Kolkata Style Mutton Dum Biriyani

Name: Kolkata Style Mutton Dum Biriyani
Cuisine: Indian
Ingredients: 1 kg mutton; 500 gms long grain basmati rice; 3 large potato; 3 onions to make birista; 150 ml oil to fry potatoes & onions; leaves as required Mint; 10 strands keshar; 200 ml milk; 1 tbsp kewra water; 4 drops mitha atar; To make biriyani masala-; 2 cinnamon sticks; 2 black cardamoms; 4 green cardamoms; 4 cloves; 2 bay leaves; 1 nutmeg; 4 petals mace(javitri); 1 tsp shahi jeera seeds; 1 tsp shaha marich(white pepper); To cook mutton-; 3 onion paste; 1 cup birista; 1 cup curd; 2 dry red chillies; 2 cloves; 1 cinnamon stick; 2 green cardamom; 1 black cardamom; 2 bay leaves

Deepanjali Das @cook_12477078

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Chunks of muttons, potatoes, eggs, flavorful spices & long grain basmati rice layered in a handi, sealed & cooked to perfection.
Cooking time- 60 mints, prep time- 60 mints, servings- 6

Deepanjali Das @cook_12477078

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Ingredients

1 kgmutton
500 gmslong grain basmati rice
3large potato
3onions to make birista
150 mloil to fry potatoes & onions
leavesas required Mint
10 strandskeshar
200 mlmilk
1 tbspkewra water
4 dropsmitha atar
To make biriyani masala-
2cinnamon sticks
2black cardamoms
4green cardamoms
4cloves
2bay leaves
1nutmeg
4petals mace(javitri)
1 tspshahi jeera seeds
1 tspshaha marich(white pepper)
To cook mutton-
3onion paste
1 cupbirista
1 cupcurd
2dry red chillies
2cloves
1cinnamon stick
2green cardamom
1black cardamom
2bay leaves
1/4 tsppapaya glue
1 tbspginger paste
2 tbspgarlic paste
1 tspred chilli powder
1 tspturmeric powder
to tasteSalt
2 tbspghee

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Steps

1

Making of biriyani masala- Dry roast all the spices mentioned under the head of biriyani masala like nutmeg, mace, Shahi jeera, shahi mirch, green cardamom, cinnamon stick, cloves, black pepper & grind them in a grinder to make a powder of the spices.
2

Making of Birista & fried potatoes-Heat oil in a pan & fry the onions till golden brown & crisp.Strain from the oil.
3

Peel & cut the potatoes into half.In the same oil used for making birista fry the potatoes till they are golden in colour.Add 1/2 tsp biriyani masala to it.Strain the fried potatoes from the pan.
4

Cooking the mutton- Heat ghee & spiced oil used in frying onions & potatoes in a pressure cooker& temper it with bay leaf, cinnamon stick & dry red chilli.
5

Add chopped onions & fry it.Then add red chilli powder, ginger, garlic paste, & saute them till the oil separates.
6

Then add the marinated mutton & cooked for 10-15 mints on low- medium flame.
7

Now add the fried potatoes & pressurecook the mutton for 5-6 whistles or till 90 percent done.
8

Now in another pan boil water & add some whole spices potli using a fresh cloth with the spices.
9

Once the water starts boiling,add the soaked long grain rice & cooked it till the rice is done 2/3. Switch off the flame & drain the water. Spread cooked rice over a plate.
10

In a kadhai add ghee, salt, sugar,2 tbsp roasted & grinded biriyani masala & mix well.
11

Then add the cooked rice, kewra water, Kesar strands soaked in milk, mitha atar.
12

In a copper vessel heat ghee & then layered the cooked & fried rice, then the cooked mutton & then again the cooked biriyani masala rice.
13

Now make a final layer by garnishing with mint leaves, saffron soaked in milk, kewra water & beresta.
14

Make a dough of the wheat flour & line the lid with it. Seal the copper vessel & put the vessel in a preheated oven on 180-degree centigrade for 15 mints.
15

Garnish the Kolkata style mutton biriyani with boiled eggs & Serve hot with raita.