Monday, 15 June 2020

Home Style Kacchi Biriyani



Home Style Kacchi Biriyani....
Walking down my memory lane, my few visits to Singapore last few years, has always taken me to one place -  Fakruddin situated in the by lanes of  Little India - Singapore. It’s a famous Bangladeshi Restaurant. There are lots of amazing dishes that one can try like a drink called borhani, jali Kabab, mutton bhuna khichudi, lau chigri, chicken roast.. etc and the best is the kacchi Biriyani... that no one should miss... but unfortunately with the given situation now, there is on question of travelling... we can only cherish our memories and enjoy the meal at home.
Kacchi Biriyani is a famous dish of Bangladesh, the meat is marinated and then directly cooked on Dum with the partially cooked rice for hours on charcoal.
Here is how we can make this Kacchi Biriyani at home..
I have marinated the mutton for nearly 12 hours. The mutton is infused with smoky flavour by burning a charcoal piece and placing it over the mutton and covering the lid. The lid is sealed with a dough, but since I was using the cast iron pot which is extremely heavy, I didn’t feel the need seal the pot. Once the biriyani is made, cover the pot and let it stand for an hour before serving. Serve the biriyani with a cucumber - tomato - onion salad. 





For Marinating the Mutton
Ingredients
500 grams Mutton pieces, washed and wiped well, so no water remains
3 tbsp Ginger - Garlic - Chilli paste 
3 tbsp Fried Onion crushed 
Salt to taste 
1/2 tsp Cinnamon powder 
1/ 2 tsp Cloves powder 
1/2 tsp Cardomom powder
1/4 tsp Nutmeg powder 
1/2 tsp Cumin powder 
1/2 tsp Coriander powder
3/4 tsp Chilli powder 
1/2 tsp Pepper powder 
3/4 cup Curd
1/4 cup Saffron Water mixed with pinch of Saffron colour 

Method 
Add all the above ingredients in a mixing bowl and mix all the ingredients together. Keep it aside atleast for 3 to 4 hours, I kept it for nearly 12 hours. 

To make the Rice
Ingredients
250 grams Basmati Rice washed and soaked for 30 minutes 
2 to 3 Bay Leaves 
1 small piece Cinnamon 
2 Cloves 
2 Cardomom 
1/2 tsp Shahi Jeera
Salt to taste 

Method 
Take a deep bottom pot. Add half liter of water let it simmer. Add salt, cloves, cinnamon, cardamom, shahi jeera and bay leaves. Let it simmer for a minute. Add the rice and let it cook till it is 25 % done. Drain out the excess water. 

To make the Biriyani 
Ingredients 
Marinated Mutton pieces 
Rice
4 to 6 medium size Potatoes, peeled and fried 
2 tbsps Onion fried 
6 Apricots
1/2 to 3/4 cup Ghee 
1 cup Milk 
1/2 cup Hot water 
1/4 cup Saffron water 
Few drops of Kewda essence (Optional) 
1 Charcoal piece and 1 tsp Ghee 

Method 
Take a cast iron pot. Add the marinated mutton. Add 1/4 cup ghee to the marinated mutton and mix the ingredients together. Add the fried potatoes and apricot over the marinated mutton. Add the fried onions. Take a bowl. Add milk, hot water, the remaining ghee, saffron water and kewda essence. Keep it aside. Smoke the charcoal piece. Put it on a small plate. Place the plate over the marinated mutton and add a tsp of ghee. Quickly cover the pot for 2 minutes. Remove the cover. Remove the charcoal plate. Spread the rice over the mutton. Drizzle the milk over the rice. Cover the pot. Place the pot on a low flame. Cook it for 45 minutes. To check, insert   a knife, there shouldn’t be any liquid on the knife. Incase there is liquid, cook for some more minutes. Once done, let the pot remain covered for an hour before serving. Serve it hot with salad.

P. S. If you don't have cast iron pot then use normal pots. The cooking is done evenly and the bottom does not burn in the cast iron pot.

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