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Raw lamb marinated in yogurt and spices layered with rice and steamed in a sealed pot — Dhaka's celebration rice.
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Kacchi means 'raw': seasoned raw meat is laid on the bottom of the pot, parboiled rice is layered on top, the lid is sealed with dough, and it's slowly steam-cooked. Said to have reached Dhaka in the Mughal era, it's now essential at Bangladeshi weddings. Large pieces of potato are a hallmark of the Dhaka style.
Thinly slice the onions and deep-fry until deep brown (beresta). Reserve the oil.
Rub the lamb with the yogurt, grated ginger and garlic, garam masala, chili powder, salt, and half the fried onions and marinate at least 2 hours.
Cut the potatoes large and lightly fry with salt in the reserved oil. Boil the rice about 70% done in water with cardamom, cinnamon, cloves, and bay leaf.
Put 3 tbsp of the frying oil in a heavy pot, spread the meat, add the potatoes, and layer the rice on top.
Drizzle with saffron dissolved in warm milk and melted butter and scatter with the remaining fried onions.
Seal the lid with foil and cook 10 minutes on medium, then steam on the lowest heat for 1 hour.