Kolkata Mutton Biryani

Kolkata Mutton Biryani is a fragrant and rich rice dish, characterized by its tender mutton and aromatic spices, capturing the essence of Bengali cuisine. This dish is a celebration of flavors, perfect for special occasions or a delightful dinner experience.

Ingredients

• Basmati rice - 200 grams
• Mutton (bone-in pieces) - 300 grams
• Onion (thinly sliced) - 2 medium
• Tomato (chopped) - 1 medium
• Ginger-garlic paste - 1 tablespoon
• Yogurt - 100 grams
• Biryani masala - 2 teaspoons
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 1 teaspoon
• Green cardamom - 4 pods
• Cloves - 4 pieces
• Cinnamon stick - 1 inch
• Bay leaves - 2
• Fresh mint leaves - 1/4 cup
• Fresh coriander leaves - 1/4 cup
• Ghee (clarified butter) - 2 tablespoons
• Cooking oil - 2 tablespoons
• Salt - to taste
• Water - 500 ml
• Saffron strands - a pinch (optional)
• Milk - 2 tablespoons (for saffron)

Steps

1. Soak the basmati rice in water for at least 30 minutes, then drain.
2. In a large pot, heat 2 tablespoons of ghee and 2 tablespoons of cooking oil over medium heat. Add thinly sliced onions and sauté until golden brown.
3. Add ginger-garlic paste and sauté for another minute until fragrant.
4. Add the mutton pieces and cook until they start to brown on all sides.
5. Stir in chopped tomatoes, yogurt, biryani masala, turmeric powder, red chili powder, and salt. Cook until the mutton is well coated with spices.
6. Add 500 ml of water to the pot, bring to a boil, then reduce heat, cover, and let it simmer for about 30 minutes until the mutton is tender.
7. In a separate pot, bring 1.5 liters of water to a boil, add the soaked and drained basmati rice along with a pinch of salt. Cook the rice until it's about 70% cooked, then drain the excess water.
8. Once the mutton is tender, layer the partially cooked rice over the mutton in the pot. Add green cardamom, cloves, cinnamon, bay leaves, mint, and coriander leaves on top.
9. If using saffron, dissolve it in 2 tablespoons of warm milk and drizzle over the rice.
10. Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes to allow the flavors to meld and the rice to finish cooking.
11. Turn off the heat and let it rest for 10 minutes before serving. Gently fluff the biryani and serve hot with raita or salad.

Nutrition

• Calories: 650
• Protein: 30 g
• Carbs: 75 g
• Fiber: 2 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 80 mg
• Total Fat: 25 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich source of protein from mutton, aiding muscle growth and repair.
• Contains essential spices that may have anti-inflammatory and antioxidant properties.

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