Name: Moti Mutton Biryani Recipe
Total time: 180 min
Yield: 5
Cuisine: Indian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Each and every region in india has it’s own version of biryani,  nowadays they vary so drastically that today's biryani can be defined as “rice and meat cooked together”. I love kolkata style biryani,  because of its sweetness & flavour. I am presenting an authentic kolkata style biryani with a little twist.

How to make Moti Mutton Biryani Recipe

Sayan Majumder

Crawler

Indian

<p>Each and every region in india has it’s own version of biryani,  nowadays they vary so drastically that today's biryani can be defined as “rice and meat cooked together”. I love kolkata style biryani,  because of its sweetness & flavour. I am presenting an authentic kolkata style biryani with a little twist.</p>

Non Vegetarian

mutton

boneless mutton

Mawa

Extra long grain Basmati rice

Raw papaya paste

curd

Salt

ginger garlic paste

large fried onions

A yellow food colour

saffron

Milk

Potatoes

Boiled eggs

turmeric powder

large onion chopped

chilli powder

Ghee

Kashmiri mirch powder

green chillies, 4 5 aloo Bukhara

Garam masala powder, 2 drops rose water

drops kewara water, 1 caraway seeds

white pepper, 2 bay leaf

cinnamon stick, Mace 1/2 inch

Nutmeg, Small cardamom

black cardamom, 6 cloves

lime juice, 1 tbsp cumin powder

coriander powder

Marinate the mutton with curd,  papaya paste,  ginger garlic paste,  chilli powder,  biryani masala (store bought or home made),  salt ,  cumin and coriander powder.  for best taste marinate over night.  heat oil and ghee in a pan,  add bay leaf,  cinnamon stick,  sliced onion and saute for 4 minutes.  add in the marinated mutton and some turmeric powder.  cook for 20 minutes.  add in the biryani masala,  cook well.  add in the hot water and pressure cook it (the rice here should only be 90% cooked).  separate the mutton,  keep aside. 

step 1

Marinate minced meat with salt,  cumin,  corinader powder,  ginger garlic paste and chilli powder.  set aside for 20 minutes.  deep fry them in hot oil and then keep aside to cool.  coat with silver varak.  boil 60% of the potatoes.  keep them in yellow water,  that is a little turmeric mixed in water or some food colouring for 10 minutes.  fry the rest of the potatoes in little oil.  soak the rice for 45 minutes to 1 hour in water.  take whole garam masala in a muslin cloth and make a potli.  steep in the water along with lime juice.  boil the rice in this water.  cool and spread on a cloth,  make sure the rice doesn't break. 

step 2

Biryani masala:dry roast 2 bay leaves,  4 to 5 cloves,  1 tbsp caraway seeds,  1 tbsp white pepper,  1/2 inch mace,  a pinch of nutmeg,  2 black cardamom,  4 small cardamom and 2 cinnamon stick.  make a powder in a mixer grinder.  take a large handi,  grease it with ghee,  add lemon juice (2 tbsp),  4 aloo bukhara,  3 tbsp garam masala and the prepeared mutton gravy.  cook for 2 minutes and add in 50 gms ghee,  1 cup milk,  salt,  mutton and potatoes.  add the fried onions.  first layer of rice,  sprinkle few drops of yellow water by hand,  diluted saffron,  some mawa and ghee.  second layer of rice,  mostly white so only rice,  some mawa,  ghee,  1 cup milk,  meat balls,  egg and rose water or kewara water.  keep pot on large wok with water.  cook for about 10 to 15 minutes.  

step 3

Better Butter