Kolkata Mutton Biryani

5 from 1 vote

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Prep Time 30

Cook Time 2

Course Main Course

Cuisine Indian

Servings 5

Ingredients

Biryani Masala Powder

3 Dried red chillies red kashmiri chillies
1 piece cinnamon also called as dalchini , 3 inches in length
1 Black cardamom pod (badi elaichi)
10 Green cardamom pods (hari elaichi)
2.5 tbsp Coriander seeds (sabut dhania)
1 Star anise (chakra phool)
2 tsp Black peppercorns (kali mirch)
1 Whole mace (javitri)
3 Bay leaves (tej patta)
1 tbsp Cumin seeds (jeera)
2 tsp Fennel seeds (saunf)
1 tsp Clove (laung)
0.5 tsp Turmeric powder (haldi)

For the Biryani

1 kg Mutton Large pieces
4 Whole Potatoes
500 g Basmati rice

For the Birista

1 Large Onion (thinly sliced)
150 g Oil (for deep frying)

For Marinating Mutton

100 g Yoghurt
10 g Ginger
10 g Garlic
Half of the prepared Birista
5 g kewra water
1.5 tbsp Biryani masala
0.5 tsp Red chilli powder
1 tbsp Salt
0.5 tsp Ground pepper
150 ml Water

For the Rice

6 pcs Green Cardamom pods
2 pcs Black Cardamom pods
1 5cm stick of cinnamom
1 tsp Fennel seeds
3 Bay leaves
8 to 10 Cloves
8 to 10 Peppercorns
8 to 10 Glasses of Water
2 tbsp salt

For Assembly

10 pcs Bay leaves
half of the prepared Birista
1.5 tsp Biryani masala
half a lime
200 g Yakhni
1 cup Milk
1 tsp Kewra water
2 tbsp Ghee
pinch of Saffron (stepped in little warm milk)
pinch of Yellow food colour (can substitute with 1 tsp of turmeric powder)

Instructions

Biryani Masala

Place a pan on medium heat. Toss in all the ingredients for the biryani masala , except the turmeric powder. Stir and dry roast till aromatic. Do not roast the spices too much. This process will take 3 to 4 minutes. Before removing from heat sprinkle the turmeric powder, stir and remove from heat. Allow the spices to cool. Transfer the spices to a grinder and run till the spices are ground to a powder consistency. This masala can be stored in a airtight jar for further use. Store in refrigerator or cool dark place.

Making Birista

Remove the bottom stems from the onion before you slice them. Slice the onions longitudinally and very thin. Mix them so that each slice is well separated.
Add the onions to a bowl of water and soak them for a minute. Take them out. Next step is to add these onions to a pan of hot water , wait till the water reaches the boiling point. Remove the onions from flame , drain and add a small handful at a time to the pan of hot oil. Make sure the oil is hot enough, onions are to be fried in high flame. Make two separate portions from the Birista (For the Marinate and assembly).

Fry Potatoes

Heat vegetable oil, 3 cm deep, in a pan. Add little turmeric powder , fry the potatoes until they are lightly coloured on all sides (about 4 minutes).Keep the flame on medium to high. Drain and set them aside.

Soaking rice

Wash the rice and soak it in water for 30 minutes. drain the water and strain the rice over a net. Set aside. Soaking the rice is an important step to get fluffier rice.

Marinate Mutton

Peel ginger and garlic, chop and crush them into a fine paste. In a large mixing bowl , mix yoghurt, ginger and garlic paste, Half of the already prepared birista, kewra water, biryani masala, red chilli powder, salt, and ground pepper. Add the mutton pieces and coat them well with the marinade. Massage the pieces really well.
Cover and set aside for 1 hour.

Cooking Mutton

Transfer the mutton to a pressure cooker. First add the fried potatoes. Lay them to the bottom, followed by the mutton on top. Add 150 g water ,pressure cook it on medium-low heat for 30 minutes. If you are using instant pot , 20 mins in pressure cook mode is enough.Remember mutton will also release water.
Separate the potatoes and mutton pieces to different dishes. Strain the liquid remaining in the pressure cooker. This is called ‘Yakhni’.

Preparing the rice

Place the spices in a muslin cloth .(I didn't have a muslin cloth , instead I used a tea bag , discarded the tea leaves from it and filled the bag with spices and tied with a thin thread- this is a trick for some one who does not have a muslin cloth or cheese cloth).Take around 8 to 10 glasses of water and add 2 tbsp. of salt. Check the salt. Water should be salty enough.
Add the spice bag to the water and let the water boil.
Once the water boils add the soaked rice and let it cook till the rice is 80% done. While the rice is cooking we can start assembling the biryani.

Assembling the Biryani

Take a large pan, grease with ghee. Lay the bay leaves in a single layer to cover the bottom of the pan. This will protect your base layer from burning.
Step 1 : Add the mutton pieces.
Step 2 : Add the fried potatoes , place them in middle and not towards the sides of the pan.
Step 3: Add 1 tsp of biryani masala, half lime juice, 200g of Yakhni and the remaining Birista.
Step 4 : Strain the rice from net and add half of the it, if little water is extracted along with rice it is absolutely fine.
Step 5 : Add half tsp of biryani masala , add the mixture of saffron soaked in milk.
Step 6 : Add the second layer of rice. Finish with 1 cup of milk , kewra water and ghee. Add ghee to the sides.
Cover with an aluminium foil place a tight fitting lid on top. Set the pan on medium to low heat for 30 minutes. Turn of the heat and allow to rest for 15 minutes.
Serve with Boiled egg, Sliced Cucumber and Onions.

Notes

Tips to get Crispy Birista (Fried Onions)

Remove the bottom stems from the onion before you slice them. Slice the onions longitudinally and very thin. Mix them so that each slice is well separated.
Add the onions to a bowl of water and soak them for a minute. Take them out.

Next step is to add these onions to a pan of hot water , wait till the water reaches the boiling point. Remove the onions from flame, drain and add a small handful at a time to the pan of hot oil. Make sure the oil is hot enough, onions are to be fried in high flame.