Bangladeshi Kacchi Biryani

Name: Bangladeshi Kacchi Biryani
Prep time: 45 min
Cook time: 2 h 15 min
Total time: 3 h
Cuisine: Asian, Indian
Ingredients: 300 g onions (thinly sliced); 150 ml rapeseed or sunflower oil (for frying); 400 g small potatoes (peeled and halved); ¼ teaspoon ground turmeric; ¼ teaspoon fine salt; 750 g bone-in goat or lamb shoulder (cut into 4 to 5cm pieces); 180 g thick full fat natural yoghurt (whisked); 15 g raw green papaya paste for goat (or 10g for lamb); 30 g Garlic and Ginger Paste; 1 tablespoon lemon juice; 1 teaspoon Kashmiri chilli powder; ½ teaspoon hot chilli powder (optional); 1 teaspoon ground coriander; ½ teaspoon ground cumin; The entire prepared biryani spice blend; 1¼ teaspoons fine salt; 30 ml rapeseed or sunflower oil; 40 g of the cooled fried onions prepared above (lightly crushed); 350 g basmati rice; 3 litres water; 1½ tablespoons fine salt; 2 bay leaves; 4 green cardamom pods (lightly crushed); 4 cloves; 5 cm cassia bark or cinnamon stick; ½ teaspoon shahi jeera; 70 g ghee (melted, divided); 6 dried sour plums (also called aloo bukhara); 4 green finger chillies (left whole); A generous pinch saffron

Instructions

Prep:45minCook:2h 15min

Dhaka style kacchi biryani made with raw marinated goat or lamb, golden potatoes, fried onions, dried plums and partly cooked basmati rice. The sealed pot cooks slowly on dum with ghee, saffron and kewra.

Updated at: Sun, 01 Nov 2026 05:52:37 GMT