The Ultimate Mutton Kachchi Recipe | You’re Gonna Love This One

We’ve tried a bunch of kachchi recipes over the years, but this one? This one hits every note perfectly. Juicy meat, flavorful rice, that perfect kachchi aroma—chef’s kiss. Follow a few simple tips, and trust us, your family’s gonna call you the Kachchi Guru from now on.

And if you get stuck or confused? Just drop us a message

A beautifully presented dish of aromatic biryani topped with tender, spiced meat, garnished with fresh mint leaves and lime wedges, served on an elegant white platter over a rustic wooden table.

Ingredients:

For the mutton marinade:

• Goat/mutton – 1.5 kg

• Salt – 1 tbsp (or to taste)

• Red chili powder – 1½ tsp

• Cumin powder – 1 tsp

• Kabab masala – 2 tsp

• Garam masala – 1½ tsp

• Garlic paste – 1½ tbsp

• Ginger paste – 1½ tbsp

• Plain yogurt – ½ cup

• Ketchup – 3 tbsp

• Nutmeg powder – ½ tsp

• Mace blade – ½ piece

• Green papaya peel paste – 1 tbsp (natural meat tenderizer)

• Cooking oil – ½ cup

• Ghee – ¼ cup

• Fried onions (beresta) – 1 cup

• Potatoes – 2 medium (peeled and halved)

• Raisins – 1½ tbsp

• Dried plums (alubukhara) – 6–7

• Milk powder – 2 tbsp

For the fragrant saffron mix:

• Rose water – 2 tsp

• Kewra water – 1 tsp

• Saffron – ½ tsp

• Hot water – 4 tbsp

For the rice:

• Chinigura or kalijeera rice – 3 cups (soaked for 30 mins)

• Salt – enough to make the water taste like seawater

• Whole black cardamom – 2 (cracked)

• Green cardamom – 4

• Cloves – 4

• Small cinnamon sticks – 2

• Kabab chini – 5

• Shahi jeera – 1 tsp

• Kewra water – 1 tsp

• Reserved rice water – ¼ cup

For layering and finishing:

• Ghee – 4 tbsp

• Fried onions (beresta) – 4 tbsp (for topping)

How to Make It (Simplified Steps)

1. Marinate the meat:

• In a big bowl, add 1.5 kg goat meat and mix it with:salt, red chili, cumin, kabab masala, garam masala, garlic & ginger paste, yogurt, ketchup, nutmeg, mace, papaya paste.

• Then add oil, ghee, fried onions, and the potatoes. Mix well.

• Let it marinate for 1 hour.

• After marination, mix in raisins, dried plums (alubukhara), and milk powder. Set aside.

2. Prep the saffron mix:

• Mix rose water, kewra water, saffron, and hot water in a small bowl. Done.

3. Cook the rice:

• Boil a big pot of water with salt (salty like the sea) and whole spices:black & green cardamom, cloves, cinnamon, kabab chini, shahi jeera, kewra water.

• Add soaked rice and cook for 5–6 mins till it's 80% done.

• Save ¼ cup of the starchy water, then strain the rice.

4. Layer it up:

• In a big heavy pot (like a deksi), add ghee and place the marinated meat with potatoes.

• Pour in half the saffron mix.

• Add the rice over the meat.

• Pour the rest of the saffron water on top.

• Add the reserved rice water and some more fried onions.

5. Time to Dum (slow-cook):

• Cover the pot with a towel and tight lid.

• Put something heavy on top to trap the steam.

• Cook on medium-high heat for 12–14 mins, moving the pot slightly now and then.

• Then lower the heat and cook on low for 1 hour 30–40 mins.

• Turn off the heat and rest for 10 mins.

6. Serve it right:

• Open carefully, fluff the rice gently.

• Plate the rice, then top with the meat, potatoes, and that rich gravy.

Serve with fresh salad, lemon wedges, and a side of alubukhara chutney for the full experience.

This one’s guaranteed to blow your mind. Super tender, insanely aromatic, and every bite screams celebration. Give it a shot and let us know how it turned out—

~ Banglar Rannaghor