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Bangladeshi · Bengali

Dhakai kacchi biryani

Non-vegetarian

কাচ্চি বিরিয়ানি · kacchi biriyani

Bangladesh's wedding biryani: raw marinated mutton and fried potatoes layered under part-cooked rice with ghee, fried onions and kewra, then sealed and slow-steamed until the meat is tender.

Dhakai kacchi biryani is a Bangladeshi rice dish, ready in about 6 hours 35 minutes and made with goat meat, onion and basmati rice. It serves 8 and is rated advanced to cook.

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Prep
40 min
Cook
1 h 55 min
Rest
4 h
Total
6 h 35 min
Serves
8
Level
Advanced
Calories
750

Ingredients

8 servings

Meat marinade

Onions & potatoes

Rice

To layer

Equipment

Method

  1. Step 1

    Mix the meat with the yogurt (opens in a new tab), ginger, garlic (opens in a new tab), chilli, pepper (opens in a new tab), whole spices, mace (opens in a new tab), nutmeg (opens in a new tab), salt and aloo bukhara (opens in a new tab). Cover and marinate in the fridge for at least 4 hours.

    • 10 min

    Food safety: Keep raw meat refrigerated while marinating.

    Meat coated in a spiced marinade in a bowl
    How it looks · Photo: Ip Photographer on Pexels

  2. Step 2

    Fry the onions (opens in a new tab) in the oil until deep golden and crisp (beresta); lift out. Fry the turmeric (opens in a new tab)-rubbed potatoes (opens in a new tab) in the same oil until golden outside. Mix half the onions and half the oil into the meat.

    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  3. Step 3

    Boil the soaked rice in the salted water until about two-thirds cooked, then drain.

  4. Step 4

    Spread the meat with its marinade in the bottom of a heavy pot. Tuck in the potatoes (opens in a new tab), cover with the rice, and top with the remaining onions (opens in a new tab), melted ghee (opens in a new tab), saffron (opens in a new tab) milk (opens in a new tab), kewra water (opens in a new tab) and green chillies.

  5. Step 5

    Seal the lid with dough or foil. Cook on medium heat for 10 minutes until steam builds, then on the lowest heat, ideally on a flat griddle, until the meat is tender.

    • 75 min
    • low heat

    Food safety: Check one piece of meat before serving: it must be fully cooked and tender at the bone.

  6. Step 6

    Rest 10 minutes, then serve by digging down so every plate gets meat, potato (opens in a new tab) and rice.

    • 10 min

About this dish

Origin
Old Dhaka, Bangladesh · Commonly attributed'Kacchi' (raw) layering is also used in Hyderabad and Lucknow; the Dhaka style with potatoes and goat is a distinct local tradition.More food from Bangladesh
Dish
Lunch · Dinner · Rice dishes · Main courses
Cooking method
Marinated / cured, Steamed, Slow-cooked
Taste
aromatic / warmly spiced, rich, savoury, mild
Diet
No gluten ingredients · No nut ingredients · High-protein
All labelsNon-vegetarian · No gluten ingredients · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · High-protein
Worked out from the ingredients. How labels work
Good for
Festive & celebration · Batch cooking
Cook more with
Goat meat · Onion · Basmati rice · Yogurt · Fresh ginger · Garlic
Techniques
Steaming · Dum · Layering and sealing · Marinating · Curing

Allergens

  • Contains: Milkfrom yogurt, ghee, milk

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

750 kcal per serving

Estimated

1 serving ≈ 527 g · recipe makes 8

Where the energy comes from

  • Protein 19%
  • Carbohydrate 47%
  • Fat 33%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy750 kcal142 kcal
Protein35.9 g6.8 g
Carbohydrate88.2 g16.7 g
Net carbohydrate83.3 g15.8 g
Sugars——
Added sugars0 g0 g
Fibre4.9 g0.9 g
Fat27.7 g5.3 g
Saturated fat10.6 g2 g
Trans fat——
Cholesterol109 mg21 mg
Sodium1061 mg202 mg
Salt equivalent2.7 g0.5 g
Vitamins & minerals per serving
Potassium
1199 mg
Calcium
146 mg
Iron
8 mg
Magnesium
—
Vitamin A (RAE)
127 µg
Vitamin C
33 mg
Vitamin D
—
Vitamin B12
1.6 µg
Folate (DFE)
327 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: aloo bukhara (dried sour plums).
  • Mace: Nutmeg (FDC 171326) used as a stand-in; mace is the aril of the same seed.
  • Basmati rice: Generic long-grain white rice (FDC 168877); basmati has very similar composition.
  • Kewra water: Water used as a stand-in; kewra water is a distillate of screwpine flowers with negligible nutrients.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Use small, tender pieces of young goat; tough meat will not soften in the steaming time.
  • The pot should be heavy and wide so the meat layer is no deeper than about 5 cm.

Common mistakes

  • Peeking during the dum lets the steam escape and leaves the meat undercooked.

Serve with

  • Serve with borhani and a simple salad; at weddings it is followed by firni or jorda.

Storage

  • Refrigerate within 2 hours for up to 2 days.

Reheating

  • Reheat covered, with a splash of water, until piping hot.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

Seasons and tenderises before cooking

Meat marinade

Used in steps 1, 3

Masalas in this recipe

Make the masala first, then come back to finish the dish.

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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