Mutton Biriyani in Kolkata Style

Name: Mutton Biriyani in Kolkata Style
Total time: 3600 s
Yield: 4 serving
Cuisine: Indian
Ingredients: 500 gm Basmoti rice; 1 kg Mutton; 1/2 cup Ghee; 500 gm Oil; 3 cup Onion finely chopped; 1/2 cup Ginger garlick paste; 2 tbsp Green chilli paste; 100 gm Yogurt; To taste Biriyani masala(5-6 cardamom, 3-4 cinnamon, 4-5 cloves, 2 bay leaves, 2 tsp sajeera, 2-3 jayphol, 4-5 javitri, 1 tbsp cumin seeds, 1 tbsp Coriander seeds); to taste Salt; To taste Sugar; 1 tbsp Cumin powder; 2 tbsp Rose water; 2 tbsp Keora water; 1 pinch safron; 2 piece Potato; For rice; 4-5 clove; 3-4 cardamom; 2 bay leaves; 1 pinch Food colour; 2 drop Mitha ator(optional)

Rimpa Bose Deb @cook_12053576

Pune

#dussehra
This famous dish is now the mainstay speciality of the Bengali cuisine, especially in Kolkata.

Rimpa Bose Deb @cook_12053576

Pune

#dussehra
This famous dish is now the mainstay speciality of the Bengali cuisine, especially in Kolkata.

Saved

Ingredients

1 hour

4 serving

500 gmBasmoti rice
1 kgMutton
1/2 cupGhee
500 gmOil
3 cupOnion finely chopped
1/2 cupGinger garlick paste
2 tbspGreen chilli paste
100 gmYogurt
To tasteBiriyani masala(5-6 cardamom, 3-4 cinnamon, 4-5 cloves, 2 bay leaves, 2 tsp sajeera, 2-3 jayphol, 4-5 javitri, 1 tbsp cumin seeds, 1 tbsp Coriander seeds)
to tasteSalt
To tasteSugar
1 tbspCumin powder
2 tbspRose water
2 tbspKeora water
1 pinchsafron
2 piecePotato
For rice
4-5 clove
3-4cardamom
2bay leaves
1 pinchFood colour
2 dropMitha ator(optional)

Saved

Steps

1 hour

1

All the whole spices blend a grinder and make a powder.
2

Boiled the potato use pinch off food colour & set aside.
3

Then take a mixing bowl add mutton,salt,cumin powder,biriyani masala(half),yougurt, 1 tbsp rose water & 1 tbsp keora water & 1 drop mitha ator & mix well & marinated atlist 5-6 hours.
4

Then the marrinated mutton half boiled in the pressur cooker and the exces water store in a bowl.
5

Boiled the rice with cardamom,cloves and bay leaves & set aside. Heat 500 gm oil in a deep pan and the onion deep fry and make a beresta.
6

Heat oil in a another deep pan add half boiled mutton and satue. Add the store exces water and Cover and cook 10-15 min then switch off the gas.
7

Take potato over the mutton & then all the rice over the mutton. Then add ghee,remain biriyani masala,beresta,remain rose water & keora water,kesor with milk,sugar & 1 drop mitha ator on top of the rice. Then cover it very tightly and switch on the gas in low flame it will be cook atlist 30-35 min.
8

Garnishing with beresta & salad and serve hot.