Mutton Biriyani Recipe Kolkata Style

 

"FOOD FOOD JUNCTION"

Mutton Biriyani .

Author: Rana Sharma.

Mutton Biriyani Recipe Kolkata Style .

Hello everyone,

                          A warm welcome to all of you in the world smallest blog  named "FOOD FOOD JUNCTION", hope you are doing well .  Today i am very much excited to share the recipe of "Mutton Biriyani Recipe Kolkata Style ". So lets begin our journey.

Kolkata biryani, also known as Calcutta biryani, is a popular variation of the traditional biryani that originated in the Indian city of Kolkata (formerly known as Calcutta). It is influenced by Mughlai cuisine and has its own distinct flavor profile.

Here are some characteristics that contribute to the taste of Kolkata biryani:

Aromatic Basmati Rice: Kolkata biryani is traditionally made with long-grain Basmati rice, which adds a delicate and fragrant aroma to the dish.

Meat (Chicken or Mutton): The biryani is typically made with either chicken or mutton (goat meat). The meat is marinated with yogurt and a blend of spices before cooking.

Taste of Biriyani:

Spices: Kolkata biryani is not as heavily spiced as some other biryani variations. The primary spices used include cinnamon, cardamom, cloves, and bay leaves, which impart a subtle but rich flavor.

Potatoes: A unique feature of Kolkata biryani is the addition of boiled potatoes, which is not commonly found in other types of biryani. The potatoes absorb the flavors of the spices and meat, adding an extra dimension to the dish.

Saffron and Kewra Water: Saffron strands soaked in milk are added to the biryani to give it a beautiful golden color and a mild, aromatic taste. Kewra water, derived from the pandanus flower, is also used to enhance the fragrance.

Caramelized Onions: Thinly sliced onions are fried until they turn golden brown and crispy. These are then layered with the rice and meat, adding sweetness and texture to the biryani.

Dum Cooking: Kolkata biryani is traditionally cooked using the "dum" method, where the marinated meat, rice, and other ingredients are layered in a large pot and sealed with dough to trap the steam. This slow-cooking process allows the flavors to meld together, resulting in a rich and flavorful biryani.

History of Biriyani:

Biryani is a heavenly and fragrant rice dish that has a rich and various history. It is accepted to have started in the Indian subcontinent, and its foundations can be followed back to a few societies and impacts throughout the long term. While the specific history remains discussed, here is an overall outline of the historical backdrop of biryani:

 

Old Starting points: A few history specialists accept that the fundamental idea of consolidating rice with meat and flavors began in old Persia. This dish was known as "beryan," and that implies broiled or seared. Brokers and explorers from Persia probably carried this culinary plan to the Indian subcontinent.

 

Appearance in India: Biryani no doubt showed up in India during the archaic period through different shipping lanes. The Turk-Mongol victor, Timur, is said to have acquainted a forerunner with biryani in the fourteenth century when his armed forces attacked India. They cooked rice with meat, dried organic products, and fragrant flavors in huge pots, making a dish like biryani.

 

Mughal Impact: The Mughal Realm (1526-1857) assumed a huge part in molding the cutting edge biryani. The Mughal rulers were known for their affection for culinary expressions and elaborate dining experiences. They carried with them the "Dum Pukht" way of cooking, where meat and rice were slow-cooked in fixed pots over low intensity, permitting the flavors to merge together. This way of cooking was integrated into the nearby food, bringing about the dum biryani we know today.

 

Provincial Varieties: After some time, biryani formed into various local varieties across the Indian subcontinent. Every district added its one of a kind turn, utilizing locally accessible fixings and flavors. A few notable local biryanis incorporate Hyderabadi biryani, Lucknowi biryani, Kolkata biryani, and Malabar biryani, among others.

 

Spread and Ubiquity: Biryani's prominence kept on spreading, inside the Indian subcontinent as well as past. As exchange and social trades extended, biryani tracked down its direction to Southeast Asia, the Center East, and different regions of the planet.

 

Current Transformations: In later times, biryani has gone through additional variations and varieties to suit various preferences and dietary inclinations. Veggie lover and vegetarian renditions have become well known, utilizing fixings like vegetables, paneer, or soya lumps rather than meat.

 

Today, biryani is praised and cherished overall for its perplexing flavors, sweet-smelling flavors, and the wonderful mix of delicate meat or vegetables with fragrant basmati rice. It stays a famous dish that mirrors the different culinary legacy of the Indian subcontinent and its rich history of social trade.

 

Potato Introduced in Biriyani:

The exact origin of adding potatoes to biryani is not well-documented, and it is challenging to pinpoint a specific individual who "invented" the practice. As mentioned earlier, the inclusion of potatoes in biryani is believed to have originated in Kolkata (formerly Calcutta), India, during the 19th century.

The story goes back to Nawab Wajid Ali Shah, the last Nawab of Awadh (present-day Uttar Pradesh, India). When he was exiled to Kolkata by the British in 1856, he brought along his royal chefs and culinary traditions. These chefs adapted their traditional Awadhi biryani recipes to suit the local ingredients available in Kolkata.

To enhance the richness of the biryani and make it more satisfying, the chefs decided to add potatoes to the preparation. Potatoes were readily available and affordable in Kolkata, and they blended well with the aromatic spices used in the biryani.

While the chefs of Nawab Wajid Ali Shah's court might have popularized the practice of adding potatoes to biryani in Kolkata, it is essential to remember that culinary traditions often evolve over time through experimentation and regional influences. It is likely that the use of potatoes in biryani was a gradual development and might have been influenced by various factors, including local culinary practices and ingredient availability.

As a result, attributing the invention of potatoes in biryani to a specific individual is challenging. Instead, it is more accurate to understand it as an evolution of the dish driven by historical and cultural factors, leading to the delicious and iconic Kolkata biryani we enjoy today.

 

 

Kolkata biryani, also known as Calcutta biryani, is a popular regional variation of the traditional biryani found in the city of Kolkata (formerly known as Calcutta) in West Bengal, India. This unique style of biryani is known for its distinct flavor and preparation, and it has a special influence of potatoes. The inclusion of potatoes in Kolkata biryani is a key differentiating factor from other biryani varieties found in India.

The history of Kolkata biryani dates back to the 19th century during the time of Awadh's last Nawab, Wajid Ali Shah. When Wajid Ali Shah was exiled to Kolkata by the British in 1856, he brought along his royal chefs and culinary traditions. These chefs adapted their royal Awadhi biryani recipes to suit the local ingredients available in Kolkata.

The influence of potatoes in Kolkata biryani is said to have originated from this period. Legend has it that Nawab Wajid Ali Shah was particularly fond of biryani but found it lacking something in Kolkata compared to the biryani he was accustomed to in Awadh (present-day Uttar Pradesh). To enhance the richness of the biryani and make it more satisfying, the chefs decided to add potatoes to the preparation.

Potatoes were an easily available and affordable ingredient in Kolkata, and they complemented the flavors of the biryani remarkably well. The chefs began incorporating boiled potatoes into the biryani layers during the dum cooking process, allowing them to absorb the aromatic spices and flavors.

Over time, this unique feature of Kolkata biryani became a defining characteristic, setting it apart from other biryani styles found in India. The addition of potatoes not only adds a different texture to the biryani but also helps make the dish heartier and more filling, making it a favorite among locals and visitors alike.

Kolkata biryani is traditionally made using fragrant long-grain Basmati rice, succulent pieces of mutton or chicken (though there are vegetarian versions available), a mix of aromatic spices, saffron-infused milk, and, of course, the potatoes. The dish is slow-cooked in a sealed handi (pot) using the dum pukht method, allowing the flavors to meld together and create a flavorful, delectable biryani.

Today, Kolkata biryani remains an iconic and cherished dish in the city, and its unique combination of flavors, especially the influence of potatoes, continues to be celebrated by food enthusiasts and biryani lovers worldwide.

Ingredients:

Kolkata biryani is a flavorful and aromatic rice dish known for its unique blend of spices and the inclusion of potatoes. The main ingredients of Kolkata biryani typically include:

 

Basmati Rice: Long-grain Basmati rice is the preferred variety used in Kolkata biryani. Its distinct aroma and fluffy texture add to the overall appeal of the dish.

 

Meat: Kolkata biryani is commonly made with tender pieces of mutton (goat meat) or chicken. Both options are popular, and you can find variations to suit different preferences.

 

Potatoes: As a defining feature of Kolkata biryani, it includes boiled potatoes that are often layered along with the meat and rice during the cooking process.

 

Yogurt: A yogurt-based marinade is used to tenderize the meat and infuse it with flavors. It also helps in creating a succulent and juicy biryani.

 

Onions: Sliced onions are sautéed until golden brown and added to the biryani for depth of flavor.

 

Ginger-Garlic Paste: A paste made from fresh ginger and garlic is a common base for the biryani marinade, adding pungent and aromatic notes.

 

Spices: Kolkata biryani is known for its rich and fragrant spice blend. Commonly used spices include cinnamon, cloves, cardamom, bay leaves, mace, and nutmeg.

 

Biryani masala, a spice mix specific to biryanis, is also used.

 

Saffron: Saffron strands are soaked in warm milk or water and drizzled over the biryani to impart a beautiful golden color and delicate flavor.

 

Ghee or Vegetable Oil: Ghee (clarified butter) or vegetable oil is used for cooking the biryani and adds richness to the final dish.

 

Rose Water and Kewra Essence: These aromatic ingredients are sometimes used in small quantities to enhance the fragrance of the biryani.

 

Fried Onions (Birista): Crispy fried onions are often sprinkled as a garnish, adding a delightful crunch and flavor contrast.

It's important to note that while the core ingredients remain consistent, there can be variations in Kolkata biryani recipes, depending on family traditions, personal preferences, and regional influences. Some recipes may include additional spices or use different types of meat or even offer vegetarian alternatives with paneer (cottage cheese) or vegetables. The cooking process involves layering the rice, meat, and potatoes in a handi (pot), sealing it with dough to create a steamy and aromatic environment, and cooking it slowly using the dum pukht method to allow the flavors to meld together. The result is a mouthwatering dish loved by many biryani enthusiasts.

Biriyani Masala:

Biryani masala is a spice blend specifically formulated to add a distinctive and aromatic flavor to biryani, a popular rice dish. The masala typically contains a variety of spices that complement the meat, vegetables, or rice used in the biryani preparation. While there can be regional variations and personal preferences in the ingredients, a typical biryani masala may include some or all of the following spices:

 

Cumin Seeds: Cumin seeds add earthy and warm flavors to the masala.

 

Coriander Seeds: Coriander seeds have a citrusy and slightly sweet taste, contributing to the overall flavor profile.

 

Cardamom: Both green and black cardamom pods can be used, as they lend a floral and smoky aroma to the masala.

 

Cinnamon: Cinnamon sticks provide a sweet and woody essence to the blend.

 

Cloves: Cloves offer a strong, pungent, and slightly sweet flavor.

 

Bay Leaves: Bay leaves impart a subtle, herbal note to the masala.

 

Nutmeg: Nutmeg adds a warm and nutty taste, but it is usually used sparingly due to its potency.

 

Mace: Mace, the outer covering of the nutmeg seed, has a more delicate and refined flavor.

 

Black Peppercorns: Black peppercorns add a spicy kick to the blend.

 

Fennel Seeds: Fennel seeds offer a mild licorice-like flavor to the masala.

 

 

Star Anise: Star anise contributes a sweet and licorice-like taste.

 

 

Shahi Jeera (Caraway Seeds): Shahi jeera has a unique nutty and peppery flavor.

 

The spices are usually dry-roasted individually or together to release their essential oils and enhance their flavors. After roasting, they are ground into a fine powder, creating the biryani masala. The proportions of each spice can vary according to personal taste and regional preferences.

 

Biryani masala is a crucial component in preparing flavorful biryanis, whether it's a meat-based biryani like chicken or mutton, or a vegetarian version with vegetables or paneer. The masala adds depth, aroma, and a distinct character to the dish, making it an essential element in achieving the authentic taste of biryani. It is often used in conjunction with other spices like turmeric, chili powder, and garam masala, depending on the specific biryani recipe.

Top of Form

 

Recipe:

Kolkata biryani is a delightful and flavorful rice dish with succulent meat, fragrant spices, and the unique addition of potatoes. Here's a basic recipe for Kolkata biryani with mutton:

Ingredients:

For Marinating the Meat:

500 grams mutton (goat meat), cut into pieces

1 cup yogurt (curd)

2 tablespoons ginger-garlic paste

1 teaspoon red chili powder

1/2 teaspoon turmeric powder

1 teaspoon biryani masala

Salt to taste

For the Biryani Masala:

1 teaspoon cumin seeds

1 teaspoon coriander seeds

4-5 green cardamom pods

2-3 black cardamom pods

1-inch cinnamon stick

6-8 cloves

2-3 bay leaves

1/2 teaspoon black peppercorns

1/2 teaspoon fennel seeds

1-2 dried red chilies (optional, for heat)

Other Ingredients:

2 cups Basmati rice, soaked in water for 30 minutes

2 large potatoes, peeled and cut into halves or quarters

3 large onions, thinly sliced

1/2 cup ghee or vegetable oil

A few saffron strands soaked in 2 tablespoons of warm milk

1 cup warm milk

1/2 cup chopped fresh mint leaves

1/2 cup chopped fresh coriander leaves

Fried onions (birista) for garnish (optional)

Instructions:

 

Marinating the Meat:

In a large bowl, mix the mutton pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, biryani masala, and salt.

Cover the bowl and let the meat marinate for at least 2 hours, or preferably overnight in the refrigerator for better flavor.

Preparing the Biryani Masala:

Dry roast the cumin seeds, coriander seeds, green and black cardamom pods, cinnamon stick, cloves, bay leaves, black peppercorns, fennel seeds, and dried red chilies (if using) in a pan over low heat until fragrant.

Allow the roasted spices to cool, and then grind them into a fine powder using a spice grinder or mortar and pestle.

Cooking the Mutton:

In a large, heavy-bottomed pot or handi, heat ghee or vegetable oil over medium heat.

Add the sliced onions and fry until golden brown and caramelized. Remove half of the fried onions and set them aside for garnish.

Add the marinated mutton to the pot and cook until the meat is partially cooked and tender. Add a little water if needed during cooking.

Parboiling the Rice:

In a separate pot, bring water to a boil and add the soaked Basmati rice along with a few whole spices like bay leaves and cardamom pods. Parboil the rice until it's 70% cooked. Drain the rice and set aside.

Layering and Dum Cooking:

In the pot with the partially cooked mutton, add the boiled potatoes, chopped mint, and coriander leaves. Mix well.

Layer the parboiled rice on top of the meat and potatoes. Sprinkle the biryani masala over the rice.

Drizzle the saffron-soaked milk over the rice to create a vibrant color and aroma.

Cover the pot with a tight-fitting lid or seal with dough to trap the steam.

Cook the biryani on low heat for about 30-40 minutes, allowing it to steam (dum cook) until the rice and meat are fully cooked and flavors have melded.

Serving:

Once the biryani is cooked, gently fluff the rice and meat with a fork.

Garnish with the reserved fried onions and serve hot with raita or a side salad.

Enjoy your delicious Kolkata biryani with its distinct flavors and the delightful combination of meat, potatoes, and fragrant Basmati rice.

Thanking You

Yours Foodie Friend 

Rana.