Dhaka-Style Kacchi Biryani: A Step-by-Step Guide

Kacchi means “raw”: the meat goes into the pot uncooked and steams with the rice under a tight seal. It sounds intimidating, but with a kit it’s mostly waiting.

The golden rules

• Use a heavy pot with a tight lid
• Par-boil the rice to exactly 70%
• Seal the lid with dough so no steam escapes

Method

1. Layer the marinated mutton and potatoes in the pot with half the birista.
2. Par-boil the kalijira rice with whole spices for 6 minutes and drain.
3. Spread the rice over the meat, add saffron milk, ghee and the remaining birista.
4. Seal and cook on high for 10 minutes, then on the lowest heat on a tawa for 75 minutes.
5. Rest 10 minutes before opening. Mix gently from the side.

All the components are in our Kacchi Biryani Kit.