Dhakaiya Kacchi Biriyani

Dhakaiya Kacchi Biriyani 

In 1610, the Mughal subedars and other high officials of the mughals  arrived in Dhaka and manage the authority when the Kacchi biriyani was originated . Most of the people arrived from Lucknow, India, and they brought their personal chefs with them. Many subedars were transferred from Dhaka. But some of the cooks remained whose were keeping the kacchi biriyani culture alive in Dhaka by opening shops and allowing the Mughal diet to flourish. Gradually it became famous along with Dhaka’s local cuisine and created a unique taste, winning the hearts of ordinary people and slowly becoming a regular part of their diet.

Let see the recipes of the Biriyani --

Ingredients: 

Masala:

1. Coriander seeds - 1 tbsp
2. Cumin seeds - 1 tbsp
3. Dry red chillies - 5-6 nos ( adjust according to taste)
4. Nutmeg ( Jaiphal) - half a piece 
5. Mace (Javitri) - 2 pieces
6. Green Cardamom - 3-4 nos
7. Cinnamon - 2 small sticks
8. Cloves - 5-6 nos

Other ingredients are:

1. Basmati Rice - 2 cups
2. Mutton - half kg (Use boneless cubes for better taste )
3. Brown onion slices - 4 tbsp + 1 tbsp ( Cut onions and fry them until the golden brown color is not refined in oil or ghee) 
4. Yogurt - 1 cup
5. Garlic paste - 1tbsp
6. Ginger paste - 1 tbsp
7. Potatoes - 2 medium sized ( Boiled and fried until the light brown color is not come)
8. Kewra essence (screwpine) - 1 tsp
9. Salt - for marinating the mutton and while boiling the rice.
10. Atta dough - a small ball of dough which is made of wheat required for sealing the pan in which the biryani will be cooked.

Process of Cooking:

1. Fore mostly, put all the ingredients listed under 'Masala' for dry roast and grind into a fine powder. 
2. Marinate the mutton with 2 tbsp salt and keep aside for half an hour. After half and hour wash the mutton and add the yogurt , ginger paste, garlic paste , 4 tbsp brown onion slices and the masala. Mix them very well and gently. Cover this mixture with a cling film and let it for marinating overnight.
3. Next take 2 cups of good quality basmati rice. In a big saucepan add water. When the water starts to boil add 2 tbsp salt and few whole cardamom, cloves and cinnamon. Add the rice and let it boil till the rice is almost half done. Strain the rice and spread it out on a flat surface.
4. Now is probably the easiest part and the last step' assembling' before you can devour this sinful biryani. Take a pan or a saucepan (make sure it has a proper lid) and brush it with a little ghee. To make the first layer with rice and then the mutton.
5. Firstly rice, secondly the marinated mutton and fried potatoes , thirdly rice and then mutton again. Finally top it up with the remaining rice. Sprinkle the remaining brown onion slices and the kewra essence on top. Close the lid tightly of the pan and seal it with the dough.
6. Then start the slow cooking process.
7. Now forget about it for an hour and then when you break open that seal - simply divine!! 
8. Enjoy!!