Kacchi Biryani

One of the most popular dishes among Bangladeshis is Kacchi Biryani. It is so popular that it is served at almost all festivals and special events, such as weddings and picnics. This is one of my favorite dishes. Dhaka Kacchi Biryani is the most popular biryani in Bangladesh. Because of the high demand for this dish, the Dhaka street biryani vendor is always packed. Rice and marinated meat cooked in a variety of spices give this dish its distinct flavor. Nutmeg, mace, pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint, ginger, onion, tomatoes, green chilies, and garlic are among the spices used. It's sometimes served with a salad and a boiled egg.

This mouthwateringly delicious recipe is thick and aromatic. A tip is to put a half spoon of biryani on your tongue without chewing it. You'll be able to taste the flavor as it spreads throughout your mouth. With a plate of biryani, everyone is thrilled, therefore you should try this small bit of magic as well.

Ingredients

• 1/2 Kg Basmati rice
• 1 kg Chicken
• 2 Onions, chopped
• 1/2 tsp Saffron
• 1 cup Milk
• Juice of 1 lemon
• Fresh green coriander - chopped
• 2 green chillies - chopped
• 1 Tbsp refined oil
• For the Marinade:
  
• 2 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 1/2 cup curd
• 1 tsp red chilli powder to taste Salt
• Spices for Chicken:
• 4 cloves
• Bay leaf
• 2 green cardamoms
• 1 black cardamom
• 1/2 tsp cumin seeds
• Whole spices for rice:
• 2 cloves
• 2 green cardamoms
• to taste Salt
• For the Dum:
• Dough made of atta and water

Instructions

• Soak the basmati rice in water for 20 minutes to half an hour.
• Marinate the chicken with curd, turmeric, salt, chilly powder and ginger-garlic paste.
• Grind all the spices for the chicken in a mortar and add to the marinade. Leave the chicken to marinate for an hour minimum or up to four hours.
  
• Heat 2 Tbsp of refined oil in a pan. Saute the onions, till they turn golden brown. Keep aside.
• Put the rice into the cooking vessel and add the requisite amount of water. Add the whole spices and the salt. Cover and let it cook till the water is absorbed.
• Put the milk into a saucepan and heat till tepid. Add the saffron and stir till the milk takes on the color of saffron. Keep aside.
• Crumple half the burnt onions and add it to the marinated chicken. Put back in fridge for half an hour.