Kolkatta Style Mutton Biryani Masala
- 1 kg mutton
- 750 gms basmati rice
- Whole garam masala ( 2 cloves, 2 elaichi and 2 cinnamon sticks)
- 4 Potatoes (peeled and fried till golden)
- 50 gms Grated khoya (mawa)
- 1 tbsp lemon juice
- A few strands of saffron (soaked in 1/4 cup warm milk)
- 100 gms ghee
- Few drops of Kewra water and Rose water (mixed)
Ingredient for Marinade
- 2 bay leaf
- 2 tbsp ginger-garlic paste
- 2 cups – curd
- 4 onions (sliced, fried as brishta) (reserve some for layering)
- ½ tsp Turmeric pwd
- 2- 3 tbsp Zaiqa Kolkatta Biryani Masala (don’t add alu bhukara to marinade)
- Salt to taste
- Marinate mutton with all ingredients mentioned in the marinade.
- Pressure cook the meat with the marinade along with 2 cups water for 1 whistle, simmer for 15 mins. Cool and separate meat and stock (yakhni).
- Separately par-boil rice till ¾ done. Strain well and keep aside.
- Assembling the Biryani for Dum – In a large thick bottomed vessel, layer cooked meat pcs, potatoes, sprinkle 1 tbsp Zaiqa Biryani masala along with alu bhukara
- Pour the Yakhni, grated khoya, lime juice, little Birshta and Kewra and Rose water. Layer the Par boiled – rice over meat and potato layers. Sprinkle Saffron dissolved milk, melted ghee and close and simmer (dum) for 10 mins.
- Serve hot with raita.
Heat enough water to boil rice, add rice only after water is hot. Add the garam masala (1 clove, 1 cardamom, 1 inch cinnamon stick, ½ tsp shah zeera) and cook till ¾ done. Drain immediately.
Dum cooking preparation
- Cover the thick-bottomed vessel with tight lid, seal with atta (dough) or foil making sure that it’s completely sealed.
- Cook on high flame for 2 minutes, lower flame and leave it on dum for 10 minutes – keep a tawa on the flame such that the vessel is not directly on it. This will ensure that the cooking is slow and the seal will make sure that the flavours are retained while cooking.