About Kacchi Biryani

Why this site exists

Kacchi Biryani — raw marinated meat slow-cooked under fragrant rice in a sealed handi — is more than a dish in Bangladesh. It is four hundred years of Mughal kitchen craft, wedding-day tradition, and Old Dhaka street history served on a single plate. Yet most of what exists online about it is fragmented, translated second-hand, or simply wrong about the technique.

This site exists to document kacchi properly: tested recipes with exact ratios and timings, the dum-pukht method explained step-by-step, the history of the dish from the Mughal courts to Haji and Fakruddin's legendary kitchens, and the cultural stories that surround it — written in both English and Bengali.

Who is behind it

My name is Shirajul Islam Shakur. I am a BSc graduate and software developer from Bangladesh, and I built — and run — this site end to end: the research, the writing, the recipe testing, and the code it runs on. Kacchi is the food of my home, and this project is my attempt to give it the careful, first-hand documentation it deserves.

You can see my other work on my portfolio at shakurshirajul.com, or get in touch — corrections, family recipes, and stories from Old Dhaka are always welcome.

How content is produced

Every recipe published here is cooked and photographed before it is written up. Historical claims are checked against published sources, and articles are updated when readers point out errors. The site is independent: there is no sponsored content, and nothing is published in exchange for payment.