For those, who don’t know, Biriyani is a one dish meal where rice is cooked separately from the thick sauce, which is essentially a reduced meat curry. The rice and curry are then brought together and layered, resulting in a dish of contrasting flavour of flavoured rice and intensely flavoured curry. Kolkata Biriyani evolved from the Lucknow style when Wajid Ali Shah, the last Nawab of Awadh was exiled to Kolkata. He brought his personal chef along with him since he was very particular about his food. During recession, Aloo or Potato was used instead of meat, which, later has become the signature of Kolkata Style Mutton Biriyani.
- Mutton : 500 gms
- Long Grain Basmati Rice – 2 Cups
- Potatoes – 3, peeled and halved
- Eggs – 3, boiled
- Curd – 1/2 cup
- Onion -3 , chopped
- Ginger Paste – 1 tbsp.
- Garlic Paste – 1 tbsp.
- Coriander Powder – 1 tsp
- Green Chillies – 5
- Bay leaves – 3
- Green Cardamom – 5
- Cloves – 5
- Cinnamon Stick – 1
- Peppercorn – 10
- Mace – 1
- Milk – 1/2 cup
- Rose Water – 1tsp
- Kewra Water – 1tsp
- White Oil
- Salt, Turmeric
Marinate the mutton with curd, turmeric powder and salt for 1 hour.
Cook the basmati rice carefully with salt and bayleaf. You may need to cook it for 10 minutes over low heat and immediately drain the water. Spread it in a plate to cool it completely. This step is very crucial, if the rice is overcooked, your biriyani will become something else other than biriyani. 😉
Dry Roast the cloves, cinnamon, cardamom, peppercorn and mace for 1 minute, then cool it and grind it to powder.
Add oil in a pan. Then add half of the chopped onions with a pinch of salt and suger till it gets nice brown color. Remove and keep aside.
Boil the eggs and keep aside. Fry the potatoes with a pinch of salt and turmeric till golden brown. Then add 1/2 cup of water to it and let it boil. Add the fried eggs too. Once potatoes are cooked through, remove from heat and keep aside.
Heat oil and ghee in the same pan. Then add a pinch of Jeera and bayleaves to this oil. When it splutters, add the rest of the onions and fry till golden brown.
Add garlic paste and green chilli and fry well. When the raw smell of garlic evaporates, add 1 chopped tomato, ginger paste and sauté. Add coriander powder with a sprinkle of water if required, then add the marinated mutton and mix well. Add salt, turmeric and Kashmiri chilli powder at this stage as well.
Saute well till the mutton is brown and oil comes out of it.
Add 2 cups of boiling water to it and pressure cook till the mutton is cooked well. Remove the lid when pressure drops, then boil the mutton till most of the water evaporates and it becomes a thick gravy.
In the mean time add ghee to the cooked rice. Sprinkle the ground masala powder and mix well. Be careful, you must not break the rice or mash it. Mix lightly.
Add rose water and kewra water in 1/2 cup of milk and keep aside.
Take a heavy bottomed pan and smear ghee into it. Now make one layer of rice, then add mutton pieces along with gravy, cooked potato and egg. Sprinkle scented milk with some ghee.
Continue this way, make a layer of rice, then a layer of mutton till you reach at the top of your pot. Your top layer must be rice. Sprinkle rest of the milk, add some more ghee then cover the top with fried onions.
Seal the mouth of the pot with foil. Then put a heavy lid on top. Place the sealed pot over a tawa. Cook it over low flame for 45 minutes.
Give it a good shake once. done. Keep of standing time for 10 more minutes before seaving. Serve with fresh salad and Burhani.