Calcutta Mutton
biryani
Ingredients
1.mutton (boneless if possible) -500g
2.best quality basmati rice(daawat or India gate) -4cups
3.hung curd-1cup
4.ginger paste-2spoon
5.garlic paste-2spoon
6.cardamom,cloves,cinnamon
7.rose water -2,3tsp
8.kewra water-2,3tsp
9.milk -.5cup
10.saffron -8-10 strands
11.onion sliced -1big
12.onions sliced and deep fried with pinch of sugar(brista) - 3-4onions.
13.potato cut in halves, and half boiled in salt water.
14.meeta ator few drops,
15.ghee
16.oil sunflower
17.lime juice -.5lime
18.good brand biryani masala(shaan i used) or make your own. follow recipe below.
Process
The Rice :
1. Wash the rice well until water runs clean.
2.soak rice in salt water for 1hour.
3. In a kadhai heat little oil just enough to coat the rice.pour the drained rice on it and saute very lightly without stirring much.careful not to break the rice grains.
4.heat water double of rice(8 cups) with salt,cardamom,cloves,cinnamon,rose water a few drops and a few drops of lime juice.
5.boil rice in the water.as soon as water starts boiling,the rice should be done al dante.move it from heat immediately,drain the rice and spread it on a big plate.very lightly,mix some ghee to it without stirring much.this is to avoid lumps.be very careful not to overcook rice,or biryani ll lose its texture.take it off heat when its almost cooked(al dante) and not fully cooked.
The meat and potatoes :
6.in a kadhai,heat oil and ghee in 1:1proportion .give mutton pieces and cook for 5mins in high heat.
7. Give ginger,garlic paste and cook with mutton till oil separates.
8.give 1cup of beaten hung curd.give few drops of rose water and 1tsp of biryani masala.give salt.
9.cook the meat and the previously half boiled potatoes covered on low flame.till the water evaporates from curd.keep stirring every 5mins.
10. Take out the potatoes after sometime,keep aside.
10.when meat is half cooked ,put in pressurecooker with 1/2cup water.cook till done.
11.take out the meat pieces and strain the meat curry to get the pure curry and oil without the masala - this is tar.keep it aside.put some rose water,little lime juice,1/2tsp chili powder and salt (if read) to the tar and the meat pieces separately.
The assembling :
12. Heat half cup milk and soak saffron in it for 30mins.you can use some yellow food color too if you want .
13.in a heavy bottom pan, smear it with ghee well all around.
14.put a layer of tez patta below. the bottom layer will get burnt thus protecting with tez patta.
15.put a layer of meat and aloo on top.
16.layer the rice on top of meat/aloo.
17.spread little tar on the rice, along with 1/2tsp ghee,2tsp oil,1/2tsp rose and kewra water,little milk,some brissta.a generous spoon of biryani masala. spread this well so that the rice gets more or less covered.now spread some food color if using and don't mix it ,let it be.
18.another layer of meat,aloo and then rice just like before.keep layering till done with contents.
19.in a saucepan put some water and keep the biryani vessel on it.cover biryani vessel with a lid,and put weight on top to make it air tight.
20.on low flame,cook for 45mins.give a good shake in between.
21.Serve with chicken chaap(recipe to follow).
Ingredients
1.mutton (boneless if possible) -500g
2.best quality basmati rice(daawat or India gate) -4cups
3.hung curd-1cup
4.ginger paste-2spoon
5.garlic paste-2spoon
6.cardamom,cloves,cinnamon
7.rose water -2,3tsp
8.kewra water-2,3tsp
9.milk -.5cup
10.saffron -8-10 strands
11.onion sliced -1big
12.onions sliced and deep fried with pinch of sugar(brista) - 3-4onions.
13.potato cut in halves, and half boiled in salt water.
14.meeta ator few drops,
15.ghee
16.oil sunflower
17.lime juice -.5lime
18.good brand biryani masala(shaan i used) or make your own. follow recipe below.
Process
The Rice :
1. Wash the rice well until water runs clean.
2.soak rice in salt water for 1hour.
3. In a kadhai heat little oil just enough to coat the rice.pour the drained rice on it and saute very lightly without stirring much.careful not to break the rice grains.
4.heat water double of rice(8 cups) with salt,cardamom,cloves,cinnamon,rose water a few drops and a few drops of lime juice.
5.boil rice in the water.as soon as water starts boiling,the rice should be done al dante.move it from heat immediately,drain the rice and spread it on a big plate.very lightly,mix some ghee to it without stirring much.this is to avoid lumps.be very careful not to overcook rice,or biryani ll lose its texture.take it off heat when its almost cooked(al dante) and not fully cooked.
The meat and potatoes :
6.in a kadhai,heat oil and ghee in 1:1proportion .give mutton pieces and cook for 5mins in high heat.
7. Give ginger,garlic paste and cook with mutton till oil separates.
8.give 1cup of beaten hung curd.give few drops of rose water and 1tsp of biryani masala.give salt.
9.cook the meat and the previously half boiled potatoes covered on low flame.till the water evaporates from curd.keep stirring every 5mins.
10. Take out the potatoes after sometime,keep aside.
10.when meat is half cooked ,put in pressurecooker with 1/2cup water.cook till done.
11.take out the meat pieces and strain the meat curry to get the pure curry and oil without the masala - this is tar.keep it aside.put some rose water,little lime juice,1/2tsp chili powder and salt (if read) to the tar and the meat pieces separately.
The assembling :
12. Heat half cup milk and soak saffron in it for 30mins.you can use some yellow food color too if you want .
13.in a heavy bottom pan, smear it with ghee well all around.
14.put a layer of tez patta below. the bottom layer will get burnt thus protecting with tez patta.
15.put a layer of meat and aloo on top.
16.layer the rice on top of meat/aloo.
17.spread little tar on the rice, along with 1/2tsp ghee,2tsp oil,1/2tsp rose and kewra water,little milk,some brissta.a generous spoon of biryani masala. spread this well so that the rice gets more or less covered.now spread some food color if using and don't mix it ,let it be.
18.another layer of meat,aloo and then rice just like before.keep layering till done with contents.
19.in a saucepan put some water and keep the biryani vessel on it.cover biryani vessel with a lid,and put weight on top to make it air tight.
20.on low flame,cook for 45mins.give a good shake in between.
21.Serve with chicken chaap(recipe to follow).
