Kacchi Biryani

	Kacchi Biryani  Kacchi Biryani is a special preparation of the dish. It is called Kacchi because this style originated in the Kutch region of the Subcontinent. Kacchi Biryani is same as Kacchi Yeqni, meaning raw marinated meat cooked with rice. It is cooked typically with goat meat (usually 'khasi gosht', which is meat from castrated goats and often simply referred to as mutton) or with lamb, beef and rarely with chicken. The dish is cooked layered with the meat and the yogurt based marinade at the bottom of the cooking pot and the layer of rice (usually basmati rice) placed over it. Potatoes are often added before adding the rice layer. The pot is usually sealed (typically with wheat dough) to allow cooking in its own steam and not opened till ready to serve. The challenge in the art of cooking kacchi biryani is to cook the meat till tender without overcooking the rice. When serving up the dish the chef takes a bit of rice from the top layer and meat from the bottom layer and deftly serves it up together. A boiled egg and mixed salad often accompanies the dish. This is one of the most popular delicacies of old Dhaka, Bangladesh and Hyderabad, India. It is featured in wedding feasts in Bangladesh and is usually served with borhani, a spicy drink.
	Ingredients Mutton – 1 KG Boneless Basmati Rice – 1/2kg Onion – 2 Big Lime Juice – 1/4 Cup Curd – 500 GM Ginger Garlic Paste – 4-6 Tsp. Red Chilli Powder – 1/2 Tsp. Green Chilli – 4-6 grind into fine past Shazeera – A Pinch of Shazeera Clove – 1-2 Cinamon – 1-2 Cardamon – 2-3 Coriander Leaves – A bunch finely chopped Mint leaves – 8-10 sticks – Plucked only leaves Safron – 2 pinch of safron, immerse in water Safron color – A pinch of color liquified with water Ghee – 2 Tsp. Oil – 2 Cup oil Salt – To taste
Method: 1. Cut the meat into 4″ square pieces and wash it 2. Add ginger garlic paste to the washed meat and Marinate it for 1 hour. 3. While marinating you cut the onions thinly lengthwise and Fry the onions in the oil on low flame till it becomes golden brown. 4. Now remove the golden brown onions from the oil and spread it on the plate, when it cool then crush it with your hand. 5. Now add the curd 3/4 part of crushed fried onion, Red chilli powder, Green chilli paste, Cinamon, Cardamon, Shazeera, Clove, Coriander leaves, Mint leaves and safron water, salt to taste and remaining part of the oil into this marinated meat and leave for one hour. 6. After one hour take basmati rice and washed and now pour water into the rice as you cook it and add salt one tea spoon, Cinamon, Cardamon, Shazeera, Clove, Coriander leave, mint leave, Green chilli 2 cut into length wise. Now put on flame but when rice start cooking when the rice becomes half cooked. Then remove it flame. Drain out the water completly. Now spread this half cooked rice on the marinated meat. Upon the rice layer you spread lime juice, saffron color and ghee and remaining part of the crushed onion. 7. Now cover the utensil with lid tightly. Keep it on a very low flame After 1/2 hour exactly take it out from the flame. 8. Now your delicious tasty Mutton Kacchi Biryani is ready to eat