Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, calcutta (kolkata) style mutton biryani. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Calcutta (Kolkata) style Mutton Biryani is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Calcutta (Kolkata) style Mutton Biryani is something which I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook calcutta (kolkata) style mutton biryani using 74 ingredients and 21 steps. Here is how you can achieve that.

The ingredients needed to make Calcutta (Kolkata) style Mutton Biryani:

1. Take 4 Boiled eggs
2. Take Saffron
3. Make ready 1 generous pinch of saffron
4. Make ready 4 tbsps water
5. Prepare For marination of mutton
6. Prepare 600 GMs mutton
7. Make ready 1 tbsp ginger
8. Prepare 1 tbsp garlic
9. Get 1/2 tsp Garam masala*
10. Take 1/2 tsp Turmeric powder
11. Take 1 tsp Chili powder
12. Make ready 1/2 tsp Cummin/Jeera powder
13. Get 1/2 tsp Coriander/ Dhania powder
14. Prepare 1 pinch Saffron strands
15. Make ready 1/2 tsp salt
16. Get 2-3 tsp veg oil
17. Get Homemade Garam masala powder
18. Get 5 gms Green Cardamom
19. Take 5 gms Cinnamon stick
20. Make ready 15 pieces Cloves
21. Take 3 gms Black pepper
22. Take 2 gms White pepper
23. Make ready 1 pc Mace/ Javitri
24. Prepare 2 gms Nutmeg/ Jayfal
25. Make ready Potato preparation
26. Take 350 GMs/ 4 medium sized Potatoes
27. Prepare 1/2 tsp salt
28. Take 1/4 tsp Turmeric
29. Make ready 1/4 tsp Garam masala*
30. Get 2 tbsp veg oil
31. Get 3 cups water
32. Get For fried onions / Barista
33. Prepare 100 gms onion thinly sliced
34. Make ready 3 tsps Corn flour
35. Prepare 1/2 cup Vegetable Oil for shallow frying
36. Take For cooking the Mutton
37. Get 600 gms Marinated mutton
38. Prepare 6 tbsps Vegetable oil (use the same oil used to fry the onion)
39. Take 2 tbsps ghee
40. Take 2 Bay leaves, one black and 3 green cardamom,3 cloves
41. Take 350 gms (gross weight) onion sliced
42. Get 1 tsp ginger paste
43. Get 1 tsp garlic paste
44. Get 1 tsp Coriander and Cummin powder mixed
45. Make ready 1 tsp Kashmiri Lal mirch powder
46. Make ready 5 cups water
47. Prepare 1 tsp Garam masala*
48. Prepare For rice
49. Make ready 350 gms long grain Basmati rice
50. Take Water enough to cook
51. Get 10 gms whole Garam masala**
52. Make ready 1 tsp salt
53. Take Juice of half a lemon
54. Make ready Whole garam masala for cooking rice
55. Make ready stick Cinnamon
56. Take Green Cardamom
57. Take Cloves
58. Take Black pepper and white pepper
59. Get Shahi Jeera
60. Get Star anise
61. Prepare Javitri / mace
62. Prepare To assemble the Biryani for Dum
63. Prepare Cooked mutton
64. Get 80 % cooked rice
65. Take 2-3 tbsps ghee
66. Get Boiled eggs
67. Take Cooked potatoes
68. Get 1 tsp Garam masala powder*
69. Make ready Little dried rose water
70. Prepare Fried onions
71. Prepare Soaked saffron
72. Take 1.5 tbsps Kewra water
73. Take 1.5 tbsps Rose water
74. Take 2-3 drops Meetha Ithar

Instructions to make Calcutta (Kolkata) style Mutton Biryani:

1. Wash the mutton and add all the ingredients mentioned in the marination list, mix well and cover and keep it in the fridge overnight or for atleast few hours.
2. For Homemade Garam masala powder, grind all the listed whole garam masalas in the mixer grinder and keep it an air tight container till you use.(I don't dry roast it).
3. Soak the saffron. Boil the eggs and peel it when once cooled. I soaked saffron for almost 3 hours for its lovely color and aroma.
4. Peel the potatoes and half it add the salt, turmeric, garam masala powder, veg oil and water and boil them covered for 30 minutes and open for 5-10 minutes till all the water evaporates and you are left with the oil only….fry the potatoes in that oil.
7. For the fried onion - Peel and thinly slice the onions, seperate it and add cornflour. In the meantime, heat the veg oil in a kadai and add it in two parts to fry….fry it till the onion slices are golden brown and crispy and then keep it on a kitchen tissue paper to absorb the extra oil if any. It hardly takes 10 mins to fry all the sliced onions.
10. To cook the mutton, use the same oil in which u had fried the onions,add the ghee also into it and heat it. Once heated add the bay leaves, green cardamom, cloves and black cardamom.
11. Once the whole garam masala crackles, add the onion and cook for almost 15 minutes till it starts to brown.
12. Then add the marinated Mutton and saute/bhunno it for 15 minutes or so, add the ginger, garlic,chilli powder,coriander & Cummin powder, salt in between.
13. Then add 5 cups water (rinse the kadai in which the potatoes were cooked and add into the mutton) and cook the mutton for an hour or till it is cooked (it depends on the mutton piece size and cooking time of mutton varies from places to places) at the end add garam masala powder. The salt should be more in taste than usual time as the rice will absorb some while giving dum.
14. Cook till the the oil seperates from the gravy and Mutton is well cooked.
15. In the mean time, wash and soak the rice for atleast 30 minutes or so….get the whole garam masala as mentioned.
16. Add whole garam masala and salt to the water and let it come to boil. Once the soaking time of rice finishes add it to the boiling water and cook for 5 minutes and add lemon juice to it and cook for another 3 minutes or so till the rice is 80%done.
17. Drain the rice water and keep the rice ready for assembling.
18. Bring everything and keep nearby to assemble for Dum - cooked rice, mutton, fried onions, ghee, rose water, Kewra water, garam masala powder, dried rose, soaked saffron, cooked potato and boiled eggs.
19. Take a thick bottom pot. Apply ghee at the bottom, put a layer of rice at the bottom, mutton, generous pinch of garam masala, fried onions and a about a tablespoon of ghee. Then another layer of rice, potatoes and meat along with gravy, garam masala, ghee, fried onion and then again a third layer of rice with egg, garam masala, ghee, saffron with soaked water,rose water, kewra water, mitha Ithar(if using).
20. Cover the pot with aluminium foil and then the lid so that the steam doesn't escape and the biryani gets a good dum for 10 minutes on high flame (I use a worn out preheated tawa at the bottom to avoid the rice from burning). Then put off the flame and let it rest for another 20 minutes or so.
21. Your Biryani is ready to be served. Serve it with ghol(curd preparation), raita or Lachcha pyaz and firni for dessert. Bon Appetit!!!!

So that is going to wrap it up with this special food calcutta (kolkata) style mutton biryani recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!