A Delicious & Heavenly Tasty Asian Fusion Dish: "Kacchi Biriyani"

If you ask an Asian what kind of Asian foods I love the most and if I make a huge list, there must be Kacchi Biriyani at the top.

You may be thinking, what is so special about Kacchi Biriyani?

Let’s see what is special about Kacchi Biriyani. This dish is usually made with mutton meat. The raw mutton meat is marinated with aromatic spices and yogurt for 2 to 3 hours. Then, it is covered with aromatic boiled basmati or pilau rice and ghee (clarified butter).

The best part is that this amazing dish is not cooked over fire; it’s cooked in the heat of fiery charcoal. It won’t be stirred with any spoon; it is fully cooked without any stirring and fully covered so that the inner flavor of this meal cannot escape from the pan. Don’t worry if you don’t have a charcoal arrangement; you can make it in the oven.

Worried about what if it’s not perfectly cooked?

No way! It will be cooked more than perfectly. Trust me, guys, this dish will blow your mind.

Now, let’s learn how to make this amazing dish. Here, we will share the recipe for four people, but make sure to prepare some extra because I know it will be finished in minutes.

Ingredients You Will Need:

For the Rice Preparation:

3 cups Basmati or pilau rice
8 cups water (to boil the rice)
2 bay leaves
4 pods of green cardamom
4 cloves
A 1-inch stick of cinnamon
Adjust some salt to taste

For the Meat Marinating:

1 kg of mutton, roughly 10/12 large chunks per kg
2 cups of plain yogurt
2 tablespoon worth of ginger paste
2 tablespoons of garlic paste
2 tablespoons of cashew or almond paste
2 tsp red chili powder
½ teaspoon powdered nutmeg
1 tsp powdered garam masala
2 large fried onion taters
1/2 a cup clarified butter or ghee
2 tablespoons of milk powder
Salt to taste

For the Biryani Layering:

2 large fried onion taters
1/2 cup ghee or clarified butter
1 teaspoon saffron strands, soaked in 2 tablespoons of warm milk
1 cup warm milk
1 teaspoon rose water
1 teaspoon kewra water (screw pine essence)
Fried potatoes (Big size)
2 tablespoons of cashew nut
2 tablespoons of dried common plum
2/3 piece of fiery/heated charcoal in a steel pot

Instructions:

Wash Basmati rice under running water until it is clear. Soak the rice in water for 30 minutes and then drain.
Heat 8 cups of water in a big pot till boiling. Combine the soaked and drained rice with bay leaves, cardamom pods, cloves, cinnamon sticks, and salt. Cook the rice until it is 70 percent done. Drain the rice and set aside.
Heat ghee/oil in a deep pan or Dutch oven over medium heat. Add the thinly sliced onions and fry until golden brown and crispy. Remove the fried onions and leave aside to marinate and layer. Use the heated oil to marinate the meat.
Combine mutton, plain yogurt, ginger paste, garlic paste, red chili powder, nutmeg powder, garam masala powder, half of fried onions, heated oil, ghee, milk powder, and salt. Mix thoroughly and marinate the meat in the refrigerator for at least 2 to 3 hours or overnight.
Preheat oven to 180°C (350°F).

In a separate saucepan or oven-safe dish, distribute marinated meat on the bottom. Top it with a layer of half-cooked rice and large fried potato pieces. Repeat the layering process, top with a layer of rice.
Add saffron-infused milk, milk powder, ghee, rose water, and kewra water to the rice. Sprinkle the remaining fried onions, almonds, cashew nuts, and dried common plums on top.
Place hot charcoal in a small stainless steel pot. Place the pot on top of the biriyani rice and drizzle ghee over the hot charcoal. This will help to extinguish the flames instantly. Cover the biriyani pan tightly so that the smokey aroma of the charcoal properly combines with the kacchi biriyani. Wait 3 to 5 minutes, then remove the charcoal pot.
To seal in flavors, cover the pot or dish tightly with aluminum foil or a lid. Place it in the preheated oven and bake for about 50-60 minutes, or until the rice is fully cooked, the flavors have merged, and you can smell the delightful aroma in your kitchen.
After cooking, let the biryani to rest for 10 minutes. Before serving, gently fluff the rice with a fork.
Serve Kacchi Biryani hot with shami/zali kebab, dried common plum sauce, raita (yogurt sauce), or your preferred salad.

A Delicious & Heavenly Tasty Asian Fusion Dish: “Kacchi Biriyani”

You may be thinking, what is so special about Kacchi Biriyani?