Kacchi Biryani
Recipe by rabz of Dhaka, BD
This Biryani is easy coz it has no pre cooking of the meat done to it. The raw papaya tenders the meat nicely and the ghee and milk mix gives a unique fragrance to it & a yummy biryani is achieved.
Ingredients
non vegetarian
6 servings
For rice:
- 2 cup good basmati rice
- 1/4 tsp shahi zira
- 1 tbsp whole garam masala(tied in a muslin cloth)
- 2 tbsp salt
- 2 tbsp oil
- 1/2 kg good quality fresh mutton
- 1 tbsp Raw papaya paste
- 4 tbsp pure ghee
- 1 tbsp ginger/garlic paste
- 1 1/2 tsp salt or adjust to your taste
- 1 cup curd
- 2 tbsp lemon juice
- 1 tbsp garam masala= 1/4 tsp khawab chini powder + 1/4 tsp mace powder.
- 1/2 tsp red chilli powder
- 1/4 c fried Onion(crushed)
- 4-6 potato (cut into halves & fried till golden)
- 1/2 cup milk + 1 tsp rose water + 1 tbsp kewra + 1/4 tsp saffron colour
- 2 tbsp ghee(for each layer)
- 1/2 cup fried Onion + 1/4 c fried Cashew nut
- 3 tbsp water( to sprinkle over the rice)
Directions
- At night mix mutton in all it's ingredients except Fried Potatoes
- Next day in a pot bring some water to boil with all the rice ingredients, once the water boils add the rice & cook approx 7-9 min( half done).
- Mean while put the marinated meat in a pot then put a layer of rice over it.
- layer the rice with fried potatoes, fried Onion + cashew nut ,2 tbsp ghee,3 water and sprinkle it with some saffron milk.
- Then put another layer of rice over the potatoes and sprinkle it with ghee, water, saffron colour
- Cover the rice with a plastic shopper and then cover it with a tight lid.
- Put the pot over high flame for exact 15 min then lower the heat and cook for 45 min.
- During this time do not remove the lid or stir the biryani, allow it to cook on it's own.
- Remove from heat, when serving slowly mix the bottom layer slightly with the top layer but not completely ( so tat you can achieve a colourful biryani).
- Bring out on a serving dish & serve with your choice of kebabs, curry and rita.