Kacchi Biriyani

Traditional Hyderabadi Kacchi Biriyani adapted in Bangladesh. Famous for its 'dum' cooking method where raw marinated meat and partially cooked rice are layered and slow-cooked together. One of the most loved festive and special occasion dishes in Bangladesh.

Estimated Price

৳750

Rating

★ 4.9/5

Also Known As

Kacchi Dum BiriyaniMutton Kacchi BiriyaniTraditional Hyderabadi Kacchi Biriyani

Main Ingredients

•Mutton (bone-in, preferably goat meat or lamb)

•Basmati rice (aged, long-grain)

•Yogurt (thick curd for marinade)

•Onions (fried golden brown)

•Ginger-garlic paste

•Whole spices (cardamom, cinnamon, cloves, bay leaf, star anise, mace)

•Biriyani masala (red chili, coriander, cumin, turmeric, garam masala)

•Saffron milk (saffron soaked in warm milk)

•Ghee and vegetable oil

•Fresh coriander and mint leaves

•Lemon juice

•Salt

Nutrition

Calories

850-1100 kcal

Protein

35-45 g

Carbs

90-120 g

Fat

35-50 g

Fiber

4-7 g

Cooking Steps

Marinate mutton with yogurt, ginger-garlic paste, biriyani masala, fried onions, fresh coriander-mint, lemon juice, and salt. Refrigerate for at least 4-6 hours (overnight is best).

Parboil basmati rice with whole spices and salt until 70% cooked. Drain and keep aside.

In a heavy-bottomed handi or pot, spread the marinated mutton as the bottom layer.

Layer the partially cooked rice over the meat. Sprinkle saffron milk, ghee, fried onions, and more mint-coriander.

Seal the pot with dough (or aluminum foil + tight lid) for dum cooking.

Cook on high heat for 10 minutes, then on very low heat (dum) for 35-45 minutes until meat is tender and rice is fully cooked.

Gently mix before serving. Serve hot with raita, salad, and lemon wedges.