Dhakaya Beef / Lamb / Mutton Kacchi

Name: Dhakaya Beef / Lamb / Mutton Kacchi
Yield: 8 servings
Cuisine: American
Ingredients: 2 kg beef / lamb / mutton; 5 tbsp salt; Enough water to cover the meat; 4 large onions; 1 cup vegetable oil; 4 tbsp ginger paste; 2 tbsp red chilli powder; 1 tbsp almond paste; 1 tbsp pistachio paste; 1 cup fried onion; 1/2 cup pure ghee; 1 tsp mace powder; 1 tsp nutmeg powder; 1 tsp white pepper powder; 2 tbsp raisins; 5 dried plum (aloo bukhara); 2 star anise; 2 Bay leaves; 4 cardamom; 4 cloves; 4 tbsp pandanus flower water (keora); 1 tbsp tomato sauce; 1 tbsp chopped almond; 1.5 cup sour yoghurt mixed with 2 tbsp of saffron water; 2 tbsp ghee on hot coal in a small bowl to infuse the meat with aroma; 4 large whole potatoes soaked in saffron water and fried in oil with a hint of turmeric; 2 tbsp mawa; 1 cup fried onion; 5 dried plum (aloo bukhara); 2 tbsp sliced almods

Zia Rahman @ziarahmansg

Singapore

The word “Kacchi” means raw. The name of this byriani is called Kacchi because the way raw marinated meat is cooked with half cooked rice. The story of Kacchi comes from Old Dhaka.

Zia Rahman @ziarahmansg

Singapore

The word “Kacchi” means raw. The name of this byriani is called Kacchi because the way raw marinated meat is cooked with half cooked rice. The story of Kacchi comes from Old Dhaka.

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Ingredients

8 servings

2 kgbeef / lamb / mutton
5 tbspsalt
Enough water to cover the meat
For fried chopped onion
4large onions
1 cupvegetable oil
For meat marination
4 tbspginger paste
2 tbspred chilli powder
1 tbspalmond paste
1 tbsppistachio paste
1 cupfried onion
1/2 cuppure ghee
1 tspmace powder
1 tspnutmeg powder
1 tspwhite pepper powder
2 tbspraisins
5dried plum (aloo bukhara)
2star anise
2Bay leaves
4cardamom
4cloves
4 tbsppandanus flower water (keora)
1 tbsptomato sauce
1 tbspchopped almond
1.5 cupsour yoghurt mixed with 2 tbsp of saffron water
2 tbspghee on hot coal in a small bowl to infuse the meat with aroma
4large whole potatoes soaked in saffron water and fried in oil with a hint of turmeric
2 tbspmawa
1 cupfried onion
5dried plum (aloo bukhara)
2 tbspsliced almods
2 tbsppowder milk
1 tbspsaffron water
1/2 cuppure ghee
1 tspcardamom powder
1 cupflour mixed with water into dough to seal the pot with cover
For rice
1 kgrice (Chinigura or Basmati)
4 tbspsalt
Spices: 6 cardamom, 6 cinnamons, 6 cloves for half boiling rice
4 tbspsaffron water for 1st layer
4 tbspchopped almond for 2nd layer
4 tbspraisins for 2nd layer
8 tbspmilk mixed with 8 tbsp pure ghee for 3rd layer
6 tbspsaffron water

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Steps

1

Soak meat with salt water for about 20 to 30 mins. This is done to soften the meat.
2

While meat is being soaked, fry chopped onion and keep by.
3

Drain water from meat and dry the meat thoroughly so that there no trace of water. Use a towel or paper towel to dry the meat. This is an important step because any access water in meat will not turn the Kacchi to come out good.
4

Marinade the meat. Put all ingredients mentioned in the “For meat marination” until sour yoghurt. Then mix the ingredients well with the meat. Then put a hot coal in a bowl, put 1 tbsp of ghee on the coal, put the bowl in the pot. Cover the pot and let the meat infuse with smoke for 15 mins. Add the rest of the ingredients and mix well. While the mixing is going on prepare the dough.
5

While the meat is getting infused with ghee smoke, start cooking the rice with the all the spices and salt. Rice should be half cooked.
6

Drain the rice and add one thin layer on top of the marinated meat. Add saffron water. Add another layer of rice. Add chopped almonds and raisins. Add the last layer and add ghee milk mix & saffron water.
7

Put the dough around the edge of the pot. Cover the pot and makes sure it shut tight. Put the pot on top of a skillet / a heavy bottom frypan. Cook it until the dough turns hard.