Entree: Bangladesh – Bengali River Delta – কাচ্চি বিরিয়ানি ➤ Kacchi Biryani (Layered spiced rice cooked together with marinated meat in a sealed pot)

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 1 hr

Additional 10 min

Total 2 hrs 10 min

Ingredients

- 2 lb (900 g) bone-in goat shoulder, cut into large pieces
- 2 cups (370 g) basmati rice, rinsed and soaked 30 minutes
- 1 cup (240 g) plain yogurt
- 3 tbsp (45 ml) ginger-garlic paste
- 2 large onions, thinly sliced (about 10 oz / 280 g)
- 1/4 cup (60 ml) vegetable oil
- 1/2 cup (120 ml) ghee (clarified butter)
- 1 tbsp (15 g) biryani masala or garam masala
- 2 tsp (10 g) Kashmiri red chili powder or mild red chili powder
- 1 tsp (5 g) turmeric powder
- 2 tsp (10 g) salt, plus more to taste
- 1 tsp (5 g) sugar
- 6 green cardamom pods
- 6 whole cloves
- 2 cinnamon sticks (about 2–3 in / 5–7 cm total)
- 2 bay leaves
- 1 star anise
- 1/4 tsp (0.5 g) saffron strands
- 1/4 cup (60 ml) warm milk to bloom saffron
- 1/2 cup (15 g) fresh mint leaves, chopped
- 1/2 cup (15 g) fresh cilantro (coriander) leaves, chopped
- 2 tbsp (30 ml) lemon juice
- 1/4 cup (60 g) fried onions (birista), plus extra for garnish
- 2 tbsp (30 g) toasted cashews (optional)
- 2 tbsp (30 g) golden raisins (optional)
- 1/4 cup (60 ml) warm water or meat stock for the pot if needed

Instructions

1. Marinate the meat: in a large bowl combine goat pieces, yogurt, ginger-garlic paste, biryani masala, chili powder, turmeric, 1 tsp salt, and lemon juice. Add half the sliced onions and 2 tbsp (30 ml) oil. Cover and refrigerate at least 4 hours or overnight.
2. Prepare rice: bring a large pot of salted water to a boil with cardamom, cloves, cinnamon sticks, bay leaves, and star anise. Add drained basmati and par-cook until about 70% done (grains still firm), about 6–7 minutes. Drain and set aside.
3. Fry onions (birista): heat remaining oil and 2 tbsp ghee in a heavy skillet over medium-high heat. Fry remaining sliced onions until deep golden-brown and crisp, remove with a slotted spoon and drain on paper towels. Reserve 2 tbsp for layering.
4. Brown the meat: in the same heavy skillet, add the marinated goat pieces (in batches if needed) and brown on all sides in 2–3 tbsp ghee. Do not fully cook through. Set browned meat aside with any juices.
5. Bloom saffron: crush saffron between fingers and steep in warm milk for 5 minutes.
6. Layer in a heavy-bottomed pot: spread a little ghee on the bottom, arrange half of the par-cooked rice, then half the meat pieces and some reserved juices. Sprinkle half the fried onions, chopped mint, cilantro, and a little garam masala. Repeat with remaining rice and meat. Drizzle saffron-milk over the top, dot with remaining ghee, scatter toasted cashews and raisins if using, and sprinkle remaining fried onions.
7. Seal and cook dum: cover the pot tightly with a heavy lid or seal with dough. Cook on very low heat for 35–45 minutes (place a heat diffuser/tawa under the pot if available). Let rest sealed 10 minutes off heat.
8. Serve: gently lift layers to avoid breaking meat. Serve hot with raita or salad on the side, garnished with extra fried onions and chopped cilantro.