Meet Amina
Today, we’re spotlighting Amina, a passionate advocate for Bangladeshi cuisine whose love for traditional cooking is rooted in family traditions and cultural pride. Her recipes capture the essence of Bangladeshi heritage, showcasing flavours and techniques that have been passed down through generations.
Inspiration
Amina’s signature dish, Kacchi Biryani, exemplifies the art of Bangladeshi cooking. Introduced during the Mughal era, this dish marries Mughal and Bengali culinary traditions to create a meal that is both flavourful and culturally significant. With its layers of fragrant basmati rice, tender mutton, and aromatic spices, Kacchi Biryani celebrates the spirit of togetherness and the joy of shared meals.
“A journey through flavour: Bangladesh”
Kacchi Biryani is more than just a dish—it’s a symbol of hospitality and celebration in Bangladeshi culture. Often served at weddings and special occasions, its preparation brings families together, strengthening bonds through communal effort. Regional variations like Chittagong’s Akhni Biryani and Sylhet’s Basmati Kacchi Biryani reflect the diversity of Bangladeshi cuisine, showcasing local ingredients and culinary influences. Once reserved for royalty, biryani is now enjoyed by people across all social classes, making it a unifying culinary tradition.
“Kacchi Biryani & Kachumber Salad”
Recipe
Bangladeshi Kacchi Biryani
Ingredients:
- 1 kg mutton, cut into pieces
- 500g basmati rice
- 250g yogurt
- 2 large onions, sliced and fried until golden
- 4 medium potatoes, halved
- 1/4 cup vegetable oil
- 1/4 cup ghee
- 2 tbsp ginger paste
- 2 tbsp garlic paste
- 2 tsp red chilli powder
- 1 tsp turmeric powder
- 1/2 tsp nutmeg powder
- 1/2 tsp mace powder
- 4 green cardamoms
- 4 cloves
- 2 cinnamon sticks
- 2 bay leaves
- 1/2 cup milk
- 1/4 tsp saffron strands
- Salt to taste
Instructions:
- Marinate the mutton with yogurt, half of the fried onions, ginger-garlic paste, and all spices (except whole spices). Refrigerate for 4-6 hours.
- Soak the rice for 30 minutes, then parboil with whole spices (cardamom, cloves, cinnamon, bay leaves) until 70% cooked. Drain and set aside.
- In a large pot, layer the marinated mutton at the bottom and add the potatoes.
- Spread the parboiled rice over the meat layer.
- Mix saffron in warm milk and drizzle over the rice.
- Sprinkle the remaining fried onions and ghee on top.
- Seal the pot with dough or foil and cover with a tight lid.
- Cook on low heat for 1 hour or until the meat is tender and the rice is fully cooked.
- Let it rest for 10 minutes before serving.
Kachumber Salad
Ingredients:
- 1 cucumber, finely chopped
- 2 tomatoes, finely chopped
- 1 red onion, finely sliced
- 1/4 cup chopped cilantro
- 1 green chilli, finely chopped (optional)
- Juice of 1 lemon
- Salt and pepper to taste
Instructions:
- Mix all the chopped vegetables in a bowl.
- Add lemon juice, salt, and pepper, then toss well.
- Chill for 15-30 minutes before serving alongside the biryani.
Chef’s Tip
For an extra burst of flavour, consider adding a few drops of rose water to the biryani before cooking. Pair it with the fresh Kachumber Salad to balance the rich spices with a refreshing crunch.
