Kolkata Mutton Biryani

Indian

Pro

Main Course

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Fragrant
Mutton Biryani
: A Flavorful Indian Delight

Name: Fragrant ~Mutton Biryani~: A Flavorful Indian Delight
Total time: 210 min
Yield: 1
Cuisine: Indian
Ingredients: 1 kg Mutton; 500g Whole grain basmati rice; 3 to 4 Boiled egg; 5 Potato; 2 Onion; 200ml Vegetable oil; 1 tbsp Green chili paste; 4 tsp Salt (will be used all through); 75g Ghee; 15 strands Keshar/Saffron; 1 tbsp Biryani iter; 2 Cinnamon (For making biryani masala); 2 Black cardamom; 5 Green cardamom; 4 Clove; 2 Bay leaf; 1 Nutmeg; 4 Petals mace; 1 tsp Shahi cumin seed; 1 Star anise; 10 Kabab chini; 10 White pepper; 2 Onion (For making mutton curry); ½ cup Fried onions; 1 tbsp. Green chili paste; 2 tbsp. Ginger garlic Paste; 1 Cup Plain curd; 1 tsp Turmeric powder; 1 tsp Red chili powder; 2 Dry chilies

210 mins

Cooking Time

Pro

Difficulty

Ingredients

Non Veg

Diet

Tender marinated mutton layered with fragrant rice and aromatic spices in this biryani recipe.

Ingredients

UNITSIngredients

1 kgMutton

500gWhole grain basmati rice

3 to 4Boiled egg

5Potato

2Onion

200mlVegetable oil

1 tbspGreen chili paste

4 tspSalt (will be used all through)

75gGhee

15 strandsKeshar/Saffron

1 tbspBiryani iter

2Cinnamon (For making biryani masala)

2Black cardamom

5Green cardamom

4Clove

2Bay leaf

1Nutmeg

4Petals mace

1 tspShahi cumin seed

1Star anise

10Kabab chini

10White pepper

2Onion (For making mutton curry)

½ cupFried onions

1 tbsp.Green chili paste

2 tbsp.Ginger garlic Paste

1 CupPlain curd

1 tspTurmeric powder

1 tspRed chili powder

2Dry chilies

2Bay leaf (For making mutton curry)

2 tbspGhee / oil (For making mutton curry)

Half oil from remaining oil from frying potatoes and onion

4Clove

1Cinnamon stick

2Black cardamom

4Green cardamom

Salt

4Cinnamon stick (For making biryani potli)

2Black cardamom

4Green cardamom

4Cloves

4Petals mace

1 CupWheat flour dough (For sealing the utensil/ aluminum foil)

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Directions

Description - Step 1

Marinate Mutton

For marinating the mutton, blend onion paste, ginger-garlic paste, green chili paste, turmeric powder, red chili powder, salt, 1 tsp biryani masala, and fried onions with plain curd. Let the mutton soak in this flavorful mixture for 2-4 hours.

Description - Step 2

Cook the mutton & the potatoes

In a cooker or deep-bottomed pan, heat the oil used for frying onions. Temper it with bay leaf, dry red chili, mace, cinnamon, and cardamom. Add the marinated mutton and mix well. Cover the cooker without the whistle and cook over low flame for approximately 1 hour or until the mutton is 70% cooked. No need to add water as the mutton will cook in its own juices. Once cooked, you'll notice the flavorful oily substance separating, enhancing the taste of the biryani.
Take medium-sized boiled and peeled potatoes. In a pan, heat 1 tsp oil and fry the potatoes with ¼ tsp of turmeric until golden brown on both sides. Remove from heat and set aside.

Description - Step 3

Cook Rice

In a large vessel, bring 2 liters of water to a boil. Prepare a potli with the spices mentioned for biryani. Boil the spice potli in the water for about 30 minutes until the water changes color to light brown. Add soaked rice to the boiling water along with 2 tsp salt. Cook until the rice is 70% done. Drain the water, cover the rice, and set it aside. Mix saffron and a pinch of yellow food color with milk in a separate bowl and set it aside.

Description - Step 4

Assemble the biryani and Serve

To prepare the biryani, start by greasing the inner side of a handi with 2 tbsp of ghee. Layer the cooked mutton along with its gravy at the bottom of the handi. Then, add ⅓ of the cooked rice on top. Sprinkle ⅓ of the biryani masala and fried onions, followed by ⅓ of the saffron-infused milk and a drop of biryani essence. Repeat this layering process: add another layer of ⅓ of the rice, biryani masala, fried onions, saffron milk, and biryani essence. Finally, place boiled eggs and fried potatoes on top. Cover the handi with a lid and seal it with a soft whole wheat flour dough. Cook over low heat for around 15 minutes. Once the dough becomes tough, indicating that the biryani is cooked, turn off the heat and let it sit without opening the seal for another 15 minutes. Before serving, lightly mix the biryani with a spatula. Enjoy this delicious dish!

Step 1

Marinate Mutton

2-4 hours

Step 2

Cook the mutton & the potatoes

65 minutes

Step 3

Cook Rice

10 minutes

Step 4

Assemble the biryani and Serve

15 minutes