Lamb Kacchi Birayani (Pressure Cooker)

KB_sq_650One dish meals can be simple or complex, humble or elegant and almost everything in between. A birayani, certainly leans closer to the elegant than the humble. The dish presents itself in many variations. A biryani is traditionally of Central Asian origin and came to India via the Mogul rulers. Of course, in time the Indians have wasted no time in personalizing the dish with various regional variations. This Lamb Kacchi Biryani is Bengali in heritage.

My Lamb Kacchi Biryani Story

Last evening I wanted something heavy, but not too complicated and then I remembered my kacchi birayani recipe. Anyone familiar with the traditional dish, would not consider it simple. This recipe is my personalized version that stays close to the original. It is also practical enough for a family meal even when you are out and about during the day.

What is Lamb Kacchi Biryani?

A Kacchi Biryani originates from Bangladesh. The word kacchi means uncooked. The meat and rice get cooked together.

The beauty of this dish is the amazing flavor imparted to the rice by the hours of cooking with the meat and the preferred meat for this dish is usually goat meat or beef.

Making it Quicker

Cubed boneless lamb, actually cooks a little quicker than goat meat or mutton, allowing us to skip several hours of cooking and it also keeps the rice grains a little more intact. This being said, this is not prettiest of birayanis as the rice gets very soft through the cooking process,  if you wish you can par cook the meat just a little bit. I shall tell you about the lamb I used shortly, you do have to wait for the next post.

KB_3_650

Yes, I know that is cheating! However, I do cook everything together and I have found using the pressure cooker helps me keep this a one-dish meal, cooked in a single pot.

Marinating not Optional

It is important and essential to marinate the lamb for a long time. This allows it to cook in sync with the rice.

KB_1_650Why the Bengali variations of Birayani, have potatoes in them is really unknown some people attribute it to preference and as well all know, if you are true blue Bengali you will love your potatoes, and others speak of times of meat shortages that caused the Bengali to doctor their birayani. Now, understand with the kacchi variety you will not see things like the streaked multicolored rice, because when the rice is cooked together it does get a simple brownish gold color.

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Lamb Kacchi Birayani (Pressure Cooker)

Prep Time: 10 hours

Cook Time: 25 minutes

Total Time: 10 hours, 25 minutes

A pressure cooker version of a signature Bengali style birayani, where I have significantly simplified the process.

Ingredients

    For the marinade
  • 1 medium sized piece of raw papaya (this is important to tenderize the meat, if you cannot find it just marinate longer)
  • 1 cup of yogurt
  • 1 medium sized piece of ginger
  • 2 to 3 pods of garlic
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 green chilies
  • 11/2 pounds of boneless lamb (cubed)
    • For the birayani
  • 1/4 cup oil
  • 2 large onions, thinly sliced
  • 3 to 4 bay leaves
  • 1 large stick cinnamon, broken into smaller pieces
  • 2 to 3 green cardamom pods
  • 1 to 2 black cardamom pods
  • 1 to 2 star anise
  • 1 teaspoon salt
  • 4 to 6 baby potatoes, peeled
  • 11/2 cups basmati rice, washed and drained
  • 11/2 teaspoons garam masala powder
  • 1 teaspoon saffron strands
  • Slivered almonds or pistachios
  • Raisins
    • To finish
  • Rosewater
  • Chopped cilantro
  • Sliced hard boiled eggs

Instructions

  1. In a blender blend the papaya, yogurt, ginger, garlic and salt into a smooth paste. Mix in the lamb and set aside for 6 hours, or overnight. I have done this up to a day and the results are wonderful.
  2. At the base of a pressure cooker, heat the oil and add in the onions and cook them until they soften, wilt and turn golden.
  3. Set half of this aside. Add in the lamb and mix well.
  4. Add in the bay leaves, green and black cardamom, star anise, salt and baby potatoes with the lamb.
  5. Add in the rice and garam masala powder.
  6. Add in 2 and 3/4 cups of water and saffron, nuts and raisins cover the pressure cooker and cook under pressure for 5 minutes.
  7. Let it rest for 10 minutes until it cools enough to open the lid.
  8. Sprinkle with rosewater, cilantro and sliced boiled eggs and serve

Notes

Most of the prep time is for marinating the meat.

https://spicechronicles.com/lamb-kacchi-birayani-pressure-cooker/

 

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