West Bengal
Kolkata mutton biryani
Fragrant, gently spiced, and yes, there is a potato. The potato is the point.
150 minTime
42 gProtein each
mildSpice
Make it your way
Grandma's wayMutton, potato, egg, and a hint of attar.
The original802kcalsame
42 gproteinsame
5 gfibresame
150minutessame
Kolkata biryani as the city loves it.
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Marinate the mutton in curd, ginger garlic paste, chilli powder, half the garam masala and salt for at least 2 hours.
- 2Fry the onions in oil until deep golden. Remove half for layering. Rub the potatoes with turmeric and salt, fry until golden, then do the same with the boiled eggs.
- 3Add the marinated mutton to the pot with the remaining onions and the whole spices. Cook covered on low until almost tender, then add the potatoes.
- 4Meanwhile boil the rice in salted water with bay leaves until three quarters done. Drain.
- 5Layer the rice over the mutton and potatoes, tuck in the eggs, sprinkle fried onions, sugar, the rest of the garam masala, saffron milk and ghee. A few drops of kewra or rose water are traditional.
- 6Seal the lid with foil or dough and cook on the lowest heat for 25 minutes. Rest 10 minutes before opening.
Serve it like this
Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.
