Kacchi Biryani, Wedding Style
Raw marinated mutton sealed under half-cooked rice and steamed. The one everyone is afraid to attempt.
Prep
90 min
Cook
120 min
Serves
8
Difficulty
Hard
Ingredients
- 1.5 kg Mutton, bone-in — Shoulder and leg mixed
- 1 kg Chinigura rice
- 6 medium Potato, halved — Fried until golden first
- 200 g Ghee
- 400 g Yoghurt
- 200 g Beresta (fried onion)
- 2 tbsp Kewra water
Method
- 1
Marinate overnight
Mutton, yoghurt, half the beresta, ginger-garlic, and the spice mix. Twelve hours minimum. This is the only tenderising the meat gets — kacchi means raw, and the meat cooks entirely in the sealed pot.
- 2
Par-boil the rice
Boil the rice in heavily salted water until it is 70% done — a grain should still snap in the middle when you bite it. Drain immediately.
2 more steps in the full recipe.
The one rule
Do not open the pot. Everything about kacchi is the sealed environment: the meat cooks in trapped steam and its own marinade, and every time you lift the lid you lose the heat that is doing the work.
Judging doneness without looking
Listen at 90 minutes. A pot that is still actively bubbling needs more time. A pot that has gone quiet with a faint crackle underneath is done.
The rest of this recipe is for buyers
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Reviews (1)
First kacchi that worked
Followed the dough seal exactly and did not open the pot. Mutton fell off the bone. My mother asked which shop I ordered from.
Rafiq Ahmed · 11 Aug 2026
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