Entree: Bangladesh – Bangladeshi Street Food – কাচ্চি বিরিয়ানি ➤ Kacchi Biryani (Raw-style Biryani)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 50 min

Additional 10 hrs

Total 12 hrs

Ingredients

Bone-in goat, 900 g gross, cut into curry-size pieces (estimated raw edible meat: 540 g; assumed 60% edible yield after bones)
Long-grain basmati rice, 760 g dry, rinsed and soaked 30 minutes
Plain yogurt, 240 g
Ghee, 55 g (60 ml)
Vegetable oil, 41 g (45 ml)
Onions, 450 g estimated edible weight, thinly sliced
Ginger-garlic paste, 30 g
Green chili peppers, 5 medium (about 25 g estimated edible weight), slit
Fresh mint leaves, 15 g
Fresh cilantro leaves, 15 g
Lemon juice, 30 g (30 ml)
Ground turmeric, 2.5 g
Red chili powder, 10 g
Biryani masala, 20 g
Ground cumin, 10 g
Ground coriander, 10 g
Salt, 15 g for marinade and meat, plus an unmeasured amount for parboiling rice
Ground black pepper, 2.5 g
Milk, 60 g (60 ml), with saffron threads, about 0.1 g estimated
Rose water, 60 g (60 ml), optional
Green cardamom pods, 6 (about 1.2 g estimated)
Whole cloves, 6 (about 1.2 g estimated)
Bay leaves, 2 (about 0.4 g estimated)
Cinnamon sticks, 2 (about 10 cm each; 5 g estimated total)
Shahi jeera, 5 g
Potatoes, 2 medium (about 300 g estimated peeled edible weight), peeled and halved, optional

Instructions

1. Marinate the goat: Combine the yogurt, ginger-garlic paste, turmeric, red chili powder, biryani masala, ground cumin, ground coriander, black pepper, 15 g salt, lemon juice, half the mint, half the cilantro, and 15 ml of the ghee. Coat the goat thoroughly, cover, and refrigerate for at least 4 hours or overnight.
2. Fry the onions: Heat 30 ml vegetable oil in a wide skillet over medium-high heat. Fry the sliced onions, stirring often, until deep golden brown and crisp, about 12–18 minutes. Remove and drain them, reserving about 60 ml of the onion oil.
3. Sear the goat: Heat the reserved onion oil and 15 ml ghee in a heavy pot over medium-high heat. Add the cardamom, cloves, bay leaves, cinnamon, and shahi jeera; cook until fragrant. Add the marinated goat and sear for 6–8 minutes, turning to brown the surfaces.
4. Begin cooking the meat: Add the optional potatoes and any remaining marinade. Add 120 ml water, bring to a simmer, cover, and cook over medium-low heat for 15–20 minutes, until the goat has begun to tenderize but is not fully cooked.
5. Parboil the rice: Bring a large pot of water to a boil and salt it to taste. Add the drained, soaked rice and cook until about 70% done, with a firm center, about 6–8 minutes. Drain thoroughly.
6. Layer the biryani: Remove the goat pot from the heat. Spread half the parboiled rice over the meat. Top with half the fried onions, the remaining mint and cilantro divided between layers, some slit green chilies, and a little rose water. Add the remaining rice; top with the remaining onions, saffron milk, and remaining ghee.
7. Seal and cook: Cover the pot tightly, sealing the lid with dough or a towel if desired. Cook over the lowest heat for 35–50 minutes, using a heat diffuser if available. Alternatively, bake the tightly covered pot at 160°C for 25–30 minutes.
8. Rest: Turn off the heat and leave the pot covered for 10 minutes. Open carefully to release steam.
9. Serve: Gently mix the rice and meat before serving, or serve in layers. Serve hot.