Biryani is the soul of any celebration in Bangladesh, especially the kacchi biryani. Its craving is timeless and prevalent across all age groups. Recently during our food tour in Dhaka, we got the opportunity to decode the culinary nuances of this quintessential dish at the mega kitchen of Saleem Bawarchi, a famous name in the catering business. As we entered this busy place, an uncountable number of degh or round bottom vessels caught our attention. Some of them were being filled with rice and meat while others were ready with the biryani. Everybody's tasks were divided and they were working in tandem to prepare a batch. We went ahead to oversee one such batch in making. It was attended by a group of cooks as everyone's task is categorically segregated. First the meat was mixed with a bunch of whole and ground spices, ghee, milk powder, onions, ginger, garlic. It was then left to rest for over an hour. Meanwhile, the rice was undercooked with whole spices and milk. Finally it was layered over the meat and the vessel was sealed for dum cooking. As we sat down to taste, our mind hovered over the number of ingredients that went into it. The biryani came along with jali kabab and plum chutney. The biryani had layers of flavours and we loved it.Thanks to our gracious host Anish that we could get the first hand experience of this delicacies. please follow them for an immersive local food experience. https://instagram.com/platesoftradition?igshid=YmMyMTA2M2Y=
