Kacchi Biryani Recipe Bengali
kacchi biryani recipe bengali. Take the pot where biryani will be cooked Add the meat and yogurt ground spice mix garlic and ginger paste and salt. This will get rid of excess starch resulting beautiful non-sticky rice grains.
Authentic Bangladeshi Kachchi Biryani Recipe In Old Dhaka Style Biryani Recipe Biryani Recipes
Give it a hearty mix.
Kacchi biryani recipe bengali. Poila Boisakh A time to celebrate reflect and eat some Kacchi Biryani Festivals to many people entail many things but for a true blue Bengali girl like me festivals are synonymous with family traditions and food. Pour the marinated mutton along with the mix evenly into a large sauce pan. In bowladd potatoesyellow food color and mix well.
Rice 1 kg Basmati 02. After half and hour wash the mutton once more and keep. In wokadd cooking oil and fry potatoes until light golden brown set aside.
Almond pest 14 Cup07. Heat a large cooking pot and pour 2 tbsp of ghee on medium heat. What is Kacchi Biryani.
Now take the mutton in the pan try to use an ovenproof heavy pan with heavy lid add yogurt salt sugar half of the ghee ginger paste garlic paste whole masala cinnamon cardamom clove bay leaf and all powder masala. In spice mixeradd caraway seedsblack cardamomgreen cardamomcinnamon sticksblack peppercornscumin seedsnutmegmacegrind to make coarse powder set aside. When the water starts to boil add the rice and cook till it is done.
Set aside for now. After 2 minutes add the bay leaves cloves green cardamom black cardmom peppercorns and cinnamon stick in the pot. Now marinate the mutton with 1 tablespoon of salt fried onions ginger garlic cumin chili powder yogurt jaiphal jaitri cinnamon powder cardamom powder cloves and kewra.
Lamb meat 2 kg03. Kolkata has its distinct style of biryani which is on a par with the best.
Take all the spice from red chilli to caraway seed grind. Kachchi Biryani is a traditional Bengali Recipe made with mutton and an array of flavorful seasonings. Prep Time 1 hr Cook Time 1 hr 30 mins.
Travel the world in your kitchen. Unlike most Biryanis where the meat is fully cooked before being layered with rice spices herbs edible perfumes etc.
Kacchi Biriyanibangladeshi rannar recipe Thursday November 7 2013. Then put on dum to cook slowly in its own steam in Kacchi Biryani the meat is not cooked from before but spread out raw as the bottom layer of the large saucepan and topped with spices and herbs covered with 70 cooked Basmati Rice which is perfumed with edible perfumed waters and sprinkled with saffron milk before placing the sauce pan on fire to cook on Dum.
Add couple of green cardamom 1 clove and a cinnamon stick. This is a very important step for a good kachhi biryani. In a separate pan start boiling 6 cups of water with 1 tablespoon of salt.
Marinate with 2 tbsp salt and keep aside for half an hour. Wash the meat and drain all water.
Add a pinch of salt. Ognion fry 15 Cup06. Bangladeshi Kacchi Biryani Recipe which means raw Biryani involves the cooking of marinated meat alongside rice.
Nutmeg and Mace04Cinnamon and Cardmom05. Now add the yogurt ginger paste garlic paste 4 tbsp brown onion slices and the biryani masala. The preparation of Kacchi biryani involves different layers of cooking and is a labour of love that helps explain why it is a special dish that will be served at weddings and other special occasions.
Clean and wash the mutton properly and keep them on a strainer to drain the excess water. To prepare the rice take 4 or 5 cups of water in a pan and bring it to a boil. Wash and clean the mutton.
Stir for a minute and put the heat to low. Take the mutton pieces in a bowl add the whipped yogurt 1 cup of beresta ginger-garlic paste red chili powder nutmeg powder crushed mace cloves green cardamoms cinnamon oil and salt. Kolkatans are truly passionate about their mutton biryani.
The sealed pot is not opened until the biryani is ready to be served. Bangla recipebangla cooking recipebengali food recipes কচচ বরযন. Traditionally kachchi biryani is cooked in clay oven and the cooking pot is usually sealed with flour dough to allow the biryani to cook in its own steam.
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