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Kolkata Style Mutton Biriyani

Jan-04-2019
Deepsikha Chakraborty
30 minutes
Prep Time
60 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Kolkata Style Mutton Biriyani RECIPE

The Kolkata Style Button Biriyani is different from the usual biriyani and is a marvelous creation of the Nawabi Kitchens of West Bengal. This Kolkata version of biriyani contains Egg and Potato. It is said that when Wajid Ali Shah shifted to Kolkata from Lucknow, he lived on a tight budget. The option of using plenty of mutton was a bit luxury and thus, potatoes were added to partly substitute mutton. Eventually this delicacy came out from Nawabi Kitchen and people started loving it and thus it gained it popularity. This is my version of Kolkata Style Mutton Biriyani where I have used pressure cooker to cook the mutton.

Recipe Tags

  • Non-veg
  • Hard
  • Kitty Parties
  • West Bengal
  • Shallow fry
  • Stir fry
  • Pressure Cook
  • Boiling
  • Frying
  • Main Dish

Ingredients Serving: 3

  1. Mutton (biriyani cut) 500 g
  2. Long grain basmati rice 250 g
  3. Potato 2 nos. (peeled)
  4. Hard boiled egg 2 nos.
  5. Kewra water 1.5 tablespoon
  6. Rose water 1 tablespoon
  7. Fried crispy onion 2 cup
  8. Salt, according to taste
  9. For Marination:
  10. Yogurt 4 tablespoon
  11. Ginger-garlic paste 1.5 tablespoon
  12. Turmeric powder 1/2 teaspoon
  13. Cumin powder 1 teaspoon
  14. Coriander powder 1 teaspoon
  15. Red chilli powder 1/2 teaspoon
  16. Salt 1 teaspoon
  17. Mustard oil 1 teaspoon
  18. For Tempering:
  19. Ghee 3 tablespoon
  20. Bay leaves 3 nos.
  21. Onion 1 no. (finely chopped)
  22. Green chilli 4 nos. (finely chopped)
  23. Cinnamon 1 stick (1 inch)
  24. Cloves 5 nos.
  25. Cardamom 5 nos.
  26. Jaiphal 1 no.
  27. Star anise 2 nos.
  28. For Boiling Rice:
  29. Mustard oil 1 tablespoon
  30. Cinnamon 1 stick (1 inch)
  31. Clove 2 nos.
  32. Cardamom 2 nos.
  33. Bay leaf 1 no.
  34. Salt 1 teaspoon

Instructions

  1. Marinate the mutton with all the above mentioned ingredients (see For Marination section) for 2-3 hours.
  2. Meanwhile, wash and soak basmati rice for 1 hour. Drain the water and keep aside.
  3. Slit the eggs and shallow fry by adding little turmeric powder and salt. Remove and keep aside.
  4. In a vessel, boil water for rice with all the above mentioned ingredients (see For Boiling Rice section). Once the water reaches boiling point, add the rice and cook till the rice is 3/4th cooked.
  5. Once the rice is done, drain the water and keep the rice aside.
  6. Meanwhile, heat ghee in a pressure cooker and temper with all the above mentioned ingredients, except onion and green chilli (see For Tempering section). Allow them to splutter.
  7. Now, add chopped onion and green chillies and sautè until the onion turns light golden in colour.
  8. Add the marinated chicken, potato and little salt. Stir until the mutton starts changing colour.
  9. Now, add water till half level of the mutton, cover the lid of the pressure cooker. Cook for 5-6 whistles. Turn off the flame and let the pressure cool down completely.
  10. Take a separate heavy bottom vessel and create layers for biriyani – one layer of rice followed by one layer of mutton, gravy, 1 potato, 1 egg and fried onion. Again one layer of rice and the process continues.
  11. Once all the layers are complete, add kewra water and rose water and cover the lid.
  12. Cook the whole thing in medium flame for around 15 minutes.
  13. Turn off the flame and open the lid to get blasted with the splash of aroma. Your Kolkata Style Mutton Biriyani is ready to be served now.

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