Kolkata Mutton Biryani

Ingredients

For the Mutton

• 1 kg mutton (large pieces)
• 1 cup thick yogurt (curd)
• 3–4 onions, thinly sliced and fried (birista)
• 2 tbsp ginger-garlic paste
• 2 tsp Kashmiri red chili powder
• 1 tsp garam masala
• ½ tsp nutmeg powder
• ½ tsp mace powder
• Salt to taste
• 3 tbsp mustard oil
• 2 tbsp ghee

For the Rice

• 1 kg long-grain basmati rice
• 2–3 bay leaves
• 4 green cardamoms
• 2 black cardamoms
• 6–8 cloves
• 1-inch cinnamon stick
• Salt to taste

Special Kolkata Touch

• 3–4 large potatoes, peeled
• 1 tsp sugar (traditional)
• Few drops kewra water
• Few drops rose water
• A pinch of saffron soaked in warm milk

Instructions

Step 1: Marinate the Mutton

In a large bowl, combine mutton, yogurt, ginger-garlic paste, Kashmiri chili powder, garam masala, nutmeg, mace, salt, mustard oil, and half of the fried onions.

Mix well, cover, and marinate for 2–4 hours (overnight recommended).

Step 2: Cook the Mutton

Transfer the marinated mutton to a heavy-bottomed pot.

Cook on low heat, stirring occasionally, until the mutton is tender and oil separates from the gravy.

Finish with ghee and set aside.

Step 3: Prepare the Potatoes

Lightly fry the peeled potatoes until golden.

Add them to the mutton gravy with a pinch of sugar and simmer until they absorb the flavors.

Step 4: Cook the Rice

Wash and soak rice for 30 minutes.

Boil water with bay leaves, cardamoms, cloves, cinnamon, and salt.

Cook rice until 70% done, then drain.

Step 5: Layer & Dum

In a heavy pot:

1. Layer mutton and potatoes
2. Add a layer of rice
3. Sprinkle remaining birista, saffron milk, kewra water, and rose water

Repeat layers. Seal tightly and cook on low heat (dum) for 20–25 minutes.