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This document provides a recipe for Kolkata Mutton Biryani that serves 16 people. It is a multi-step recipe requiring 4 hours of preparation time. The ingredients include 2 kg of mutton, 2 kg of basmati rice, various spices like cardamom, cloves, black pepper and biryani masalas. The mutton is marinated for 1 hour before being sautéed and cooked in a pressure cooker. The rice is boiled separately before layering it alternately with the mutton, potatoes and onion fry in the biryani handi. It is then cooked with a dum process for 35 minutes.

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Seyed Ibrahim
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105 views

Receipe

This document provides a recipe for Kolkata Mutton Biryani that serves 16 people. It is a multi-step recipe requiring 4 hours of preparation time. The ingredients include 2 kg of mutton, 2 kg of basmati rice, various spices like cardamom, cloves, black pepper and biryani masalas. The mutton is marinated for 1 hour before being sautéed and cooked in a pressure cooker. The rice is boiled separately before layering it alternately with the mutton, potatoes and onion fry in the biryani handi. It is then cooked with a dum process for 35 minutes.

Uploaded by

Seyed Ibrahim
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Kolkata Mutton Biryani

Servings 16

Prepere Time 04 hrs

Ingredients Qty Unit Instructions RU Cost Cost

Mutton 2 Kg Soak Rice for 1 Hr. 850 1700

Basmati Rice 2 Kg Step 01 Marinate Mutton for 1Hr: 150 300


Mutton 2Kg, Salt 3Tsp, Red Chilli 3tsp, Ginger Garlic
8Tbsp, Yoghurt 400gm, Biryani Masala 1Tsp, BM-2
BM-2 Mace (Javetri) 5 Gm 1Tsp, Black Pepper 1Tsp 0
BM-2 (grind to powder): Mace (Jayatri) -5g &
BM-2 Cardamom 5 Gm Step 02 0
Cardamom -5g
Onion Fry (Barista): Onion 800g, Oil 250ml, Sprinkle
BM-1 Biryani Masala 5 Tsp Step 03 pinch of salt to keep it crisp 0
Potato Fry: Fry in the same Oil low Flame, 600g Potato
Red Chilli Powder 3 Tsp Step 04 0
cut Half, Food Color 1Tsp,
Masala Milk: Boil & Cooled 250Ml Milk, BM-1 1/4 Tsp,
Pepper Powder 1 Tsp Step 05 0
BM-2 1/4 Tsp, Salt 1/2 Tsp
Biryani Essence Mix: Kewra 8 Tsp, Rose Water 8 Tsp,
Onion 800 Gm Step 06 0
Mitta Attar 4 drops

Oil 250 Ml Sauté and Cook Mutton: Sauté In the same Oil low 0
flame, Ghee 4 Tsp, Fry Whole Spices for 20 Sec (Bay
Leave-4, Cardamom- 10, Cloves-12, Black pepper-20,
Ginger Garlic Paste 8 Tbsp 0
Patta-2), Onion fry for 3Mins, Saute Marinated Mutton
Step 07
for 5-6 Mins, Cover and Cook for 10Mins, Biryani
Yoghurt 400 Gm Masala 1/2 Tsp, BM-2 1/2 Tsp. Cook for another 0
5Mins, Transfer to Cooker, 500Ml water, Cook for 4
Milk 250 Ml Whistle on Medium Flame 0

Potato 600 Gm Mutton Stock: Separate Mutton and Stock, Separate 0


Step 08 Stock and Oil Fat, Add Gheee to Fat - 8 Tsp, Measure
Food Color 1 Tsp Mutton Stock 600ml. 0
Biryani Layering-1: Coat Ghee at the bottom 4tsp,
Khoya Kheer 120 Gm Lemon Juice 1, Mutton Stock Full, Masala Milk 60Ml,
0
BM-1 1Tsp, BM-2 1Tsp, Garam Masala 1Tsp, Salt
Ghee 25 Tsp Step 09 0
1Tsp, Ghee 1Tsp and Mix all. Mutton Piece, Fried
Potato, Barista 1/3, Grinded Koya Kheer 60g Half,
Lemon 1 No. Essence Mix 3Tsp. 0

Mitta Attar 4 Drops 0


Cook Rice: Water 10Ltr, Salt 10TBsp, Lemon 1, Ghee
Step 10
4Tsp, Kewra 4Tsp, Boil to 80% cooked rice.
Kewra 12 Tsp 0

Rose Water 12 Tsp Biryani Layering-2: Layer Rice Half Quantity, Sprinkle 0
4 Pinches of BM-1 and BM-2, Ghee 8 Tbsp, Remaining
Salt 13 Tbsp Khoya Kheer 60g, Essense Mix 4 Tsp, Masala Milk 6 0
Tbsp, Barista 1/2, Remaining Rice, Sprinkle 4 Pinches
Bay Leave 4 No. Step 11 of BM-1 and BM-2, Spread Fat and Ghee Mix, 0
Remaining Masala Milk, Food Color to remaining
Cardamom 10 No. essence mix, Remaining Barista, 6.5 Mins on High 0
Flame cover with cloth, Then place tawa below handi
Cloves 12 No. and cook in dum for 35mins on low flame 0

Black Pepper 20 No. 0

Cinnamom 2 No. 0

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