Kolkata Mutton Biryani is a renowned and delectable rice preparation originating from the city of Kolkata, India. This variation of biryani is renowned for its delicate blend of spices, succulent mutton chunks, and the distinctive inclusion of boiled potatoes and boiled eggs. The aromatic basmati rice, cooked with saffron and fragrant spices, creates a majestic dish that is ideal for festive events.
The Kolkata biryani is a culinary style that has been influenced by the Awadhi cuisine, which was introduced to Bengal by the Nawab of Awadh. It is distinguished by its delicate and fragrant flavors, the inclusion of cooked potatoes, and sometimes boiled eggs, which differentiate it from other local versions of biryani.
Kolkata Style Mutton Biryani Recipe
Ingredients
For the Mutton Marinade:
- 1 kg mutton bone-in pieces
- 1 cup plain yogurt
- 2 tablespoons ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon ground coriander
- Salt to taste
For the Biryani:
- 3 cups basmati rice soaked in water for 30 minutes
- 3 large potatoes peeled and halved
- 3 hard-boiled eggs peeled
- 4 large onions thinly sliced
- 1/2 cup vegetable oil or ghee
- 2 tablespoons biryani masala
- 1/2 teaspoon saffron threads soaked in 1/4 cup warm milk
- 4 cups water or mutton broth
- Salt to taste
For the Spice Mix:
- 2 bay leaves
- 4-5 green cardamom pods
- 2 black cardamom pods
- 4-5 cloves
- 1- inch piece of cinnamon stick
- 1 teaspoon cumin seeds
For Garnish:
- Fresh coriander leaves chopped
- Fresh mint leaves chopped
- Fried onions
- Lemon wedges
Instructions
Step 1: Marinate the Mutton
- In a large mixing bowl, combine the mutton pieces, yogurt, ginger-garlic paste, turmeric powder, red chili powder, ground coriander, and salt. Mix well to coat the mutton evenly.
- Cover and refrigerate for at least 1 hour or overnight for better flavor absorption.
Step 2: Prepare the Potatoes and Eggs
- Boil the potato halves until they are just tender. Drain and set aside.
- Hard boil the eggs, peel them, and set aside.
Step 3: Cook the Rice
- In a large pot, bring 4 cups of water or mutton broth to a boil.
- Add the soaked and drained basmati rice and a pinch of salt. Cook until the rice is 70-80% cooked (it should still have a bite to it). Drain and set aside.
Step 4: Fry the Onions
- Heat the vegetable oil or ghee in a large skillet over medium heat.
- Add the thinly sliced onions and fry until they are golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Set aside.
Step 5: Cook the Mutton
- In the same skillet, add the marinated mutton and cook on medium heat until the mutton is browned and partially cooked, about 20 minutes.
- Add the biryani masala and continue to cook until the mutton is tender and fully cooked. Add a little water if necessary to prevent sticking.
Step 6: Assemble the Biryani
- In a large, heavy-bottomed pot or Dutch oven, layer half of the partially cooked rice at the bottom.
- Add the cooked mutton pieces along with the gravy.
- Place the boiled potato halves and boiled eggs on top of the mutton.
- Cover with the remaining rice.
- Drizzle the saffron milk over the rice and sprinkle with fried onions, chopped fresh coriander leaves, and mint leaves.
Step 7: Dum Cooking (Steaming)
- Seal the pot with a tight-fitting lid. If the lid is not tight enough, seal it with dough or foil to trap the steam.
- Cook on low heat for 20-25 minutes to allow the flavors to meld together and the rice to finish cooking.
Step 8: Garnish and Serve
- Garnish with more fried onions, chopped fresh coriander leaves, mint leaves, and lemon wedges.
- Serve hot with raita or a side salad.
Tips and Information
Tips and Information
- Mutton: Use bone-in pieces for better flavor. Marinating the mutton overnight enhances the taste.
- Rice: Ensure the rice is partially cooked before layering to avoid mushy biryani.
- Dum Cooking: The slow steaming process is crucial for a perfect biryani. Make sure to cook on low heat to prevent burning.
- Spice Mix: Adjust the spice level according to your preference. Adding a few drops of kewra water or rose water can enhance the aroma.
By preparing Kolkata Mutton Biryani at home, you can savor the genuine flavors of this traditional dish using fresh, premium ingredients. The crucial aspect of this recipe is the marination of the mutton, the meticulous arrangement of ingredients, and the gradual steaming technique, referred to as “dum cooking,” which facilitates the harmonious blending of flavors. Whether you are already acquainted with traditional Indian cuisine or are venturing into it for the first time, Kolkata Mutton Biryani is a delectable dish that is certain to please your palate.
