Kacchi Biryani. Cuisine: Bangladeshi

Name: Kacchi Biryani. Cuisine: Bangladeshi
Cuisine: Pakistani
Ingredients: 1 1/2 kg chicken; 1 teaspoon ginger paste; 2 teaspoon garlic paste; 3-4 dry red chilli; 2-3 stick cinnamon, half inches each; 4-5 green cardamom; 1 teaspoon cumin; 1/2 teaspoon cloves; 1/2 teaspoon mace; 1/8 teaspoon nutmeg; 6-8 allspice (optional); 1/2 teaspoon fennel seed (optional); 3 tablespoon yogurt; 3/4 cup ghee or butter; 5 medium potato; pinch orange food colour (optional); 1/2 cup onion, thinly sliced; 4 cups basmati Rice; 6 cups water; 1/2 cup condensed milk; 2 tablespoon milk; pinch saffron; 10-12 alubokhara; to taste Salt, according

Ñôôri Màlîk @cook_16764838

islamabad

#6week_competition 87
(6th week )

Varieties. Kacchi biryani. For kacchi biryani, raw marinated meat is layered with raw rice before being cooked together. It is also known as kacchi yeqni. It is typically cooked with chicken or goat meat and occasionally with fish or prawns.

#6week_competition 87
(6th week )

Ñôôri Màlîk @cook_16764838

islamabad

#6week_competition 87
(6th week )

Saved

Ingredients

1 1/2 kgchicken
1 teaspoonginger paste
2 teaspoongarlic paste
3-4dry red chilli
2-3 stickcinnamon, half inches each
4-5green cardamom
1 teaspooncumin
1/2 teaspooncloves
1/2 teaspoonmace
1/8 teaspoonnutmeg
6-8allspice (optional)
1/2 teaspoonfennel seed (optional)
3 tablespoonyogurt
3/4 cupghee or butter
5medium potato
pinchorange food colour (optional)
1/2 cuponion, thinly sliced
4 cupsbasmati Rice
6 cupswater
1/2 cupcondensed milk
2 tablespoonmilk
pinchsaffron
10-12alubokhara
to tasteSalt, according

Saved

Steps

1

Steps to prepare the meat:
Sprinkle some salt on the meat and let stand for 15-20 minutes.
2

Wash the meat and drain all water.
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Take all the spice from red chilli to caraway seed, grind.
Take the pot where biryani will be cooked
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Add the meat and yogurt, ground spice mix, garlic and ginger paste and salt.
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Marinate for anywhere between 30 minutes to overnight.
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Steps to prepare the onion:
Add about 3 tablespoon of butter/ghee on a frying pan on medium heat.
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Add very thinly sliced onion and sautee until fragrant and golden brown
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Steps to prepare the potato:
Wash, peel and cut the potato in big chinks.
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Usually into 3 pieces for a medium potato.
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If using, rub some orange food colour to the potato.
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Sprinkle some salt.
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Fry the potatoes until slightly golden on the same pan used for the onion.
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Steps to prepare the rice:
Wash rice and drain all water.
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Boil 6 cups of water. Add salt.
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Add the rice.
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Turn off the stove at the first sight of water boiling again (bubble forming on the water) after adding the rice.
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Rice will be uncooked at this point
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Drain the rice completely saving the drained hot water in another clean pot.
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Steps to assemble the biryani layers and cook:
Preheat oven to 350 degrees Fahrenheit.
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Soak the saffron to the milk.
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Add butter/ghee to 1 cup of hot water that was set aside in the rice preparing step.
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Add the prepared potatoes on top of the marinated meat.
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Sprinkle some fried onion.
Add the
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Alubokhara(prunes), if using.
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Add half the water-butter mixture.
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Layer in the prepared rice.
Sprinkle the saffron milk.
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Make 4-5 indentations from the rice layer through the potato till the meat.
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Add the condensed milk through the indentations.
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Sprinkle the remaining water-butter mixture.
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Sprinkle the remaining fried onion.
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Add the remaining hot water in a way that water doesn’t go above the rice layer
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You may not need to use all of the hot water.
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Cook in the oven for 1.5 hours.
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Serve with salad, kabab and chutney.