Calcutta (Kolkata) style Mutton Biryani.

Calcutta (Kolkata) style Mutton Biryani highly diverse and own ideal sense that unique. Some kinds of Calcutta (Kolkata) style Mutton Biryani recipes are also enough easy to process and do not take lengthy. Though not everybody likes Calcutta (Kolkata) style Mutton Biryani food, now some people are got attached and like the various Calcutta (Kolkata) style Mutton Biryani foods available. This can be visible than the number of restaurants that prepare Calcutta (Kolkata) style Mutton Biryani as one of the serving. You can have Calcutta (Kolkata) style Mutton Biryani using 74 ingredients and 21 steps. Here is how you achieve that.

Ingredients of Calcutta (Kolkata) style Mutton Biryani

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

Calcutta (Kolkata) style Mutton Biryani instructions

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..
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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..
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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!!!!.

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