01/07/2014

KOLKATA'S BENGALI STYLE MUTTON BIRIYANI



KOlKATTA OR BENGALI STYLE MUTTON BIRIYANI WITH POTATO AND BOILED EGG..


Biriyani is a rice -based dish cooked with spices and chicken,mutton,egg,shrimp,fish and vegetables also.Biriyani comes from the Persian word  BERYA(N) which means fried or roasted.It is very popular dish in India.Biriyani was introduced in India in the era of Mughal.It was one of the famous dished in the kitchen of the Mughal Emperors......that's why it is called Mughlai Cuisine.

Each region of India has its own way of making Biriyani...mainly
Kashmir,Hydrabad,Malabar,Kolkata,Lucknow,Delhi,Agra are the main centres of Biriyani.

Being a bong,today I will share  Kolkata mutton  biriyani....Kolkata biriyani is inspired by Lucknow biriyani...the speciality of Kolktta biriyani...it is served with potato and boiled egg...


INGREDIENTS FOR MEAT

Mutton-500gm,
Yougurt-1/2 Cup
Onion-2 (Chopped)
Ginger paste-1tbsp
Garlic Paste-2tbsp
Turmeric powder-1tsp
Coriander powder -1tsp
Red chilly powder-1tsp or according to your taste
Chinamon stick -1"
Green Cardamom -3
Cloves-4
Garam masala powder-1tsp
Salt to taste
Oil-1/4cup(for cooking)
Oil-1tsp (for marinating)

MARINATING MUTTON

Take a pressure cooker and pour all the meat with chinamon stick, green cardamom and cloves
Add 1.5 cup water and pressure cook up to 4 to 5 whistle
Pass the meat through a strainer into a clean saucepan to drain the mutton stock and keep it aside
Marinate the mutton with all ginger garlic paste, spices powder , salt and oil and keep it refrigerated for 4 to 5 hrs
After 4-5hrs...take out the marinated mutton ftom the fridge...heat oil in a pan
Add chopped onions..fry till golden brown
Add marinated mutton. ..saute it well..cook for 5 minutes...add mutton stock....salt...cook till mutton is done...the gravy should be dry...


INGREDIENTS FOR  RICE

Basmati Rice-2cups washed and soaked for 15 minutes in water
Green Cardamom -3
Black Cardamom -3
Cloves -4
Chinamon Stick-1"
Star Anise-1
Oil-2tsp
Salt to taste
Saffron-1pinch soak into 1/4 cup warm milk
 Rose water-2tsp
Kewra essence-3-4 drops

HOW TO MAKE BIRIYANI RICE

Take a dmall piece of cloth, put all garam masala snd tie a knot to make a potli...it is called yakhni masala
Take a big  pan..add 4 cups of water, put bay leaf, yakhni masala bag, oil and salt
Bring it to boil, when the water will start boiling, add rice...cook the rice till 3/4 is done.
Drain and spread the rice on a tray

Add Rose water and Kewra essence in the saffron milk..spread 1tsp milk into the rice and mix

 HOW TO MAKE BIRIYANI MASALA

Chinamon-1"
Green Cardamom-4
Black Cardamom-3
Cloves-5
Black Pepper-3
Star Anise-1
Nutmeg-1
Mace-1tsp

Roast all the spices powder in a pan.Let them cool down and grind them to make a fine powder.

OTHER INGREDIENTS

As I told earlier that Kolkata biriyani is served with fried potato and boiled egg along with fried onions...
here we need to make fried potato and fried onions or barista

FRIED POTATO

Boiled potato cut into halves...and then fry...keep aside

FRIED ONIONS OR BARISTA

Slice the onions..separate the slices. ..then fry untill golden brown


Mutton Briyani is rice based dish made by layering cooked meat  and cooked Basmati rice...we have to make layer of rice and meat

Layering

Take a large heavy bottom pan and brush 2tbsp ghee in the pan

Add a layer of cooked rice...then cooked meat...add biriyani masala powder. .sprinkle salt snd saffron milk and ghee..Continue the process till you are done. ..top and bottom layers will be rice...

Cover the pan with lid and seal it with dough

Take a large pan with water...place it on gas...bring the water to boil. ...when the water will start boiling. ...place the biriyani pan on this large water pan....cook for 15-20 minutes

After 20 minutes...turn off the gas...let the biriyani stand for another 10 minutes....cut the seal...and garnish with boiled egg, potato and fried onions

Kolkata Style Mutton Biriyani is ready to serve....serve the hot biriyani with raita
..






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