Kachchi Biryani

Kachchi Biryani

Kachchi Biryani
By ,
May 21, 2012

Prep Time: 10 minutes
Cook time: 60 minutes
Yield: 4

I know very well that all of us (who live in overseas) just love to cook biryani. But we only cook pakki biryani. In pakki Biryani meat and rice are cooked separately then mix together and in kachchi biryani   meat and rice are cooked together. As you know that kachchi biryani has more flavour (to me 10 times) than pakki biryani.

When I cooked my first kachchi biryani, I was sure that mutton would not cooked. But in reality mutton was cooked like cotton ball(Just loved it).  So please please try kachchi biryani next time and share your opinion.

In kachchi biryani meat size is supposed to be 2 -3 times larger than curry cut meat. If you can’t get large cut, use normal one.


• 1 kg mutton(large curry cut)

• 2 and ½ cups rice

• 3/4 cup Greek yogurt

• 2 large onion sliced

• 3 tablespoon ginger paste

• 1 tablespoon garlic paste

• 1 tablespoon lime juice

• 1 teaspoon coriander powder

• ½ teaspoon black pepper crushed

• ½ teaspoon cinnamon powder

• ½ teaspoon cardamom powder

• ½ teaspoon cumin powder

• ½ teaspoon sugar

• 1/3 teaspoon nut meg powder

• 1/3 teaspoon mace

• 6 green chillies

• 4-6 cloves

• 2 bay leaves

• ½ cup oil

• ½ cup clarified butter

• Salt to taste

• 1 tablespoon rose water

Also needs 2 cups flour






How to cook:

1. Wash the meat and add all spices (except clove, green chiilies and bay leaves). Let it marinate for ½ hour.

2. Fry the onion till it becomes golden brown and remove oil. Keep aside the fried onion.

3. Heat 5 cups water. When water boils, add rice, bay leaves, clove and 1 teaspoon salt and cook it till it comes to first boil.

4. Remove from heat and drain it. Keep the water.

5. Take a heavy bottomed sauce pan and add marinated mutton, fried onion, oil,whole green chillies, salt and water from rice( as much to cover mutton ). Spread rice and clarified butter over the mutton.

6. Make dough from flour and seal the pan with flour dough.

7. Cook it 10 minutes on high heat and 50 minutes on low heat.

8. After 10 minutes open the lid carefully and add rose water.

9. Serve kachchi biryani hot with your favourite salad.


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27 Comments on "Kachchi Biryani"

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August 3, 2014 3:33 am

Thanks a lot for the wonderful recipe? Is it ok to use a pressure cooker? How does it make it different from the sealing with the dough? Thanks!

Shagufta Mahjabin
Shagufta Mahjabin
January 20, 2013 4:01 pm

Apu tomar recipe ta oshadharon! Prothom bar ranna korlam eto risky ekta preparation but etto taste hoyechilo basar sobai khub obak hoye gesilo…onek thanks tomake…Allah jeno tomar mongol koren…tumi eto somoy niye eto sundor kore eigulo likhecho seta amader moton novice der jonne (jader rannar khuuub sokh) onek birat paoa. Allah er kache tomar jonne onek dua.

Redwan Ferdous
Redwan Ferdous
October 29, 2012 6:49 am

Hi Rownak. Really appreciate the amount of effort you put behind setting this up.

Just wanted to ask the following question – would using normal low fat yogurt do instead of the greek yogurt ?

Mehdi Hasan Sheikh
Mehdi Hasan Sheikh
October 8, 2012 5:52 pm

If you want to stimulate some of the smokey flavor that you can get in the Bangladeshi Wood fires. You can put a hot piece of coal in a small metal bowl and put it on top of the rice and pour a few drop of ghee on the hot coal.

September 23, 2012 5:25 pm

Thanx.i m gonna try it.:-)