Experience the magic as succulent meat undergoes a tantalizing marination in yogurt and our secret spice blend, culminating in a slow-cooked perfection that defines Kolkata Biryani Recipe. The result is irresistibly tender meat, infused with spice essence, offering a mouthwatering, melt-in-the-mouth experience.
Adding to the symphony is the unique inclusion of whole, unpeeled potatoes, absorbing the flavorful juices during slow-cooking. These potatoes become a delectable accompaniment, introducing delightful contrasts in both texture and taste. Indulge in the exclusive charm of Kolkata Biryani—a culinary journey crafted just for you, where every bite narrates a tale of flavor mastery.
Instruction:
How to cook Kolkata Biryani:
Course: Main courseCuisine: Indian, Bengali4
servings30
minutes40
minutes300
kcalJoin us on our delicious trip through the preparation of Kolkata Biryani. So, just do as directed below, and together we can make a truly flavorful creation to embody this quintessential dish.
Ingredients
For the Mutton:
1 kg bone-in mutton, medium-sized pieces
1 tsp ginger-garlic paste
1 tsp turmeric powder
1 tsp garam masala
1 tsp red chili powder
Salt to taste
For the Masala:
1 tbsp fennel seeds
1 tsp cumin seeds
1 tsp coriander seeds
1-inch cinnamon stick
5 cardamom pods
4 cloves
2 bay leaves
For the Rice:
2 cups basmati rice, soaked for 30 minutes
5 cups water
1 tsp salt
A few strands of saffron, soaked in 1/4 cup hot milk
1 tsp ghee
For the Birista:
1 cup sliced onions
1 cup sliced onions
Directions
- Marinate the Mutton:
Add mutton, ginger garlic paste, turmeric powder, garam masala, red chili powder and salt. Ensure even coating.
Mutton has to be marinated for at least half an hour (preferably overnight) in order to bring out the flavor. - Prepare the Masala:
Dry roast masala ingredients until fragrant.
Grind roasted spices into a fine powder. - Cook the Rice:
Boil water in a large pot. Add soaked rice, salt, and saffron milk.
Cook rice until almost done, retaining a slight bite.
Drain rice and set aside. - Prepare the Birista:
Heat ghee in a pan. Add sliced onions and fry until golden brown and crispy.
Remove from heat and set aside. - Assemble the Biryani:
Grease the bottom of a heavy-bottomed pan or dum oven with ghee.
Layered with rice, sprinkled with masala powder, the marinated mutton on top, and the birista spread on top.
Repeat layers and finish with rice. Drizzle with ghee, close the lid tightly, and cook.
Tips:
- Soak the mutton in a marinade overnight for added flavor.
- For even cooking, use a heavy-bottomed pan or dum oven.
- Rice must not be overcooked if you want a slight bite.
- Adjust spices to taste.
- Serve hot, with yogurt, raita, or chutney.
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