Kacchi Biryani
Kacchi biryani is considered the pinnacle of Bengali gastronomy, a dish reserved for weddings, celebrations and special occasions in Bangladesh, where its preparation demands hours of work and precision passed down through generations. The term "kacchi" means "raw" in Bengali, referring to the distinctive technique in which the lamb is cooked raw, directly within the rice layer, instead of being fried separately beforehand. This method, inherited from the Mughal cuisine brought to the Indian subcontinent, requires complete trust in the dum technique — slow cooking under steam pressure, in a fully sealed pot. Specialized restaurants in Dhaka proudly guard their own family recipes, and the aroma of saffron and warm spices that spreads when the pot is opened is considered an essential part of the culinary experience.
Fragrant basmati rice
Long-grain basmati rice is parboiled, keeping a slightly firm core.
Raw marinated lamb
Lamb is marinated raw in yogurt and spices before cooking layered with the rice.
Whole golden potatoes
Small whole potatoes, fried golden, are tucked among the rice layers.
Sealed, slow-cooked steaming
The pot is sealed with dough and left on very low heat for slow steaming (dum).
Ingredients 4 servings
- 600g bone-in lamb, cut into pieces
- 500g basmati rice
- 300ml yogurt
- 8 small potatoes
- 2 large onions, fried crisp
- 4 tbsp oil or ghee
- 1 tbsp garlic-ginger paste
- 2 tbsp biryani spice mix
- Saffron soaked in warm milk
How to make it
- 1Mix the raw lamb with the yogurt, garlic-ginger paste, spice mix and half of the fried onion, then let it marinate in the fridge for at least 2 hours.
- 2Fry the potatoes in hot oil until golden on all sides, then set aside.
- 3The basmati rice, washed and pre-soaked, is boiled in salted water only 60-70% of the way, until it stays slightly firm to the bite, then drained well.
- 4In a large heavy-bottomed pot, layer half of the marinated meat on the bottom, followed by the fried potatoes, then the rest of the meat.
- 5Distribute the partially cooked rice over the meat, forming an even layer, and drizzle the saffron soaked in warm milk over the top, along with the remaining fried onion.
- 6Seal the edge of the lid with a strip of simple flour-and-water dough, to keep the steam inside.
- 7Place the pot over very low heat for 45-50 minutes, allowing the meat and rice to cook together slowly through steam.
- 8Remove from heat, let it rest 10 minutes before breaking the dough seal, then gently mix the layers and serve hot.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
