In the typical Kolkata Mutton Biryani,Aloo is as important as the meat chunk. Kolkata Biryani is bliss and is the epitome of comfort food to millions of people living in and outside of Kolkata.
Ingredients For Kolkata style mutton biryani Recipe
500 g Mutton (with bone):
-1 tbsp Hung curd:
1 tsp Crushed garlic:
1 tsp grated ginger:
1 tsp Red chili powder:
0.5 tsp Kashmiri red chili powder:
0.33000000000000007 tsp Black pepper powder:
1 tbsp Biryani masala:
1 tsp Salt:
2 cups Basmati rice:
1 nos Bay leaves:
-1 nos Green cardamom:
-1 nos Black cardamom:
1 tsp Cloves:
3 nos Cinnamon: ” x
1 nos Mace: floret
as required Nutmeg: ¼
1 tsp Cumin seeds:
1 tsp Fennel:
1 tsp Black peppercorn:
1 tsp Salt:
as required Ghee or clarified butter: few drops
4 cups Water:
2 nos Onion:
as required Large
-1 nos Potato:
as required medium to large
3 nos Hard-boiled egg:
-2 nos Saffron strands:
0.33000000000000007 cup warm milk:
-1 nos Rose essence: drops
as required Kewra water: ½ tsp
-1 tbsp Ghee or clarified butter:
Directions : Kolkata style mutton biryani Recipe
STEP 1.Take a large bowl. Beat hung curd in it. mix rest of the ingredients (except salt and mutton) to make a smooth paste.
STEP 2.Add mutton and salt and coat each piece well.
STEP 3.Keep aside for 4-5 hrs. but overnight is preferable.
STEP 4.Wash and clean the rice under running water. Soak for 30 mins. After 30 mins drain the water and wash and clean again. You will notice the rice has increased its volume by now.
STEP 5.Take a piece of white fine cloth or muslin. Place all the ingredients in the center of the cloth except rice, salt, ghee and bay leaves.
STEP 6.Tie it and make a tight knot to make a bag to ensure that spices will not scatter in the water with rice.
STEP 7.Take a large pan with enough space to boil rice. Pour water and bring it to boil with bay leaves, salt, ghee and spice-bag.
STEP 8.Add rice and cook until rice is half done.
STEP 9.Heat 3 tbsp of ghee in a wok and fry thinly sliced onion till golden brown.
STEP 10.Add the mutton and continue frying on medium flame.
STEP 11.I love to add potatoes and egg here at this point. It will make the potatoes juicier and also gives a flavor to the eggs.
STEP 12.Fry them until potato and mutton are almost done.
STEP 13.Soak the saffron strands in warm milk and keep aside for 5 mins. Rub the strands in milk to dissolve them completely. Add rose essence and kewra water and keep aside again for 15 mins.
STEP 14.Now take a large pot and arrange the rice, gravy, mutton, potato and eggs in layers separated by ghee and saffron milk only.
STEP 15.Serve hot with raita.
Nutrition value
963
calories per serving
39 g Fat40 g Protein109 g Carbs6 g FiberOther
Current Totals
39 g Fat
40 g Protein
109 g Carbs
6 g Fiber
MacroNutrients
Carbs
109 g
Protein
40 g
Fiber
6 g
Fats
Fat
39 g
Vitamins & Minerals
Calcium
111 mg
Iron
4 mg
Vitamin A
53 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
12 mg
Vitamin B6
0 mg
Vitamin B9
17 mcg
Vitamin B12
4 mcg
Vitamin C
1 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
86 mg
Manganese
2 mg
Phosphorus
436 mg
Selenium
2 mcg
Zinc
8 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe submitted for Cook with Slurrp contest on Slurrp community
Note Recipe submitted by Slurrp Community Member & hasn’t been tested by our Experts
