If you're looking for a delicious Eid recipe to wow the family, look no further! Have you heard of Kacchi Biryani? It's not like your standard biryani, instead of layering cooked meat with rice, kacchi biryani starts with raw marinated meat slowly cooked and then layered with partially cooked rice, left to marry together in the oven, creating rich aromatic flavours- not to mention using one less pot to cook with!
This recipe is bought to you by the queen of cooking flavourful dishes hungryhijabi! Follow her Instagram for more delectable recipes!
Ingredients
For the lamb:
• 2 kg mixed dice Lamb from Saffron Alley (cut into biryani pieces)
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tbsp green chilli paste
• 2 tbsp mustard oil
• half cup yoghurt
• Half of the fried onions (see below)
• 1 large vine tomato (blended)
• Optional: 1 bag baby potatoes (add in final 15 mins)
Biryani Masala (use whole or grind):
• Bay leaf
• Green cardamom
• Black cardamom
• Mace
• Nutmeg
• Cinnamon
• Cloves
• Star anise
• Coriander seeds
• Cumin seeds
Rice:
• 1 kg (5 cups) golden sella rice
• 1 tbsp salt (for soaking)
• 2 tbsp salt (for boiling)
• Whole spices for boiling: bay leaf, cinnamon, shahi jeera, green & black cardamom
• Water for boiling (about 2L)
Topping:
• Fried onions (from 6 sliced onions)
• Ghee
• Orange food colouring (optional)
Recipe
1. Fry the onions - Thinly slice 6 onions, deep fry till golden and crisp. Set aside.
2. Soak the rice – Wash 5 cups of golden sella rice. Soak in hot water with 1 tbsp salt for 1 hour.
3. Marinate the lamb – Mix the lamb with all the spices, mustard oil, half the fried onions, and biryani masala. Marinate overnight (or at least a few hours).
4. Cook the lamb – Add the marinated lamb and blended tomato to a large pot. Add 1 cup water and cook for 1 hour. Add potatoes in the last 15 mins if using.
5. Boil the rice – In 2L boiling water, add soaked and drained rice with whole spices + 2tbsp salt. Boil until 75% done. Drain, remove whole spices.
6. Layer it up – Line your pot with baking paper. Layer the cooked lamb curry and rice. Top with food colour, ghee, and remaining fried onions.
7. Bake – Cover tightly and bake at 160°C for 30 mins.
Perfect for Eid al-Adha or any special gathering 💛
2. Soak the rice – Wash 5 cups of golden sella rice. Soak in hot water with 1 tbsp salt for 1 hour.
3. Marinate the lamb – Mix the lamb with all the spices, mustard oil, half the fried onions, and biryani masala. Marinate overnight (or at least a few hours).
4. Cook the lamb – Add the marinated lamb and blended tomato to a large pot. Add 1 cup water and cook for 1 hour. Add potatoes in the last 15 mins if using.
5. Boil the rice – In 2L boiling water, add soaked and drained rice with whole spices + 2tbsp salt. Boil until 75% done. Drain, remove whole spices.
6. Layer it up – Line your pot with baking paper. Layer the cooked lamb curry and rice. Top with food colour, ghee, and remaining fried onions.
7. Bake – Cover tightly and bake at 160°C for 30 mins.
Perfect for Eid al-Adha or any special gathering 💛