Kolkata Mutton Biryani Recipe by ZMA
Cooking Instructions 40-45 minutes 1 Marinate mutton bone-in with yoghurt, ginger-garlic paste, biryani masala, turmeric, chilli powder, and salt overnight. 2 Peel potatoes, cut in halves, and deep-fry until golden. Set aside. 3 Fry sliced onions in oil until golden brown and crisp. Remove a little for garnish. 4 Heat oil and ghee in a wide vessel or a pot. Fry a sliced onion until translucent. Next is to add the marinated mutton to it. Cook until almost done. Halfway through add the deep fried potatoes too. Cover and cook on a low to medium high heat only. Keep checking and stirring in between to see that it's being cooked well. Add some hot water as needed. Remove Yakhni as needed in a bowl. Set aside until use. 5 Simultaneously boil rice with salt and the rest of the whole spices until 70% cooked. Drain. 6 In a pot, layer mutton, rice, fried potatoes, and fried onions. Mix saffron milk in the yakhni, biryani or saffron colour, some kewra water too and drizzle on top followed by ghee. And finally top it up with reserved onions and coriander and mint leaves. 7 Cover and cook on a low heat for 20 minutes to finish. Fluff rice gently with a fork. It's all ready to be served and relished. Serve it right away alongside any raita of one's own choice. Enjoy! 1 Marinate mutton bone-in with yoghurt, ginger-garlic paste, biryani masala, turmeric, chilli powder, and salt overnight. 1 Marinate mutton bone-in with yoghurt, ginger-garlic paste, biryani masala, turmeric, chilli powder, and salt overnight. 2 Peel potatoes, cut in halves, and deep-fry until golden. Set aside. 2 Peel potatoes, cut in halves, and deep-fry until golden. Set aside. 3 Fry sliced onions in oil until golden brown and crisp. Remove a little for garnish. 3 Fry sliced onions in oil until golden brown and crisp. Remove a little for garnish. 4 Heat oil and ghee in a wide vessel or a pot. Fry a sliced onion until translucent. Next is to add the marinated mutton to it. Cook until almost done. Halfway through add the deep fried potatoes too. Cover and cook on a low to medium high heat only. Keep checking and stirring in between to see that it's being cooked well. Add some hot water as needed. Remove Yakhni as needed in a bowl. Set aside until use. 4 Heat oil and ghee in a wide vessel or a pot. Fry a sliced onion until translucent. Next is to add the marinated mutton to it. Cook until almost done. Halfway through add the deep fried potatoes too. Cover and cook on a low to medium high heat only. Keep checking and stirring in between to see that it's being cooked well. Add some hot water as needed. Remove Yakhni as needed in a bowl. Set aside until use. 5 Simultaneously boil rice with salt and the rest of the whole spices until 70% cooked. Drain. 5 Simultaneously boil rice with salt and the rest of the whole spices until 70% cooked. Drain. 6 In a pot, layer mutton, rice, fried potatoes, and fried onions. Mix saffron milk in the yakhni, biryani or saffron colour, some kewra water too and drizzle on top followed by ghee. And finally top it up with reserved onions and coriander and mint leaves. 6 In a pot, layer mutton, rice, fried potatoes, and fried onions. Mix saffron milk in the yakhni, biryani or saffron colour, some kewra water too and drizzle on top followed by ghee. And finally top it up with reserved onions and coriander and mint leaves. 7 Cover and cook on a low heat for 20 minutes to finish. Fluff rice gently with a fork. It's all ready to be served and relished. Serve it right away alongside any raita of one's own choice. Enjoy! 7 Cover and cook on a low heat for 20 minutes to finish. Fluff rice gently with a fork. It's all ready to be served and relished. Serve it right away alongside any raita of one's own choice. Enjoy! Tips For best results, marinate the chicken overnight to enhance the flavors. Deep-frying the potatoes adds a nice texture. 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