Dhaka-Style Kacchi Biryani

Steps

Timers run only while this tab is open. The Degchi app keeps them running on a locked phone.

1. Marinate the meat with yogurt, ginger-garlic paste, biryani masala, 6 slit green chillies and salt; cover and refrigerate for at least 2 hours, ideally overnight.
   ⏱ Marinating the meat · 120 min

   Start timer
2. Fry the sliced onions in oil until deep golden and crisp; set aside with the leftover oil.
   ⏱ Frying the onions · 10 min

   Start timer
3. In the same oil, lightly fry the whole potatoes until spotted golden.
   ⏱ Frying the potatoes · 5 min

   Start timer
4. Boil water with the whole garam masala and salt; add the rice (rinsed and soaked for 30 minutes) and par-boil until it is about 70% cooked, then drain.
   ⏱ Par-boiling the rice · 8 min

   Start timer
5. Spread the marinated meat and fried potatoes in a thick-bottomed pot; scatter half the fried onion, mint and coriander over it.
6. Layer the par-boiled rice evenly over the meat; drizzle with ghee, the saffron milk and the turmeric milk (1/2 tsp turmeric stirred into a little milk, to colour part of the rice) and the rest of the fried onion.
7. Seal the pot tightly with foil and a lid (or a dough seal); cook on high heat for 5 minutes, then on the lowest heat on a griddle or tawa.
   ⏱ Sealing and starting the dum · 5 min

   Start timer
8. Continue cooking on the lowest heat (dum) for about 75 minutes (60 to 90 for 1 kg of bone-in mutton), until the meat is fork-tender and the rice is fully done. If the meat is still firm when you open the pot, reseal it and give it 15 more minutes.
   ⏱ Dum cooking · 75 min

   Start timer
9. Turn off the heat and let the pot rest unopened for 10 minutes before gently folding the layers together to serve.
   ⏱ Resting · 10 min

   Start timer