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Kolkata Mutton Biryani Recipe

Ingredients

For Kolkata Mutton Biryani Recipe

Red onions (payaz), sliced 500 gram
Oil for frying

For Potatoes

Potatoes, (aalo) peeled and halved 6 medium
Cloves (laung) 4-5
Garlic (lahsan), chopped 1 tea spoon
Mitha itar few drops
Black pepper corns (sabut kali mirch) 5-6

For Eggs

Eggs 4

For Meat

Meat cut into medium pieces 1 kg
Clarified butter (ghee) 1 table spoon
Thick yogurt (dahi) 1 cup
Ginger (adrakh) paste 2 table spoon
Garlic (lahsan) paste 2 table spoon
Red chilli (lal mirch) powder 1 table spoon
Salt  (namak) As per taste
Hot spices (garam masala) 1 tea spoon
Kewra water (kewra jal) 1 table spoon
Rose water (Gulab jal) 1 table spoon
Slit green chillies (hari mirch) 4-5

For Rice

Basmati rice (chawal) 500 grams
Cloves (laung) 5-6
Black cardamom (badi elaichi) 2
Green cardamoms (chhoti elaichi) 2-3
Cinnamon stick (dalchini) 1”
Salt (namak) To taste

For Assembly

Warm milk (Doodh) ¼cup
saffron (kesar) A pinch
ground nutmeg and mace A pinch
Rose water (Gulab jal) few drops
kewra water (Kewra jal) few drops
Clarified butter (ghee) 1 table spoon

Method

For Mutton

  • 1. Heat oil in a pan. Add the sliced onions and sauté until it turns golden brown. Take out and let cool and make a smooth paste.
  • 2. Add the fried onion paste, yogurt, ginger paste, garlic paste, red chilli powder, 1 table spoon oil, and salt to the meat.
  • 3. Mix thoroughly and refrigerate for 8 hours.
  • 4. Now in pan, heat clarified butter add the marinated meat cook it for 10-15 minutes.
  • 5. Now add a little water and let it cook until the meat is soft.
  • 6. Once the steam has escaped, add the hot spices powder, rose water, kewra water and green chillies. Stir well and set aside to cool.

For Potatoes & Eggs

  • 1. Hard boil the eggs. Let cool and peel the shells and keep aside.
  • 2. Now again heat oil in a pan, add cloves, peppercorns, chopped garlic and stir it for 1-2 minutes.
  • 3. Then add potatoes and mitha itar and cook this for 8- 10 minutes.
  • 4. Season with salt, add just enough water and pressure cook until done.
  • 5. When the steam has escaped, take out the potatoes, let it cool.

For Rice

  • 1. Soak the basmati rice for 30 minutes.
  • 2. To a large pot of water add the green and black cardamoms, cinnamon, cloves, and enough salt to water.
  • 3. Bring the water to a boil. Add the pre-soaked rice to the boiling water and cook until the rice grains are about 80% cooked.
  • 4. Immediately drain the rice and spread over a flat surface.

Assemble & Cooking

  • 1. Soak the saffron in warm milk for about 15 minutes.
  • 2. To assemble the mutton biryani a thick bottomed deep pan with a fitting lid (or you can take an oven dish also.)
  • 3. Make alternate layers of the cooked meat, rice, potatoes and eggs.
  • 4. Sprinkle the saffron milk, ground nutmeg and mace, rose water, kewra water, and ghee over the top.
  • 5. If using a skillet, seal the gap between the edge of the pan and lid with flour dough.
  • 6. Place the pan over indirect heat (put another pan with a little water on the gas top and place the biryani pan on this pan).
  • 7. The heat should be set at low flame. Let the mutton biryani cook for about 45 minutes. (Otherwise, cook biryani in convection mode at 200c for 45 minute. Biryani should be sealed with aluminium foil).
  • 8. After 45 minutes of cooking biryani will be ready serve it with curd and salad.

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    One Response to %2$s

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