Kolkata Mutton Biryani

Name: Kolkata Mutton Biryani
Total time: 2700 s
Yield: 5-6 servings
Cuisine: Indian
Ingredients: 750 gm Basmati Rice; 2-3 Green Cardamoms; 1 " stick Cinnamon; 1/2 tsp Caraway Seeds or Shahjeera; 1 Black Cardamom; 1 Star anise; 1 nos Mace; 10-12 Peppercorns; 2 tbsp Salt; 1 kg Mutton bone-in; 2-3 medium cubed Potatoes; 500 gm Yoghurt; 2-3 tbsp Ginger-garlic paste; 2 tbsp Biryani masala; 1/2 tsp Turmeric powder; 1 1/2 tsp Red Chilli powder; 1 tsp Garam masala; 2 tsp Salt or to taste; 3-4 large thinly sliced Onions (deep fried); 2 tbsp Ghee; 3 tbsp Oil; 1 thinly sliced Onion; 1 kg marinated Mutton bone-in; 10-12 strands Saffron (soaked in milk); 1-2 tbsp Yakhni; 1 tsp Kewra water; 1/4 tsp dry Saffron/Biryani colour; 1 small bunch chopped Coriander Leaves; 1 small bunch chopped Mint Leaves; 1 tbsp Ghee or Clarified Butter

ZMA @zesty5

#cookpadindia
#newrecipe
#mutton
Kolkata Biryani cannot be imagined or discussed without mentioning Nawab Wajid Ali Shah. It is so synonymous with his name. Now coming to the actual truth behind the birth of this flavourful and aromatic Biryani, it is said that during the British rule in India, Nawab was exiled and sent to Metiabruz in Kolkata. He was about to challenge this sentence given to him in London. But unfortunately he fell very ill as soon as he reached Kolkata. And his cooks had to serve him the Lucknowi Biryani, his favourite but due to his health conditions, a simple yet an equally delicious Biryani was born. And since Potatoes were first introduced to India during that period, they were added to the Biryani for a welcome change.

And since then this super yummy and irresistible Mutton Biryani became so famous that it has earned a special place in people's hearts. This Biryani might have gone through a lot of changes, but still the real essence of it remains unmatched to date. I have presented the Mutton Biryani here. Other variations like Chicken, Fish and Shrimp also can be attempted and made successfully. Let's begin with the recipe straight away and get lost in the lanes and bylanes of Metiabruz where it has actually originated and the fresh whiff of air says it all - the culture, the traditions, the special warmth of the place and above all Nawab Wajid Ali Shah and his patriotism, his love for his land and the people.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

40-45 minutes

5-6 servings

For cooking the rice -
750 gmBasmati Rice
2-3Green Cardamoms
1" stick Cinnamon
1/2 tspCaraway Seeds or Shahjeera
1Black Cardamom
1Star anise
1nos Mace
10-12Peppercorns
2 tbspSalt
For the marination -
1 kgMutton bone-in
2-3medium cubed Potatoes
500 gmYoghurt
2-3 tbspGinger-garlic paste
2 tbspBiryani masala
1/2 tspTurmeric powder
1 1/2 tspRed Chilli powder
1 tspGaram masala
2 tspSalt or to taste
3-4large thinly sliced Onions (deep fried)
For cooking the Mutton -
2 tbspGhee
3 tbspOil
1thinly sliced Onion
1 kgmarinated Mutton bone-in
For the final garnish -
10-12 strandsSaffron (soaked in milk)
1-2 tbspYakhni
1 tspKewra water
1/4 tspdry Saffron/Biryani colour
1small bunch chopped Coriander Leaves
1small bunch chopped Mint Leaves
1 tbspGhee or Clarified Butter

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Steps

40-45 minutes

1

Marinate mutton bone-in with yoghurt, ginger-garlic paste, biryani masala, turmeric, chilli powder, and salt overnight.
2

Peel potatoes, cut in halves, and deep-fry until golden. Set aside.
3

Fry sliced onions in oil until golden brown and crisp. Remove a little for garnish.
4

Heat oil and ghee in a wide vessel or a pot. Fry a sliced onion until translucent. Next is to add the marinated mutton to it. Cook until almost done. Halfway through add the deep fried potatoes too. Cover and cook on a low to medium high heat only. Keep checking and stirring in between to see that it's being cooked well. Add some hot water as needed. Remove Yakhni as needed in a bowl. Set aside until use.
5

Simultaneously boil rice with salt and the rest of the whole spices until 70% cooked. Drain.
6

In a pot, layer mutton, rice, fried potatoes, and fried onions. Mix saffron milk in the yakhni, biryani or saffron colour, some kewra water too and drizzle on top followed by ghee. And finally top it up with reserved onions and coriander and mint leaves.
7

Cover and cook on a low heat for 20 minutes to finish. Fluff rice gently with a fork. It's all ready to be served and relished. Serve it right away alongside any raita of one's own choice. Enjoy!

Tips

For best results, marinate the chicken overnight to enhance the flavors. Deep-frying the potatoes adds a nice texture.

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ZMA @zesty5

on August 27, 2025 02:26

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.