Kolkata Mutton Biryani Recipe- EID SPECIAL BRIYANI | - ZAYKA CHEF RECIPE

 KOLKATA MUTTON BIRYANI RECIPE

Calcutta Mutton Biryani A distinctive biryani, full of flavour, but low on spiciness and heat. Contains potatoes!. 1 kg mutton: large pieces (100g each); should have fat and bones; pieces from the legs, ribs (seena), neck, and shoulder are ideal. 5 whole potatoes about 100g each use starchy varieties such as Jyoti aged(Old), long-grained, non-parboiled (aatop) basmati rice   500g ask your grocer for aged (old) rice; the right kind of rice is important.

Peel potatoes  keep them whole: each piece is about 100g. Smear yellow food colour: don’t add too much heat vegetable oil, 3cm deep fry potatoes in plenty of oil: you can use the same oil to fry onions in the next step fry on medium heat until lightly coloured (4 minutes).

Set aside make barista with 150g onions how to make barista (LOOK AT THE DOWN OF THE PAGE)
make barista with 150g onions: this will yield about 35g barista (20g for mutton and 15g for rice).

Make biryani masala: make it fresh! how to make biryani masala (LOOKAT THE DOWN OF THE PAGE). Marinate  mutton with yoghurt  100g, salt  20g, biryani masala  8g, red chilli powder  ½ tsp,
kewra water  5g, garlic  10g, ginger  10g make a paste, ground pepper  ½ tsp, birista  20g.
add the mutton coat well with marinade massage spices into crevices cover and let it rest for 1 hour.

Wash and soak rice for 30 minutes strain over a colander soaking rice leads  to longer, fluffier grains.

Transfer mutton to a pressure cooker add fried potatoes: we want potatoes to soak up flavours from the mutton. 150g water: remember, mutton will release water to pressure cook on medium-low heat, 30 minutes. Turn off the heat and rest it for 15 minutes. 

MALAI KOFTA RECIPE

Separate the mutton and strain the liquid this is yakhni! (the broth resulting from cooking meat with spices). We need 200g: measure and keep ready.

cheesecloth green cardamom   6 pcs (1.25g), black cardamom  2 pcs (1.5g), cinnamon 4cm ,stick (1g), cloves 7g, fennel seeds 7g, bay leaves 3g & tie securely take 3kg water in a large pot 30g salt
add the spice bag let the water come to a boil.

YOU CAN ALSO READ THIS RECIPE :-How to make KFC style fried chicken at your home

Order of assembly mutton, potatoes, 200g yakhni, alubukhara (dried plums) 40g, birista 15g  biryani masala 5g, grated khoya kheer (‘mawa’ or reduced, solidified milk) 50g, juice of half a lime (5g)
saffron + yellow food colour: mix in 20g warm milk. Milk 180g, kewra water 5g rose water 5g
meetha attar is a special essence used in Kolkata biryani which gives it its unique.

 Ready aromatics; use sparingly—a little goes a long way meetha attar 5 drops and  Ghee   30g, butter   20g melt in microwave.

Keep everything ready before you start assembling once rice is set to boil, it cannot be left standing in hot water the next two steps  have to be done in parallel.

How to Make Veg Pizza without Oven- ZAYKA CHEF RECIPE

Grease your pan with ghee line the base with bay leaves: they impart aroma and provide a buffer against burning! arrange mutton pieces in a single layer potatoes! don’t place them too close to the edge or you might accidentally cut into them when serving alubukhara, birista, biryani masala (half of total)
khoya kheer (half of total), yakhni,  lime juice.

When water comes to a rolling boil and its color changes......extract the bag of spices. Add soaked and strained rice.
OPTIONAL HACK: for bright white rice add about 2g fitkari (alum); don’t add too much or the taste of rice will change. Cook until 80% done centre should not be raw ours took 5 minutes, but follow your packet instructions.

Strain rice add directly to the pan don’t try to drain all the water some starch is good for the biryani
repeat for half the quantity of rice rest of the biryani masala, rest of the khoya kheer & saffron + color.

Quickly strain and add the remaining rice don’t take the rice off the heat—work quickly less cooked rice will go at the bottom, more cooked on top gently flatten the mound milk + aromatics
melted ghee + butter don’t forget the sides! the rice should still be hot when put on dum—work quickly!.

Cover with thick aluminium foil if yours is thin, use double layers seal well so that no steam escapes
tight-fitting lid *instead of foil. 

You can also seal the pan with wet dough cook on dum on medium-low heat (30 minutes) turn off heat and rest for 15 minutes.
moment of truth!

salad: onion, tomato, cucumber, green chilli, and lime

 FOR BIRISTA 

• 150gm Onions (Sliced)
• 150gm Vegetable oil (for deep frying)

FOR BIRYANI MASALA

• 1.25g(6Pcs) Green cardamom
• 0.75g(1Pc)Black cardamom
• 1.5g(3/4 tsp) Cloves
• 0.5g(3cm stick) Cinnamon
• 1.2g(1/2pc) Nutmeg
• 1.75g(2pc)Mace
• 2g Shahi jeera
• 2g Kabab Chini
• 1g(1/2 tsp) Fennel seeds
• 3g White pepper (Whole)
• 1.25g(1/2 tsp) Black pepper(whole)

FOR MARINATING MUTTON

• 100g Yoghurt
• 10g Ginger
• 10g Garlic
• 20g Birista
• 8g Biryani Masala
• 5g Kewar water
• 1/2 tsp Red chilli powder
• 20g salt
• 1/2 tsp Ground pepper
• 150g Water

THNAK YOU💓💓💓💓

 

YOU CAN READ ALSO:- HOW TO MAKE CHINESE CHICKEN MOMOS

YOU CAN READ ALSO:-How To Make Italian BRUSCHETTA

YOU CAN READ ALSO:-How To Make Butter Chicken At Home

YOU CAN ALSO READ:- BLACK FOREST CAKE

YOU CAN READ ALSO:-Aloo Paratha Recipe | आलू पराठा बनाने का आसान तरीका | Stuffed Potato Paratha

YOU CAN ALSO READ :-How to make KFC style fried chicken at your home