Kacchi Biryani Recipe (Mutton Rice)
Kacchi Biriyani is a flavorful dish where marinated raw meat (usually mutton or chicken) is layered with basmati rice and slow-cooked together in a sealed pot. This "kacchi" method infuses the rice with rich, aromatic spices and tender meat.
Ingredients:
For the Marinade:
- Meat (Lamb or Beef):
1 kg, cut into pieces
- Yogurt:
1 cup
- Ginger-Garlic Paste:
2 tablespoons
- Red Chili Powder:
1 tablespoon
- Turmeric Powder:
1/2 teaspoon
- Cumin Powder:
1 teaspoon
- Coriander Powder:
1 teaspoon
- Garam Masala Powder:
1 teaspoon
- Salt:
to taste
- Mustard Oil:
2 tablespoons
- Lemon Juice:
2 tablespoons
- Fresh Coriander:
a handful, chopped
- Fresh Mint Leaves:
a handful, chopped
For the Rice:
- Basmati Rice:
2 cups
- Water:
4 cups
- Bay Leaves:
2
- Cloves:
4
- Cardamom Pods:
4
- Cinnamon Stick:
1 inch
- Salt:
to taste
For Layering and Cooking:
- Onions:
2 large, thinly sliced
- Ghee (Clarified Butter): 3 tablespoons
- Saffron:
a pinch, soaked in 2 tablespoons of warm milk
- Fresh Coriander:
for garnish
- Fresh Mint Leaves:
for garnish
- Marinate the Meat:
- In a large bowl, combine yogurt, ginger-garlic paste,
red chili powder, turmeric, cumin powder, coriander powder, garam masala,
salt, mustard oil, lemon juice, coriander, and mint leaves.
- Add the meat pieces, mix well, and let it marinate for
at least 4 hours or overnight in the refrigerator.
- Prepare the Rice:
- Rinse the basmati rice under cold water until the
water runs clear. Soak the rice in water for 30 minutes, then drain.
- In a large pot, bring 4 cups of water to a boil. Add
bay leaves, cloves, cardamom pods, cinnamon sticks, and salt.
- Add the soaked rice and cook until it is 70% cooked
(parboiled). Drain and set aside.
- Fry the Onions:
- Heat ghee in a pan and fry the sliced onions until
golden brown and crispy. Remove and set aside.
- Layer the Biryani:
- In a large, heavy-bottomed pot, add a layer of
partially cooked rice.
- Spread the marinated meat over the rice layer.
- Add another layer of rice on top of the meat.
- Drizzle the saffron milk over the top layer of rice.
Sprinkle some fried onions, fresh coriander, and mint leaves.
- Cook the Biryani:
- Cover the pot with a tight-fitting lid. You can seal
the edges with dough to trap the steam.
- Cook on very low heat (dum) for 45 minutes to 1 hour,
allowing the flavors to meld and the meat to become tender.
- Serve:
- Gently mix the biryani before serving to combine the
layers. Serve hot with raita (yogurt sauce) or a side salad.
Enjoy your delicious and aromatic
Kacchi Biryani!
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| Enjoy your Kacchi Biriyani (Mutton Rice) |
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