Hey everyone hope you're having an amazing day. It's mark wiens, i'm in dhaka, bangladesh and one of the most popular foods to eat in all of bangladesh is biryani and specifically kachi biryani, which is fresh meat biryani. My mouth has never watered so much in my life. A chef who has been making biryani for over 30 years is gon na make an entire huge pan pot of biryani all the way.

From start to finish from the live goat to the eating, i could just eat this beauty on you non-stop all day long, we're gon na see everything, and i cannot wait to share this unbelievable amazing, bangladeshi food experience with you coming up right now in this video. It's gon na be the longest two hours of our life. Thank you very nice to meet you thank you for having us today. Thank you so much for having us.

Thank you. Thank you. Wow. Thank you very much nice to meet you nice to meet you man, please, oh yeah, welcome! Thank you officially welcome to tajin nawabi cuisine and we are gon na start the day off here and some very special food, especially biryani, coming up soon.

Well, we call it kacchi biryani in your country. Yes, we are gon na make it with the uh rice, which is what we call negro rice, and is it one of the most popular styles yeah? It's the most popular style yeah, because that price itself has a really aroma. Oh man, and not just any kache biryani, but we're gon na make it with a whole goat. Yes, goat, biryani on the streets of bangladesh, guaranteed fresh goat for the biryani.

Everything is everything is fresh only is it just any goat? It's a black bengal goat. This is a special goat of bangladesh as well wow, okay, man he's so fast. He just knows how to de-skin that goat so quickly and just tell his immense experience, as he's gon na part out the goat, because he knows exactly what he's doing every single step. So fast works so fast with such a sharp knife.

Yeah 10 minutes in six minutes in 10 minutes live goat to a bucket of goat pieces, ready for the biryani, don't know about it. Thank you, my friend. Thank you very much. Yes, we are in the kitchen now starting ready to start the entire process and first they're going to just wash the meat only the raw meat called kata kacha meat.

The way that makes sense is because there's another type of biryani, where the meat is cooked separately. From the rice, whereas this is kachi biryani, so the rice must be cooked with the raw meat so that all the flavor comes together. This is the authentic way all of the raw meat flavor, nothing. Nothing gets left behind.

It's all just gon na absorb into the rice and speaking of absorb into the rice. Take a look over here at this spice bowls. There must be that's like a row of of six by three eighteen, different spices and ingredients. That's gon na go into this kacha biryani, and this is this is only what we see we can see, there's probably even more, and then we have our main chef here.

What is your name and he's the head chef here he's going to be making it? Oh man, we are in good hands. Yes, actually it's. It's called cinegro rice in our country, uh. We normally don't use the basmati rice in our country.

Okay, we have a special type of special type of yes, and this can only be found in oh yeah. It does have a unique aroma to it and that's very important. It's also really small. The grain is very, very tiny, very tiny grain rice, which is highly important for the cache biryani.

It's a little bit, floral smelly, very fragrant. Like many recipes, it's not so much about the actual ingredient amount, but it's about the experience of the chef and the ratios, so you based on like, for instance, you have the amount of meat and then you'll know how many much rice and then how many spices To add to that biryani, along with immense experience, that's an entire goat, vodka, white pepper. What is it red, chili powder? It's a the first step is to marinate the meat, so the meat goes in and then all the different spices. But it's called kerala.

It's like a fragrant water, yeah water. It comes from a tree called kara oil, oil, oil yeah. We use secret recipe. That's how you know.

We have a good chef that secret blend of spices that he uses for his signature touch another secret out of a little plot, foil from his pocket, he's a magician yeah, another secret, so that nobody can know that. What's that, what's the name, a little foil wrapper of a special spice that we will never magic touch from chef from elevation, just added in like 20 ingredients already - and this is just the marination they're just this - is just to marinate the meat. This is not even with the rice and the main majority of the spices. Oh man, what a process taste test! You need some more something something great.

He needs more chili, more tomato sauce, oh yeah, and the goat splash potatoes without potatoes is like biryani incomplete. So we have to have potato in our biryani chicken, some more fried onions wow. Actually, it's fried shallots, not only all fried shallots, okay fried shallots, even more fragrant than the onions cashews almonds dried fruit. Do you know the english of it? It looks.

It looks like a dried fruit, almost like an apricot or something yeah or a big raisin. Okay. So that's definitely going to provide some sweetness and some juices raisins in a separate mixing bowl he's adding more another layer of ingredients. This has to be one of the world's most complicated biryani recipes that you'll ever see anywhere in the world, and he knows it by heart and by experience and it's just layer upon layer and just the right amount again like there's no set recipe.

He's just knows what he's doing and now he's mixing up a bowl of a variety of dairy products and rose water, mixing it into like a a liquid and not only even of different spices like some same spices just depending on the order. Ghee wow, that's the biryani magician cashew butter. Oh this spice blend over here salt is going to go into the raisins and that other spice blender completed the initial stages, the marination of the goat and all the spice blends now they're just gon na wash the rice, hello. This spices is for the rice, okay, salt cloves, the cinnamon, so the spices for the rice are mainly aromatics.

Cinnamon bay leaves cardamom pods and just salt and a little bit of ginger garlic and again that rice is going to half cook before they then combine it with the meat. Oh, so they actually take the rice and drain the water. Oh, that spice is the aroma, so all those spices were just for the fragrance of the rice, they're draining all that water, i'm getting a hormone. That's that's a spa right there, my kind of spa, oh yeah, so they add the dough around the pan, which is they're gon na put the lid on so that it seals in all of the steam and so that it kind of steams and bakes all at The same time nothing escapes the rice.

It's the most aromatic thing. I've ever smelled the wrist flick technique, wow yeah, oh yeah, that yogurt butteriness foreign wow, so about how long will that take two hours now two hours, it's going to be the longest two hours of our life waiting for the biryani, while we're waiting, we're also going To make murder purple, yes, he's the main chef who can who cooks the morocco the best and that's and he's the he's best for you he's the catchy two different chefs and it's his brother-in-law. Yes, it runs in the family. Chicken parts are in there.

The aroma of cinnamon and cardamom, a little bit of oil, is in there and you see a few of those dried plums as well. These are the fried shallots that ginger paste the crispy shallots. Oh, it's ready! That makes the base for the rice now and then he'll re-add, the chicken water. Is this the milk powder milk powder, the cream of milk again almond paste, so the fragrant spices followed by all of the creams salt and that almond paste and you can see how it's like a milky milky consistency.

Now the rice, it's a completely different recipe, so creamy on that fresh squeeze of lime juice and the rice they use is the same rice. That's in the biryani right 20 minutes later on, the pulao he lifts up. The lid and the rice is starting to fluff up and cook and he adds the chicken. So he kind of creates a nest and then puts the chicken in and folds the rice over.

The chicken to cradle it into that nest of pulao, and it's almost done five more minutes cover - goes back on just to seal it all together, and so the pulao actually takes quite a lot less time than the biryani. Actually texture is perfect and in the meantime, another update on the biryani. It's been going probably an hour now. Chef has added a few coals to the top to to get that more immersive surrounding heat.

Finally, the moment it has arrived, it is time two hours later chef is getting ready to reveal the biryani. You guys ready yeah, i'm super excited super excited. After two hours, two hours we are so hungry, wow wow, all that steam - oh, oh, it's juicy and moist and fluffy, but it's so juicy down there. That has to be the most fragrant thing.

My nose has ever smelled the final process. Is they kind of tilt it over so that chef can rehydrate the entire pan pot of biryani with those oils and juices the rehydration? My mouth has never watered so much in my life. Oh, it's not finished. It'll! Take 30 minutes, another 24 minutes to absorb all the juices: cooks again: yeah yeah.

Actually, you have to give it time to absorb all the juices. Oh man, we all thought it was time to eat. We have 30 minutes, it needs to cook and let the meat juice and meat oil just settle into the rice and it's going to be even better yeah in 30 minutes. We can do it, we can do it.

We can do it 30, more minutes until the greatest biryani kachi biryani will be ready, oh and now we're ready to eat. Yes, thank you. Do you want me to open it, for you sure, chicken roast yes, chicken, roast it's a full meal spread, but we have to begin with the kachi biryani. That's just the main event.

You can just see how fluffy the rice is just completely saturated with the the fresh goat meat, the special rice. Oh thank you awesome. Yes, everything caramelized everything blended together. I think you have to get a potato right right, scoop out that potato.

Oh there it is got ta, have a potato got, ta have potato with the kachi, the requirements are fresh meat, potato rice and then all of those 20, 25 or so different ingredients and spices that go into it. One important thing is like we eat kachi with the rose chicken roast: oh really, yeah. Yes, another protein yeah! You can eat it, uh like separate as well: okay, chicken roast that feel that feel on your fingertips. Even the way the the goat meat just falls off.

The bone look at that. I think i got the ankle right here. The ankle bone it just completely like almost disintegrates into the fluffy soft moistness of that rice, what we have been anticipating all day, long, all day, long, almost uh, four or five hours. I think four hours yup four hour process, kachi biryani, yeah wow - it just melts in your mouth, the meat - you don't even need to chew it.

No you can just you can be toothless and you can have you can use your lips. You can use your lips to chew. Oh, but just you can taste all of those spices in there from the saffron to the mace yeah to the pepper to the chili powder and the black cumin, the black cumin, even like those those yeah. Those interesting ingredients like the ghee, the the yogurty dairy ingredients in there too, and then just it's just a harmony.

Oh wow, you're missing one thing: one important thing which is i haven't tried the potato, yet we call it potato yeah. So all right, man cheers just a different texture in your mouth, the starchiness right and it's just absorbed all of that that oil and that juice from the goat finger tender. You could shake it and it would fall off the bone. Oh these ones are huge.

That completes the full mouth experience, which is unique of its own. It's kind of floral, yeah wow. I could just eat this beauty on you non-stop all day long. There is a bone marrow in here.

You just can suck it up, grab a piece of that drumstick with some of that roast sauce into the biryani rice smash and mash smash. Oh, the sauce is so sticky from that that roast as well totally different flavor, it has just tartness to it. Yes, it almost tastes like a tamarind fruity like a fruitiness yeah, it's fruity more, like a unique unique. You know, yeah kind of has a sweet and sour sweet and sour taste to it.

The sourness actually comes from the yogurt, ah, and then the chicken itself is so tender as well just falls off the bone, and yet it's not mushy at all yeah did you show the difference. It just completely flavors that rice, just in a harmony of flavor and like oniony fragrance those fried onions in there too. I have a scoop of this salad, there's tomatoes, there's cucumbers and onions in here mix in with some of that freshness. Some of that salad.

The crunch of the cucumber, the coriander, the onions in there and the green chilies, and then in that bite i also got one of those raisins, the sweet, tartness yeah. This is everything you could possibly dream of in a biryani, and would they typically be served together or separate, like certain events served and, and certainly even they serve like molecular and certain events. These are okay, but so we're getting extra lucky to have them both in one meal. Yes right! Thank you.

This is called wow stays hot in that clay pot, again the same wonderful free-range chicken that has so much flavor, oh yeah. Oh, you can just feel how every individual grain is so well oiled right perfectly oiled, yeah merc pulao, oh wow, that's incredible too incredible! Yeah, it's more soothing, mm-hmm yeah! The berries look like! Oh! It has a strong flavor profile, but the morocco it's more soothing, more mellow yeah. I think what you taste is the the aroma of that kind of chicken skin the chicken skin the ghee in there, mostly an aromatic an aromatic but really outstanding as well. Oh, the kabob kebab is tasty too yeah.

We also have jelly kebab and that should be eaten also with a yeah. You can eat this with the biryanis or more balls and the same thing you just kind of break off a piece break off a piece. Oh yeah, these are fried. Oh, you can see it's like really really tender in the inside.

You can see all those herbs i'm going to mix that with the rice again stuff with the rice, yes and chicken all the flavor keeps on coming. Oh wow. Oh that's! Incredible, oh that texture, it's creamy, creamy, yes, and so much flavor in there it's more like the beef is smashed and it's more like it's really fine, fine! It's fine! Oh that's amazing and you can taste the onion and the green chilies in there. The coriander, the coriander yes wow, that is, and it almost it's cr fried as well.

So it has this little bit of a crunchy crispiness on the edges as well. You can mix in with some of the red onions as well, so we're honey. Okay. So you can drink with your left hand and then support it with your right hand.

Ah, oh yeah, just refreshes your mouth. You know that just feels right. It feels right right, yeah, really like yogurty creamy, but then with an added sweet and sourness to it. Sourness and also spicy and spices yeah, that's just like that goes down.

Well, it goes down well, and this is the perfect uh. You know beverage for biryanis, and so typically, almost always when you eat onion, you drink more honey as awesome. What a tradition, what a feast amazing food and i love being able to taste the difference, also between the kachi biriyani and the pulao, all in one meal, all in one yeah, and also being able to see the entire process. All the different spices and the components and the time and the nurturing energy that went into the dishes so memorable and a biryani experience that we'll never forget without a doubt.

Oh really, oh man, it's so good and i'm gon na load up my plate. A few more times with biryani - and we almost forget about those - oh yeah dishes, you know stews of meats. This is the korma beef korma, which is just simmered down into like a sticky gravy. Oh, thank you and then, and then we have the mutton razzala bone in the cloves, the the thickness of that kind of like curdled gravy.

Oh the korma, oh again it just melts in your fingertips. You can feel how soft and how supple it is. Oh, oh wow, the bay leaves and that kind of cinnamon yeah flavor. That's what stands out.

It's not so spicy, not so spicy, but yeah, so rich, so rich, unbelievable amounts of meaty flavor. In there oh man, insanely, rich gravy and fall apart. Tender melting meat we're moving back over to the plate of biryani, and this is another way that you have to eat. It was with the plum: it's a plum chutney.

Yes, we call it yes into the biryani, awesome, awesome, sweet and sour and the texture of a sticky jam. Okay, i'm moving back over to the biryani again i i need i have to have more. I won't leave bangladesh without more kachi biryani, oh yeah. Yes, one potato a little bit, we know you can eat oh and that wraps up one of the most amazing biryani experiences.

I've ever had to see the entire process, all of the ingredients in and then chef with 30 years of experience. He could make biryani with his eyes closed. He just knew every step of the process which was fascinating and the taste was just unbelievable, just literally melting in your mouth, all the way from the fresh goat to the plate. It was really an amazing biryani experience.

I want to say a huge thank you to the entire family to everyone for hosting us. The restaurant, where we ate it at again, was called tagine restaurant and then a huge. Thank you also to my friend, rasif and ipsha. Their channel is called pet couple and they make amazing food and travel videos and i'll have their link in the description box below as well, and i want to say a huge thank you for watching this video.

Please remember to give it a thumbs up if you enjoyed. It also remember to check out the other videos that we are filming in bangladesh. We've had some amazing food and you don't want to miss all of the videos and also remember to subscribe for lots more food and travel videos, and i will see you on the next video thanks again for watching goodbye from dhaka.