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Mutton Biryani


Mutton Biryani usually cooked with rice, Yogurt, meat and spices. Calcutta Biryani is much lighter on spices and serving potato with meat is the specialty of Kolkata. Kolkata has a special and totally different style of biryani.

Muttpn-Biryani
Muttpn-Biryani
Mutton Dum Biryani
Ingredients:
For marinating mutton:
  1. Mutton - 800 gm
  2. Mustard Oil - 2 tbsp
  3. Salt to taste
    4.Curd - 3 tbsp
    5.Turmeric powder - 1/2 tsp
  4. Cumin powder - 1 tsp
  5. Kashmiri red chili powder 1 tsp
  6. Kewra water - 1 tsp
  7. Homemade Biryani Masala -1 tsp
  8. Ginger -Garlic-Green chili paste - 3 tbsp
For making Rice:
  1. Basmati rice - 700 gm
  2. Salt to taste
  3. Oil - 2 tsp
  4. Cumin seed - 1/2 tsp
  5. Whole garam masala
  6. Vinegar - 1 tbsp
For making mutton curry:
  1. Oil - 6 tbsp
  2. Dry red chili - 2 no
  3. Bay leaf - 1 no
  4. Cumin seed - 1 tsp
  5. Whole garam masala
  6. Onion - 3 medium sizes (cut into slices)
  7. Garlic - Ginger -Green chili paste - 1 tbsp
  8. Marinated mutton
  9. Garam masala powder -1/2 tsp
  10. Fried Potatoes - 3 pieces
For Layering Biryani:
  1. Cooked Mutton
  2. Cooked rice
  3. Fried onion
  4. Ghee - 1 tbsp
  5. Biryani Masala Powder - 1/2 tsp
  6. Kewra water - 1 tsp
  7. Meetha Attar - 3 drop
  8. Eggs - 2 (boil)
  9. Aluminium foil (for seal the Kadai)
  10. Saffron-2 pinch (soaked in 1/4 cup milk)

Mutton Dum Biryani

Method:
For soak saffron:

Take Luke warm milk in a bowl then add 10 to 12 stands of saffron in it.
Soak it for 30 min.

For frying Potato and onion:
  1. At first, peel the potatoes and onions.
  2. Now cut the potatoes into half pieces and marinate with turmeric powder and salt.
  3. Then sliced the onions and keep it aside.
  4. Now heat sufficient oil in a pan and drop the marinated potatoes.
  5. Fry on medium on high flame until it turns golden brown.
  6. Once it turns golden brown then take out from the pan and keep them aside.
  7. Now in the remaining oil add onion slices and fry it on medium to high flame until it turns golden in color. Keep stirring Continuously.
  8. Once it turns golden then take out from the pan and keep them aside.
For Marinate the Mutton:
  1. At first, take the mutton pieces in a mixing bowl.
  2. Then add whisked curd and ginger-garlic-green chilli paste.
  3. Now add kewra water along with cumin powder, salt to taste, turmeric powder, kashmiri red chili powder and biryani masala powder.
  4. Mix all ingredients very well and rest it for 1 to 2 hours in a refrigerator.
For Rice Preparation:
  1. At first, take a mixing bowl and add basmati rice in it, wash the rice thoroughly for 2 to 3 times.
  2. Then soak the rice at least 30 to 45 min.
  3. After 30 min drain out the water and keep the rice aside.
  4. Now put a large vessel on the flame and add sufficient water in it.
  5. Then add whole garam masala along with oil and salt, cover the pan and let it boil.
  6. Once the water start boil then add soaked rice and cook until it cooked 80%. Keep the flame medium to high.
  7. Once the rice is cook 80% then turns off the flame and drain out the water.
For making Gravy:
  1. At first, heat sufficent oil in a pressure cooker.
  2. Then add bay leaves, dry red chilli, cumin seed and whole garam masala powder, saute it for few seconds.
  3. Now add chopped onion and fry it for 2 to 3 min on medium flame.
  4. Then add ginger-garlic-green chilli paste and saute it for 3 to 4 min on medium flame.
  5. After 3 min add marinated mutton and cook it for 30 min on medium flame.
  6. Then add fried potatoes and mix it well.
  7. Now cover and cook it for 5 min on medium flame.
  8. After 5 min opens the lid and check it once, add sufficient water and stir it well.
  9. Now add garam masala powder and mix it well.
  10. Close the lid and cook it on medium flame with 4 whistle.
  11. After 4 whistle turns off the flame and let it cool down completely.
  12. Once it cools down completely then open the lid.
For Making Layer:
  1. At first, make a layer of mutton curry without gravy.
  2. Then make a layer of cooked rice. 
  3. After that, make another layer by by repeat same process.
  4. Now sprinkle fried onions along with biryani masala, kewra water, ghee, soaked saffron and 2 to 3 drops of meetha aatar.
  5. Then place the boiled egg.
  6. After that, cover the pan with a lid and seal the edges with the help of wheat flour dough or using aluminium foil.
  7. Now turns on the flame and cook it for 20 to 25 min on low flame.
  8. After 25 min turns off the flame and let it cool down for a while.
  9. Then opens the lid and serve with raita and salad.

Mutton Dum Biryani

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--- Piyalir Rannaghar

--- Pure homemade recipe and authentic food.

Post Date: 2019-12-18 15:53:15


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