Kacchi BiryaniSlow-Cooked Lamb Biryani

Name: Kacchi Biryani (Slow-Cooked Lamb Biryani)
Prep time: 45 min
Cook time: 1 h 40 min
Total time: 2 h 25 min
Yield: 6
Cuisine: Bangladesh
Ingredients: 900 g Lamb Shoulder (cut into large pieces); 250 g Plain Yogurt; 25 g Garlic (crushed); 25 g Fresh Ginger (crushed); 12 g Biryani Masala; 5 g Turmeric Powder; 6 g Chili Powder; 8 g Salt; 500 g Basmati Rice (rinsed and soaked); 350 g Onion (thinly sliced); 300 g Potato (halved); 3 pcs Bay Leaf; 2 pcs Cinnamon Stick; 6 pcs Green Cardamom; 8 pcs Clove; 8 g Salt; 2500 ml Water; 200 mg Saffron Threads; 60 ml Whole Milk (warm); 20 ml Rose Water; 20 ml Ghee; 60 ml Ghee

Kacchi biryani layers marinated raw meat, partially cooked rice, potatoes, fried onion, and aromatic seasonings before sealed cooking. This lamb version uses a covered oven method suited to a heavy home-cooking pot.

Prep

45m

Cook

1h 40m

Serves

Estimated

Nutrition

Per serving

952kcal

Calories

36g

Protein

50g

Fat

89g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Marinade

0.9kg
Lamb Shoulder (cut into large pieces)
250g
Plain Yogurt
25g
Garlic (crushed)
25g
Fresh Ginger (crushed)
12g
Biryani Masala
5g
Turmeric Powder
6g
Chili Powder
8g
Salt

Rice

500g
Basmati Rice (rinsed and soaked)
350g
Onion (thinly sliced)
300g
Potato (halved)
3pcs
Bay Leaf
2pcs
Cinnamon Stick
6pcs
Green Cardamom
8pcs
Clove
8g
Salt
2.5l
Water

Topping

200mg
Saffron Threads
60ml
Whole Milk (warm)
20ml
Rose Water

Rice

20ml
Ghee

Topping

60ml
Ghee

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Combine the lamb shoulder, plain yogurt, garlic, fresh ginger, biryani masala, turmeric powder, chili powder, and salt. Coat well and marinate in the refrigerator while you prepare the rice.
02
Heat the ghee in a heavy pot over medium heat and fry the onion until deep golden. Lift it out and set it aside.
03
In a separate pot, bring the water to 100°C (212°F). Add the bay leaves, cinnamon sticks, green cardamom, cloves, and salt.
04
Add the soaked basmati rice and boil until the grains are partly cooked but still firm in the center. Drain well.
05
Spread the marinated lamb shoulder in the bottom of a heavy pot. Arrange the potato over it, then cover with the parboiled basmati rice and fried onion.
06
Steep the saffron threads in the warm whole milk, then drizzle it over the rice with the rose water and ghee.
07
Seal the pot tightly and cook in a 180°C (350°F) oven until the lamb shoulder is tender and reaches 71°C (160°F), the potato is cooked through, and the rice is tender, about 75 to 90 minutes.
08
Rest the biryani, covered, for 10 minutes before gently lifting the layers together to serve.

Ratings & Reviews

No reviews yet.