• `Ronak Dey

The art of Kolkata Style Mutton Dum Biryani

Updated: Jan 10



Kolkata Mutton Dum Biryani!!! is by far the most tastiest #biryani; with it's less spice, beautiful color and texture and the smell.


Preparation time- 45 mins

Cooking time- 2 Hours 15 mins


Ideal for 6 People


Ingredients:

  • 1 kg Mutton cut into medium piece

  • 5 cups of basmati rice

  • 4 medium onions

  • 5 Potato's

  • 1 inch ginger

  • 1 medium whole garlic

  • 1 tsp turmeric

  • 1 cup milk

  • Half lemon

  • saffron

  • salt to taste

  • 2 tsp ghee

  • 1 tbsp. kewra water (mix it in 1 tbsp. milk and keep it aside)

  • Half cup curd

Spices-

For, Mutton (wet grind)-

Wet grind the below spices, if you can't alternatively you can use spice powder.

  • 4 Cloves

  • 5 Green cardamom

  • 1 Black cardamom

  • 1 inch cinnamon

  • small piece of Nutmeg

  • One Red dried chili

  • 1tsp Char magaz or 8 cashews

For, Biryani Rice (powder)-

To make powder first dry them on a pan or microwave and let them cool down for sometime

  • 4 Cloves

  • 5 Green cardamom

  • 1 inch cinnamon

  • small piece of Nutmeg

  • One Red dried chili


For, Boiling Rice (Whole)-

  • 4 Green cardamom

  • 2 small/1medium bay leaf


For, making chicken masala (Whole)-

We will fry them in oil before adding onion.

  • 2 Cardamoms

  • half inch cinnamon

  • 2 Cloves

Preparation-

Clean the mutton and marinate it with 1tsp salt & half tsp turmeric powder and keep it in fridge.




Lets prepare our rice; First clean the rice with water and drain it once/twice. Then add water, water level ideally should be 1.5 times of rice height on the pan/hundi. Add the whole spices specified in boiling rice spices [check the ingredients list] and half lemon juice, the lemon will make the rice fluffy. Cook it over low flame with closed lid, until water start spilling from the it. Once done drain the water and keep it aside.


Now, we will move to mutton & potato. turn on the gas.

Add oil in a pan and add the chopped potato's fry them over medium heat. keep turning them as we don't want burned potato's. Once done keep these aside.


Lets start with our mutton; Any pan or pot will do. But, a heavy bottom pan to makes a good biryani. We will start by adding 1 and a half tbsp. mustard oil (White oil can be used also). Add spices for "making chicken masala (Whole)" [please see the ingredients list]


Add chopped onions, once the onions are all golden brown add garam masala & ginger garlic paste. mix it for few mins then add curd, again mix it for 2/3 minutes. Now add mutton and mix well; close the lid once done.

Put a heavy object on top of the lid so that mutton can get slowly cooked and not get burned. Keep in mind to turn the heat down to minimum. Also, as a added measure I live to add some water on to of the lid. Which improved the process of slow cooking by a great deal.

Keep in mind to move it every 15 minutes and mix the mutton so the it doesn't get stick to bottom of the pan.


Once, mutton is done well (After almost 1h), add the potato's and water just enough to submerge the potato's & muton partially. Close the lid and again put a heavy object on top of the lid. Turn the heat down to minimum and let it cook for another 30 minutes.

After. 30 minutes mutton should be done, poke the mutton pieces to check.


We are almost done. Add the rice, add the spices "Biryani Rice (powder)" [check the spice portion in ingredients list] in 1 cup if milk, mix it well then pour it evenly on the rice. add 2 tsp of ghee - spread it over the rice. add the kewra water & saffron milk.

To make the dum, we need so seal our pan, to do that we will use flour dough. Make small roll of it and spread along the lining of the pan. Then close the lid tightly. Turn the head to low and let it cook for 35/40 minutes.


Done-

Mine came out perfect; hope yours exactly same too. The smell and taste is heavenly. hope you will like it.


Pleases add your comment if you have any question. For, video of this recipe please see below, also you can subscribe to my channel to get more tasty recipes in future.







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