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Fish Shami Kabab

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Orange Chiffon Cake

Tuesday, October 23, 2012

Kacci Biryani(কাচ্চি বিরিয়ানি)


Ingredients:
  1. Mutton-1 kg
  2. Bashmati rice- 1/2 kg
  3. Potato(cut in cube) - 3 medium size(around 250gm)
  4. Onion - 1 cup(chopped)
  5. Yogurt - 1 cup
  6. Milk- 1 cup
  7. Cinnamon stick -4 pieces
  8. Cardamom-5-6 pieces
  9. Clove-3-4 pieces
  10. Bay leaf- 4 pieces
  11. Garlic paste-1 and 1/2 Tbs
  12. Ginger paste- 1 and 1/2 Tbs
  13. Garam masala powder- 1 ts
  14. Cumin powder- 1 ts
  15. Red chili powder- 1 ts
  16. Black pepper powder- 1 ts
  17. Nutmeg powder (Jaifol)- 1/2 ts
  18. Mace powder (jaiotri)- 1/2 ts
  19. Aloobukhara/Dried prune-7-8 pieces
  20. Raisin -10 pieces
  21. Keora water-1/2 Tbs
  22. Sugar-1 ts
  23. Ghee- 1/2 cup
  24. Oil- 2 Tbs
  25. Salt- 2 Tbs or according to your taste
Procedure:
  1. Clean and wash the mutton properly and keep them on a strainer to drain the excess water.
  2. Now take the mutton in the pan (try to use an ovenproof  heavy pan with heavy lid), add yogurt, salt, sugar, half of the ghee, ginger paste, garlic paste, whole masala (cinnamon, cardamom, clove, bay leaf) and all powder masala. Mix all these things well with mutton, cover it and keep it aside to marinate for around 2-3 hour.
  3. In the mean time fry the potatoes lightly in oil and keep it aside. Then fry the chopped onion till it get nice golden color and take them out on a paper towel to soak extra oil and keep aside.
  4. Wash rice and cook it half and drain through a strainer to drain water.
  5. Now add milk on the top of the mutton and then spread the rice on it.Then spread the fried potatoes , fried onion, rest of the ghee, aloobukhara/Dried prune, raisin, keora water one by one on the top.
  6. Then cover the pan with lid. If the lid is not tight enough, seal the edge with flour dough.
  7. Now preheat the oven to 375 degree F. Then put the pan in the oven and bake it around 20 minutes and then  reduce the heat to 350 degree F and bake it around 45-50 minutes.
  8. Then turn off the oven and leave it for around 30 minutes.
  9. Now carefully open the lid and slowly mix the biryani from the bottom to top to make an even mix of mutton and rice in the biryani.
  10. Serve your biryani hot and enjoy.

42 comments:

  1. I saw a video of Fakruddin biryani and the cook mentioned kabab cnini (all spice) can this be a substitute of black pepper also when and where you use the sugar ?

    ReplyDelete
    Replies
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  2. Hi DrMutmit,
    Thanks for visiting our blog and your nice comment. Kebab chini is one kind of mixed spices (Tastes of Clove + cinnamon + nutmeg + bayleaf). This can be a substitute of garam masala, but not black pepper. Black pepper makes your Biryani little bit hot and gives a nice flavor.
    we added sugar in the mutton during marination.
    Thank you.

    ReplyDelete
  3. Hi. Very nice. But i got confused with step 5. Does the meat not need to be cooked slightlg before adding the rice and putting in oven?.







    ReplyDelete
  4. Hi,
    Thank you for your nice comment.
    Step 5 is right and you do not need to cook the meat before putting it in the oven. This is the specialty of Kacci Biriyani. The meat is cooked by the steam. So it is needed to seal the openings so that the steam can not be come out.
    Thank you

    ReplyDelete
  5. Simply khub sundar...liked your blog

    Kindly visit my first recipe event @ "I love my Mom's Recipes"

    ReplyDelete
  6. nice recipe.....but fyi kabab chini is not a mixed spice.in fact it is something like black pepper
    http://en.wikipedia.org/wiki/Cubeb
    so dr.mutmit was right.
    another interesting fact is the name of the biriyani.since the mutton is not cooked beforehand hence its called "kachhe ghost ki biriyani" aka "kachhi biriyani"

    ReplyDelete
  7. Hi,
    Thank you very much for your nice comment and information. We are aware of your information regarding the Kabab chinni. But as far as we know, in case of biryani the kabab chinni is refered as the mixed spices to give the flavor of Cubeb or tailed pepper.(http://wiki.answers.com/Q/What_is_kabab_chini)
    (http://en.wikipedia.org/wiki/List_of_Indian_spices)
    Thank you.

    ReplyDelete
  8. how to i eat those?? i don't want any recipes.... plz send me the these foods

    ReplyDelete
  9. looks so good! I can't wait to try out your recipe :)

    ReplyDelete
  10. Can cook biriani in the oven in aluminium foil?

    ReplyDelete
  11. is there any alternative of oven.as i dont have it........

    ReplyDelete
    Replies
    1. You can also use your gas burner. You have to cook it in very low heat around 3 hours. Make sure that your pod is finely sealed.

      Delete
  12. as i dont have oven.i tried it in burner...........but the taste was awesome........n i like it.....but it get slightly burned....how can i prevent it???any suggetion ,plzzzzz???

    ReplyDelete
    Replies
    1. u can use tawa over the burner then put ur pod on the tawa.

      Delete
  13. Hi!

    What are some good vegetarian substitutes that can be used in biryani?

    ReplyDelete
    Replies
    1. u can use borboti (french bean), green peas, potato, carrot(small amount). u can also use cauliflower.

      Delete
  14. Arju apu,what should be the proportion of rice & meat for 8 people? I have measuring cups but don't really know how many cups make 1 KG?any help would be really appreciated.thanx

    ReplyDelete
  15. dont we need to add salt while boiling the rice????

    ReplyDelete
    Replies
    1. u don't need to add salt in rice. because in mutton mixture, salt is added

      Delete
  16. I tried it was so nice...thanx a lot :)

    ReplyDelete
  17. Thank you for giving me your nice recipe.

    ReplyDelete
  18. so nice to be able to go online and find these wonderful recipes.......now i can further my knowledge of your cuisine........

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

    ReplyDelete
  20. Hi I wanted to know that if I make it on the stove than how long do I keep the flame on high and how long do I keep it low? I have the electric coiled stove.

    ReplyDelete
  21. This is so easy to cook.I used to think that making biriyani is a tough job.

    ReplyDelete
  22. im gonna to try this recipe....juzt came back from Dhaka...yeah i already tested at the Cafe Mist Restaurant...waw marvelous!..thank a lot for sharing this recipe....

    ReplyDelete
  23. How to coock Shukto in home easily
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    follow the video you will get to know how to make it easily as possible with a basic ingredients at home kitchene

    ReplyDelete
  24. Can I ise beef meat instead. Will it still tasete great?

    ReplyDelete
    Replies
    1. Yes u can but u know mutton has more oil than beef. This rich food needs oily beef or mutton. If u use osobocco hopefully u get same taste as mutton.

      Delete
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  27. This comment has been removed by the author.

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  28. This recipe looks perfect. Can't wait to try, IA!! I miss Arju!! -Lani apa

    ReplyDelete
  29. What do I do if I accidentally mixed the rice and mutton before putting it in the oven? Will still turn out?

    ReplyDelete
  30. I am worried whether these meat will be done in such a short time!Once open i found that meat is hard as rock, is ther anything i can do to resolves this problem ?

    ReplyDelete
  31. WARNING!

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