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If you want to make Best Mutton Biryani Recipe at home easily and in less time, you must check this recipe. If you look at this recipe and cook it, your mutton will be good. The rice will be soft and crunchy.Calcutta residents have a genuine love for their Mutton Biryani Recipe.

The best biryanis in India, including those made in Lucknow and Hyderabad, can’t compare to Kolkata’s distinctive style of biryani. Despite the use of an absurd amount of spices, Kolkata biryani is not spicy. It has a light scent without being dry. Without raita or salad, a good Kolkata Mutton Biryani Recipe should be moist and suitable for standalone consumption.

What began with a small number of eateries, including Dada Boudi Restaurant, Royal India Hotel, Shiraz, and Aminia, has grown to be the most popular and consumed street food in Calcutta. In Calcutta, there is fierce competition for good biryani due to the emergence of numerous new eateries. Although it isn’t perfect, our recipe for the Kolkata mutton biryani comes incredibly close. This recipe will enable you to prepare a very good Calcutta-style biryani at home with a little practice, preparation, and persistence.

What is the history of biryani?

A rice dish called biryani has its roots in Persia. The Persian word “birian” (which means “fried before cooking”) is where the English word “biryani” originates. The Mughals, who ruled India from 1526 to 1857, are credited with popularising the dish. Biryani was introduced to North Indian cuisine by the Mughals.

Numerous explanations exist for how biryani arrived in India. According to one legend, the precursor to the biryani was brought to India’s borders by the Turko-Mongol conqueror Timur in 1398. According to a different theory, biryani was originally known as “Oon Soru” or “one-pot meal” in South India. The dish was invented by the Muslim kings of South Indian kingdoms, which the Mughals later adopted. The preparation of the complex dish known as biryani takes skill. It is regarded as one of today’s finest cuisines.

What is the history of mutton biryani?

Biryani is a classic South Asian dish that originated during the Mughal Empire. The dish is thought to have been inspired by Queen Mumtaz Mahal in the 1600s. The Mughals developed the dish in their royal kitchens to provide a balanced diet for their soldiers. The dish is a combination of Persian pilaf and Indian spicy rice dishes.

The word “biryani” comes from the Persian word “Birian” which means “fried before cooking”. The dish was brought to India by the Mughals. The Mughal armies of Aurangazeb brought biryani to the Hyderabad region. The Hyderabadi biryani is a blend of Mughlai and Telangana cuisines.

In Kolkata, mutton biryani became popular after Wajid Ali Shah, the 10th and last Nawab of Awadh, in 1856.

Is mutton biryani sheep or goat?

Goat or lamb meat is used to make mutton biryani. Lamb comes from a young sheep, whereas mutton comes from an adult sheep.

Goat meat with the bone in and cut into large pieces is used in mutton biryani recipes. The meat is prepped by being cleaned, washed, and drained before being marinated. The meat is slowly cooked to enhance the flavors.
Additionally, chicken, prawns, or fish can be used to make biryani. Sometimes, vegetables are also utilized.

mutton biryani recipe Ingredients

For this delicious mutton biryani recipe, you will need 1 kg of mutton, 500 grams of potatoes, 10 to 12 cardamoms, 1 teaspoon of fennel seeds, 2 teaspoons of whole coriander seeds, 1/2 teaspoon of cumin seeds, 3 to 4 small pieces of cinnamon, 2 teaspoons of ginger-garlic-raw chili paste (in equal proportions), salt to taste, 2 teaspoons of turmeric powder, 2 teaspoons of Kashmiri chili powder, 1 teaspoon of jhal chili powder,

1 teaspoon of chili powder, 1 teaspoon of coriander powder, 2 teaspoons of biryani masala, 300 grams of sour curd, 2 to 3 cups of water, 2 cups of milk, 1/2 teaspoon of saffron, 2 teaspoons of kewra water, 1 teaspoon of rose water, 1 kg of basmati rice, 4 cloves, 1 cinnamon stick, 6 cardamoms, 1/2 teaspoon of black pepper, 2 bay leaves, 2 teaspoons of white oil, 1/2 teaspoon of cumin, 1 teaspoon of vinegar (or lemon juice), chopped coriander leaves and mint leaves, and 1 to 2 spoons of ghee.

mutton biryani recipe Instructions Step-by-step

Mutton Biryani (Best Mutton Biryani Beresta) Beresta You will need the most time to make this Beresta among all Mutton Biryani. Onions must be finely chopped to make barista. Peel the onion and cut it in half, leaving a little bit of the root side. Then turn the onion and cut it thinly and lengthwise. You can omit the very back part if you want. Make sure that the slices are equal while cutting the onion. Now remove the slices a little bit with your hands.

Take 200 ml of white oil in a container. Heat the oil by turning on the gas flame. Then put the chopped onions in the oil. While frying the onions, remove them with your hands a little so that the onions fry quickly and evenly. Increase the gas frame and fry the onion. Add a little salt to fry the onion quickly. This releases the water from the onion quickly and cooks quickly.

When the onion turns a little golden, the film of gas should be moderated. After it is fried well, take it out of the oil through a strainer and strain the excess oil with a spoon and put it on a plate. Place a tissue paper on the plate beforehand so that excess oil sticks to the paper. Then spread the onions a little with a spoon. Then Beresta was created.

To cook one and a half kg of mutton, 500 grams of potatoes have been taken here, peel the potatoes and wash them well. If the size of the potato is a little big, then cut it into two parts. Cut the bulbs and keep them in the oven so they don’t turn black.

Best Mutton Biryani Masala – To make biryani masala, take 10 to 12 cardamoms, 1 teaspoon of fennel, 2 teaspoons of whole coriander, 1/2 teaspoon of cumin seeds, 3 to 4 small pieces of cinnamon in a pan. . Keep the gas flame low and roast these spices well. When the masala starts to smell nice, take it in another container and cool it. After that, it should be mixed well and made into powder.

Mutton Marination – 1.5 kg of mutton is taken to cook this Mutton Biryani (Best Mutton Biryani). The size of the muttons has been kept medium and little fat has been taken. Due to this fat, the taste of Mutton Biryani (Best Mutton Biryani) increases a lot. For mutton marination,

two teaspoons of ginger garlic and raw chilli paste (proportion 1:1:1) ( ginger garlic and chillies are mixed together and the quantity of all the three are kept equal), salt to taste, 2 teaspoons of turmeric powder, 2 tsp Kashmiri laksa powder, 1 tsp jhal laksa powder, 1 tsp chilli powder, 1 tsp coriander powder and biryani masala 2 tsp. After that, you have to add 90% of the prepared Beretta and one umbrella of onion frying oil. Now he has to mix all these things very well. While mixing, press the head a little so that the spices penetrate well into the meat. Then leave it for 10 to 15 minutes.

Then add 300 grams of sour curd to the mutton. Be sure to whisk well before serving. Now mix the curd with the meat very well. If done this way, the marination is great.

Now take a pressure cooker and put the marinated meat directly in it. First, mix the meat very well without using any water. When it gets a little hot, put the cut potatoes in it. Do not water immediately after adding potatoes. Mix well for 1 to 1.5 minutes.

Then keep the pressure cooker only with the lid without closing it for four minutes Then remove the lid and you will see that the water will release from the mutton and the potatoes

The color will also be very beautiful. If not done this way, the taste of the mutton will not be very good

A lot of water is needed here as the mutton will release a lot of watet and will not read
Then add 2 to 3 cups of water to the mutton. Keep in mind that the amount of water and morton should be equal i.e. the layer where the morton will be there should be water till the level. Then mix water with mutton well. After that, when the water starts to boil a little, close the lid and take it with three sips. Then close the film with gas and open the data so that the lid falls off.

Milk mixture – To make this, take a bowl and add two cups of milk

1/2 teaspoon of saffron, 2 teaspoons of kewra wate,r and 1 teaspoon of rose water should be given. this

Saffron water is made after mixing everything well.

Open the lid of the pressure cooker and you will see that the mutton will be cooked very nicely. Then this mutton should be taken in the biryani pot. Keep a little oil or mutton fat from the top of the mutton. After that add some coriander leaves and prepared biryani masala. Besides, you have to give some potatoes, you can not give it if you want.

Biryani Rice (Best Mutton Biryani Rice) – To make biryani rice, you need to take water as much as a wire. Turn on the gas flame and heat the water. One kg of basmati rice is taken for 1.5 kg of mutton. The rice should be thoroughly washed and soaked beforehand. Sir, you must wash it thoroughly three to four times until the mesh is completely clean.

When the biryani (Best Mutton Biryani Watter) water is hot, add 4 cloves, 1 cinnamon, 6 cardamoms, 1/2 teaspoon black pepper, 2 bay leaves. Salt to taste should also be added. The amount of salt should be a little more here. Then add 2 teaspoons of white oil, 1/2 teaspoon of cumin and 1 teaspoon of vinegar (you can use lemon juice if you want) and lastly a little coriander leaves and chopped mint leaves.

When the water is hot, put the biryani rice in it. Mix the rice with a spoon. Do not use a sleeve that is too large, as it may break the rice. Do not boil the rice too vigorously, it may turn and break. When about 80% of the rice is cooked, they should be picked up in a medium, drain the water and pass it directly to the mutton. You can omit the whole garam masala if you want. When half of the rice is done, spread the rice well with a spoon or a small knife. Then spread the rice in the same way with the rest.

After that spread the milk mixture prepared earlier on the rice Apart from this, spread the mutton fat which has been kept earlier. Then add some chopped coriander and mint leaves and biryani masala. Finally, add one to two spoons of ghee.

Now cover the biryani pot well with a silver file. If you want you can sprinkle a little water so that the foils stick well. After that, the sides of the foil should be stuck to the mouth of the pot well. You can close the mouth of the pot with a lid and flour.

Now put a plate on the gas and heat it. After that, the hari of biryani should be placed on top of the chattu to give breath. Simmer first for 5 minutes on high heat, then on medium heat for 10 minutes turn off the gas, and leave for another 10 minutes. After about 25 minutes open the file and you will see biryani is ready. Finally, spread a little Beresta on top.