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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":539,"pronunciation":571,"substitutions":572,"slug":589,"title":590,"shortTitle":591,"nativeName":592,"countrySlug":593,"region":594,"baseServings":495,"prepMinutes":595,"cookMinutes":523,"restMinutes":596,"difficulty":597,"course":598,"diet":600,"mainIngredients":602,"images":603,"keywords":613,"publishedAt":620,"updatedAt":620,"authorSlug":621,"summary":622,"localeSlug":589,"alternates":623},[394,397,400,403,406],{"answer":395,"question":396},"In kacchi biryani the meat goes into the pot raw, marinated in yogurt, and cooks only once — under a layer of parboiled rice sealed with dough. In pakki biryani the meat is cooked into a finished curry first and then layered with rice for a short final steaming. Kacchi tastes milkier and less fried, but it is harder to control because the meat and rice must finish at the same moment.","What is the difference between kacchi and pakki biryani?",{"answer":398,"question":399},"They are traditional in Dhaka kacchi, not a substitute for meat. Whole peeled potatoes are fried in turmeric and buried in the bottom of the pot where the mutton fat collects, so they absorb the richest part of the dish. In Bangladesh the potato is often considered the best thing on the plate, and a kacchi served without one draws comment.","Why are there whole potatoes in Bangladeshi biryani?",{"answer":401,"question":402},"Fish out a grain and press it between two fingernails. It should snap cleanly in half and still show an opaque white core in the centre — roughly 70 percent cooked, usually four to six minutes in furiously boiling salted water. If the grain squashes rather than snaps, it is already too far and the finished biryani will be sticky.","How do I know when the rice is parboiled enough?",{"answer":404,"question":405},"Yes. Traditional dum places hot coals on the lid so heat comes from above as well as below, but a heavy lidded pot on a low gas flame over a heat diffuser, or a covered pot in a 160°C oven, gives the same result. What you lose is a faint smokiness, which some cooks replace by resting a lit piece of charcoal in a small bowl inside the pot for two minutes before sealing.","Can I make kacchi biryani without a charcoal fire?",{"answer":407,"question":408},"Almost always one of three things: the pieces were too small and lean, the marinade was too short, or the heat was too low for the pot to reach a proper steam. Bone-in goat needs at least six hours in yogurt with a tenderiser, large pieces, and a pot that is genuinely simmering under the seal — you should hear a faint hiss and see the dough seal darken.","My meat was tough when the rice was done. What went wrong?",[410,411,412,413,414,415],"Use bone-in goat or lamb shoulder and leg, cut into large 5–6 cm pieces. Small boneless cubes dry out before the rice is done, and the bones are where the flavour in the rice comes from.","Raw green papaya paste is the traditional tenderiser and it works fast — one tablespoon per kilo is plenty. Too much turns the meat mushy and slightly bitter.","Parboil the rice to roughly 70 percent: a grain should snap in half when pressed between two nails, with a chalky white core still visible. Fully cooked rice becomes porridge under dum.","Seal the lid properly with a dough rope or a sheet of foil crimped hard under a heavy lid. Escaping steam is escaping cooking liquid, and the meat at the bottom will not get there in time.","Give the pot fifteen minutes off the heat before opening. The layers settle, the rice finishes on residual steam, and it stops the top from collapsing when you serve.","Serve by digging vertically down through all the layers with a flat spoon, never by stirring — the point is that each plate has rice, meat and potato in their own textures.","🍚","Kacchi biryani is the biryani that never browns its meat. Goat or mutton on the bone is marinated raw in yogurt, papaya and ground spice, laid in the bottom of a heavy pot under whole potatoes, half-cooked aromatic rice, ghee, saffron milk and fried onions, and then sealed with dough so nothing escapes for the next ninety minutes. \"Kacchi\" means raw, and that is the entire idea: the meat cooks a single time, in its own juices, and everything above it is seasoned by the steam rising through. The result tastes different from a layered pakki biryani — softer, milkier, less fried, with rice that carries mutton fat and cardamom all the way to the top grain. In Dhaka it is wedding food, ordered by the kilo and eaten with a sweet-salty borhani yogurt drink alongside.","Biryani travelled into Bengal with the Mughal court and stayed on in Dhaka long after the empire ended, changing as it settled. The kacchi method — meat and rice cooked together from raw, sealed under dough — belongs to the older Persianate tradition of dum cooking, where a pot is closed and left over a slow fire so that steam does all the work. What Dhaka added was its own scale and its own rules: whole peeled potatoes buried among the meat, aromatic short-grain chinigura or kalijira rice rather than long basmati, a restrained sweetness from ghee and dried plums, and a serving culture in which the biryani is not one dish among many but the entire meal.\n\nThe potatoes are the detail outsiders argue about most. They are not filler and they are not a wartime substitution — in a Dhaka kacchi they are treated as the best part of the pot, soaked in mutton fat and saffron and often the first thing a guest looks for. Cooks fry them briefly in turmeric so they hold their shape and take on colour, then bury them where the rendering fat collects. Serve a kacchi in Dhaka without potatoes and someone will comment.\n\nThe dish is inseparable from weddings. A Bangladeshi wedding kitchen cooks kacchi in cauldrons wide enough to need two people to lift the lid, the seal made from a rope of flour dough pressed around the rim, the fire banked with ash so it never rises past a whisper. Guests get a mound of rice, a piece of mutton, a potato, a boiled egg, and a glass of borhani — a spiced yogurt drink whose sharpness exists precisely because the biryani is so rich. Old Dhaka restaurants have made a business of it for generations, and the reputation of a wedding is genuinely affected by whose kacchi was served.\n\nAt home the same logic works in a Dutch oven. The variables that matter are the marinade doing its tenderising job overnight, the rice being pulled from the water while still firm, and the heat being low enough that the bottom layer of meat cooks through before the rice above it overcooks.","Kacchi keeps 3 days refrigerated and reheats better than most rice dishes because of its fat content. Reheat covered in a low oven at 150°C with a splash of water sprinkled over the rice, or in a covered pan over the lowest heat, until steam comes through. Microwaving dries the top layer. It freezes for up to 2 months in portioned containers; thaw fully in the fridge before reheating, or the meat warms while the rice is still frozen.",[421,422,423,424],"True kacchi method — raw marinated meat and parboiled rice sealed in one pot, not two dishes combined at the end.","A long yogurt and papaya marinade that tenderises goat properly instead of relying on a pressure cooker.","Clear doneness signals for the rice parboil, the stage that decides whether the finished biryani is fluffy or paste.","Honest about the home version: no charcoal on the lid, and an explanation of what that costs you.",[426,427,428,429],"Heavy lidded pot or Dutch oven, at least 5 litres","Large pot for parboiling rice","Heat diffuser or a flat cast-iron pan to sit the pot on","Slotted spoon",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},31,82,4,920,42,780,[438],"Borhani — a chilled yogurt drink blended with mint, green chile, roasted cumin, black salt and a little mustard — plus a plain salad of raw onion and cucumber.",[440,443,446],{"name":441,"description":442},"Kacchi with boiled eggs","Whole peeled boiled eggs are fried in turmeric until blistered and added to each plate at serving. Standard at weddings, never buried in the pot where they would overcook.",{"name":444,"description":445},"Chicken tehari","The everyday Dhaka cousin: rice cooked with small pieces of meat and plenty of mustard oil and green chile, all in one stage, without the dum seal or the layering.",{"name":447,"description":448},"Beef kacchi","A common Dhaka variant using beef shank or chuck. It needs a longer marinade and roughly 30 extra minutes of dum, so parboil the rice a touch less to compensate.",[450,456,461,466,469,473,477,480,484,486,490,494,498,501,503,506,511,514,517,519,522,528,532,535],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},1.2,"goat","bone-in goat or mutton (shoulder and leg), in 5–6 cm pieces","kg","For the marinade",{"qty":457,"ref":458,"name":459,"unit":460,"group":455},350,"yogurt","thick full-fat yogurt","g",{"qty":462,"ref":463,"name":464,"unit":465,"group":455},2,"ginger","ginger paste","tbsp",{"qty":462,"ref":467,"name":468,"unit":465,"group":455},"garlic","garlic paste",{"qty":470,"name":471,"note":472,"unit":465,"group":455},1,"green papaya paste","tenderiser — see substitutions if unavailable",{"qty":462,"ref":474,"name":475,"unit":476,"group":455},"garam-masala","garam masala","tsp",{"qty":462,"ref":478,"name":479,"unit":476,"group":455},"chili-flakes","red chile powder",{"qty":481,"ref":482,"name":483,"unit":476,"group":455},0.5,"nutmeg","grated nutmeg and mace",{"qty":462,"name":485,"unit":476,"group":455},"fine salt",{"qty":487,"ref":488,"name":488,"unit":460,"group":489},120,"ghee","For the pot",{"qty":433,"ref":491,"name":492,"unit":493,"group":489},"onion","onions, thinly sliced and fried crisp (beresta)","piece",{"qty":495,"ref":496,"name":497,"unit":493,"group":489},6,"potato","medium potatoes, peeled and left whole",{"qty":470,"ref":499,"name":500,"unit":476,"group":489},"turmeric","ground turmeric, for frying the potatoes",{"qty":433,"name":502,"unit":493,"group":489,"optional":8},"dried plums (alubukhara)",{"qty":504,"name":505,"unit":465,"group":489,"optional":8},3,"mawa or full-fat milk powder",{"qty":507,"ref":508,"name":509,"unit":460,"group":510},900,"basmati-rice","chinigura, kalijira or aged basmati rice","For the rice",{"qty":462,"ref":512,"name":513,"unit":493,"group":510},"cinnamon","cinnamon sticks",{"qty":495,"ref":515,"name":516,"unit":493,"group":510},"cardamom","green cardamom pods, bruised",{"qty":495,"ref":518,"name":518,"unit":493,"group":510},"cloves",{"qty":462,"ref":520,"name":521,"unit":493,"group":510},"bay-leaf","bay leaves",{"qty":523,"ref":524,"name":525,"unit":526,"group":527},100,"milk","warm milk","ml","To finish",{"qty":470,"ref":529,"name":530,"unit":531,"group":527},"saffron","saffron threads","pinch",{"qty":533,"name":534,"unit":460,"group":527,"noScale":8},250,"plain flour, for the dough seal",{"qty":536,"name":537,"unit":538,"group":527},null,"salt for the rice water","to taste",[540,544,548,553,556,560,565,568],{"tip":541,"text":542,"title":543},"Take the bowl out of the fridge an hour before cooking. Fridge-cold meat drops the pot temperature and stalls the dum.","Mix {qty:goat} of goat with the yogurt, ginger and garlic pastes, papaya paste, garam masala, chile powder, nutmeg and salt until every piece is coated. Cover and refrigerate at least 6 hours, ideally overnight — the surface should look matte and slightly loosened, not slick.","Marinate the meat overnight",{"tip":545,"text":546,"title":547,"timerSeconds":507},"Pull the onions a shade before the colour you want. They keep darkening on the paper and burnt beresta turns the whole pot bitter.","Fry the sliced onions in half the ghee over medium heat, stirring often, until deep golden and papery at the edges — about 15 minutes. Lift them out to drain. In the same fat, toss the whole potatoes with the turmeric and a pinch of salt and fry until the outsides are yellow and lightly blistered but the centres are still raw.","Fry the onions and potatoes",{"tip":549,"text":550,"title":551,"timerSeconds":552},"Taste the water before the rice goes in — it should be as salty as a good soup, because this is the only chance the rice gets to be seasoned.","Bring a large pot of well-salted water to a hard boil with the cinnamon, cardamom, cloves and bay leaves. Add the rinsed rice and boil 4–6 minutes, until a grain snaps in half between two fingernails and still shows a white core. Drain immediately and spread it out to stop the cooking.","Parboil the rice",300,{"text":554,"title":555},"Spread the marinated meat with all its marinade across the bottom of a heavy pot in a single layer. Tuck the fried potatoes and dried plums among the pieces, scatter over half the fried onions and the mawa, then pile the parboiled rice on top in an even mound without pressing it down.","Build the pot",{"tip":557,"text":558,"title":559},"No dough? Lay foil over the pot, crimp it tightly down the sides, then set the lid on top of the foil.","Steep the saffron in the warm milk for two minutes, then drizzle it over the rice along with the remaining melted ghee and the rest of the fried onions. Knead the flour with water into a firm dough, roll it into a rope, press it around the rim, and clamp the lid down hard.","Add fat, saffron and the seal",{"tip":561,"text":562,"title":563,"timerSeconds":564},"If your hob will not go low enough, put the sealed pot in a 160°C oven for the same time — the heat is steadier and nothing catches.","Set the pot over high heat for 5 minutes to get steam moving, then move it onto a heat diffuser over the lowest possible flame and leave it for 80 minutes. Do not lift the lid. You should hear only a faint hiss, and the dough seal should slowly darken from cream to tan.","Cook on dum",4800,{"text":566,"title":567,"timerSeconds":507},"Take the pot off the heat and let it stand sealed for 15 minutes. Crack the dough seal off in pieces and lift the lid — the rice should be dry and separate, the fat pooling at the very bottom, and the meat should give way when pressed with the back of a spoon.","Rest, then open",{"text":569,"title":570},"Dig straight down with a flat serving spoon so each plate gets rice from the top, a potato and a piece of meat from the bottom, and spoon over some of the fat from the base of the pot. Serve immediately with chilled borhani and raw onion.","Serve in layers","KAH-chee bi-ri-YAH-nee",[573,577,581,585],{"note":574,"swap":575,"original":576},"Basmati is longer, drier and less perfumed, so the biryani will be fluffier but less sweetly aromatic. Reduce the parboil by about a minute since basmati absorbs faster.","Aged basmati rice","Chinigura or kalijira rice",{"note":578,"swap":579,"original":580},"Both are honest tenderisers. Pineapple is stronger than papaya, so use half as much and do not exceed four hours of marinating.","Extra yogurt plus 30 minutes more marinating, or a teaspoon of grated raw pineapple","Green papaya paste",{"note":582,"swap":583,"original":584},"Lamb is fattier and cooks 15–20 minutes faster. Chicken does not work in a kacchi — it overcooks long before the rice is ready, which is exactly why morog polao exists as a separate dish.","Lamb shoulder on the bone","Goat or mutton",{"note":586,"swap":587,"original":588},"Mawa adds a mild milky sweetness typical of Dhaka kacchi. Without it the pot is slightly leaner but still correct.","Two extra tablespoons of ghee","Mawa or dried milk powder","kacchi-biryani","Kacchi Biryani (Dhaka Wedding Mutton and Rice)","Kacchi Biryani","কাচ্চি বিরিয়ানি","bangladesh","Dhaka",45,360,"hard",[599],"main",[601],"halal-friendly",[452,508,458,496,488],[604,607,609,611],{"alt":605,"src":606},"Open pot of Dhaka kacchi biryani showing saffron-streaked rice, bone-in mutton and a whole yellow potato","\u002Fimages\u002Frecipes\u002Fkacchi-biryani\u002Fhero.jpg",{"alt":605,"src":608},"\u002Fimages\u002Frecipes\u002Fkacchi-biryani\u002Fhero-16x9.jpg",{"alt":605,"src":610},"\u002Fimages\u002Frecipes\u002Fkacchi-biryani\u002Fhero-4x3.jpg",{"alt":605,"src":612},"\u002Fimages\u002Frecipes\u002Fkacchi-biryani\u002Fhero-1x1.jpg",[614,615,616,617,618,619],"kacchi biryani","bangladeshi biryani","dhaka","mutton biryani","dum cooking","wedding food","2026-08-20","dishroute-kitchen","Dhaka's wedding biryani, where raw yogurt-marinated mutton, whole potatoes and half-cooked rice go into one sealed pot and cook together exactly once, so the meat perfumes the rice from below.",{"en":624},"\u002Frecipe\u002Fkacchi-biryani",{"items":626,"total":880,"page":470,"limit":902,"hasMore":903},[627,660,689,720,749,781,809,838,848,874],{"slug":628,"title":629,"shortTitle":630,"nativeName":631,"countrySlug":593,"region":632,"baseServings":633,"prepMinutes":634,"cookMinutes":635,"difficulty":636,"course":637,"diet":638,"mainIngredients":641,"images":643,"keywords":653,"publishedAt":620,"updatedAt":620,"authorSlug":621},"bangladeshi-beef-bhuna","Beef Bhuna (Bangladeshi Dry-Roasted Spiced Beef)","Beef Bhuna","গরুর মাংস ভুনা","Nationwide",5,20,105,"medium",[599],[639,640,601],"dairy-free","gluten-free",[642,491,467,463,499],"beef-chuck",[644,647,649,651],{"alt":645,"src":646},"Dark glossy beef bhuna in a heavy pan with oil separating at the edges and slit green chiles on top","\u002Fimages\u002Frecipes\u002Fbangladeshi-beef-bhuna\u002Fhero.jpg",{"alt":645,"src":648},"\u002Fimages\u002Frecipes\u002Fbangladeshi-beef-bhuna\u002Fhero-16x9.jpg",{"alt":645,"src":650},"\u002Fimages\u002Frecipes\u002Fbangladeshi-beef-bhuna\u002Fhero-4x3.jpg",{"alt":645,"src":652},"\u002Fimages\u002Frecipes\u002Fbangladeshi-beef-bhuna\u002Fhero-1x1.jpg",[654,655,656,657,658,659],"beef bhuna","bhuna technique","bangladeshi beef","eid food","dry curry","kosha",{"slug":661,"title":662,"shortTitle":663,"nativeName":664,"countrySlug":593,"region":665,"baseServings":633,"prepMinutes":666,"cookMinutes":667,"difficulty":636,"course":668,"diet":669,"mainIngredients":670,"images":672,"keywords":682,"publishedAt":620,"updatedAt":620,"authorSlug":621},"beef-shatkora","Beef Shatkora (Sylheti Beef with Bitter Citrus)","Beef Shatkora","সাতকরা দিয়ে গরুর মাংস","Sylhet",25,95,[599],[639,640,601],[642,491,463,671,499],"green-chili",[673,676,678,680],{"alt":674,"src":675},"Sylheti beef curry with thick wedges of green shatkora citrus rind in a dark, oily gravy","\u002Fimages\u002Frecipes\u002Fbeef-shatkora\u002Fhero.jpg",{"alt":674,"src":677},"\u002Fimages\u002Frecipes\u002Fbeef-shatkora\u002Fhero-16x9.jpg",{"alt":674,"src":679},"\u002Fimages\u002Frecipes\u002Fbeef-shatkora\u002Fhero-4x3.jpg",{"alt":674,"src":681},"\u002Fimages\u002Frecipes\u002Fbeef-shatkora\u002Fhero-1x1.jpg",[683,684,685,686,687,688],"beef shatkora","sylhet","bitter citrus","bangladeshi curry","satkara","beef curry",{"slug":690,"title":691,"shortTitle":692,"nativeName":693,"countrySlug":593,"region":632,"baseServings":433,"prepMinutes":694,"cookMinutes":595,"difficulty":695,"course":696,"diet":697,"mainIngredients":700,"images":703,"keywords":713,"publishedAt":620,"updatedAt":620,"authorSlug":621},"bhuna-khichuri","Bhuna Khichuri (Bengali Rice and Lentil Pilaf)","Bhuna Khichuri","ভুনা খিচুড়ি",15,"easy",[599],[698,640,699],"vegetarian","nut-free",[701,702,488,491,499],"rice","lentils",[704,707,709,711],{"alt":705,"src":706},"Golden bhuna khichuri of rice and moong dal with whole spices and slit green chiles in a heavy pot","\u002Fimages\u002Frecipes\u002Fbhuna-khichuri\u002Fhero.jpg",{"alt":705,"src":708},"\u002Fimages\u002Frecipes\u002Fbhuna-khichuri\u002Fhero-16x9.jpg",{"alt":705,"src":710},"\u002Fimages\u002Frecipes\u002Fbhuna-khichuri\u002Fhero-4x3.jpg",{"alt":705,"src":712},"\u002Fimages\u002Frecipes\u002Fbhuna-khichuri\u002Fhero-1x1.jpg",[714,715,716,717,718,719],"bhuna khichuri","khichuri","rice and lentils","monsoon food","bangladeshi","moong dal",{"slug":721,"title":722,"shortTitle":723,"nativeName":724,"countrySlug":593,"region":725,"baseServings":726,"prepMinutes":595,"cookMinutes":595,"restMinutes":487,"difficulty":597,"course":727,"diet":729,"mainIngredients":730,"images":733,"keywords":743,"publishedAt":620,"updatedAt":620,"authorSlug":621},"chomchom","Chomchom (Porabari Syrup-Soaked Cheese Sweet)","Chomchom","চমচম","Porabari, Tangail",12,[728],"dessert",[698,699],[524,731,732,515],"lemon","semolina",[734,737,739,741],{"alt":735,"src":736},"Oval Bengali chomchom sweets dusted with milk crumbs, resting in a shallow pool of sugar syrup","\u002Fimages\u002Frecipes\u002Fchomchom\u002Fhero.jpg",{"alt":735,"src":738},"\u002Fimages\u002Frecipes\u002Fchomchom\u002Fhero-16x9.jpg",{"alt":735,"src":740},"\u002Fimages\u002Frecipes\u002Fchomchom\u002Fhero-4x3.jpg",{"alt":735,"src":742},"\u002Fimages\u002Frecipes\u002Fchomchom\u002Fhero-1x1.jpg",[721,744,745,746,747,748],"bengali sweets","chhana","porabari","milk 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