Bangladesh Kacchi Chicken Biryani Dish – Make It Today

Lunch 5 Last Update: Jan 08, 2026 Created: Jan 06, 2026

Serves: 6 People
Prepare Time: 45 minutes
Cooking Time: 1 hour 15 m
Calories: -
Difficulty: Medium

Ever dreamt of creating that legendary, fragrant chicken biryani dish right in your own kitchen? Get ready to dive into the rich culinary heritage of Bangladesh with our definitive guide to an authentic Bangladesh Kacchi Biryani recipe. This isn't just any biryani food recipe; Kacchi Biryani (meaning "raw" biryani) is a masterpiece where raw marinated meat and uncooked basmati rice are layered and slow-cooked together in a sealed pot, allowing the flavors to meld into an incredibly aromatic and tender feast. It's a true celebration of meat and rice recipes, a testament to the art of slow cooking, and a dish that promises a symphony of flavors in every bite.
Many struggle with achieving that perfect balance – fluffy, separate rice grains, tender meat, and a burst of aromatic biryani spices mix. This guide is designed to empower you, whether you're a beginner eager to cook Indian food at home or an experienced cook looking to perfect your technique. We'll demystify the process, from selecting the right recipe using basmati rice to mastering the art of layering and "dum" cooking. Prepare to impress your family and friends with a chicken biryani recipe that tastes like it came straight from a Bangladeshi wedding feast!

Ingredients

Directions

Prepare the Chicken Marinade (The Foundation of Flavor)
1. In a large bowl, combine the chicken pieces with yogurt, ginger garlic paste, red chili garlic paste, red chili powder, turmeric, garam masala, cumin, coriander, black pepper, and salt.
2. Add lemon juice, mustard oil, chopped mint, and coriander leaves.
3. Mix everything thoroughly, ensuring each piece of chicken is well coated.
4. Cover the bowl and refrigerate for a minimum of 2 hours, or ideally 4-6 hours, or even overnight for the best flavor penetration. This long marination is key to the tenderness and taste of your chicken biryani dish.
Prepare the Rice (The Secret to Fluffy Grains)
1. Rinse the basmati rice thoroughly under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
2. Soak the rinsed rice in fresh water for at least 30 minutes, but no more than 45 minutes. Soaking helps the grains elongate and cook evenly.
3. While the chicken marinates, bring a large pot (your best pot for cooking rice) of 2.5 liters water to a rolling boil. Add 10g salt, white vinegar, bay leaves, green cardamom, cinnamon sticks, and cloves.
4. Drain the soaked rice. Once the water is boiling vigorously, add the drained rice. Cook the rice until it is about 60-70% done – the grains should be pliable but still have a slight bite (al dente). This usually takes 5-7 minutes. Overcooking here will lead to mushy biryani.
5. Immediately drain the rice through a colander. Gently spread it out on a large tray or plate to stop further cooking and allow excess steam to escape. This is crucial for separate, fluffy grains.
Fry Onions and Potatoes (Essential Textures and Flavors)
1. Heat enough oil in a pan for deep frying. Slice the onion thinly. Fry the onions in batches until they are deeply golden brown and crispy. Remove with a slotted spoon and drain on paper towels. These are your fried onions.
2. In the same oil, fry the peeled and quartered potatoes until they are golden brown and par-cooked. Remove and drain.
Assemble the Biryani (The Art of Layering)
1. Choose a heavy-bottomed pot or a large rice cooking pan with a tight-fitting lid (a Dutch oven works perfectly for cooking with meat).
2. Spread about 2 tablespoons of melted ghee at the bottom of the pot.
3. Carefully arrange the marinated chicken in a single layer at the bottom of the pot. This is the "kacchi" or raw layer.
4. Sprinkle about half of the fried onions and half of the fried potatoes over the chicken. Add a few chopped mint and coriander leaves.
5. Gently layer the partially cooked basmati rice over the chicken and potato mixture. Don't press it down.
6. Drizzle the remaining melted ghee evenly over the rice.
7. Pour the saffron milk, rose water cooking essence, and kewra water over the rice.
8. Scatter the remaining fried onions and fried potatoes, green chilies (if using), and remaining fresh mint and coriander leaves on top.
"Dum" Cooking (The Magic Happens Here)
1. Seal the pot: Traditionally, a dough made from flour and water is used to seal the lid to the pot, creating an airtight environment. This traps the steam and allows the biryani to cook in its own juices. If you don't want to use dough, ensure your lid is very tight-fitting, perhaps with a heavy weight on top.
2. Place the sealed pot on high heat for the first 5-7 minutes. This builds up steam quickly.
3. Reduce the heat to the lowest setting. If you have a diffuser or a tawa (griddle), place it under the pot to prevent burning the bottom.
4. Cook on low heat for 50-60 minutes. Do NOT open the lid during this time – the "dum" process is crucial.
5. After the cooking time, turn off the heat and let the biryani rest, still sealed, for another 15-20 minutes. This allows the flavors to settle and the rice to finish steaming.
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strong>Serve Your Masterpiece!
1. Carefully open the lid. The aroma will be incredible!
2. Using a large, flat spoon or spatula, gently fluff and mix the biryani from the sides, ensuring you get some chicken from the bottom with the rice. Avoid vigorous stirring, which can break the rice grains.
3. Serve hot with raita (yogurt dip), salad, or a simple shami kebab. Enjoy your authentic chicken biryani dish!

Recipe Nutritional Values

The following nutritional values are per serving (one piece of cake)

Calories

~550-650 kcal

Carbohydrates

~60-70g

Protein

~35-45g

Fat

~20-30g

Additional Information

serving, based on 8 servings) Calories: ~550-650 kcal Carbohydrates: ~60-70g Protein: ~35-45g Fat: ~20-30g Additional Information: This recipe provides a significant source of energy, protein, and complex carbohydrates.
This recipe provides a significant source of energy, protein, and complex carbohydrates.
The use of chicken provides lean protein, while basmati rice offers dietary fiber.
Spices like turmeric and ginger contribute antioxidants and anti-inflammatory properties.

Recipe Success Tips

Recipe Tips

### Ingredient Substitutions & Variations
Meat Options: While this is a chicken biryani recipe, Kacchi Biryani is traditionally made with mutton. You can substitute bone-in mutton pieces (lamb or goat) for chicken. Note that mutton will require a longer marination time (overnight is essential) and a longer "dum" cooking time (up to 1.5-2 hours on low heat).
Spice Level: Adjust the red chili powder and red chili garlic paste to your preference. For less heat, reduce the quantities; for more, add extra green chilies or a pinch more chili powder.
Oil vs. Ghee: Ghee offers a richer, more authentic flavor. However, you can use a neutral cooking oil (like vegetable or canola oil) if ghee is unavailable or if you prefer a lighter dish.
Aromatics: If you don't have kewra water, simply omit it. The rose water cooking essence is more crucial for the traditional aroma. A pinch of nutmeg or mace powder can also be added to the marinade for extra depth.
Rice Type: While basmati rice is highly recommended for its long grains and aroma, you can use other long-grain, aged rice varieties if basmati is not available, though the texture and aroma might differ slightly.
### Cultural Variations
Hyderabadi Kacchi Biryani: Often uses specific biryani masala blends, a slightly different layering technique, and sometimes includes boiled eggs or paneer in the layers. Our recipe leans towards a Bangladeshi style, which often features a slightly sweeter, richer marinade due to the use of fried onions and sometimes a touch of sugar.
Awadhi (Lucknowi) Biryani: This is typically a "Pakki" biryani, where meat and rice are cooked separately before layering. Our Kacchi method is distinct, focusing on the raw ingredients cooking together.
Calcutta Biryani: Known for its inclusion of soft, slow-cooked potatoes and sometimes a hint of sweetness. Our recipe includes fried potatoes as a nod to this delicious tradition, common in Bangladeshi biryani as well.
### Make-Ahead & Storage Instructions
Marination: The chicken can be marinated up to 24 hours in advance, stored in an airtight container in the refrigerator. This actually enhances the flavor significantly.
Fried Onions & Potatoes: Both can be prepared a day in advance and stored in airtight containers at room temperature (onions) or in the fridge (potatoes).
Leftovers: Store any leftover biryani in an airtight container in the refrigerator for up to 3-4 days.
Reheating: To reheat, gently warm portions in a microwave or on the stovetop. For stovetop, add a splash of water, cover, and heat on low until warmed through. This helps prevent the rice from drying out. You can also place the biryani in an oven-safe dish, sprinkle with a little water, cover tightly with foil, and bake at 150°C (300°F) until heated through.
Freezing: Biryani can be frozen in individual portions for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Note that the texture of the rice might be slightly softer after freezing and thawing. Ensure proper food safety by cooling quickly before refrigeration/freezing.

Frequently Asked Questions

Recommended Kitchen Tools

Time-Saving Tools & Ingredients Making Kacchi Biryani from scratch can seem like a big task, but with a few smart tools and ingredient choices, you can cut down on prep time without cutting corners on flavor. Here’s how to make your biryani journey smoother:

Heavy-Bottomed Pot or Dutch Oven

Problem: Achieving that perfectly cooked, aromatic biryani with distinct layers requires consistent, even heat. Using a thin or flimsy pot can lead to hot spots, burning the bottom layer of rice and meat while leaving the top undercooked.
Agitate: Imagine all your hard work going up in smoke (literally!) because the bottom of your biryani is scorched, or the rice is unevenly cooked. It's frustrating and can ruin the whole dish.
Solution: A good quality, heavy-bottomed pot or Dutch oven (like a Le Creuset or Lodge) is your best friend. Its superior heat distribution prevents burning and creates the ideal environment for "dum" cooking, ensuring every grain of rice and piece of chicken is perfectly infused with flavor.

Food Processor

Problem: Preparing the essential ginger-garlic paste and finely slicing mountains of onions for frying can be incredibly time-consuming and tiring for your hands.
Agitate: Spending what feels like an eternity chopping and mincing by hand can make a fun cooking project feel like a chore before you even get to the good part. Plus, unevenly chopped ingredients cook inconsistently.
Solution: A food processor is a true kitchen hero here! It can whip up smooth ginger-garlic paste in seconds and quickly slice onions to a uniform thickness, saving you a ton of prep time and ensuring everything cooks evenly.

Pre-Made Ginger-Garlic Paste

Problem: While fresh is always king, sometimes you just don't have the time or energy to peel and process ginger and garlic from scratch.
Agitate: You're craving biryani, but the thought of another prep step, especially when you're short on time, might make you reconsider. Compromising on this key paste can impact the biryani's foundational flavor.
Solution: Don't feel guilty about using a good quality, store-bought ginger-garlic paste! Many brands offer excellent, fresh-tasting options that can significantly cut down on your prep work without sacrificing too much of that authentic Kacchi Biryani flavor.

Mandoline Slicer

Problem: Getting those super thin, consistent onion slices for perfectly crispy fried onions is notoriously difficult and time-consuming with just a knife.
Agitate: Unevenly sliced onions lead to some burning while others remain soft, missing that crucial texture and flavor that fried onions bring to biryani. It’s a small detail that makes a big difference.
Solution: A mandoline slicer makes quick work of achieving uniformly thin onion slices. This consistency ensures your onions fry up beautifully and evenly, giving you that golden, crispy garnish that elevates your biryani to the next level.