Kachchi Biriyani
- By: Zurana Masud
- | 0 Comment
- | On: August 24 2015
Description
Biriyani is a mixed rice dish from the Indian Subcontinent. It is made with spices, rice, meat or vegetable. In Bangladesh mutton kachchi biriyani is most popular. In the kachchi biriyani, raw marinated meat is layered with raw rice before being cooked together. It is cooked typically with goat meat and often simply referred to ass mutton or with lamb.
Kachchi Biriyani
Kachchi Biriyani
Author: Zurana
Recipe Type: Main
Cuisine: Bangladesh
Serves: 4 people
Ingredients
- Beef/Mutton/lamb meat - 1 kg
- Plain yogurt - 1 cup
- ginger paste - 1 tablespoon
- garlic paste - 1 tablespoon
- Red Chili Powder - 1 teaspoon
- cumin powder - 1/2 teaspoon
- coriander powder - 1/2 teaspoon
- All spices powder - 1/2 teaspoon
- Garam masla powder - 1/2 teaspoon
- White pepper powder - 1/4 teaspoon
- Onion Paste - 1 tablespoon
- nutmeg-mace powder - 1/2 teaspoon
- Raisin Paste - 1 teaspoon
- Peanut paste - 1 teaspoon
- tomato sauce - 1 tablespoon
- Sugar - 2 teaspoon
- Fried cashews - 2 tablespoon
- Onion golden fried - 1/2 cup
- Potato - 2 cut into 4 pieces
- Alubokhara - 6-7 pieces
- Green Chilies - 4-5
- Mawa/khoya - 2 tablespoon grated
- orange food color(optional) - few drops
- kewra essence - 2 tablespoon
- Saffron - a pinch
- Ghee - 1/4 cup or to taste
- For Making Rice
- Basmoti /kalijira rice washed and drained - 500 gm
- cloves - 4
- bay leaves - 2
- cinnamon stick - 2
- Green Cardamon - 2
- Shahi jeera - 1 teaspoon
- Oil - 2 tablespoon
- Salt - to taste
- Other ingredients
- Flour - 1 cup for sealing the lid
Instructions
Preparation:
- Wash and soak the rice for 15 minutes.Drain all water.
- Marinate the meat with yogurt, red chili powdered, ginger paste, garlic paste and salt. Marinate at least 2 hours.
- Once marination complete then add cumin powder, coriander powder, peanut paste, raisin paste, nutmeg-mace powder, garam masla powder, onion paste, tomato sauce and white pepper powder.
- Heat one tablespoon oil in a pan and fry the potato pieces until light brown. Keep aside.
Rice preparation:
- Heat a lots of water in another pan, add whole garam masala and 1 tablespoon oil. Bring to boil . Then add the rice. Once rice is 80% done then drain all water and let it cool.
Biriyani Cooking Method:
- Pour 1/2 of ghee in a deep bottom pan. Spread ghee evenly. Place the marinated meat with gravy. Now place the fried potato pieces, half fried onion and one tablespoon kewra essence and some orange food color.
- Add fried cashews, remaining fried onion, range food color,mawa,a pinch of saffron,sugar,green chilies and 1 tablespoon kewra essence
- Mix 1 cup flour with 1/2 cup water and make a dough. Roll the dough and place the dough on the edge of pan for close the lead. You can use aluminium foil pepper instead of dough.
- Cover and cook 15 minutes on a high heat. Place a tawa under the pan and cook another 45 minutes on a low heat. Once well cooked then turn off heat and keep for another 15 minutes.
- Serve hot with tikia, borhani and salad.
Kachchi Biriyani
---------------------------------------------------------------------------------------------------------------------------------------
Step by Step Picture:
At first marinate the meat with yogurt, red chili powdered, ginger paste, garlic paste and salt. Marinate for at least 2 hours. It is better for marinate the meat for over night. But if you have no time you can marinate for 1 hour.
Once marination has complete then add cumin powder, coriander powder, peanut paste, raisin paste, nutmeg-mace powder, garam masla powder, onion paste, tomato sauce and white pepper powder.
Heat 1 tablespoon in a pan and fry the potato pieces until light brown. You can mix a little orange food color with potato pieces if you like it, but it is very optional.
Wash and soak the rice for 15 minutes. Drain well. If you use short grain rice, it needn't to soak. If it is long grain rice, you soak it for 15-20 minutes.
Heat a lots of water in a pan, add whole garam masala and 1 tablespoon oil. Bring to boil. Then pour the rice. Once rice is 80% done then drain all water and let it cool.
Pour 1/2 of ghee in a deep bottom pan. Spread ghee evenly.You can also mix the ghee with meat instead of it.
Place the marinated meat with gravy and spread it evenly.
Now place the fried potato pieces, half fried onion and 1 tablespoon kewra essence and some orange food color.
Then place the cooked rice. If you making a good amount of biriyani then you make two layer of meat and rice.
Add fried cashes, remaining fried onion,orange food color, mawa, a pinch of saffron, sugar, green chilies and one tablespoon kewra essence. Here I use a few drops of orange food color but if you don't like you can avoid it. But it gives a very nice color of biriyani.
Mix 1 cup flour with 1/2 cup water and place flour on the edge of pan. You can use aluminium foil pepper instead of flour. It's a traditional way of making biriyani.
Cover and cook 15 minute on a high heat. Place a tawa under the pan, it prevent from burning and cook 45 minutes on a low heat.
Once you smelt a nice smell after 1 hour then turn off heat and keep for another 15 minutes.
Cover it before serving. Serve hot with tikia,borhani and salad.
Enjoy!
