Mutton Kaleji Biryani

Name: Mutton Kaleji Biryani
Total time: 5100 s
Yield: 2 people
Cuisine: Indian
Ingredients: 250 gms mutton liver cut into 1” pieces; 1 tsp garlic paste; 1 large onion chopped fine; 1-2 medium size tomatoes chopped; 1/2 cup ghee; 1/2 cup yoghurt beaten; 1 Tbsp Biryani masala; 1 tsp edible food colour; to taste Salt; 2 cups Basmati Rice soaked for 30 mins; 1 tsp green cardamoms; 2-3 star anise; 1 tsp whole black peppercorns; 1 tsp cloves; 4 cups water; 1 Tbsp oil; to taste Salt; 2 Lime wedges; 2-3 Tomatoes sliced; 3 tsp Coriander leaves chopped; 2 tsp Mint leaves chopped

Madhumita Bishnu @Madhubish27

Kolkata

#GA4
#week16
I have made many kinds of Biryani but mutton Kaleji intrigued me a lot. Today I made for lunch. Kaleji s are soft, melt-to-mouth and taste is mind boggling. Please do try

Madhumita Bishnu @Madhubish27

Kolkata

#GA4
#week16
I have made many kinds of Biryani but mutton Kaleji intrigued me a lot. Today I made for lunch. Kaleji s are soft, melt-to-mouth and taste is mind boggling. Please do try

Saved

Ingredients

Preparation time-40mins, Cooking time-45 mins

2 people

For Mutton Kaleji
250 gmsmutton liver cut into 1” pieces
1 tspgarlic paste
1large onion chopped fine
1-2medium size tomatoes chopped
1/2 cupghee
1/2 cupyoghurt beaten
1 TbspBiryani masala
1 tspedible food colour
to tasteSalt
For Biryani
2 cupsBasmati Rice soaked for 30 mins
1 tspgreen cardamoms
2-3star anise
1 tspwhole black peppercorns
1 tspcloves
4 cupswater
1 Tbspoil
to tasteSalt
For garnish
2Lime wedges
2-3Tomatoes sliced
3 tspCoriander leaves chopped
2 tspMint leaves chopped

Saved

Steps

Preparation time-40mins, Cooking time-45 mins

1

For Biryani - cut the Mutton liver to 1” chunks, slice the onions, cut the tomatoes, chop the green chillies and coriander and mint keaves
2

In an iron karai heat ghee and add chopped onions and fry until brown in colour. Set aside
3

Add salt to the ghee so that the kaleji’s are soft when cooking and not hardened and add mutton Kaleji. Fry until red colour of Kaleji are gone and add chopped tomatoes, chopped green chillies. Stir on low flame
4

Add beaten yoghurt and Biryani masala and cook until ghee is visible on surface. Add half fried onions. Retain half. Cook for 10 mins. When ghee is visible on surface increase the flame and make a semi gravy consistency. Set aside
5

The consistency once cooked
6

For Biryani - take a heavy bottomed bowl and add water, bring it to heat, add green cardamoms, cloves, star anise, whole black peppercorns, salt
7

Add soaked rice, add oil to avoid the rice to stick to each other, cook until 90% done. Drain
8

Rice would be like this
9

In a heavy bottomed bowl add the Kaleji masala and retain a part, add most of the rice and retain a part, add half fried onions, sliced tomatoes, sliced lines, chopped coriander, mint leaves
10

Add food colour and rest of the rice, Kaleji masala, fried onions and put on Dum on low flame for 15 mins.
11

Plate and garnish with lime wedges, tomato slices and enjoy hot

Saved

Cooksnaps

Saved

Madhumita Bishnu @Madhubish27

on December 29, 2020 11:46

Kolkata

I’m a Home Chef and love cooking different recipes from all across the world. I enjoy sharing and learning from foodies like me. Follow me on my blog madhubish27.com and IG @madhubishskitchen, @madhubish. Thank you