Easiest Way to Prepare Eric Ripert Calcutta (Kolkata) style Mutton Biryani

Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, calcutta (kolkata) style mutton biryani. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Calcutta (Kolkata) style Mutton Biryani is one of the most popular of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Calcutta (Kolkata) style Mutton Biryani is something which I have loved my entire life. They’re nice and they look wonderful.

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

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

1. Get 4 Boiled eggs
2. Take Few Saffron strings
3. Make ready 1 generous pinch of saffron
4. Take 4 tbsp water
5. Get for marination of mutton-
6. Take 600 grams mutton
7. Prepare 1 tbsp ginger
8. Get 1 tbsp garlic
9. Take 1/2 tsp Garam masala*
10. Make ready 1/2 tsp Turmeric powder
11. Prepare 1 tsp Chili powder
12. Take 1/2 tsp Cummin/Jeera powder
13. Prepare 1/2 tsp Coriander/ Dhania powder
14. Prepare 1 pinch Saffron strands
15. Get 1/2 tsp salt
16. Prepare 2-3 tsp veg oil
17. Prepare For Homemade Garam masala powder-
18. Get 5 gms Green Cardamom
19. Make ready 5 gms Cinnamon stick
20. Take 15 pieces Cloves
21. Take 3 gms Black pepper
22. Take 2 gms White pepper
23. Get 1 pc Mace/ Javitri
24. Take 2 gms Nutmeg/ Jayfal
25. Take For Potato preparation-
26. Make ready 350 grams 4 medium sized Potatoes
27. Take 1/2 tsp salt
28. Take 1/4 tsp Turmeric powder
29. Get 1/4 tsp Garam masala*
30. Take 2 tbsp veg oil
31. Get 3 cups water
32. Get For fried onions / Barista-
33. Get 100 gms onion thinly sliced
34. Get 3 tbsp Corn flour
35. Get 1/2 cup Vegetable Oil for shallow frying
36. Get for cooking the Mutton-
37. Take 600 gms Marinated mutton
38. Make ready 6 tbsp Vegetable oil (use the same oil used to fry the onion)
39. Take 2 tbsp ghee
40. Take 2 Bay leaves, one black and 3 green cardamom,3 cloves
41. Get 350 gms (gross weight) onion sliced
42. Prepare 1 tsp ginger paste
43. Prepare 1 tsp garlic paste
44. Make ready 1 tsp Coriander and Cummin powder mixed
45. Get 1 tsp Kashmiri Lal mirch powder
46. Prepare 5 cups water
47. Make ready 1 tsp Garam masala*
48. Get for rice-
49. Prepare 350 gms long grain Basmati rice
50. Get as required Water enough to cook
51. Get 10 gms whole Garam masala**
52. Prepare 1 tsp salt
53. Get 1/2 lemon
54. Take as required Whole garam masala for cooking rice
55. Make ready 1 Cinnamon stick
56. Prepare 1-2 Green Cardamoms
57. Get 2-3 Cloves
58. Get some Black pepper and white pepper
59. Prepare as required Shahi Jeera
60. Take 1-2 Star anise
61. Make ready as required Javitri / mace
62. Prepare To the Biryani for Dum
63. Take as required Cooked mutton
64. Get 80 % cooked rice
65. Get 2-3 tbsp ghee
66. Prepare 3-4 Boiled eggs
67. Make ready as required Cooked potatoes
68. Prepare 1 tsp Garam masala powder*
69. Take little dried rose water
70. Get some Fried onions
71. Get few Soaked saffron strings
72. Make ready 1.5 tbsp Kewra water
73. Take 1.5 tbsp Rose water
74. Get 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 at least 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, separate 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 you 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 at least 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 this up for this special food calcutta (kolkata) style mutton biryani recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!