| Prep Time | 8 hours |
| Cook Time | 1.5 hours |
| Servings |
people
|
Ingredients
For Marination :
- 2 cups Fried Onions
- 1-2 cup Grated Raw Papaya
- 1 tsp turmeric
- 1 tbsp Kashmiri Red Chili Powder
- 2 tbsp Coriander Powder
- 1 tbsp Roasted Cumin Powder
- 1 Cup Yoghurt / Thick Curd whisked
- 1 tbsp Mint chopped
- 1 tbsp Cilantro/ Coriander chopped
- 1 cup Refined Oil
- 1 tbsp salt as needed
- 1/2 tsp Kewra Water
- 2 tbsp Ginger Garlic Paste
Other Ingredients :
- 750 grams Mutton pieces
- 4 Big size Onions thin sliced and fried (Birista)
- 8 Green Chilies
- 4 tbsp Ghee / Clarified Butter
- 800 grams Long Grain Basmati Rice
- 4 Big size Potatoes cut into half and fried
- 1 tsp Biryani Food Color you can also add saffron soaked milk
Whole Spices :
Ingredients
For Marination :
Other Ingredients :
Whole Spices :
|
|
Instructions
Preparations :
- In a large mixing bowl, collect all ingredients mentioned under ‘Marination’. Mix them all together to make a wet mix. Add washed mutton pieces into it and rub and mix all together. Cover the bowl with a cling wrap and refrigerate. Let the mutton marinate for at least 4 hours or preferable over night.
- Wash and soak rice in clean water an hour before you start cooking. The basmati rice doubles up and cooks well when soaked nicely. So not skip this step.
Cooking :
- Heat a thick bottom vessel, preferable aluminium handi and add the marinated mutton. Add green chilies, remaining fried onions and mix well, cover and cook over low heat. Stir in between and cook until done, it will take more than 60 minutes to cook thoroughly. Make sure you cook mutton on low heat or else it will dry up, burn and stick to the botton of the handi. Turn off heat once done and close lid.
- In another wide thick bottomed handi, add water double the quantity of rice and boil. Add the washed rice along with ‘whole spices’ Add salt and cook rice uncovered until 75% done. Drain through a colander, keep aside.
Assembling :
- Place the mutton handi on a tawa and heat on low flame. Meanwhile add first layer of rice on top of mutton mix. Add fried potatoes over the rice and sprinkle some chopped mint and coriander.
- Again add the remaining rice as a second layer and finally garnish it with remaining chopped mint and coriander, fried onions, add ghee, some lemon juice, sprinkle food color and close lid.
- Seal the rim of the handi and lid with wheat flour dough and place some weight on top of the lid. Turn gas on high for 5 mins. As soon as you see steam coming out from the dough at one point, simmer the gas and let the biryani cook on dum for 20-25 mins. You will also see the sealed dough dry and cracked. This means the Biryani is ready. Turn off the gas and wait for 10 mins to settle.
- Carefully remove the seal, and open the lid. Gently mix Biryani and serve hot with Raita.
Recipe Notes
The process of making Kolkata Style Chicken Biryani remains the same, just skip adding raw papaya as the chicken meat is tender and cooks faster and easily than mutton. The cooking time may also vary in chicken biryani. Constant eye balling and monitoring is required in any Biryani recipe. If you liked this recipe, try making at home and give me a feedback in comments below. Until then stay safe and happy cooking.
Love : Shaheen
Powered by WP Ultimate Recipe