Kolkata Style Mutton Biryani

          This is a 'never to be missed Biryani' if you happen to be in Kolkata. It is extremely flavourful and light on the tummy. I had the opportunity of relishing it during my last visit to the City of Joy. So decided to give it a try in my kitchen with some tweaks here and there. Surprisingly it turned out quite yummy, but I need a lot more practice to make it perfect. So friends give it a try and enjoy this Bengali delicacy with your loved ones during any special occasion. 

• 1 & 1/2 cups Basmati rice, soaked for 30 minutes
• 400 gms. mutton with bones, cubed
• 2 potatoes, boiled
• 2 eggs, boiled
• 4 tbsp. ghee
• 1 tbsp. oil
• 2" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 1 cup milk
• 3 tbsp. fried onions
• pinch of saffron soaked in 1/4 cup milk
• 1 tsp. kewra water
• 2 tbsp. coriander leaves, chopped (opt)

Mutton gravy - 

• 2 tbsp. oil
• 1 onion, grated
• 1 tsp. ginger-garlic paste
• 1 tsp. garam masala powder
• 1 tsp. red chili powder
• 1 tsp. turmeric powder
• salt to taste

          Mutton Curry - In a bowl mix together ginger-garlic paste and all the dry spices with a little water and keep aside. 

           Heat 2 tbsp. oil in a pan sauté the onions till light brown. Now add the spice paste and sauté till the oil separates. Add the mutton and mix well. 

          Cover and cook till all the moisture has evaporated. Add 1 & 1/2 cups water and pressure cook for 20-25 minutes on a low flame after the first whistle. Strain the mutton from the gravy and keep them aside.

           Rice - Bring to a boil enough water to cook the rice. Add the whole garam masala and salt. Add the drained rice and cook till it is 75 percent done. Drain and keep aside. 

          Potatoes & eggs - Marinate potatoes and eggs with a pinch of salt and turmeric powder. Heat oil and stir fry them till light brown. Keep aside.

          Biryani - In a heavy bottomed pan, transfer the gravy, milk and half the ghee. Simmer till it is considerably reduced. Add the mutton and potatoes and give it a stir.

           Spread the rice over it and top it up with the eggs, fried onions, coriander leaves (opt), saffron milk, kewra water and remaining ghee. 

          Close with a tight lid or aluminum foil and place it on a hot tawa / skillet. Cook on a low flame for 10-15 minutes. Switch off the flame and keep it covered for 5 minutes.

           Transfer to a serving plate and serve along with raita, sliced onion, green chilies and lime wedges.




Note - I used very less amount of ghee, but you can adjust according to your preference and add more if you wish.