Entree: Bangladesh – Central Culinary Region – কাচ্চি বিরিয়ানি ➤ Kacchi Biryani (Slow-cooked marinated meat layered with fragrant basmati rice and warm spices)

Serving Size: 6

Approximate Time

Prep 1 hr 30 min

Cook 1 hr 15 min

Additional 40 min

Total 3 hrs 25 min

Ingredients

- 3 lb (1.36 kg) bone-in mutton (goat or lamb), cut into large pieces, about 6–8 pieces
- 3 cups (570 g) basmati rice, rinsed and soaked 30 minutes
- 1 1/2 cups (360 g) plain full-fat yogurt
- 1/2 cup (120 ml) vegetable oil
- 4 tbsp (60 g) ghee or unsalted butter
- 4 large onions, thinly sliced (for birista/fried onions)
- 6 cloves (approx. 18 g) garlic, crushed
- 3 tbsp (45 g) ginger paste
- 6 green chilies, slit lengthwise
- 2 tsp (12 g) kosher salt, plus more to taste
- 1 tsp (5 g) turmeric powder
- 2 tbsp (16 g) red chili powder (adjust to taste)
- 2 tbsp (18 g) coriander powder
- 2 tsp (6 g) cumin powder
- 2 tbsp (12 g) garam masala, divided
- 4 bay leaves
- 3 sticks cinnamon
- 8 green cardamom pods, lightly crushed
- 6 whole cloves
- 1 star anise
- 1/2 cup (120 ml) milk
- 1/2 tsp (0.5 g) saffron threads
- 2 tbsp (30 ml) rose water or kewra water (optional)
- 1/4 cup (60 ml) lemon juice
- 1/2 cup (120 ml) water or unsalted stock (for cooking meat if needed)

Instructions

1. In a large bowl combine yogurt, garlic, ginger, turmeric, red chili, coriander, cumin, 1 tbsp (8 g) garam masala, salt, lemon juice, green chilies, and 2 tbsp (30 ml) vegetable oil. Add the mutton pieces, rub well, cover, and marinate at least 4 hours or overnight in the refrigerator.
2. Prepare the fried onions (birista): heat 1/4 cup (60 ml) vegetable oil in a wide skillet over medium heat. Fry the sliced onions in batches until deep golden brown and crisp, about 10–15 minutes per batch. Drain on paper towels and reserve 3/4 cup (about 120 g) for layering; the rest can garnish.
3. Parboil the rice: bring a large pot of water to a rolling boil with 1 tbsp (18 g) salt, 2 bay leaves, 1 cinnamon stick, 3 cardamom pods, and 2 cloves. Add soaked rice and cook until about 70% done (grains still firm), 5–7 minutes. Drain and set aside.
4. Brown the marinated meat: in a heavy, wide Dutch oven or deep handi, heat 2 tbsp (30 ml) ghee and 2 tbsp (30 ml) oil over medium-high heat. Add remaining whole spices (bay leaves, cinnamon, cardamom, cloves, star anise) and sauté 30 seconds until fragrant. Add marinated mutton and sear, stirring, until lightly browned, 8–10 minutes. If needed, add up to 1/2 cup (120 ml) water or stock, cover, and simmer until meat is nearly tender, about 25–35 minutes (do not fully fall apart).
5. Prepare saffron milk: gently warm 1/2 cup (120 ml) milk, stir in saffron threads, and let steep 5 minutes. Stir in rose/kewra water if using.
6. Layer for dum: remove half the meat pieces to a plate. Spread half the par-cooked rice over the meat remaining in the pot. Sprinkle half the reserved fried onions, 1 tsp (5 g) garam masala, and drizzle half the saffron milk and 1 tbsp (15 ml) ghee. Place the removed meat pieces back, then top with remaining rice, fried onions, garam masala, saffron milk, and 1 tbsp (15 ml) ghee.
7. Seal and steam: cover the pot with a tight-fitting lid; seal edges with dough or place a folded clean kitchen towel between lid and pot to trap steam. Cook on very low heat for 30–40 minutes (dum) to finish cooking and allow flavors to meld.
8. Rest and serve: remove from heat and let sit 10 minutes before gently fluffing and serving. Plate by scooping layers so each portion gets both rice and meat; garnish with remaining fried onions and a drizzle of ghee.
9. Serve hot with raita, lemon wedges, and a simple salad if desired.