Dhaka Style Kacchi Biryani Recipe ~AUTHOR ~ PIYALI MUTHA
SERVES ~ 4
CUISINE ~ DHAKA, BANGLADESH
TYPE ~ MAIN COURSE, RICE DISH
TIME ~ 1 HOUR PREPARATION + 40 MINUTES COOKING
FOR COOKING ~
1 Kg. Chicken on the bone
500 Gm. Basmati Rice
8 Baby Potatoes or medium potatoes cut into 2
1/2 Tsp Shah Jeera, (substitute with Cumin Seeds if not available)
1 Tsp Kabab Chini, Cubeb Pepper (substitute with whole black pepper corns)
2 Bay Leaves
1 Cup Beresta, Deep fried, sliced onion
1 Tbsp Raisins
1 Tsp Kewra Water, Screw Pine Water (If unavailable, substitute with rose water)
A few Saffron strands
1 Tbsp Khoya or substitute with 1/2 Cup Warm Milk
2 Tbsp Ghee, clarified butter or use oil
Oil for deep frying potatoes and onions
FOR COOKING THE RICE ~
1/2 Tsp Ghee or Oil for boiling rice
1 Tsp Salt for boiling rice
FOR THE MARINADE ~
Juice of 1 Lime
1 Tsp Salt
2 Inch Ginger piece
8 ~10 Garlic cloves
5 Green Cardamom, whole
1 Inch Cinnamon
3 ~4 Blades of Javitri, Mace
1 Tsp White Pepper, crushed
1 Tsp Red Chilli Powder
2 Tbsp Ghee, clarified butter (use oil alternately)
Salt to taste
Let's Cook Dhaka Style Kacchi Biryani In Easy Steps ~
1) Slice 2 large onions finely. In the same oil in which you have fried the potatoes fry the onions.
** Fry the onions till golden brown. Remove on to a kitchen napkin and keep aside.
1) Drain out the water completely from the soaked rice.
** Take a large sauce pan. Fill more than 1/2 the vessel with water.
** Add Oil.
** Add Salt.
** Bring the water to a boil. Add Rice. Once the rice is 70% cooked, drain the water from the rice.
** Transfer the rice onto a large plate and spread it out to stop cooking.
SAFFRON WATER READY
1) To get the best colour out of saffron, take 1/2 cup water in a pan. Crush the saffron. Bring to a boil. Remove from the flame.
** To this add the screw pine water, khoya and mix. Add 1/2 Cup of warm Water. Mix into a homogenous liquid.
NOTE ~ If you are using milk here instead of khoya, please do not add the 1/2 cup warm water.
ALL ELEMENTS ARE READY. TIME TO ASSEMBLE AND COOK ON DUM ~
1) Take a large sauce pan. Add 1 Tbsp ghee. Place the marinated chicken pieces to form the bottom layer. Pour any remaining marinade over the chicken pieces.
** Arrange the fried potatoes.
** Spread out the Beresta on top .
** Add Shah Jeera, kabab chini, bay leaves and raisins.
2) Next add the 70% cooked Basmati Rice and spread it evenly on top of the 1st layer.
3) Slowly spoon over this the saffron liquid mix.
** The saffron liquid mix should be poured evenly all over the rice.
4) Cover the sauce pan with an Aluminium foil. Place the lid tightly on top. Seal any outlets from which steam might escape.
** Place the saucepan on the burner. Turn into high and cook on dum for 5 minutes.
** Turn into the lowest flame and let this remain on dum for 20~25 minutes.
** Remove from the burner, but do not open the lid till it's serving time. Once you open the lid in front of your diners, the aroma that whiffs through the room will awaken the hunger pangs of all .
** Transfer to a serving dish.
Serve with Raita, Chutney, Papad and Salan. I served mine with Sweet Pineapple Chutney, Beetroot Boondi Raita and Pyaaz Ka Salan. It's a mildly spiced, flower packed Biryani which is a powerhouse of taste. I am sure you will love it.
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