Wednesday, 22 February 2012

Mutton Biryani influenced in Kolkata style.

I made this recipe with simple ingredients which you will always find in your kitchen.


1.Mutton pieces(with bones)-8 to 10 pieces
3.Onion paste-4tsp
4.Garlic paste-1tsp
5.Ginger paste-1/2tsp
6.Tomato paste-3tsp
7.Garam masala powder-1tsp(roast and grind 2cardamom,4cloves,1inch cinnamon)
8.Cumin powder-1tsp(roasted and ground)
9.Coriander powder-1/2tsp
10.Turmeric powder-1/2tsp
11.Red chilly powder-1/2tsp
12.Big cardamom-1no
13.Green cardamom-2nos
15.Cinnamon-1 inch
16.Bay leaf-2nos
18.Cooked basmati rice-2cup
19.Salt to taste
20.Refined oil-6tsp
21.Desi ghee-1tsp
22.Boiled eggs-2nos for garnishing
23.Potato-2mos(medium sized diced)
24.Fried onion juliennes for garnishing
Method for preparing mutton gravy

In a pressure cooker add 4tsp of oil.Once hot add onion paste,ginger paste,garlic paste and stir fry for a minute.Then add tomato paste.Fry till fat starts releasing from the paste.Then add turmeric powder,chilly powder,coriander powder.Mix in the curd as well.Now add mutton pieces and stir fry for a minute.Add 1cup of water and salt.Pressure cook for 45mins till the meat is tender(After the first whistle cook in low flame for total 45minutes)After opening the cooker add cumin powder and garam masala powder and give a nice stir.It will have thick gravy.
For the potatoes you can deep fry them.I had boiles them first and just sauted for a few seconds to give that brown tinge.It saves in claories.
In a heavy bottomed vessel pour in 2tsp of oil.Once the oil is warm add Shahjeera,Big cardamom,green cardamom,cloves,bay leaf,cinnamaon and cook till it startes releasing its aroma.Remove from flame.On it add 1 layer of rice.Next layer it with mutton gravy and potatoes.Again layer it with leftover rice.Sprinkle desi ghee over it.Now cover and dum cook it for 15-20minutes by sealing the lid with dough  ona low flame.(I cook in a flat base big non-stick deep bottomed vessel with a tight lid and place it on a tawa.There is no loss of flavour)
Once done garnish with boiled eggs and fried onion.

Note-Keep rice and potatos slightly uncooked before assembling the dish on dum.

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