dir="ltr" style="text-align: left;">
Thanks to Mr. Bhatti for introducing me to the World of Mughlai Cuisines; very specifically Kolkata Style Mutton Biryani. The raw smell of desi ghee and rich masala used to make me so sick that I never wanted to visit any restaurant where only Indian or Mughlai cuisine is served. All of my family and friends were frustrated with me.
Then one day I was taken to a fine place and my bonding with Biryani was formed then and there trough Kolkata Style Mutton Biryani. I completely fall in love with the flavor of light Mutton Biryani and ChickenChaap or Chanp. Though I resist my temptation over this Bengal beauty due to the richness I love to enjoy it once in a while.
As I had very limited knowledge about Mughlai Cuisine I dint know there is a large variety present in biryani recipes. When I traveled to other parts of India I tried biryani almost everywhere and surprisingly I found that each one has different taste and flavors which has nothing in common but the core ingredients: meat and rice. I was sure it was by mistake but later I learn that every region or state of India have their own Biryani recipe. Not only that they also use their local ingredients and follow their own preparation style to suit their taste-buds.
As I’m from Kolkata I enjoy Kolkata Biryani most. But in Kolkata also there are only few places where I love to visit only for their Biryani and Honey-D-Dhaba and Arsalan definitely belong to this category.
Today I’m sharing rich yet light flavored Kolkata ‘Honey-D-Dhaba’ Style Mutton Biryani with Kolkata ‘Arsalan’Style Chicken Chaap or Chanp.
Ingredients for Biryani Spices:
Green cardamom: 6-7
Black cardamom: 1-2
Cloves: 1 tsp
Cinnamon: 1” x 2
Mace: 1 floret
Nutmeg: ¼
Star anise: 1
Cumin seeds: 1 tsp
Fennel: 1 tsp
Black peppercorn: 1 tsp
Preparation for Biryani Spices:
Take a cast iron skillet or tava. Dry roast all the ingredients separately. Don’t dry roast them together. As each spices has it’s own temperature to get roasted it is advised to dry roast them individually.
Don’t burn the spices.
Once roasted let them cool.
Make a powder of all dry roasted spices by using dry grinder or coffee grinder. This mixed spices is known as Biryani Masala.
Keep the powder aside for later use. You can make larger amount of biryani masala by increasing the amount of each spices but keep the ratio same and keep them in an air tight container. This can be used in many curries and fritters or in other recipes. Biryani masala can be stored up to months.
Ingredients to Marinade the Mutton:
Mutton (with bone): 500g
Hung curd: 2-3 tbsp
Crushed garlic: 1 tsp
Grated ginger: 1 tsp
Red chili powder: 1 tsp
Kashmiri red chili powder:1/2 tsp
Black pepper powder: 1/3 tsp
Biryani masala: 1 tbsp
Salt: 1 tsp
Marinade the Mutton:
Take a large bowl. Beat hung curd in it. mix rest of the ingredients (except salt and mutton) to make a smooth paste.
Add mutton and salt and coat each piece well.
Keep aside for 4-5 hrs. but overnight is preferable.
Ingredients for Biryani Rice:
Basmati rice: 2 cups
Bay leaves: 1
Green cardamom: 6-7
Black cardamom: 1-2
Cloves: 1 tsp
Cinnamon: 1” x 2
Mace: 1 floret
Nutmeg: ¼
Cumin seeds: 1 tsp
Fennel: 1 tsp
Black peppercorn: 1 tsp
Salt: 1 tsp
Ghee or clarified butter: few drops
Water: 4 cups
Preparation for Biryani Rice:
Wash and clean the rice under running water. Soak for 30 mins. After 30 mins drain the water and wash and clean again. You will notice the rice has increased its volume by now.
Take a piece of white fine cloth or muslin. Place all the ingredients in the center of the cloth except rice, salt, ghee and bay leaves.
Tie it and make a tight knot to make a bag to ensure that spices will not scatter in the water with rice.
Take a large pan with enough space to boil rice. Pour water and bring it to boil with bay leaves, salt, ghee and spice-bag.
Add rice and cook until rice is half done.
Drain excess water and spread the rice on a flat surface. Discard the bay leaves and spice-bag.
Cover the rice to prevent from drying completely. (As I live in a very dry place I have to keep things covered to save from drying. If your place is humid enough you don’t need to keep them covered.)
Other Ingredients:
Onion: 2, large
Potato: 2-3, medium to large
Hard-boiled egg: 3
Saffron strands: 8-10
Warm milk: 1/3 cup
Rose essence: 2-3 drops
Kewra water: ½ tsp
Ghee or clarified butter: 5-6 tbsp
Preparation of the Mutton:
Take out the mutton from fridge and keep aside to turn it to room temperature.
Slice the onion very thinly.
Peel and halve the potatoes.
Heat 3 tbsp of ghee in a wok and dunk in the onion.
Continue frying till onion is golden brown in color.
Add the mutton and continue frying on medium flame.
I love to add potatoes and egg here at this point. It will make the potatoes juicier and also gives a flavor to the eggs. Personally I don’t like those dull potatoes and eggs in biryani at all.
Fry them until potato and mutton are almost done. By the time oil will float on the top and there will be no gravy at all except oil. If your gravy had dried up already and mutton is still undone sprinkle some water in between but be careful not to turn it into gravy.
Assembling the Biryani:
Soak the saffron strands in warm milk and keep aside for 5 mins. Rub the strands in milk to dissolve them completely. Add rose essence and kewra water and keep aside again for 15 mins.
Now comes the layering part. This part can be done in two different methods; a> in microwave and b> on oven.
I went with the microwave path this time but previously I did it on oven and there is no big difference in taste.
a> Microwave Version:
Pierce the eggs with a fork to make sure there is an escape route for the vapor. It will make sure the eggs don’t burst in the oven. For safer game you can use halved or sliced eggs.
Take a large heavy bottomed microwave proof pan with cover. I used ceramic Handi with cover.
Add 1 tbsp of ghee in the pan/handi and microwave it for 30 sec.
Rotate the pot carefully to coat the inner walls of the pot neatly as greasing.
Add a layer of cooked rice, cooked meat pieces with 1 or 2 pieces of potato and an egg or halved egg pieces. Sprinkle saffron infused milk, biryani masala and finally melted ghee.
Create another layer by following same pattern until you are done. Make sure the bottom and top layer should be of rice only.
Sprinkle rest of the saffron soaked milk, biryani masala and ghee.
Cover the pot with cling film and place the cover. I used wheat dough to seal the pot.
Microwave it for 12-15 mins on High (900W). keep it untouched for another 10 mins.
Just before serving take out the pot, break the seal, remove the cover and serve hot.
b> Oven/Gas Version:
Take one deep bottomed pan to cook the biryani and another wide pan to put the deep bottomed pan in it. Make sure the second pan has enough room to fit the first pan easily in it.
Do the greasing and layering as mentioned in the Microwave Version.
Cover the pan with heavy duty aluminium foil or wheat dough as mentioned before. Place the cover tightly.
Now take the wide pan and fill 1/3rd of it with water. Place it on the oven/gas and bring it to boil. Now place the heavy bottomed pan in it. Make sure you don’t spill hot water on yourself. If there is still empty space in the wide pan pour some more water. Cook it for 20-30 mins on medium-low flame. Once done switch off the flame and keep it on stand-by for another 10 mins.
Remove just before serving and transfer to the serving bowl.
This Kolkata Style Mutton Biryani is best served with Chicken Chaap or Chanpand salad.
Tried your recipe Rimli and its a rocker! Thanks a ton for sharing this one. Will try the chicken chaap next 🙂
That's wonderful Priyanka. Thanks for sharing with us. I'm sure you will like the Chicken Chaap too 🙂
so you don't cook the mutton before layering? Will the mutton cook? Looks yummy .
http://www.sailajakitchen.org
Go through the recipe carefully. In the recipe it is very clearly described 'how to cook mutton first' with other ingredients and then also how to proceed with the layering part.
I tried both mutton biryani and chicken chaap today…it was awsome 🙂
Thank you for these wonderful recipe.