By Shreya Sarpal
May 25, 2026
Originating in Dhaka through rich Mughlai-Bengali food traditions, kacchi biryani layers yoghurt-marinated meat, fragrant basmati rice, potatoes, saffron, kewra, and ghee into a deeply aromatic feast with buttery grains, tender meat, and the emotional warmth of celebratory family gatherings.
500 grams of chicken 2 cups basmati rice 1 cup yoghurt 2 thinly sliced and fried onions 2 tablespoons ginger garlic paste 2 sliced green chillies 1/2 cup mint leaves 1/2 cup coriander leaves 1 teaspoon red chilli powder 1/2 teaspoon turmeric powder 1 teaspoon garam masala 1/4 teaspoon saffron soaked in warm milk 3 tablespoons ghee Whole spices as needed Salt to taste
Marinate the meat with yoghurt, ginger-garlic paste, spices, herbs, and fried onions for at least one hour.
Parboil basmati rice with whole spices until slightly undercooked before draining completely.
Layer marinated meat at the bottom of a heavy pot, followed by rice, saffron milk, mint, coriander, fried onions, and ghee.
Seal the pot tightly and cook slowly on dum until the meat turns tender and the rice absorbs the rich masala aroma.
Rest briefly before gently mixing and serving hot with raita or salan.