Chef-tested recipe
A celebratory Bangladeshi biryani of raw-marinated mutton, fragrant basmati rice, potatoes, fried onions, ghee and saffron cooked together under dum.
Kacchi biryani is especially associated with Dhaka and festive occasions. Unlike pakki biryani, the marinated meat begins raw beneath partially cooked rice, so careful layering and slow sealed cooking allow the mutton to tenderize while its juices perfume the rice.
Recipe at a glance
- Servings
- 8 servings
- Prep Time
- 45 minutes
- Cook Time
- 2 hours
- Marinating Time
- 8 hours
- Total Time
- 10 hours 45 minutes
- Cuisine
- Bangladeshi
- Course
- Main Dish
- Best Served With
- Serve with cucumber-onion salad, plain yogurt or borhani, fresh chilli and lemon.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
As an Amazon Associate I earn from qualifying purchases. Ingredient and equipment links marked “paid link” may earn a commission at no extra cost to you.
Equipment
- Large heavy Dutch ovenpaid link
- Large rice potpaid link
- Fine colanderpaid link
- Foil or dough for sealingpaid link
Ingredients
- Mutton marinade
- 1.2 kg bone-in mutton or lamb, large pieces
- 250 g plain yogurt
- 40 g ginger pastepaid link
- 40 g garlic paste
- 10 g ground cumin
- 10 g ground coriander
- 6 g garam masala
- 5 g chilli powderpaid link
- 18 g fine saltpaid link
- 30 ml lemon juice
- 120 g fried onions
- Rice and layeringpaid link
- 800 g aged basmati ricepaid link
- 600 g potatoes, peeled and halved
- 150 g ghee
- 130 g fried onions
- 1 g saffron soaked in 80 ml warm milk
- 5 green cardamom pods
- 4 cloves
- 1 cinnamon stick
- 2 bay leaves
- 15 ml rose water or kewra water, optional
Preparation Overview
Marinate the meat thoroughly, parboil the rice to about two-thirds cooked, then layer raw marinated mutton, potatoes and rice in a heavy pot. Seal tightly and cook gently until the meat is tender and the rice is separate and aromatic.
Method
-
Combine all marinade ingredients with the mutton. Cover and refrigerate for at least 8 hours or overnight.
-
Soak rice for 30 minutes, then drain. Parboil in heavily salted water with cardamom, cloves, cinnamon and bay leaves until the grains are about two-thirds cooked. Drain immediately.
-
Brown the potatoes lightly in 30 g ghee; they do not need to cook through.
-
Spread the marinated raw mutton in a heavy Dutch oven. Arrange potatoes over it.
-
Add the parboiled rice. Scatter over remaining fried onions, saffron milk, remaining ghee and optional rose or kewra water.
-
Seal the lid tightly with foil or dough. Cook over medium heat for 10 minutes, then reduce to very low heat for 1 hour 30 minutes to 1 hour 45 minutes.
-
Rest sealed for 20 minutes. Open carefully and check that the mutton is fully cooked and tender.
-
Lift the biryani gently from the bottom so meat, potatoes and rice are distributed without crushing the grains.
Beginner Technique Notes
- Use large bone-in meat pieces; small cubes can dry before the rice finishes.
- Do not fully cook the rice before layering.
- A thick-bottomed pot and very low dum heat prevent scorching.
Tips and Variations
- Aged basmati gives the most distinct, elongated grains.
- Use homemade fried onions for cleaner flavor and better control of sweetness.
- For oven dum, place the sealed pot in a 160°C oven after the initial stovetop heat and cook until the mutton is tender.
Storage
Refrigerate within 2 hours and keep for up to 3 days. Reheat portions until steaming hot throughout, adding a spoonful of water before covering to protect the rice.
Nutritional Value
Approximately 820 kcal, 42 g protein, 85 g carbohydrate and 34 g fat per serving.
Allergen Notes
Contains milk through yogurt, milk and ghee. Check packaged spice blends for cross-contact information.
Frequently Asked Questions
Why is it called kacchi biryani?
Kacchi refers to the raw-marinated meat that begins cooking beneath the partially cooked rice.
How do I know the mutton is done?
It should be fully cooked, tender and easy to separate from the bone. Extend the low cooking time if necessary.
