Bangladeshi Kachchi Biryani Recipe

Ingredients:

This Kachchi Biryani recipe will serve 20~25 adult.

1. Goat meat
2. Kalizira rice
3. Butter/Ghee
4. Potato
5. Fried onion (Beresta)
6. Ginger paste
7. Garlic paste
8. Cardamom
9. Cinnamon
10. Clove
11. Nutmeg
12. Mace
13. Shah Zeera
14. Kababchini
15. Red chili powder 
16. Cumin powder
17. Yogurt
18. Rose water
19. Kewda water
20. Rose essence
21. Kewda essence
22. Orange food color
23. Black pepper
24. Saffron
25. Salt
26. Pistachio
27. Raisin
28. Almond
29. Mawa
30. Sugar
31. Milk
32. Alu Bakhara (Dried Plum)
33. Flour dough

Goat meat piece should be 2″X3″ size

10 lb of goat meat

Garam Masala (clove, cardamom,cinnamon) to use as whole

Put the whole garam masala

Will use Kewda and Rose essence

Yogurt

Put 3 cup (standard rice cooker cup) of yogurt in the meat

Garam Masala (clove, cardamom,cinnamon) to grind using coffee grinder or Magic Bullet

Grind the garam masala (above 2 pictures) and put on top of the meat

Fresh ginger paste and garlic paste

Ginger paste 4 table spoon, Garlic paste 2 table spoon

Grind mace and nutmeg (I am using ground Nutmeg from Smart n Final)

Mace: One third of tea spoon

Nutmeg: 2 tea spoon

Use ground Shah Jeera. Use also quarter teaspoon of ground kababchini which can be found sometimes in the grocery store.

Shah Jeera: 1 quarter of tea spoon.
Ground Kababchini: 1 quarter of tea spoon.

Ground Chili and Cumin. They are made from dried ref whole chili and from whole cumin. Saute in pan for few minutes to get the smell/flavor, and then grind them. (Tala lal moricher gura and tala jira gura).

Ground Chili: 2 table spoon. Ground Cumin: 2 and half table spoon.

Rose essence: 5 drops. Kewda Essence: 5 drops.

3 table spoon of Kewda water and 3 table spoon of rose water.

Put 1 to 2 table spoon of salt. 

Mix all these ingredients properly. After mixing you taste the mixture so that you have enough salt. You can mix 1~2 tea spoon of sugar too for taste.

For marination it needs 4 hours. You can also marinate overnight in the refrigerator.

Things needed to make the potatoes of Kachchi.
Garlic paste, red chili, Black pepper, salt, orange food color, some saffron.

Mix all the ingredients (half table spoon of garlic paste, half teaspoon of salt, one quarter teaspoon of black pepper, saffron, very little orange food color) into potato (20~25 bigger piece) properly, marinate for 30 min to 1 hour.

Butter (ghee) needed 12 oz~ 16 oz. In the picture only 8 oz showing. You can use Mohan ghee available in the Indian grocery store.

Put 12~16 oz of ghee in the pan, melt them in slow heat.

Put one cup of water and the marinated potato mixture.

Cook the potato in low heat for 30~40 minutes. The potato outer crust should be little softer. Potato should be ready to put on top of meat layer.

Marinated meat

Put 2 cup (rice cooker cup) of milk and 20 pieces of Alu Bakhara (Dried Plum)

Add 4 cups of beresta (fried onion). I use the beresta available in the store. You can make your own beresta (fired onion).

Mix properly

Put potatoes on top of meat layer

Once all potatoes are put on top of meat layer, mix 2 cup of milk with the butter mixture 

Pour almost 80% of butter and milk mixture, save remaining 20% liquid mixture

After pouring milk/butter mixture it should look like this

Pistachio, Almond, Raisin, Mawa (you can make yourself or can buy from Indian grocery store)

Grind the pistachio

16-18 cups of Kalizira/Chinigura chal (rice)

Flour dough to seal the pan cover

The above items will be needed to cook the kalizira rice

Put some cardamom and cinnamon sticks in the boiling water

Put salt as your taste

Make your strainer ready to separate the boiling water and rice

Mix some food color with water, make it ready for later use

Once the water starts to boil put all the rice

Stir frequently so that the rice doesn't stick in the bottom of the pan. You don't have to cook the rice properly, it should be cooked only 60%. Once you taste the rice while cooking, it should be 60% cooked, you should still feel little hardness in the rice. 

Drain out most of the the water, while draining out the water you can save around 2~3 cups of water in a separate pan for later use. 

2~3 cups of saved boiling water

After saving 2~3 cups of water, accumulate all the rice in the strainer

Put first layer of rice on top of potato layer

Put one layer of rice to cover up the potato.

After the first layer of rice, your pan should look like this

Mix Mawa, Almond, Pistachio, Raisin on top of the first layer of rice.

Add second layer of rice

Add drops of orange food color to make the rice colorful

Mix the remaining 20% ghee mixture and boiling water mixture together and pour them all the sides of the pan and on top of second layer of rice

Time to seal the pan with the lid

Seal (air tight) the Kachchi pan lid with flour dough. Cook in low-medium heat for 2 hours. Example: In my gas range (heat range is 1 to 8), I cook the Kachchi in 4 heat level for 2 hours. After one and half hour you should start to smell the flavor of Kachchi!

Take out the hard crust flour.

First look of cooked Kachchi!

Start serving from the bottom, from meat->potato->rice

Kachchi ready to eat. Enjoy!

Credit: 

Late Siddika Kabir's Recipe, Al-Noor bhai (head chef of Falcon Hall), different recipes in internet, passion of making the kachchi for years and family/friends who tasted the Kachchi biryani!