Mutton Biriyani

Name: Mutton Biriyani
Total time: 18000 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 400 gm mutton cut into pieces; 5 potatoes cut into two halves; 500 gm basmati rice; 8 green chillies slitted; 100 gm yogurt; 2 teaspoon red chilli powder; 1.5 teaspoon ginger paste; 2 cup chopped onions; 1.5 teaspoon garlic paste; Vegetable oil as required; 1/4 teaspoon food colour; 1 tablespoon ghee; 3 bay leaves; 2 tablespoon kewra water; 1 teaspoon jhaiphal powder; 1 teaspoon javitri powder; 4 green cardamom; 6 cloves; 1 inch cinnamon stick; 1 teaspoon shah jeera; 1 teaspoon white pepper

Tanima Sarkhel @cook_11753550

Kolkata

This is a Kolkata style mutton biriyani which you can relish in weekend afternoons. It consist of potatoes along with mutton. You may also add boiled eggs if you like to. I have some of my 'add ons' in this recipe which consist of slitted green chillies. It makes the flavour of the biriyani more ecstatic.

Tanima Sarkhel @cook_11753550

Saved

Ingredients

1.5hours

4 servings

400 gmmutton cut into pieces
5potatoes cut into two halves
500 gmbasmati rice
8green chillies slitted
100 gmyogurt
2 teaspoonred chilli powder
1.5 teaspoonginger paste
2 cupchopped onions
1.5 teaspoongarlic paste
Vegetable oil as required
1/4 teaspoonfood colour
1 tablespoonghee
3bay leaves
2 tablespoonkewra water
Biriyani Masala
1 teaspoonjhaiphal powder
1 teaspoonjavitri powder
4green cardamom
6cloves
1 inchcinnamon stick
1 teaspoonshah jeera
1 teaspoonwhite pepper

Saved

Steps

1.5hours

1

Grind all the masalas under biriyani masala and keep it aside.
2

Marinate the mutton with yogurt, salt, red chilli powder, ginger paste and keep it covered for at least 1 hour.
3

Heat some oil in a wok and add half of the onions. Add a pinch of salt and fry them till golden brown. Keep it aside.
4

Add the potatoes and some salt. Fry them till golden brown in colour. Keep them aside.
5

Meanwhile half cook the rice with some salt in a container. And keep it aside.
6

Add rest of onions in the same wok and fry them till light brown. Add the garlic paste and again fry them till the raw aroma dissapears. Add the marinated mutton and fry them well.
7

Saute the mutton until the moisture dissapears and the oil starts separating.
8

In a container add a the first layer at the bottom with the bay leaves and again add a layer of rice, followed by a layer of mutton, again with a rice. Add some biriyani masala, potatoes and fried onions, some ghee and some salt in each layer.
9

On the uppermost layer, add the green chillies, kewra water. Mix the food colour with 1 tablespoon of water and add it in a circular way.
10

Heat a tawa and put the container on it. Cover it with a lid and lock the gaps between the lid and the container by a dough of wheat flour.
11

Simmer the flame and keep it covered for 30min.
12

Remove it from the flame and serve hot.