A fragrant and subtly spiced biryani from the 'City of Joy,' Kolkata. This royal dish features succulent mutton, soft, golden potatoes, and perfectly cooked eggs layered with long-grain basmati rice. The signature aroma comes from a delicate blend of saffron, rose water, and kewra water, all slow-cooked to perfection using the 'dum' method. A true Bengali culinary treasure.
Prep45 min
Cook120 min
Soak150 min
Servings4
Serving size: 1 serving(One serving includes rice, mutton pieces, one potato half, and one egg.)
1469cal
79gprotein
197gcarbs
Ingredients
750 g Mutton (Biryani cut, bone-in)
400 g Basmati Rice (Aged, long-grain)
4 medium Potatoes (Peeled and halved)
3 large Onions (Thinly sliced for birista)
240 g Yogurt (Whisked until smooth)
2 tbsp Ginger-Garlic Paste
1 tbsp Raw Papaya Paste (Acts as a natural meat tenderizer)
1 tsp Kashmiri Red Chili Powder (For color, not heat)
A simple yet flavorful North Indian dish of potatoes sautéed with cumin seeds and aromatic spices. This quick and easy recipe is a perfect side for rotis or dal, ready in under 40 minutes.
Hard-boiled eggs pan-fried in a savory and aromatic onion-tomato masala. This quick and protein-packed dish is perfect for a weeknight meal, pairing wonderfully with rotis or rice.
A refreshing and cooling yogurt dip made with grated cucumber, fresh herbs, and mild spices. This classic Indian side dish is the perfect accompaniment to spicy curries, biryanis, and pulaos, ready in just 10 minutes.
About Kolkata Mutton Biryani, Jeera Aloo, Egg Masala Fry and Cucumber Raita
Aromatic Kolkata Mutton Biryani with tender aloo – pure comfort food, soul-satisfying and utterly delicious!
This indian dish is perfect for dinner. With 2055.47 calories and 102.08000000000001g of protein per serving, it's a nutritious choice for your meal plan.
48gfat
2 tbsp Biryani Masala Powder
1.5 tsp Salt (For mutton marinade)
4 large Eggs (Hard-boiled and peeled)
360 ml Vegetable Oil (For frying onions and potatoes)
60 ml Ghee
1 pinch Saffron (About 15-20 strands)
60 ml Milk (Warm, for soaking saffron)
1 tbsp Kewra Water
1 tbsp Rose Water
2 large Bay Leaves
4 pods Green Cardamoms
4 whole Cloves
1 inch Cinnamon Stick
120 g Whole Wheat Flour (For sealing the pot)
60 ml Water (For kneading the sealing dough)
Instructions
1
Marinate the Mutton (4 hours to overnight)
In a large mixing bowl, combine the mutton pieces, yogurt, ginger-garlic paste, raw papaya paste, Kashmiri red chili powder, turmeric powder, biryani masala, and 1.5 tsp of salt.
Mix thoroughly, ensuring each piece of mutton is well-coated.
Cover the bowl and refrigerate for at least 4 hours, or preferably overnight for the most tender results.
2
Prepare Birista and Potatoes (20-25 minutes)
Heat vegetable oil in a heavy-bottomed pan or kadai over medium heat.
Add the thinly sliced onions and fry, stirring occasionally, for 15-20 minutes until they are deep golden brown and crisp. Do not rush this process.
Remove the fried onions (birista) with a slotted spoon and spread them on a paper towel to drain excess oil. Set aside.
In the same oil, fry the potato halves for 8-10 minutes until they are golden brown and about 80% cooked. Remove and set aside.
3
Cook the Mutton (60-75 minutes)
In a heavy-bottomed pot, heat 2 tbsp of ghee over medium-high heat.
Add the marinated mutton and sear for 8-10 minutes, stirring frequently, until it changes color and the raw smell disappears.
Reduce the heat to low, cover the pot, and let the mutton cook in its own juices. Stir every 15 minutes to prevent sticking.
Cook for 60-75 minutes, or until the mutton is tender and the gravy has thickened considerably, clinging to the meat.
4
Par-boil the Rice (10 minutes)
While the mutton is cooking, wash the basmati rice thoroughly and soak it in water for 30 minutes.
In a large pot, bring 2.5 liters of water to a rolling boil. Add the bay leaves, green cardamoms, cloves, cinnamon stick, and 2 tbsp of salt.
Drain the soaked rice and add it to the boiling water. Cook for 5-7 minutes until the rice is 70% cooked (al dente). The grain should break easily but still have a firm core.
Immediately drain the rice in a colander to stop the cooking process.
5
Prepare Aromatic Mixture (2 minutes)
In a small bowl, gently crush the saffron strands and soak them in the warm milk for 10 minutes.
Add the kewra water and rose water to the saffron milk and mix well.
6
Layer the Biryani (10 minutes)
Take a thick-bottomed pot (handi) and grease the bottom and sides with 1 tbsp of ghee.
Spread half of the par-cooked rice evenly at the bottom.
Arrange the cooked mutton pieces, fried potatoes, and peeled hard-boiled eggs over the rice. Pour any remaining mutton gravy over them.
Sprinkle half of the birista, drizzle half of the saffron-milk mixture, and half of the remaining ghee over this layer.
Gently spread the remaining rice as the top layer.
Garnish with the rest of the birista, the remaining saffron-milk mixture, and the remaining ghee.
7
Dum Cooking (30-35 minutes)
To seal the pot, make a firm dough with the whole wheat flour and water. Roll it into a long rope and press it along the rim of the pot. Place the lid on top and press firmly to create an airtight seal. Alternatively, seal tightly with two layers of aluminum foil.
Place a flat tawa (griddle) on the stove and heat it on high. Place the sealed biryani pot on the tawa.
Cook on high heat for the first 5 minutes to allow steam to build inside.
Reduce the heat to the absolute lowest setting and let the biryani cook on 'dum' for 25-30 minutes.
8
Rest and Serve (20 minutes)
Turn off the heat and let the biryani pot rest, unopened, for at least 15-20 minutes. This step is crucial for the flavors to meld.
Carefully break the seal and open the lid. The aroma will be incredible.
Use a long fork or a thin spatula to gently fluff the rice from the sides, mixing the layers lightly without breaking the grains.
Serve hot, ensuring each portion has rice, mutton, a potato, and an egg.
213cal
4gprotein
27gcarbs
11gfat
Ingredients
500 g Potatoes (About 4 medium, preferably waxy potatoes like Yukon Gold)
3 tbsp Vegetable Oil (Ghee or mustard oil can also be used for a more traditional flavor)
2 tsp Cumin Seeds (Also known as Jeera)
0.25 tsp Asafoetida (Also known as Hing)
2 pcs Green Chilies (Slit lengthwise or finely chopped)
1 inch Ginger (Peeled and finely grated)
0.5 tsp Turmeric Powder
0.75 tsp Red Chili Powder (Adjust to taste; Kashmiri chili powder is great for color)
1.5 tsp Coriander Powder
0.75 tsp Dry Mango Powder (Also known as Amchur)
1 tsp Salt (Adjust to taste)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Boil and Prepare Potatoes
Place the whole, unpeeled potatoes in a pot and cover with cold water. Bring to a boil.
Cook for 15-20 minutes until they are fork-tender but still firm and not falling apart.
Drain the hot water and let the potatoes cool down completely. This is crucial for them to hold their shape.
Once cool, peel the skin and cut them into 1-inch cubes.
2
Temper the Spices
Heat oil in a heavy-bottomed pan or kadai over medium-high heat.
Once the oil is hot, add the cumin seeds. Let them sizzle and splutter for about 30-45 seconds until they become fragrant and slightly darker.
Lower the heat to medium, then add the asafoetida, slit green chilies, and grated ginger. Sauté for another 30 seconds, being careful not to burn the ginger.
3
Sauté Potatoes with Spices
Carefully add the cubed potatoes to the pan.
Sprinkle turmeric powder, red chili powder, coriander powder, and salt over the potatoes.
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Boil and Prepare the Eggs
Place the eggs in a saucepan and cover with cold water by at least an inch.
Bring the water to a rolling boil over high heat, then reduce the heat to a gentle simmer and cook for 10-12 minutes for perfectly hard-boiled eggs.
Drain the hot water and immediately transfer the eggs to a bowl of ice water for 5 minutes. This stops the cooking process and makes them easier to peel.
Peel the cooled eggs, slice them in half lengthwise, and make a few shallow slits on the white part to help them absorb the masala flavors.
2
Prepare the Masala Base
Heat oil in a wide, non-stick pan or skillet over medium heat.
Once the oil is hot, add the cumin seeds and allow them to sizzle and become fragrant, which should take about 30 seconds.
Add the finely chopped onions and sauté for 6-8 minutes, stirring occasionally, until they turn soft and golden brown.
3
Cook the Aromatics and Spices
Add the ginger-garlic paste and slit green chillies to the pan. Sauté for about a minute until the raw aroma disappears.
2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
2 tbsp Coriander Leaves (Finely chopped.)
1 tbsp Mint Leaves (Finely chopped.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Salt (Also known as Kala Namak.)
1 pcs Green Chilli (Finely chopped, deseed for less heat.)
0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)
Instructions
1
Prepare the Cucumber (4 minutes)
Wash, peel, and grate the medium cucumber using a box grater.
Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
Set the squeezed cucumber aside.
2
Prepare the Yogurt Base (2 minutes)
In a medium-sized mixing bowl, add the thick curd (yogurt).
Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3
Combine and Chill (4 minutes + chilling time)
Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
Gently fold all the ingredients together until everything is well incorporated.
Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.
Gently toss everything together using a spatula, ensuring the potatoes are evenly coated with the spices without mashing them.
4
Cook Until Crispy
Continue to sauté the potatoes for 5-8 minutes, stirring occasionally. Allow them to sit undisturbed for a minute or two between stirs to develop a light golden-brown, slightly crisp layer on the outside.
5
Garnish and Serve
Turn off the heat. Sprinkle the dry mango powder over the potatoes and give it a final gentle mix.
Garnish with a generous amount of freshly chopped coriander leaves.
Serve hot with roti, paratha, or as a side dish with dal and rice.
Add the finely chopped tomatoes and cook for 5-6 minutes, until they break down, become mushy, and are well-integrated with the onions.
Reduce the heat to low and add the turmeric powder, red chilli powder, coriander powder, and salt. Stir well and cook the spices for 2 minutes, until they are fragrant and you see oil beginning to separate from the masala at the edges.
4
Fry the Eggs in Masala
Pour in 1/4 cup of water, mix well, and bring the masala to a gentle simmer. This will create a thick consistency perfect for coating the eggs.
Carefully place the halved eggs into the masala, with the yolk-side facing down. Let them cook gently for 2-3 minutes to absorb the flavors.
Gently flip the eggs and cook for another 2 minutes. Spoon some of the masala over them to ensure they are well-coated on all sides.
5
Garnish and Serve
Turn off the heat. Sprinkle the garam masala and freshly chopped coriander leaves over the top.
Let the dish rest for a minute to allow the flavors to meld together.
Serve the Egg Masala Fry hot with roti, paratha, or steamed rice.
Cover the bowl and refrigerate for at least 20-30 minutes. This allows the flavors to meld together and enhances the cooling effect.
4
Garnish and Serve
Just before serving, give the chilled raita a gentle stir.
Garnish with an extra sprinkle of roasted cumin powder and a few fresh mint or coriander leaves.
Serve chilled as a side dish with biryani, pulao, kebabs, or any spicy Indian meal.
