Recipe: Perfect Kolkata Style Mutton Biryani

Kolkata Style Mutton Biryani.

You can cook Kolkata Style Mutton Biryani using 22 ingredients and 10 steps. Here is how you cook it.

Ingredients of Kolkata Style Mutton Biryani

  1. It’s 11/2 cups of Basmati rice, soaked for 30 minutes.
  2. You need 400 grams of mutton with bones, cubed.
  3. It’s 2 of potatoes, boiled.
  4. You need 2 of eggs, boiled.
  5. It’s 4 tbsp of ghee.
  6. It’s 1 tbsp of oil.
  7. It’s 2" of cinnamon stick.
  8. You need 2-3 of green cardamoms.
  9. Prepare 4-5 of cloves.
  10. Prepare 1 cup of milk.
  11. Prepare 3 tbsp of fried onions.
  12. You need pinch of saffron soaked in 1/4 cup milk.
  13. It’s 1 tsp of kewra water.
  14. It’s 2 tbsp of coriander leaves, chopped (opt).
  15. It’s For of Mutton gravy -.
  16. Prepare 2 tbsp of oil.
  17. It’s 1 of onion, grated.
  18. You need 1 tsp of ginger-garlic paste.
  19. It’s 1 tsp of garam masala powder.
  20. It’s 1 tsp of red chilli powder.
  21. It’s 1 tsp of turmeric powder.
  22. It’s to taste of salt.

Kolkata Style Mutton Biryani step by step

  1. Mutton Curry – In a bowl mix together ginger-garlic paste and all the powdered spices with a little water and keep aside..
  2. Heat 2 tbsp. oil in a pan saute the onions till light brown. Now add the spice paste and saute till the oil separates. Add the mutton and mix well..
  3. Cover and cook till all the moisture has evaporated. Add 1 & 1/2 cups water and pressure cook for 20 minutes on a low flame after the first whistle. Strain the mutton from the gravy and keep them aside..
  4. Rice – Bring to a boil enough water to cook the rice. Add the whole garam masala and salt. Add the drained rice and cook till it is 75 percent done. Drain and keep aside..
  5. Potatoes & eggs – Marinate potatoes and eggs with a pinch of salt and turmeric powder. Heat oil and stir fry them till light brown. Keep aside..
  6. Biryani – In a heavy bottomed pan, transfer the gravy, milk and half the ghee. Simmer till it is considerably reduced. Add the mutton and potatoes and give it a stir..
  7. Spread the rice over it and top it up with the eggs, fried onions, coriander leaves (opt), saffron milk, kewra water and remaining ghee..
  8. Close with a tight lid or aluminium foil and place it on a hot tawa / skillet. Cook on a low flame for 10-15 minutes. Switch off the flame and keep it covered for 5 minutes..
  9. Transfer to a serving plate and serve along with raita, sliced onion, green chillies and lime wedges..
  10. Note – I used very less amount of ghee, but you can adjust according to your preference and add more if you wish..

Recommended Articles

Leave a Reply

Your email address will not be published. Required fields are marked *