Kolkata style mutton biriyani Recipe

Cooking Directions

• STEP 1.Marinate the mutton pieces with yogurt, ginger-garlic paste, and spices for at least 2 hours.
• STEP 2.In a large pot, heat ghee and oil, and sauté onions until golden brown. Add the marinated mutton and cook until it is tender.
• STEP 3.In a separate pot, parboil the basmati rice with whole spices and drain the water.
• STEP 4.Layer the cooked mutton and partially cooked rice in a pot, and sprinkle saffron-infused milk and ghee on top.
• STEP 5.Cover the pot tightly and cook on low heat for about 30 minutes, allowing the flavors to meld together.
• STEP 6.Gently fluff the rice with a fork before serving. Serve hot with raita or salan.

Cooking Tips

• Ensure the mutton is marinated for at least 2 hours to enhance the flavor and tenderness.
• Parboiling the rice helps to achieve perfectly cooked grains without becoming mushy.
• Covering the pot tightly while cooking ensures that the flavors are sealed in and the rice is cooked evenly.

Storage and Serving

• Leftover mutton biriyani can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the biriyani in a microwave or on the stovetop, adding a little water if needed to prevent drying.
• Serve the mutton biriyani hot with raita, salad, or a side of your choice.