Kacchi Biryani (Dhaka-Style Goat Biryani)
Local name: কাচ্চি বিরিয়ানি
In short: Layers of yogurt-marinated goat, parboiled basmati, fried onions, saffron and rose water, sealed in a pot and slow-cooked in the Dhaka style. It takes about 2 h 45 min in total and makes 6 servings.
- Prep
- 40 min
- Cook
- 2 h 5 min
- Resting
- 4 h
- Total
- 2 h 45 min
- Servings
- 6
- Difficulty
- Challenging
- Calories
- 740 kcal
Kacchi biryani is the celebration dish of Dhaka and a fixture at weddings, Eid gatherings and big family lunches. Raw marinated goat is layered with parboiled fragrant rice, fried onions and saffron milk, then sealed in a pot and cooked slowly so the meat steams in its own juices. The Dhaka style is aromatic rather than fiery, with a little potato in the pot. Serve it with a cool, salty yogurt drink.
Instructions
- Heat the oil in a wide pan over medium heat and fry the onions for 18 to 22 minutes, stirring often, until deep golden and crisp. Lift them out onto paper towels and keep the oil. Fry the potatoes in the same oil for 5 minutes until lightly golden, then set aside.
- In a large bowl, mix the goat with the yogurt, ginger-garlic paste, cumin, coriander, chili powder, garam masala, green chilies, salt, 3 tablespoons of the reserved oil and half of the fried onions, crushed with your hands. Cover and refrigerate for at least 4 hours, ideally overnight.
- Bring the water to a boil with the salt, cardamom, cloves, cinnamon and bay leaves. Add the soaked rice and boil for 5 to 6 minutes, until about 70 percent cooked, so a grain breaks when pressed but is still firm in the center. Drain at once.
- Grease the base of a heavy 5 L (5 qt) pot with a little of the ghee. Lay the potatoes on the bottom and spoon the marinated goat, with all its marinade, over them in an even layer.
- Cover the goat with half the rice. Scatter over half the remaining fried onions, half the mint and cilantro and half the saffron milk. Add the rest of the rice and finish with the remaining onions, herbs, saffron milk, rose water and ghee.
- Cover the pot with foil, then press on a tight lid. Cook on medium heat for 5 minutes until steam escapes, then move the pot to a heavy griddle over the lowest heat for 70 to 80 minutes. Do not open the lid during this time.
- Turn off the heat and rest the pot, still covered, for 15 minutes. Check that the goat is tender and fully cooked (at least 71°C/160°F), and if it is not, cover and cook 15 minutes more. Mix gently from the bottom and serve.
Tips
- Use aged basmati or, if you can find it, chinigura, the small fragrant rice grown in Bangladesh. Do not skip the soaking, or the grains will break in the pot.
- For a quicker version, use bone-in chicken thighs: marinate for 2 hours and cook the sealed pot for 40 minutes, until the chicken reaches 74°C (165°F).
Questions and answers
What is the difference between kacchi and pakki biryani?
In kacchi biryani the marinated meat goes into the pot raw and cooks with the rice. In pakki biryani the meat is cooked first and then layered with rice. Kacchi is more tender, but the timing is trickier.
How do I seal the pot properly?
Cover the pot with foil, then press a heavy lid on top. A strip of dough around the rim is the traditional seal, but foil works well. Keep the heat very low so the base does not scorch.
How spicy is Dhaka-style kacchi biryani?
Medium. The green chilies and chili powder give some heat, but the dominant notes are fried onion, saffron and rose water. Reduce the chili for a milder pot.
How long does it take to make Kacchi Biryani (Dhaka-Style Goat Biryani)?
About 2 h 45 min in total: 40 min of preparation and 2 h 5 min of cooking.
How many calories are in Kacchi Biryani (Dhaka-Style Goat Biryani)?
About 740 kcal per serving, with 29 g of protein, 75 g of carbohydrates and 35 g of fat. These values are estimates.
Nutrition per serving
| Calories | 740 kcal |
|---|---|
| Protein | 29 g |
| Carbohydrates | 75 g |
| Fat | 35 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
