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Kacchi Biryani
Bangladesh
Dhaka's wedding biryani, introduced by the Mughal nawabs. The sealed pot is opened ceremonially at the table.
Raw meat layered with rice and cooked in a sealed pot — the Dhaka biryani of weddings. Raw marinated mutton cooks simultaneously with the rice in the sealed pot.
Prep
24 hrs
Cook
90 mins
Difficulty
Hard
Calories
495 kcal
Serves
6
Calories are an estimate based on ingredients used
Ingredients
500gbasmati rice, soaked 30 min
800gmutton, raw, marinated overnight in yogurt and spices
200gghee
2onions, fried golden
saffron milkto drizzle
whole spicesstar anise, cardamom, cinnamon
atta doughto seal
Method
1
Layer half the par-cooked rice. Add raw marinated mutton. Add remaining rice.
2
Drizzle ghee and saffron milk. Top with fried onions. Seal pot with dough.
3
Cook on high 15 minutes, then very low heat 1 hour. Rest 20 minutes before opening.
Chef's Tip
The mutton is raw when sealed — it cooks entirely in the steam of the sealed pot.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.