How Ma makes kacchi at home

This is the kacchi that started everything. Ma cooked it for weddings of 500, but it works just as well for a Friday lunch at home.

The method

1. Marinate overnight. Mutton with yoghurt, masala, ginger-garlic, salt and half the fried onion.
2. Par-boil the rice. Only 70% done, with whole spices and salt.
3. Layer the handi. Meat at the bottom, then potatoes, then rice, saffron milk, ghee and the rest of the onion.
4. Seal and dum. Seal the lid with dough. High heat 10 minutes, then the lowest heat for 2 hours.

Never open the lid early. The steam is the cook.

Too much work? Order ours or book a Friday table.