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Beef Biryani from Bangladesh

Beef Kacchi Biryani

  • Author: Magida
  • Prep Time: 30 minutes
  • Cook Time: 2 hours 30 minutes
  • Total Time: 3 hours
  • Yield: 5 people 1x
  • Category: Main Course
  • Method: cooking
  • Cuisine: Bangladesh


  • kilo beef chunks
  • 1½ tsp ginger paste
  • 3 tsp garlic paste
  • 4 dry red chili
  • 23 inches stick of cinnamon
  • 8 green cardamom
  • 1½ tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tsp coriander seeds
  • 1 tsp cloves
  • 1 tsp mace
  • ½ tsp nutmeg
  • 1½ cup yogurt
  • 3/4 cup ghee or butter
  • 4 medium potato (quartered)
  • 3 tbsps orange or yellow food color
  • 1 cup onion thinly sliced
  • 4 cups basmati rice
  • 6 cups water
  • ½ cup milk
  • pinch of saffron
  • 12 pitted prunes
  • Salt to taste


  1. Wash rice, soak in water for 20 minutes, drain and set aside.
  2. Wash the meat and dry using a paper towel.
  3. Dry roast cumin, fennel, coriander seeds, cinnamon, cloves, chili, mace and cardamon, then grind using a mortar and pestle or mini chopper.
  4. Add yogurt, ground spice, ginger and garlic paste, salt, and meat. Marinate for at least half an hour, preferably overnight.
  5. Soak sliced onion in ¾ the amount of milk and gently fry in ghee until golden brown.
  6. Rub potato with food color. Then fry until half done,
  7. Add the saffron to the remaining milk, and set aside.
  8. Layer the following onto a casserole (preferably the one you used to fry the onions): meat, potatoes, fried onion, prunes, and rice. Add water and saffron.
  9. Cook on the stove for 2 hours, tightly sealed with foil and topped with the casserole cover.

Keywords: beef Kacchi biryani, beef biryani, kacchi biryani in oven