Try Kacchi dum biryani with the spices of Bangla


Of all the biryanis in their myriad flavours, there are a few that stand out, like for example, the Kacchi, from across Bangladesh. With the meat wrapped in spices and bathed in yoghurt, it is mixed with the rice, sealed and covered with hot coal till it is “dummed” for the dig.

Here’s to a Kacchi biryani spread:


½ kg chicken

¾ kg biryani rice

2 tsp ginger-garlic paste

2 tsp ground green chilly

1 tsp turmeric powder

1 tbsp pepper powder

2 tbsp garam masala

5 onions

1 cup yoghurt

Garam masala mix (not ground)

3 green chillies

1 tbsp ajwain (caraway)

1 lemon

1 cup milk

3 tbsp ghee

Saffron as required

Mint leaves

Coriander leaves

Wheat powder




Arrange the meat in the biryani pot and add lemon extract, ginger-garlic paste, green chilli paste, turmeric powder, pepper powder, garam masala, salt, fried onions, mint leaves, coriander leaves, curds and oil

Mix well and refrigerate for two hours

In another dish, boil water and add in the garam masala mix, green chillies, ajwain, salt and oil

Add soaked rice into the boiling water and wait till it is half cooked

Set aside and strain out the water

Spread out the rice and top it with coriander leaves, fried onion and chopped mint leaves

Add a layer of the meat

Alternate the layers with meat and rice

Mix saffron in the milk and sprinkle it over the rice along with ghee

Cover the pot and seal it with wheat paste

Cook over a low flame for 30 minutes

Kacchi dum biryani is ready

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