We all know food is the way of win love. And day by day the necessity of food raising.
It is a special kind of food which is cooked by mixing fragrant rice, ghee / oil, hot spices and raw meat. It spread through the Muslims of the Indian subcontinent.
Naming:
The word kacchi in kacchi biryani comes from the Urdu word kacca, which means raw in Bengali. Since the meat is cooked directly with fragrant rice, it is called kacchi. It is also known by the same name in Hindi and Urdu.
Origin:
Kacchi biryani originated in Central Asian countries. People in Tajikistan, Uzbekistan preferred red meat (cow / mutton). It is with this red meat that the people of this cold region started introducing kacchi. They used to prepare a dish with rice, butter, salt, black pepper, cardamom and local spice nutmeg. Kacchi Biryani was introduced in the Indian subcontinent in 1810 when Mughal subedars and other high-ranking officials arrived in Dhaka to run the administration. Most of them came from Lucknow in present day India and they brought with them personal cooks. Although many subedars later migrated from Dhaka, some cooks remained in Dhaka and established their own shops on a small scale, enriching the tradition of Mughlai food and entertainment by keeping the raw biryani food alive in Dhaka. It gradually became popular alongside the local cuisine of Dhaka and created a unique flavor, winning the hearts of the common people and gradually becoming a regular part of their food list.
How to make kacchi biryani:-
Whatever it takes to marinate the meat
- Mutton whole run portion,
- 1 tablespoon of salt,
- 2 tablespoons of ginger paste,
- 1.5 tablespoons of garlic paste,
- 1 teaspoon of white pepper powder,
- 1 teaspoon of cardamom powder,
- 1 teaspoon of cinnamon powder,
- 1 teaspoon of cinnamon powder,
- half teaspoon of nutmeg powder,
- half of jayatri powder Teaspoon,
- 1 tablespoon of chili powder,
- 4 tablespoons of ghee,
- half a cup of milk,
- 1 pinch of saffron,
- 1 cup of sour yogurt and
- 1 teaspoon of salt.
For cooking biryani rice:-
- Basmati rice 1 kg,
- bay leaves 2,
- cloves 1 teaspoon,
- cinnamon 2,
- cardamom 5-6 and
- salt to taste.
For the biryani layer
- Kebab sugar 1 teaspoon,
- Shahi cumin half teaspoon,
- Almond powder 2 teaspoon,
- Garlic half teaspoon,
- Ghee / Butter / Oil 2 tbsp,
- Potato 4-5 pieces,
- Green pepper 5-6,
- black cardamom 2,
- Prunes 5-6 .
How to do it:
Wash the mutton well to marinate it. Take water in another big pot and add salt in it. Soak the meat in this salt water for 1 hour. This will soften the meat and the salt will penetrate well.
After 1 hour, take out the meat and squeeze the remaining water with a kitchen towel.
Now add the meat one by one with ginger, garlic, white pepper powder, cardamom powder, cinnamon powder, nutmeg powder, jaggery powder and chilli powder. Then add ghee, milk, saffron, sour yogurt and salt. Spread everything together and marinate for 2/3 hours.
Now take the meat in the pot in which the biryani will be cooked. Add bay leaves, cloves, cinnamon, cardamom, salt, kebab sugar, cumin seeds, almond powder and raisins one by one. Now add potatoes and chillies. Potatoes should be lightly fried with a little salt and turmeric.
To make biryani rice, take another pot of water and add cinnamon, cloves and bay leaves. Now add basmati rice and salt.
Then take down the rice. Now spread the hot basmati rice on the pot in which the meat is kept. Cover it with 3 tablespoons of ghee, keora water, liquid milk, green chillies, prunes and saffron one by one.
Now stick it around the pot with the dough prepared earlier. No direction should be left open. Put it in the oven on low heat for first 10 minutes and on low heat for next 30-40 minutes.
