Cara membuat
- Marinasi kambing dengan yogurt, pasta jahe-bawang putih, dua per tiga birista, bumbu biryani, cabai Kashmiri, dan garam. Diamkan 4 jam, lebih baik semalaman.
- Didihkan 4 L air bergaram dengan rempah utuh (kapulaga hijau, cengkeh, daun salam India, kayu manis, shahi jeera). Masukkan basmati yang sudah direndam dan rebus tepat 5 menit; nasi harus 70% matang. Tiriskan.
- Dalam panci tebal, tata kambing marinasi di dasar. Siram 50 ml ghee.
- Selipkan alu bukhara dan kentang goreng ke lapisan daging. Tuang susu safron di lima titik.
- Lapisi nasi setengah matang di atas. Siram sisa ghee, taburi sisa birista dan air kewra.
- Buat tali panjang dari adonan atta; tekan di sekeliling tepi panci dan segel tutupnya. Letakkan di atas api besar 5 menit, lalu pindah ke api paling kecil 60 menit. Diamkan 15 menit tanpa api. Buka segel hati-hati. Angkat biryani perlahan dari dasar agar lapisan terlihat. Sajikan dengan raita, salad, dan segelas borhani di samping.
Common questions
Can Kacchi Biryani Dhaka be made ahead?
Kacchi Biryani Dhaka is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 120 minutes.
Is Kacchi Biryani Dhaka spicy?
Kacchi Biryani Dhaka as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Kacchi Biryani Dhaka vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Kacchi Biryani Dhaka to make at home?
Kacchi Biryani Dhaka is more demanding — total time around 180 minutes plus marinating/resting where noted. Specific technique (knife work, wok hei, fermentation) makes the difference between a passable result and the real thing.
Can Kacchi Biryani Dhaka be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Catatan budaya
Kacchi biryani Dhaka adalah hidangan andalan kota; berbeda dari biryani Hyderabadi (lebih kering dan lebih pedas) dan Karachi (juga lebih pedas). Restoran khusus Old Dhaka, Kashish, Hazi's, Jhonan Khan, menyajikan kacchi biryani kambing sebagai makanan nyaris religius, dengan tamu antri di akhir pekan. Teknik kacchi (mentah-marinasi) adalah tanda teknis. Borhani, minuman yogurt berbumbu, adalah pendamping yang tidak bisa ditawar. Pernikahan Dhaka tanpa borhani secara teknis tidak lengkap.
