Kacchi Biryani
Dhaka's wedding biryani: raw marinated mutton layered with fragrant kalijira rice and sealed to steam in its own juices — kacchi means 'raw', and the courage is the point.
What it is
Dhaka's wedding biryani: raw marinated mutton layered with fragrant kalijira rice and sealed to steam in its own juices — kacchi means 'raw', and the courage is the point. Ingredients: mutton, kalijira or basmati rice, yogurt, fried onions (beresta), ginger, garlic, garam masala, saffron or food colour, ghee, potatoes, aloo bukhara (dried plums), kewra water, milk. Recipe: 1) Marinate mutton overnight with yogurt, spices and beresta. 2) Parboil rice to 70%. 3) Layer meat, potatoes and rice; add ghee, saffron milk and plums. 4) Seal with dough; dum-cook low until the meat surrenders (about 2 hours). Serve: opened at the table, the steam the first course. Flavor: deep, fragrant, festive. History: Old Dhaka's biryani houses built their fame on kacchi for weddings; the potato — a Portuguese-era arrival — became its signature. See also: Ilish Curry (Shorshe Ilish), Bhuna Khichuri.
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