Nawabi Kachchi Biriyani Full Recipe

A traditional party or an event without Kachchi biriyani? It is a BIG NO!! For all the traditional food lovers out there Nawabi Kachchi biriyani is the most desired biriyanis of all. Though there are many kinds of biriyanis but Nawabi Kachchi has a huge fan following. Mostly desired biriyani out of all is considered to be Nawabi Kachchi biriyani. The mixture of mutton and rice with a glance of Nawabi recipe produces the ultimate mouth-watering Nawabi Kachchi biriyani.



Though biriyani is a very popular food for the Asian people as the Mughal and the Nabab emperors left their signature dishes behind. But the taste did manage to break the boundary and make a name to the entire world. Did you know that Kachchi biriyani or the mutton biriyani is now more often presented by the Europeans and the western people than the Asians? They now experiment with a lot more recipes to make the Kachchi biriyani tastier. Even the Africans keep Nawabi Kachchi Biriyani in their main dishes for their parties or programs.

The recipes for the Kachchi biriyani are collected and preserved from the Nawabi houses of Royal old Dhaka and since then the culture of cooking this extraordinary biriyani has begun. Often people are scared of how they would cook Kachchi Biriyani but this post will surely take your fears away. The following process is set up accordingly in order to help you cook the Nawabi Kachchi biriyani step by step.

Ingredients:
  • Mutton (large pieces) - 2 kg
  • Polao rice - 1 kg
  • Ghee - 1½ cup
  • Potatoes (same sized) - 500 gm (or 6 to 7)
  • Chopped onions - 2 cups
  • Ginger paste - 2 tablespoons
  • Garlic paste - 1 tablespoon
  • Cumin powder - 1 tablespoon
  • Chili powder - 1 tablespoon
  • Plain yoghurt - 1½ cup
  • Jaiphal (nutmeg) powder - 1 teaspoon
  • Jaitri (mace) powder - ½ teaspoon
  • Cinnamon powder - ½ teaspoon
  • Crushed cloves - 1 teaspoon
  • Green cardamom (choto elachi) powder - 1 teaspoon
  • Whole black pepper - 10 to 12
  • Dried prunes (alu bukhara) - 8 to 10
  • Almonds - 8 to 10
  • Raisins - 10 to 12
  • Kewra - 4 to 5 tablespoons
  • Salt - as needed
  • Ground turmeric - just a little to add colour
Preparation:
  • Clean and rinse the mutton.
  • Marinate with 1 tablespoon of salt for half an hour.
  • Clean the mutton again and completely rinse out all the water.
  • Set aside.
  • Fry the onions in a little bit of ghee until they are crisp.
  • Crush the onions lightly into smaller pieces (to make beresta) and set aside.
  • Sprinkle a bit of the turmeric on the potatoes and fry them in the same ghee.
  • Keep these aside.
  • Now marinate the mutton with 1 tablespoon of salt, fried onions, ginger, garlic, cumin, chilli powder, yogurt, jaiphal, jaitri, cinnamon powder, cardamom powder, cloves and kewra.
  • Pour the marinated mutton along with the mix evenly into a large saucepan.
  • Set aside for now.
  • In a separate pan, start boiling 6 cups of water with 1 tablespoon of salt.
  • Add the rice into the water.
  • As soon as the rice starts to get cooked, turn off the heat and use a strainer to separate out the water in a different pot. Keep this rice water aside for later use.
  • Add 1 cup of rice water and a ½ cup of ghee into the saucepan containing the mutton.
  • Cover the pan and let it rest for half an hour. Do not turn on the heat yet.
  • Now layer the fried potatoes, prunes, almonds and raisins on top of the mutton.
  • Cover the mutton with rice, and add the remaining rice water and ghee.
  • Make sure the water level just touches the top of the rice.
  • Seal the cover shut by wrapping an aluminium foil all around and placing a heavy weight on top. Make sure the cover is airtight and the vapour does not get to escape.
  • Alternatively, the cover can also be sealed using wet flour dough.
  • Finally, turn on the stove and start cooking over medium heat.
  • After 15 minutes, lower the heat and cook for about an hour.
  • Optionally, if a gas oven is used, set the temperature to 180 C / 350 F and cook for 2.5 to 3 hours. The rest of the steps are similar for both methods.
  • Remove the cover once the very distinct biryani aroma starts to come out.
  • If the rice still has some more cooking left, stir in a little bit of warm milk and cover over low heat for another 10 to 15 minutes.
  • Keep over low heat until both the rice and meat appear soft and cooked.
  • Mix the rice and mutton gently before serving hot.
Hope you have a good experience while cooking. Share for others to know the recipe.
Credit: Grand Nawab

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