolling boil, add 1–2 tbsp salt and a few whole spices (bay leaf, 1 cardamom, 1 clove). Add drained basmati rice and cook until about 70% done (grains still have a firm core), about 6–8 minutes. Drain the rice well.
6. Layer the biryani: remove the meat pot from heat. Spread half the parboiled rice over the meat in an even layer. Sprinkle half the fried onions, half the remaining mint and cilantro, some slit green chilies, and a few drops of rose/kewra water. Add the remaining rice in a second layer and top with the remaining fried onions, herbs, saffron milk, and dot with remaining ghee.
7. Seal and cook (dum): cover the pot with a tight-fitting lid; seal edges with dough if available or wrap lid with a clean kitchen towel and place lid on top. Cook on the lowest possible heat for 35–50 minutes (you can place a heat diffuser under the pot). Alternatively, preheat oven to 325°F (160°C) and bake the sealed pot 25–30 minutes.
8. Rest and steam release: turn off heat and let the biryani rest, sealed, for 10 minutes to finish steaming. Carefully open lid to release steam.
9. Serve: gently mix layers just before serving to distribute meat and rice, or serve in layers for presentation. Serve hot with raita, salad, and lemon wedges.