Introduction:
Nothing satisfies the cravings of a true food lover like the
rich and succulent flavors of traditional Mutton Kacci. Hailing from the
culinary treasure trove of Bangladesh, this age-old recipe is a perfect
amalgamation of skill, patience, and aromatic spices. Mutton Kacci, also known
as Kacchi Biryani, is a sumptuous dish that brings together marinated mutton
and fragrant basmati rice in a mouthwatering symphony of taste and texture. In
this blog post, we will embark on a gastronomic journey and explore the art of
preparing the perfect Mutton Kacci.
Ingredients:
For the Marinade:
1 kg mutton, preferably goat, cut into medium-sized pieces
2 cups plain yogurt
1 cup thinly sliced onions
4 tablespoons ginger-garlic paste
2 tablespoons raw papaya paste (acts as a meat tenderizer)
2 teaspoons red chili powder
1 teaspoon turmeric powder
1 teaspoon garam masala powder
1 teaspoon cumin powder
1 teaspoon coriander powder
A pinch of saffron strands (soaked in 2 tablespoons of warm
milk)
Salt to taste
1 cup vegetable oil
For the Biryani Rice:
3 cups Basmati rice (soaked in water for 30 minutes)
4-5 cups water
1-2 bay leaves
4-5 green cardamom pods
4-5 cloves
1-inch cinnamon stick
Salt to taste
For Layering:
Fried onions (from the marinade)
Chopped mint leaves
Chopped cilantro (coriander) leaves
1/4 cup ghee (clarified butter)
A few drops of kewra water (optional, but adds a beautiful
fragrance)
Instructions:
Marinating the Mutton:
In a large mixing bowl, combine the mutton pieces with
yogurt, ginger-garlic paste, raw papaya paste, sliced onions, red chili powder,
turmeric powder, cumin powder, coriander powder, garam masala powder, saffron
milk, and salt.
Mix everything thoroughly, ensuring the marinade coats the
mutton pieces evenly.
Cover the bowl and refrigerate for at least 6 hours,
preferably overnight. This step is crucial for tenderizing the meat and
infusing it with the aromatic spices.
Preparing the Biryani Rice:
In a large pot, bring water to a boil and add the soaked
Basmati rice.
To the rice, add bay leaves, green cardamom pods, cloves,
cinnamon stick, and salt.
Cook the rice until it is 70% cooked (still has a slight
bite). Drain the water and set the semi-cooked rice aside.
Layering the Mutton Kacci:
Preheat the oven to 180°C (356°F).
In a heavy-bottomed ovenproof dish, spread a layer of
marinated mutton at the bottom.
Top the mutton with a layer of partially cooked Basmati
rice.
Sprinkle some fried onions, chopped mint leaves, and
cilantro over the rice.
Repeat the process with another layer of mutton and rice,
ensuring you finish with a layer of rice on top.
Drizzle ghee and kewra water over the final layer of rice,
providing a final touch of aroma and flavor.
Cooking the Mutton Kacci:
Cover the ovenproof dish tightly with aluminum foil or a lid
to seal in the flavors.
Place the dish in the preheated oven and cook for about 1.5
to 2 hours or until the mutton is tender and the rice is fully cooked.
Once done, remove the dish from the oven and let it rest for
a few minutes before opening.
Serving:
Serve the delectable Mutton Kacci hot with a side of
refreshing raita (yogurt-based sauce) and cucumber salad. It pairs
exceptionally well with some spicy gravy on the side, like a tangy tomato
chutney or a cooling mint sauce. Gather your loved ones around, and let the
enticing aroma of Mutton Kacci take your taste buds on a delightful journey.
Conclusion:
Mutton Kacci is more than just a dish; it's a celebration of
flavors and a testament to the rich culinary heritage of Bangladesh. The
marriage of marinated mutton and fragrant Basmati rice creates a symphony of
tastes that leave a lasting impression on anyone lucky enough to try it. So,
roll up your sleeves, and venture into the world of Mutton Kacci—a delightful
culinary adventure worth savoring and sharing with friends and family.