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Cover photo: The Famous sultan dine Basmati Rice kacchi in Dhaka
mutton khacchi biryani is a famous dish of Bangladesh. It is a special type of biryani cooked with raw meat, fragrant rice, ghee and spices. The meat used for cooking kacchi biryani is usually khasi meat. However, kacchi biryani can also be cooked with chicken or other meats.
To cook kacchi biryani, first wash the meat well. Then, spices are applied to the meat and left for some time. Next, the rice should be washed well and mixed with the meat. Finally, pour the rice-meat mixture into a large bowl and cover it. Place the pot on a stove and cook on low heat. After about two hours the kacchi biryani will be ready.
Kachchi Biryani is usually served hot. It is a very tasty and aromatic dish. Kachchi Biryani is a popular dish in Bangladesh and is available almost everywhere. Kachchi Biryani is a traditional dish of Bangladesh. It is a part of Bangladeshi culture. Kachchi Biryani is a popular dish among travelers in Bangladesh.
Photo#2 Traditional kacchi in old Dhaka, BasmatibRice Mutton with Egg,
Photo#3 Mutton are so juicy &Soft
photo#4If you are a foodie, a plate of kacchi biryani will surely satisfy your heart.
Basmati kacchi biriyani recipe
Ingredients:
Khasi meat (run or sacrificial meat) 1 kg
Basmati rice 500 grams
Chopped onion 1 cup
Ginger paste 3 tbsp
Garlic paste 2 tbsp
Turmeric powder 1 tbsp
Chilli powder 1 tbsp
Cumin powder 1 tsp
Coriander powder 1 teaspoon
Salt to taste
2 bay leaves
4 cloves
Cinnamon 2
Cardamom 4
Victory 1
Jayatri 1
Keora water 1 tablespoon
Barista 1 cup
Ghee 1 cup
Potatoes 4-5 (medium size)
5-6 green chillies
Method:
- Wash the meat well.
- Mix the meat, ginger paste, garlic paste, turmeric powder, chili powder, cumin powder, coriander powder, salt, bay leaves, cloves, cinnamon, cardamom, jaiphal, jayatri together well.
- Marinate the meat mixture for 2-3 hours.
- Wash the potatoes and cut them into medium pieces.
- Heat ghee in a pan and fry onion.
- Once the onions are fried, mash them well with the meat mixture.
- Add potatoes when it is grated.
- Saute it for a while with potatoes.
- Now shake well with rice.
- Add water according to the amount of rice.
- When the water boils, add the keora water.
- Close the lid and reduce the flame to medium.
- When the rice is cooked, turn off the flame.
- Cover the biryani for 15-20 minutes.
- After 15-20 minutes open the lid and spread the batter.
- Garnish with green chillies and serve.
Tips:
Do not add too much salt while marinating the meat.
Wash the rice, but do not soak it.
Do not open the lid while biryani is cooking.
Cover the biryani for a while before serving.
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