Recipe: Appetizing Calcutta (Kolkata) style Mutton Biryani

Calcutta (Kolkata) style Mutton Biryani.

You can have Calcutta (Kolkata) style Mutton Biryani using 74 ingredients and 21 steps. Here is how you achieve it.

Ingredients of Calcutta (Kolkata) style Mutton Biryani

1. Prepare 4 of Boiled eggs.
2. It's of Few Saffron strings.
3. You need 1 of generous pinch of saffron.
4. It's 4 tbsps of water.
5. Prepare of For marination of mutton-.
6. Prepare 600 grams of mutton.
7. It's 1 tbsp of ginger.
8. You need 1 tbsp of garlic.
9. You need 1/2 tsp of Garam masala*.
10. It's 1/2 tsp of Turmeric powder.
11. Prepare 1 tsp of Chili powder.
12. Prepare 1/2 tsp of Cummin/Jeera powder.
13. It's 1/2 tsp of Coriander/ Dhania powder.
14. Prepare 1 pinch of Saffron strands.
15. You need 1/2 tsp of salt.
16. It's 2-3 tsp of veg oil.
17. You need of For Homemade Garam masala powder-.
18. You need 5 gms of Green Cardamom.
19. You need 5 gms of Cinnamon stick.
20. You need 15 pieces of Cloves.
21. Prepare 3 gms of Black pepper.
22. You need 2 gms of White pepper.
23. Prepare 1 pc of Mace/ Javitri.
24. Prepare 2 gms of Nutmeg/ Jayfal.
25. You need of For Potato preparation-.
26. You need 350 of grams/ 4 medium sized Potatoes.
27. Prepare 1/2 tsp of salt.
28. It's 1/4 tsp of Turmeric.
29. Prepare 1/4 tsp of Garam masala*.
30. It's 2 tbsp of veg oil.
31. You need 3 cups of water.
32. It's of For fried onions / Barista-.
33. Prepare 100 gms of onion thinly sliced.
34. Prepare 3 of tsps Corn flour.
35. It's 1/2 cup of Vegetable Oil for shallow frying.
36. It's of For cooking the Mutton-.
37. You need 600 gms of Marinated mutton.
38. Prepare 6 tbsps of Vegetable oil (use the same oil used to fry the onion).
39. It's 2 tbsps of ghee.
40. You need 2 of Bay leaves, one black and 3 green cardamom,3 cloves.
41. It's 350 gms of (gross weight) onion sliced.
42. Prepare 1 tsp of ginger paste.
43. It's 1 tsp of garlic paste.
44. You need 1 tsp of Coriander and Cummin powder mixed.
45. You need 1 tsp of Kashmiri Lal mirch powder.
46. Prepare 5 cups of water.
47. You need 1 tsp of Garam masala*.
48. It's of For rice-.
49. You need 350 gms of long grain Basmati rice.
50. It's of as required Water enough to cook.
51. It's 10 gms of whole Garam masala**.
52. It's 1 tsp of salt.
53. Prepare 1/2 of lemon.
54. It's of Whole garam masala for cooking rice.
55. Prepare 1 of Cinnamon stick.
56. Prepare 1-2 of Green Cardamoms.
57. Prepare 2-3 of Cloves.
58. You need of some Black pepper and white pepper.
59. Prepare of as required Shahi Jeera.
60. Prepare 1-2 of Star anise.
61. You need of as required Javitri / mace.
62. It's of To assemble the Biryani for Dum.
63. Prepare of as required Cooked mutton.
64. You need 80 of % cooked rice.
65. You need 2-3 tbsp of ghee.
66. It's 3-4 of Boiled eggs.
67. It's of as required Cooked potatoes.
68. It's 1 tsp of Garam masala powder*.
69. It's of Little dried rose water.
70. You need of some Fried onions.
71. Prepare of few Soaked saffron strings.
72. It's 1.5 tbsp of Kewra water.
73. Prepare 1.5 tbsp of Rose water.
74. Prepare 2-3 drops of Meetha Ithar.

Calcutta (Kolkata) style Mutton Biryani instructions

1. Wash the mutton and add all the ingredients mentioned in the marination list, mix well and cover and keep it in the fridge overnight or for at least few hours..
2. For Homemade Garam masala powder, grind all the listed whole garam masalas in the mixer grinder and keep it an air tight container till you use.(I don't dry roast it)..
3. Soak the saffron. Boil the eggs and peel it when once cooled. I soaked saffron for almost 3 hours for its lovely color and aroma..
4. Peel the potatoes and half it add the salt, turmeric, garam masala powder, veg oil and water and boil them covered for 30 minutes and open for 5-10 minutes till all the water evaporates and you are left with the oil only....fry the potatoes in that oil..
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7. For the fried onion - Peel and thinly slice the onions, separate it and add cornflour. In the meantime, heat the veg oil in a kadai and add it in two parts to fry....fry it till the onion slices are golden brown and crispy and then keep it on a kitchen tissue paper to absorb the extra oil if any. It hardly takes 10 mins to fry all the sliced onions..
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10. To cook the mutton, use the same oil in which you had fried the onions,add the ghee also into it and heat it. Once heated add the bay leaves, green cardamom, cloves and black cardamom..
11. Once the whole garam masala crackles, add the onion and cook for almost 15 minutes till it starts to brown..
12. Then add the marinated Mutton and saute/bhunno it for 15 minutes or so, add the ginger, garlic,chilli powder,coriander & Cummin powder, salt in between..
13. Then add 5 cups water (rinse the kadai in which the potatoes were cooked and add into the mutton) and cook the mutton for an hour or till it is cooked (it depends on the mutton piece size and cooking time of mutton varies from places to places) at the end add garam masala powder. The salt should be more in taste than usual time as the rice will absorb some while giving dum..
14. Cook till the the oil seperates from the gravy and Mutton is well cooked..
15. In the mean time, wash and soak the rice for at least 30 minutes or so....get the whole garam masala as mentioned..
16. Add whole garam masala and salt to the water and let it come to boil. Once the soaking time of rice finishes add it to the boiling water and cook for 5 minutes and add lemon juice to it and cook for another 3 minutes or so till the rice is 80%done..
17. Drain the rice water and keep the rice ready for assembling..
18. Bring everything and keep nearby to assemble for Dum - cooked rice, mutton, fried onions, ghee, rose water, Kewra water, garam masala powder, dried rose, soaked saffron, cooked potato and boiled eggs..
19. Take a thick bottom pot. Apply ghee at the bottom, put a layer of rice at the bottom, mutton, generous pinch of garam masala, fried onions and a about a tablespoon of ghee. Then another layer of rice, potatoes and meat along with gravy, garam masala, ghee, fried onion and then again a third layer of rice with egg, garam masala, ghee, saffron with soaked water,rose water, kewra water, mitha Ithar(if using)..
20. Cover the pot with aluminium foil and then the lid so that the steam doesn't escape and the biryani gets a good dum for 10 minutes on high flame (I use a worn out preheated tawa at the bottom to avoid the rice from burning). Then put off the flame and let it rest for another 20 minutes or so..
21. Your Biryani is ready to be served. Serve it with ghol(curd preparation), raita or Lachcha pyaz and firni for dessert. Bon Appetit!!!!.