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Kolkata Style Mutton Biryani

Bethica Das
30 minutes
Prep Time
50 minutes
Cook Time
3 People
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ABOUT Kolkata Style Mutton Biryani RECIPE

This is a 'never to be missed Biryani' if you happen to be in Kolkata. It is extremely flavourful and light on the tummy. I had the opportunity of relishing it during my last visit to the City of Joy. So decided to give it a try in my kitchen with some tweaks here and there. Surprisingly it turned out quite yummy.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • West Bengal
  • Main Dish

Ingredients Serving: 3

  1. 1 & 1/2 cups Basmati rice, soaked for 30 minutes
  2. 400 gms. mutton with bones, cubed
  3. 2 potatoes, boiled
  4. 2 eggs, boiled
  5. 4 tbsp. ghee
  6. 1 tbsp. oil
  7. 2" cinnamon stick
  8. 2-3 green cardamoms
  9. 4-5 cloves
  10. 1 cup milk
  11. 3 tbsp. fried onions
  12. pinch of saffron soaked in 1/4 cup milk
  13. 2 tbsp. coriander leaves, chopped (opt)
  14. Mutton gravy -
  15. 2 tbsp. oil
  16. 1 onion, grated
  17. 1 tsp. ginger-garlic paste
  18. 1 tsp. garam masala powder
  19. 1 tsp. red chili powder
  20. 1 tsp. turmeric powder
  21. salt to taste


  1. Mutton Curry - In a bowl mix together ginger-garlic paste and all the powdered spices with a little water and keep aside.
  2. Heat 2 tbsp. oil in a pan saute the onions till light brown. Now add the spice paste and saute till the oil separates. Add the mutton and mix well.
  3. Cover and cook till all the moisture has evaporated. Add 1 & 1/2 cups water and pressure cook for 20 minutes on a low flame after the first whistle. Strain the mutton from the gravy and keep them aside.
  4. Rice - Bring to a boil enough water to cook the rice. Add the whole garam masala and salt. Add the drained rice and cook till it is 75 percent done. Drain and keep aside.
  5. Potatoes & eggs - Marinate potatoes and eggs with a pinch of salt and turmeric powder. Heat oil and stir fry them till light brown. Keep aside.
  6. Biryani - In a heavy bottomed pan, transfer the gravy, milk and half the ghee. Simmer till it is considerably reduced. Add the mutton and potatoes and give it a stir.
  7. Spread the rice over it and top it up with the eggs, fried onions, coriander leaves (opt), saffron milk and remaining ghee.
  8. Close with a tight lid or aluminium foil and place it on a hot tawa / skillet. Cook on a low flame for 10-15 minutes. Switch off the flame and keep it covered for 5 minutes.
  9. Transfer to a serving plate and serve along with raita, sliced onion, green chillies and lime wedges.

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Hema Mallik
Hema Mallik   Apr-09-2018

Thanks for sharing this recipe.

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