With the meat wrapped in spices and bathed in yoghurt, it is mixed with the rice, sealed and covered with hot coal till it is “dummed” for the dig.

With the meat wrapped in spices and bathed in yoghurt, it is mixed with the rice, sealed and covered with hot coal till it is “dummed” for the dig.

With the meat wrapped in spices and bathed in yoghurt, it is mixed with the rice, sealed and covered with hot coal till it is “dummed” for the dig.

Of all the biryanis in their myriad flavours, there are a few that stand out, like for example, the Kacchi, from across Bangladesh. With the meat wrapped in spices and bathed in yoghurt, it is mixed with the rice, sealed and covered with hot coal till it is “dummed” for the dig.

Here’s to a Kacchi biryani spread:

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Ingredients
½ kg chicken
¾ kg biryani rice
2 tsp ginger-garlic paste
2 tsp ground green chilly
1 tsp turmeric powder
1 tbsp pepper powder
2 tbsp garam masala
5 onions
1 cup yoghurt
Garam masala mix (not ground)
3 green chillies
1 tbsp ajwain (caraway)
1 lemon
1 cup milk
3 tbsp ghee
Saffron as required
Mint leaves
Coriander leaves
Wheat powder
Oil
Salt

Preparation
Arrange the meat in the biryani pot and add lemon extract, ginger-garlic paste, green chilli paste, turmeric powder, pepper powder, garam masala, salt, fried onions, mint leaves, coriander leaves, curds and oil
Mix well and refrigerate for two hours
In another dish, boil water and add in the garam masala mix, green chillies, ajwain, salt and oil
Add soaked rice into the boiling water and wait till it is half cooked
Set aside and strain out the water
Spread out the rice and top it with coriander leaves, fried onion and chopped mint leaves
Add a layer of the meat
Alternate the layers with meat and rice
Mix saffron in the milk and sprinkle it over the rice along with ghee
Cover the pot and seal it with wheat paste
Cook over a low flame for 30 minutes
Kacchi dum biryani is ready