Kolkata Mutton Biryani

Name: Kolkata Mutton Biryani
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 600 g mutton (bone-in pieces); 1.5 cup basmati rice (soaked for 30 minutes); 2 pcs potato (medium, peeled and halved); 2 pcs boiled eggs (peeled); 0.5 cup yogurt (plain, whisked); 3 pcs onion (medium, thinly sliced); 2 tbsp ginger-garlic paste; 2 tbsp ghee; 2 tbsp oil; 3 tbsp milk (warm); 6 pcs saffron (soaked in warm milk); 1 tsp rose water; 1 tsp kewra water; 1 tbsp lemon juice; 0.5 tsp salt (for parboiling rice); 2 pcs bay leaf; 4 pcs green cardamom; 4 pcs cloves; 1 inch cinnamon (stick); 6 pcs black peppercorns; 1 pcs mace (small blade); 1 pinch nutmeg powder; 0.5 tsp shah jeera; 1 pinch red chili powder; 1 pinch turmeric powder (for potatoes and eggs); 4 cup water (for pressure cooking mutton)

RATING

4.7/5(185)

TASTE SCORE

10/10

Fragrant basmati rice layered with tender mutton, potatoes, warm spices, and the signature touch of boiled eggs. This Kolkata classic is lighter than many biryanis but deeply aromatic, with saffron milk and rose water bringing the final flourish.

PREP

45m

COOK

90m

SERVES

ONE SERVING INCLUDES RICE, MUTTON PIECES, ONE POTATO HALF, AND ONE EGG.

985 cal

SERVINGS

METHOD · 10 STEPS

prep · ~30 min
Marinate the mutton.
1.Mix mutton, yogurt, ginger-garlic paste, lemon juice, 1 pinch salt, red chili powder, 2 green cardamom, 2 cloves, and half the cinnamon.
2.Coat the pieces well so the marinade gets into every side.
3.Set aside for 30 minutes while you prepare the onions and rice.
TIPA short rest helps the mutton absorb flavor before cooking.
fry · ~12 min
Fry the onions until golden.
1.Heat oil and 1 tbsp ghee in a heavy pan over medium heat.
2.Add sliced onion and fry slowly until deep golden and crisp-edged, 10 to 12 minutes.
3.Lift out half the fried onion and keep aside for layering.
4.Leave the rest in the pan for the mutton base.
TIPKeep the heat moderate so the onions brown evenly and do not turn bitter.
pressure cook · ~35 min
Cook the mutton until tender.
1.Add the marinated mutton to the pan with the remaining onions.
2.Add bay leaf, remaining green cardamom, remaining cloves, black peppercorns, mace, and water.
3.Cook for 2 to 3 minutes, then transfer to a pressure cooker and cook until the mutton is tender, about 20 to 25 minutes after the first whistle.
4.Open the cooker and simmer the gravy if needed until it is thick and coats the mutton.
TIPThe gravy should be thick, not watery, so the biryani layers stay fluffy.
fry · ~10 min
Fry the potatoes and eggs.
1.Rub the potato halves and boiled eggs with turmeric powder and 1 pinch salt.
2.Heat the remaining 1 tbsp ghee in a pan.
3.Fry the potatoes until lightly golden on the outside and almost cooked through, 6 to 8 minutes.
4.Fry the eggs briefly until lightly blistered, then remove.
boil · ~8 min
Parboil the rice.
1.Bring 8 cups water to a boil with shah jeera, bay leaf, and 0.5 tsp salt.
2.Add soaked basmati rice and cook until about 70 percent done, 5 to 6 minutes.
3.Drain the rice at once and spread it lightly so it does not keep cooking.
TIPThe grain should still have a firm center because it will finish cooking during dum.
mix
Prepare the finishing liquids.
Mix saffron with warm milk. Keep the rose water, kewra water, and nutmeg powder ready for layering.
assemble · ~7 min
Layer the biryani.
1.Spread the cooked mutton and its thick gravy in a heavy pot.
2.Arrange the fried potatoes and eggs over the mutton.
3.Top with the parboiled rice in an even layer.
4.Scatter the reserved fried onion over the rice.
5.Drizzle saffron milk, rose water, and kewra water over the top, then finish with a pinch of nutmeg powder.
simmer · ~25 min
Cook on dum.
Cover the pot tightly and cook on very low heat for 25 minutes so the rice finishes cooking and the aromas settle into every layer.
TIPPlace the pot on a tawa or heavy pan if your stove runs hot to protect the bottom layer.
rest · ~10 min
Rest the biryani before opening.
serve
Fluff gently and serve hot.
Lift from the side with a flat spoon so each serving gets rice, mutton, potato, and egg.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Fry the onions to a deep golden brown, not just soft, because they give Kolkata biryani much of its sweetness and color.
2
Reduce the mutton gravy until it clings to the meat; excess liquid will make the rice heavy during dum.
3
Parboil the basmati only until the center is still slightly chalky, so the grains finish separately in the final steam.
4
Prick the boiled eggs lightly before frying so they blister evenly and absorb more flavor from the ghee.
5
Use a tawa under the dum pot if needed to prevent the bottom mutton layer from catching before the rice is done.
6
Rest the biryani after dum and fluff from the sides, not the middle, so the rice grains stay long and the layers remain distinct.
7
You can cook the mutton a day ahead and chill it; the thicker, rested gravy makes layering easier the next day.