#Biryani Masala Powder in kolkata

[onlinemasalacafe]

How to make Restaurant style Chicken Biryani at Home

Masala Café The core of the dish

Biryani is one of the favorite dishes of Southeast Asian countries like India, Pakistan, Bangladesh, etc. This dish originally originated among the Muslims of the Indian subcontinent, especially during the Mughal dynasty. However, the biryani masala manufacturers in kolkata we are making today is slightly different from the original. This has changed over time depending on our priorities and our region.

 You can find Hyderabadi Biryani, Lucknow Biryani, Kolkata Biryani, Chettinad Biryani etc.They are slightly different from each other, but the core is the same. So Masala Café Biryani and Pulao Masala are perfect for any kind of biryani.

 Let's check out the delicious restaurant style chicken biryani recipe with sunrise biryani and pulav masala powder.

 Wash the basmati rice and soak it in water for 30 minutes to 1 hour. Then chop the onion, ginger, garlic, tomato and chili and mix until smooth. Cook the rice until it is half cooked, then set it aside and let it cool.Now heat the pan and add oil or ghee or both as per your preference. Add the pasta and cook  for a few minutes. Then add the protein of your choice and cook  until the oil separates. If you use chicken, the cooking time will be shorter than red meat. Once the chicken or meat is ready, take a large pan and grease it  with ghee. Add half of the rice, then sprinkle with Masala Café Biryani Masala Powder in Kolkata and Pulao Masala and season with salt.Then serve the chicken and sprinkle again with Sunrise Biryani and Pulao Masala. Add the final layer by adding the rest of the rice, kewra water, cafe biryani masala and pulao masala rose water, salt and ghee. Pour in some water, cover  and cook over low heat for 5-10 minutes. Serve hot with raita or chaatni.

[akshaymehndiratta]

Most Popular And Best Dishes In India By Akshay Mehndiratta That You Must Try

India is a country where you can taste a wide variety of famous dishes and you will find many food lovers relishing the delicious flavors. In India, many food bloggers from abroad come to enjoy the famous and delicious food of the country. One such blogger is Akshay Mehndiratta, who loves not only cooking but also eating. He travels to the most famous states of India and samples their famous dishes. Through his blog, he shares recommendations for dishes he savors during his journeys, tempting your taste buds. These famous dishes are a must-try!.

1. Biriyani

Biryani, a favorite dish in India, holds a special place in the culinary world with its rich taste and aromatic spices. Food lover Akshay Mehndiratta enjoys a variety of dishes ranging from juicy chicken biryani to delicious egg biryani, delicious mutton biryani to juicy prawn biryani and even the vegetarian flavor of mushroom biryani. Each variation of biryani gives a completely unique blend of spices and ingredients, reflecting the cultural richness and culinary history of India. From aromatic Hyderabadi Dum Biryani to spicy Kolkata Biryani and aromatic Lucknowi Biryani, the surrounding specialties enrich the biryani landscape, tantalizing the senses and leaving diners yearning for more. Since Akshay loves the diverse flavors of biryani, he recommends this biryani to everyone.

2. Vada Pav

Vada pav is a vegetarian dish that brings water to the mouth. It is a famous dish in India and people are relishing this dish. Akshay says that a classic street food dish from the busy streets of Mumbai is made from spicy potato, coated in gram flour, and served with chutney and pav. This highly satisfying snack embodies the creativity of Indian street food culture, which Ashok Vaidya started selling outside the Dadar railway station in 1966. It has now reached the hearts and minds of the people and is loved by them.

3. Masala Dosa

Masala Dosa, an essential South Indian dish, is a favorite culinary treasure known for its crispy texture and delicious potato or vegetable filling. Foodie Akshay Mehndiratta also enjoyed this traditional dish, which consists of thin, golden-brown crepes in a lentil batter filled with a combination of fermented rice and spicy potatoes. Dosa is expertly folded and served with coconut chutney, spicy sambar and sometimes extremely spicy red chutney, making it a delicious dish. Be it breakfast or lunch, masala dosa never fails to create a sense of satisfaction, making it a favorite among foodies everywhere.

4. Chloe and Kulcha

Chole and Kulcha, a famous street food originating from the bustling streets of Delhi, captures the essence of North Indian flavors in a delicious and hearty snack. Chole is a spicy and tangy chickpea curry packed with aromatic spices like cumin, coriander and garam masala. This chole is served hot with kulcha. Kulcha is soft and fluffy leavened bread, often topped with ghee to make it delicious. Chole and kulcha together create a harmony of texture and taste that delights the taste buds. Akshay appreciates the culinary artistry behind this beloved street food that has made its way into the hearts and stomachs of foodies across India.

5. Kachori

Kachori, a favorite Indian snack loved for its crunchy exterior and delicious taste, is a recipe that thrills foodies across the country. Akshay Mehndiratta, deeply appreciate of traditional flavours, savors this iconic dish. Hailing from the streets of Rajasthan, Kachori is a fried flour pastry filled with a spicy mixture of lentils, peas or potatoes, flavored with aromatic spices like cumin, coriander and chilli powder. Served hot and crispy, kachori is often paired with spicy tamarind or mint chutney, which elevates its taste to new heights. Kachori, whether served as a snack or a full meal, never fails to evoke feelings of warmth and pride, making it a popular dish in Indian cuisine.

6. Bhelpuri

Akshay Mehndiratta loves Bhelpuri, a popular street food originating from the colorful streets of Mumbai. It is a beautiful combination of crunchy texture and spicy flavour. With a combination of ingredients — crunchy puffed rice, crunchy sev (thin sev made from chickpea flour), chopped onions, tomatoes and baked potatoes — served with spicy tamarind, or green chutney. this famous snack captures the spirit of Indian street food culture. You can enjoy this dish for a quick breakfast with family and friends, Bhelpuri embodies the spirit of culinary innovation and enjoyment that defines the bustling streets of Mumbai.

7. Misal Pav

Misal Pav is a Maharashtrian dish which is Akshay’s favorite dish. Originating in the colorful streets of Maharashtra, Misal Pav is a highly spicy curry prepared from sprouted moth beans, cooked in a rich and aromatic gravy with a blend of spices like cumin, coriander and turmeric. Served hot, the aromatic curry is garnished with crunchy farsan (fried salty snacks), finely chopped onions, clean coriander and lime juice, which adds a of texture and flavour. With a soft and buttery pav (bread roll), Misal Pav offers a satisfying delightful flavors in every bite.

8. Pav Bhaji

Pav Bhaji, a favorite street food from the bustling streets of Mumbai, It is Akshay’s favorite dish. This iconic dish includes a delicious and aromatic vegetable curry, called bhaji, which is prepared from a combination of mashed potatoes, tomatoes, onions, peas and capsicum, along with spices like cumin, coriander and garam masala. Bhaji cooked in an aromatic mixture of spices is served with smooth and buttery pav (bread roll), which is toasted with a generous amount of butter on a tawa. The dish is garnished with lemon, chopped onions and clean coriander, and it gives an unlimited taste pleasure in each bite.

Conclusion

Amidst the vibrant tapestry of Indian cuisine, Akshay Mehndiratta’s curated some list of dishes that everyone must taste it. From the aromatic allure of Biryani to the crunchy taste of Vada Pav, each dish has a unique taste that captures the essence of India’s diverse cuisine. Akshay’s passion for food and his deep appreciation for traditional flavors is reflected in every recommendation, inviting foodies on a culinary adventure from the congested streets of Delhi to the colorful lanes of Maharashtra.

If you are interested in learning more about delicacies, consider joining Akshay Mehndiratta’s journey. This journey will take you on a culinary adventure through the rich and diverse world of Indian cuisine, where you will experience the amazing flavors and health benefits of traditional Indian cuisine.

[chennaitop10]

The Allure of Midnight Biryani: A Culinary Delight After Dark

There is something undeniably magical about the concept of midnight biryani. The very phrase evokes a sense of adventure, indulgence, and a shared love for food. In many parts of the world, biryani is already celebrated as one of the most beloved and iconic dishes, but having it at midnight takes the experience to an entirely new level. Whether it’s a post-party hunger pang, a spontaneous gathering of friends, or simply a craving that cannot wait for sunrise, midnight biryani has become a phenomenon that transcends cultures and cuisines.Discover Chennai's top 10 midnight biryani spots, where aromatic flavors meet late-night cravings. Perfect for foodies seeking the ultimate midnight feast.Craving biryani at midnight? Explore the top 10 midnight biryani spots in Chennai for a flavorful late-night indulgence.

The Origin of Midnight Biryani

While the exact origin of the midnight biryani tradition is hard to trace, the practice has deep roots in South Asian culinary culture. Cities like Hyderabad, Chennai, and Kolkata are known for their vibrant food scenes that come alive after dusk. In Hyderabad, for instance, the aromatic and flavorful Hyderabadi biryani is served at many late-night eateries, often accompanied by tangy raita and a spicy salan. Over time, the trend caught on globally, becoming a go-to comfort food for night owls and food enthusiasts alike.

Why Midnight?

Midnight biryani is more than just a meal; it is an experience. The nocturnal timing adds an element of exclusivity and excitement. Food tends to taste better when shared in the quiet, intimate hours of the night, away from the hustle and bustle of the day. Midnight biryani also symbolizes indulgence—an unapologetic celebration of flavor and community when most people are asleep.

For students pulling an all-nighter, night-shift workers, or groups of friends reminiscing late into the evening, midnight biryani often becomes a symbol of camaraderie. It’s not just about satisfying hunger but creating memories around a steaming pot of aromatic rice and tender meat or vegetables.

The Making of a Perfect Midnight Biryani

A great midnight biryani doesn’t compromise on quality despite its unconventional timing. The secret lies in the balance of spices, the texture of the rice, and the tenderness of the meat or the freshness of the vegetables. Here are some key elements:

1. The Base: Fragrant, long-grained Basmati rice is essential for any authentic biryani. The rice should be cooked to perfection—each grain separate yet fluffy.

2. The Protein: Chicken, mutton, or prawns are the most popular choices, but vegetarian versions featuring paneer, mushrooms, or mixed vegetables are equally delectable.

3. The Spices: A medley of whole spices like cardamom, cinnamon, cloves, and bay leaves, along with a blend of ground spices like turmeric, red chili powder, and garam masala, creates the characteristic flavor of biryani.

4. The Cooking Style: The dum method—slow-cooking the rice and meat or vegetables together—ensures that the flavors meld beautifully. Sealed with a dough or lid, the pot traps steam, infusing the dish with its signature aroma.

5. Accompaniments: No biryani experience is complete without sides. Cool, creamy raita, tangy pickles, and crispy papad elevate the meal.

Midnight Biryani Hotspots

Many cities have carved out a reputation for their midnight biryani offerings. In India, Hyderabad’s late-night food joints are legendary, serving steaming pots of biryani that draw in crowds well past midnight. Chennai’s food culture also thrives at night, with several restaurants offering flavorful biryanis to satisfy nocturnal cravings. In global cities like Dubai, London, and New York, late-night biryani delivery services cater to the growing demand for this midnight indulgence.

The Rise of Midnight Biryani Delivery

The digital age has given midnight biryani a new twist. Food delivery apps have made it possible to enjoy this delicacy without stepping out. Many restaurants now offer specialized midnight menus, ensuring that even the most spontaneous cravings are satisfied. Cloud kitchens, operating exclusively for delivery, have also embraced the midnight biryani trend, offering a range of options tailored to night-time diners.

Why We Love Midnight Biryani

At its core, midnight biryani is about more than just food. It represents a break from routine, a moment of indulgence in an otherwise structured day. The act of sharing biryani at an unusual hour fosters a sense of connection and joy, making it a cherished ritual for many.

In a world that often prioritizes efficiency over experience, midnight biryani reminds us of the simple pleasures of life—a warm plate of food, good company, and the magic of the night. Whether it’s enjoyed in the comfort of your home, at a bustling eatery, or delivered to your doorstep, midnight biryani is a celebration of flavor, culture, and togetherness that continues to win hearts across the globe.Looking for the best midnight biryani in Chennai. Indulge in delicious, aromatic biryani served hot to satisfy your late-night cravings

[zillisrecipes]

Want to make your meal more delicious? This Zillis Red Onion Powder is ready to use and tastes as fresh red onion. Use it in biryani, curries, dal, soups, dry dishes, and much more! Add a twist of Kolkata Jhal Muri Masala to your snacks! Buy 100g online at the best price from Zillis and enjoy the authentic taste of Kolkata. Looking for high-quality Garlic Powder? Buy Zillis Dry Garlic Powder 200g online at best price. Get the authentic taste and aroma of garlic in every dish.

[jmarjanah838]

Calcutta (Kolkata) style Mutton Biryani.

You can cook Calcutta (Kolkata) style Mutton Biryani using 74 ingredients and 21 steps. Here is how you achieve it.

Ingredients of Calcutta (Kolkata) style Mutton Biryani

It's of Boiled eggs.

You need of Few Saffron strings.

You need of generous pinch of saffron.

You need of water.

It's of For marination of mutton-.

Prepare of mutton.

Prepare of ginger.

Prepare of garlic.

It's of Garam masala*.

You need of Turmeric powder.

You need of Chili powder.

You need of Cummin/Jeera powder.

You need of Coriander/ Dhania powder.

You need of Saffron strands.

It's of salt.

It's of veg oil.

You need of For Homemade Garam masala powder-.

It's of Green Cardamom.

You need of Cinnamon stick.

Prepare of Cloves.

You need of Black pepper.

Prepare of White pepper.

You need of Mace/ Javitri.

Prepare of Nutmeg/ Jayfal.

Prepare of For Potato preparation-.

You need of grams/ 4 medium sized Potatoes.

You need of salt.

You need of Turmeric.

Prepare of Garam masala*.

Prepare of veg oil.

It's of water.

Prepare of For fried onions / Barista-.

It's of onion thinly sliced.

Prepare of tsps Corn flour.

Prepare of Vegetable Oil for shallow frying.

Prepare of For cooking the Mutton-.

Prepare of Marinated mutton.

Prepare of Vegetable oil (use the same oil used to fry the onion).

Prepare of ghee.

It's of Bay leaves, one black and 3 green cardamom,3 cloves.

It's of (gross weight) onion sliced.

Prepare of ginger paste.

You need of garlic paste.

It's of Coriander and Cummin powder mixed.

You need of Kashmiri Lal mirch powder.

You need of water.

You need of Garam masala*.

Prepare of For rice-.

You need of long grain Basmati rice.

You need of as required Water enough to cook.

It's of whole Garam masala**.

Prepare of salt.

You need of lemon.

It's of Whole garam masala for cooking rice.

It's of Cinnamon stick.

It's of Green Cardamoms.

You need of Cloves.

Prepare of some Black pepper and white pepper.

It's of as required Shahi Jeera.

It's of Star anise.

Prepare of as required Javitri / mace.

Prepare of To assemble the Biryani for Dum.

You need of as required Cooked mutton.

It's of % cooked rice.

You need of ghee.

Prepare of Boiled eggs.

You need of as required Cooked potatoes.

You need of Garam masala powder*.

You need of Little dried rose water.

It's of some Fried onions.

It's of few Soaked saffron strings.

You need of Kewra water.

You need of Rose water.

You need of Meetha Ithar.

Calcutta (Kolkata) style Mutton Biryani instructions

Wash the mutton and add all the ingredients mentioned in the marination list, mix well and cover and keep it in the fridge overnight or for at least few hours..

For Homemade Garam masala powder, grind all the listed whole garam masalas in the mixer grinder and keep it an air tight container till you use.(I don't dry roast it)..

Soak the saffron. Boil the eggs and peel it when once cooled. I soaked saffron for almost 3 hours for its lovely color and aroma..

Peel the potatoes and half it add the salt, turmeric, garam masala powder, veg oil and water and boil them covered for 30 minutes and open for 5-10 minutes till all the water evaporates and you are left with the oil only....fry the potatoes in that oil..

.

.

For the fried onion - Peel and thinly slice the onions, separate it and add cornflour. In the meantime, heat the veg oil in a kadai and add it in two parts to fry....fry it till the onion slices are golden brown and crispy and then keep it on a kitchen tissue paper to absorb the extra oil if any. It hardly takes 10 mins to fry all the sliced onions..

.

.

To cook the mutton, use the same oil in which you had fried the onions,add the ghee also into it and heat it. Once heated add the bay leaves, green cardamom, cloves and black cardamom..

Once the whole garam masala crackles, add the onion and cook for almost 15 minutes till it starts to brown..

Then add the marinated Mutton and saute/bhunno it for 15 minutes or so, add the ginger, garlic,chilli powder,coriander & Cummin powder, salt in between..

Then add 5 cups water (rinse the kadai in which the potatoes were cooked and add into the mutton) and cook the mutton for an hour or till it is cooked (it depends on the mutton piece size and cooking time of mutton varies from places to places) at the end add garam masala powder. The salt should be more in taste than usual time as the rice will absorb some while giving dum..

Cook till the the oil seperates from the gravy and Mutton is well cooked..

In the mean time, wash and soak the rice for at least 30 minutes or so....get the whole garam masala as mentioned..

Add whole garam masala and salt to the water and let it come to boil. Once the soaking time of rice finishes add it to the boiling water and cook for 5 minutes and add lemon juice to it and cook for another 3 minutes or so till the rice is 80%done..

Drain the rice water and keep the rice ready for assembling..

Bring everything and keep nearby to assemble for Dum - cooked rice, mutton, fried onions, ghee, rose water, Kewra water, garam masala powder, dried rose, soaked saffron, cooked potato and boiled eggs..

Take a thick bottom pot. Apply ghee at the bottom, put a layer of rice at the bottom, mutton, generous pinch of garam masala, fried onions and a about a tablespoon of ghee. Then another layer of rice, potatoes and meat along with gravy, garam masala, ghee, fried onion and then again a third layer of rice with egg, garam masala, ghee, saffron with soaked water,rose water, kewra water, mitha Ithar(if using)..

Cover the pot with aluminium foil and then the lid so that the steam doesn't escape and the biryani gets a good dum for 10 minutes on high flame (I use a worn out preheated tawa at the bottom to avoid the rice from burning). Then put off the flame and let it rest for another 20 minutes or so..

Your Biryani is ready to be served. Serve it with ghol(curd preparation), raita or Lachcha pyaz and firni for dessert. Bon Appetit!!!!.

[juilojio753]

Calcutta (Kolkata) style Mutton Biryani.

Hello everybody, it's Jim, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, calcutta (kolkata) style mutton biryani. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Calcutta (Kolkata) style Mutton Biryani is one of the most favored of recent trending meals in the world. It's easy, it is quick, it tastes yummy. It's appreciated by millions every day. They're nice and they look fantastic. Calcutta (Kolkata) style Mutton Biryani is something that I have loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook calcutta (kolkata) style mutton biryani using 74 ingredients and 21 steps. Here is how you can achieve it.

The ingredients needed to make Calcutta (Kolkata) style Mutton Biryani:

{Prepare of Boiled eggs.

{Get of Few Saffron strings.

{Get of generous pinch of saffron.

{Take of water.

{Get of For marination of mutton-.

{Get of mutton.

{Get of ginger.

{Make ready of garlic.

{Prepare of Garam masala*.

{Make ready of Turmeric powder.

{Prepare of Chili powder.

{Prepare of Cummin/Jeera powder.

{Make ready of Coriander/ Dhania powder.

{Prepare of Saffron strands.

{Prepare of salt.

{Make ready of veg oil.

{Prepare of For Homemade Garam masala powder-.

{Get of Green Cardamom.

{Make ready of Cinnamon stick.

{Get of Cloves.

{Get of Black pepper.

{Take of White pepper.

{Prepare of Mace/ Javitri.

{Prepare of Nutmeg/ Jayfal.

{Take of For Potato preparation-.

{Get of grams/ 4 medium sized Potatoes.

{Prepare of salt.

{Take of Turmeric.

{Make ready of Garam masala*.

{Prepare of veg oil.

{Make ready of water.

{Prepare of For fried onions / Barista-.

{Make ready of onion thinly sliced.

{Make ready of tsps Corn flour.

{Prepare of Vegetable Oil for shallow frying.

{Take of For cooking the Mutton-.

{Take of Marinated mutton.

{Get of Vegetable oil (use the same oil used to fry the onion).

{Make ready of ghee.

{Prepare of Bay leaves, one black and 3 green cardamom,3 cloves.

{Prepare of (gross weight) onion sliced.

{Take of ginger paste.

{Take of garlic paste.

{Get of Coriander and Cummin powder mixed.

{Make ready of Kashmiri Lal mirch powder.

{Take of water.

{Get of Garam masala*.

{Take of For rice-.

{Make ready of long grain Basmati rice.

{Prepare of as required Water enough to cook.

{Make ready of whole Garam masala**.

{Get of salt.

{Take of lemon.

{Prepare of Whole garam masala for cooking rice.

{Get of Cinnamon stick.

{Get of Green Cardamoms.

{Prepare of Cloves.

{Make ready of some Black pepper and white pepper.

{Take of as required Shahi Jeera.

{Get of Star anise.

{Prepare of as required Javitri / mace.

{Prepare of To assemble the Biryani for Dum.

{Take of as required Cooked mutton.

{Take of % cooked rice.

{Prepare of ghee.

{Take of Boiled eggs.

{Prepare of as required Cooked potatoes.

{Make ready of Garam masala powder*.

{Get of Little dried rose water.

{Get of some Fried onions.

{Make ready of few Soaked saffron strings.

{Get of Kewra water.

{Take of Rose water.

{Take of Meetha Ithar.

Instructions to make Calcutta (Kolkata) style Mutton Biryani:

Wash the mutton and add all the ingredients mentioned in the marination list, mix well and cover and keep it in the fridge overnight or for at least few hours..

For Homemade Garam masala powder, grind all the listed whole garam masalas in the mixer grinder and keep it an air tight container till you use.(I don't dry roast it)..

Soak the saffron. Boil the eggs and peel it when once cooled. I soaked saffron for almost 3 hours for its lovely color and aroma..

Peel the potatoes and half it add the salt, turmeric, garam masala powder, veg oil and water and boil them covered for 30 minutes and open for 5-10 minutes till all the water evaporates and you are left with the oil only....fry the potatoes in that oil..

.

.

For the fried onion - Peel and thinly slice the onions, separate it and add cornflour. In the meantime, heat the veg oil in a kadai and add it in two parts to fry....fry it till the onion slices are golden brown and crispy and then keep it on a kitchen tissue paper to absorb the extra oil if any. It hardly takes 10 mins to fry all the sliced onions..

.

.

To cook the mutton, use the same oil in which you had fried the onions,add the ghee also into it and heat it. Once heated add the bay leaves, green cardamom, cloves and black cardamom..

Once the whole garam masala crackles, add the onion and cook for almost 15 minutes till it starts to brown..

Then add the marinated Mutton and saute/bhunno it for 15 minutes or so, add the ginger, garlic,chilli powder,coriander & Cummin powder, salt in between..

Then add 5 cups water (rinse the kadai in which the potatoes were cooked and add into the mutton) and cook the mutton for an hour or till it is cooked (it depends on the mutton piece size and cooking time of mutton varies from places to places) at the end add garam masala powder. The salt should be more in taste than usual time as the rice will absorb some while giving dum..

Cook till the the oil seperates from the gravy and Mutton is well cooked..

In the mean time, wash and soak the rice for at least 30 minutes or so....get the whole garam masala as mentioned..

Add whole garam masala and salt to the water and let it come to boil. Once the soaking time of rice finishes add it to the boiling water and cook for 5 minutes and add lemon juice to it and cook for another 3 minutes or so till the rice is 80%done..

Drain the rice water and keep the rice ready for assembling..

Bring everything and keep nearby to assemble for Dum - cooked rice, mutton, fried onions, ghee, rose water, Kewra water, garam masala powder, dried rose, soaked saffron, cooked potato and boiled eggs..

Take a thick bottom pot. Apply ghee at the bottom, put a layer of rice at the bottom, mutton, generous pinch of garam masala, fried onions and a about a tablespoon of ghee. Then another layer of rice, potatoes and meat along with gravy, garam masala, ghee, fried onion and then again a third layer of rice with egg, garam masala, ghee, saffron with soaked water,rose water, kewra water, mitha Ithar(if using)..

Cover the pot with aluminium foil and then the lid so that the steam doesn't escape and the biryani gets a good dum for 10 minutes on high flame (I use a worn out preheated tawa at the bottom to avoid the rice from burning). Then put off the flame and let it rest for another 20 minutes or so..

Your Biryani is ready to be served. Serve it with ghol(curd preparation), raita or Lachcha pyaz and firni for dessert. Bon Appetit!!!!.

So that's going to wrap it up with this exceptional food calcutta (kolkata) style mutton biryani recipe. Thanks so much for your time. I am sure that you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

[roopakstores]

Know All About Biryani Masala

Different dishes in our country have heritage that even includes the Indian history. Same is the case with Biryani. The Indian subcontinent has been ruled by many foreign rulers and it only makes sense that they brought their food and cuisine when they came to India. The Arabs, Afghans, British and Persians all left behind a rich culture of food and feasts. Biryani was introduced to the subcontinent by Arabs and Persians.

Biryani is traditionally made with chicken or mutton with rice and rich spices. The dish has its roots in Awadh or modern day Lucknow. The nawab sent his chefs to make biryani from locally produced spices and the chef created the now famous Hyderabadi biryani. Another variant of the biryani was also made in Kolkata where the chefs added potatoes to the dish.

Biryani is made in many parts of the world but the one that is cooked in India is particularly different because of the spices and flavours that are used in its preparation. There are many different variants of the biryani on the basis of different regions of India where it was cooked like in Chennai, Assam, Kashmiri and so on. But one thing that remains constant is the spices, whole or powdered.

Spices like cinnamon, cardamom, cloves, different varieties of seed, star anise, bay leaf, and so on. This spice blend can be made at home or you can used a biryani masala online. The pre made spice blend is an easier alternative to making it at home from scratch and it gives the same aromatic and rich taste to the biryani.

[cscproject]

INDIA

Indian cuisine dates back over 5000 years. Each region has its own traditions, religions and culture that influence its food. Hindus tend to be vegetarian and Muslims tend to have meat dishes, although pork is forbidden. Indian food has been influenced by Mongolian, Persian and Chinese cuisine, among others. The common thread throughout the centuries remains the distinct mixing of spices that invariably give Indian cuisine its flavor and aroma. 

INGREDIENTS 

Indian ingredients are as varied as the Indian people and the available foods of each region. Masala means spice blend. Certain foods use certain spice blends. For instance, birlyani masala—cardamom, cinnamon, cloves and fennel—is used for birlyani, an oven-cooked dish of rice and a vegetable, seafood or meat. Chilies, mustard seeds, gram flour, coconut and yogurt are popular ingredients in all types of Indian cuisine. Ghee, a type of clarified butter, is used for cooking, and has a toasty taste. Saffron is used to flavor and color rice dishes. Over 5,000 years you learn to use what you have and be creative with it. 

REGIONAL CUISINE 

Food choice varies north, south, east and west. Indians from the north eat flat breads like chapati and naan, while Southern Indians prefer to eat rice and coconut. The versatile coconut not only provides milk, it thickens stews, makes a chewy snack and is used in many sweet southern dishes as an ingredient or as a garnish. Western India is more cosmopolitan, but is known for its traditional spicy curries. Mumbai, formerly Bombay, at the heart of the region, is flooded with city dwellers, students and workers. They all have their traditional cuisines, but seafood and curries, hot and spicy sausages and snacks with chai tea are popular traditional fare. East Indian food relies heavily on rice, milk and vegetables, prepared simply with yogurt, seeds and spices steamed and curried. East Indians love their sweets and use milk and other dairy products abundantly in them. 

DESSERTS 

rice pudding, similar to rice pudding in America, is called kheer. It consists of basmati rice, milk, raisins, sugar, cardamom seed and almonds. Kulfi, is an Indian ice cream made by boiling reduced milk, which is then chilled and then flavored with mango juice, rose water and sweetened with sugar. Gajar Halwa, a carrot dessert, coconut soufflé, mango mousse and Gasgase Payasam are also popular desserts. Eastern India is well known for its sweets. 

DRINKS 

Chai is a tea commonly consumed upon rising each morning. It is made by adding milk, sugar and black cardamom pods to steeped teabags. Sweet Lassi is a yogurt shake that can also be flavored with mango, a popular fruit, much like a smoothie. Ginger and lemon tea are also popular and can be used for medicinal purposes, such as indigestion. Carrot Gheer is served by adding carrot to cold milk. Alcohol is rarely consumed as it is forbidden in many Indian cultures. Tea is more popular than coffee, coconut milk, mango, guava and sugarcane juices are popular

and sold in roadside stands and kiosks. If you want something salty, Jal Jeera, water and cumin, might be to your liking. 

POPULAR DISHES 

Indian cuisine makes best use of what is available, which is why each region has its own popular dishes. Dal, a lentil dish, is popular in the North. Meen Moli, a white fish curry, is loved in the South. Western Indians can’t get along without Vindaloo, a pork dish. East Indians love their sweets—one of the most popular being Chhenagaja—chhena, flour and sugar syrup. Halwa, a popular breakfast dish, consists of wheat, butter, sugar and almonds or pistachios. Indian snacks include samosas, a spicy turnover stuffed with potatoes and peas and a puffy rice, yogurt, tamarind and potato blend snack called bhel puri. Kabobs, meatballs, tandoori (clay-baked) chicken, rasam soup, and rice cakes, called idli, are popular dishes 

POPULAR INDIAN FOODS 

BIRYANI 

I don’t think many people can quibble with the divine accolades showered on biryani after sampling a plateful of the wonderful stuff. It’s a traditional Indian food that is one of India’s most famous and beloved dishes. Biryani is a dish that was popularized in the royal kitchens of the ancient Mughal Emperors. If cooked in the traditional way, a biryani takes many hours to prepare and cook. Alternate layers of meat and rice are piled on top of one another and drizzled with ghee and spices. Then the assembly is sealed in an earthenware pot or ‘handi’ and slow cooked for many hours in an oven. 

The meat component in the Biryani might be chicken, goat meat, prawns, beef, lamb or fish. Alternatively, vegetables or paneer might be the mainstay of the vegetable biryani. A medley of spices lends this dish its heavenly appeal. Saffron, nutmeg, mace, cardamom, cinnamon, bayleaf, onions, garlic, ginger and so much more perfume this dish.The different types of biryanis can be as numerous as the plethora of ingredients. Choose from Hyderabadi Biryani, Awadhi Mutton Biryani, Sindhi Biryani, Kolkata Biryani etc. 

BUTTER CHICKEN 

When you talk about popular Indian food, you have to include Butter Chicken. Did you know that Butter Chicken was made as a result of a happy accident? It is said to have been accidentally created one day when some leftover chicken curry was added to creamy tomato gravy. Butter chicken is one of Delhi’s most famous foods. 

Butter Chicken is a decadent main dish which is best eaten with naan bread or tandoori roti. The chicken is soft and tender and submerged in a buttery, silken gravy, flavoured with a variety of spices. The butter gravy with a tomato sauce renders this dish with pleasing mild but rich flavours. The success of the dish depends largely on the marination of the chicken in a mixture

of lemon, plain yoghurt, ginger-garlic paste and spices. Ideally the chicken should be slow cooked in a tandoor oven but it may be cooked on the stove top too. Cardamom, cumin, fenugreek, cinnamon, cloves and coriander are the dish’s secret ingredients 

KEBABS (veg and non-veg) 

Kebabs are an Indian food that doesn’t need a special introduction — they are an iconic Mughal dish that is well-known all over the globe. Although kebabs have become a household name, you will be amazed by the variation in types of kebabs when you come to India. Choose from vegetarian and non vegetarian options. The names of some well loved non vegetarian kebabs are murgh malai kebab (chicken cheese kebabs), boti kebab, reshmi kebab (relatively low spiced), galauti kebab, tangri kebab, hariali kebab and more. Pieces of marinated meat are pierced with skewers and then grilled to tender perfection. Vegetables like paneer, potato and cauliflower are particularly tasty when grilled using this technique. 

TANDOORI (veg and non-veg) 

You can’t mention Punjabi food without tandoor. A tandoor is a wood or charcoal fired clay oven and the tasty morsels of meat or veg that come out of it are called tandoori. Tandoori Chicken is made by marinating chicken in yoghurt and tandoori masala and then grilling it in a tandoor. The tandoori masala lends the chicken its characteristic vibrant colour, which is due to the addition 

of cayenne pepper, Kashmiri chilli powder, turmeric and red food colouring. Tandoori chicken can be eaten as an appetizer or as a main dish. It is often eaten with naan bread. Using the same techniques of marination and grilling, vegetables or paneer can be used for preparing delicious tandoori vegetables. 

CHOLEY BHATURA 

Choley Bhatura is a satisfying dish that hails from the state of Punjab — a classic Punjabi food. It is a dish of spicy chickpeas (Choley) and a very large, fluffy, deep-fried bread (Bhatura). The meal is eaten with carrot pickle, onions, green chillies and chutney.The unusual fluffy texture of the Bhatura is created by kneading the flour with yoghurt, oil and either baking soda or yeast. 

Choley Bhatura can be eaten as a breakfast food but it’s substantial portion size and the richness of the bread create a deep feeling of satiety. I would recommend eating the meal at lunchtime and taking a long walk afterwards to aid digestion. 

PALAK PANEER 

Palak paneer (spinach and cheese) is a vegetarian that has a very pleasing silken texture and that is low on the spices. The palak, or spinach, component consists of cooked spinach that has been blended to a smooth pulp. The puréed spinach is then tempered with garlic, ginger and other spices. While the smooth spinach blend is simmering, paneer pieces are popped into the mixture and slow cooked to maintain their softness. You can eat palak paneer with plain white

rice or scoop it up with pieces of naan or tandoori roti. A bowl of palak paneer is delicious and nutritious. You can skip the green smoothie on the days you opt for palak paneer. 

DOSA 

Dosa on a banana leaf is a famous Indian food 

The dosa of South India is one of the most famous and delicious Indian foods 

This is a dish that hails from South India and is the closest Indian counterpart to the continental crepe. Made from a fermented batter of rice and black gram daal, it is then cooked to a crisp on a heavy tawa. Dosas are wonderful as hearty brunch, lunch or even dinner food. The masala dosa usually has a mild potato and onion curry stuffing. The sada dosa, comes just as is. A paper dosa has been stretched to a paper thin texture and a rava dosa is crunchier due to the addition of semolina. All dosas have the obligatory hot vegetable daal or sambar as accompaniment, along with a minced coconut chutney. 

IDLI 

Idlis are like the softest, fluffiest white cakes made of steamed rice and daal. The rice and urad daal is soaked for many hours, then stone ground to form a smooth batter. The carbohydrates in the batter are considerably broken down during the fermentation process of preparing the batter – making them easier to digest and also very tasty. The batter is steamed in an idli maker – and lo and behold you have idlis. They make the ideal breakfast food with sambar daal and coconut chutney. You can break them into pieces and pop them in your mouth or you can soak them in the daal and eat them in spoonfuls. They have a spongey texture which means they soak up any kind of liquid very well. Either way, they are the perfect healthy, non-greasy food to eat when you want to eat something non-spicy. 

SAMOSA 

Available at every street corner and neighbourhood sweet shop, the samosa is everybody’s favourite savoury snack. You can also find them as popular entrees on restaurant menus. The simple samosa is a pastry pocket, stuffed to the seams with a potato filling. The triangular shaped pastry pocket is then deep fried to a golden hue and then the samosas are served hot with a mint, coriander or tamarind chutney. The filling, though usually made from potatoes, can incorporate cauliflower and green peas when the vegetables are in season. You can even find meat filled samosas. Typically eaten as an evening snack in India, they must be accompanied by a cup of steaming masala chai. 

GULAB JAMUN 

balls of Indian sweet gulab jamun 

Gulab jamun is a famous Indian sweet that simply melts in your mouth

Gulab jamun is one of the most iconic Indian sweets and will surely give you that sugar high, particularly if you have a sweet tooth. ‘Gulab’ means rose in Hindi and ‘jamun’ translates to berry. The jamuns are made from milk solids or ‘khoya’ that has been reduced from milk by heating it over a low flame for a long time. They are then kneaded into small berry sized balls to the softest, fluffiest consistency with a little flour, then deep fried to a caramel colour in ghee or oil and then flung into the sweetest rose syrup. Flavoured with cardamom and sometimes saffron, they are the ultimate, decadent treat. 

LASSI 

Lassi is the perfect thirst quencher on a hot summer’s day. Made from plain yoghurt that has been watered down and whisked to frothy goodness, you can drink a sweet lassi or a salty one with hints of cumin. Sweet lassis can be indulgent affairs with the fruit pulp of mangoes. Drink it from a tall glass with a long straw to quench your thirst. Alternatively, rosewater may flavour a sweet lassi.

[dcc-kitchen]

Hyderabadi chicken biryani..😋🍛🍗👇 One of my signature dish made with marinated chicken is one of the most flavourful Biryani. Chicken is marinated for atleast 2 hours or overnight using Yoghurt , fried onions, chilli powder, turmeric powder, coriander powder,garam masala and salt. Chicken thighs and legs are preferably used for chicken biryani as these are the juiciest and do not become dry while the biryani cooks. . . . . . . . . . . #ricerecepies #biryani #biryanirecipe #kolkata #kolkatabiryani #chikenrecipe #chikenbiryani #chiken #ricechicken #biryanilove #biryanilovers #saturday #saturdaylunch #signaturerecipe #dumbiryani #hydrabadibiryani #lunchtime #lunch #spicy #spicyfood #instafood #instalunch #foodie #foodporn #foodphotography #punerifoodies #streetfood (at Pune, Maharashtra) https://www.instagram.com/p/CCNhmo6A2Dw/?igshid=gqogra18ahu3

[onlinemasalacafe]

Spice Up Your Day: The Masala Cafe Guide to Kolkata

Are you like authentic Indian flavors and spices? Look no further than Masala Cafe in Kolkata, where the essence of Indian cuisine comes alive. We will explore the go-to destination for the finest biryani masala manufacturers, and their exquisite biryani masala powder.

A Blend of Tradition and Modernity

We are a place where tradition meets modernity. We have collaborated with local biryani masala manufacturers in Kolkata to bring you the finest Biryani Masala Powder. This special blend of spices, infused with the essence of Kolkata, adds a burst of flavor to your favorite dishes.

Biryani Masala Powder a Taste of Kolkata

Kolkata's biryani is renowned for its unique flavors, and now you can recreate that magic at home with our Biryani Masala Powder. We source the best ingredients and work closely with local manufacturers to ensure that you get the authentic taste of Kolkata's biryani in every bite. Whether you're a seasoned cook or a novice in the kitchen, our biryani masala powder in Kolkata will elevate your culinary skills.

The Masala Cafe Experience

When you visit our masala cafe in Kolkata, you're not just stepping into a cafe you're entering a world of spices, aromas, and warm hospitality. Our menu is a delightful fusion of traditional and contemporary flavors, offering everything from classic masala chai to innovative spice-infused coffee creations. It's a place where you can unwind, savor, and experience the true essence of Kolkata's culinary heritage.

We believe that spices are the heart and soul of Kolkata's food culture. That's why we take extra care to ensure that every sip and every bite is a celebration of the city's rich culinary traditions. So, if you're in Kolkata and looking to spice up your day, make sure to visit us and experience the magic of masala in every cup and every dish.

[juilojio753]

Calcutta (Kolkata) style Mutton Biryani.

Hey everyone, it's me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, calcutta (kolkata) style mutton biryani. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Calcutta (Kolkata) style Mutton Biryani is one of the most well liked of current trending meals on earth. It's enjoyed by millions daily. It's easy, it's fast, it tastes delicious. Calcutta (Kolkata) style Mutton Biryani is something which I have loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook calcutta (kolkata) style mutton biryani using 74 ingredients and 21 steps. Here is how you can achieve it.

The ingredients needed to make Calcutta (Kolkata) style Mutton Biryani:

{Make ready 4 of Boiled eggs.

{Prepare of Few Saffron strings.

{Get 1 of generous pinch of saffron.

{Take 4 tbsps of water.

{Get of For marination of mutton-.

{Get 600 grams of mutton.

{Make ready 1 tbsp of ginger.

{Get 1 tbsp of garlic.

{Get 1/2 tsp of Garam masala*.

{Prepare 1/2 tsp of Turmeric powder.

{Prepare 1 tsp of Chili powder.

{Prepare 1/2 tsp of Cummin/Jeera powder.

{Prepare 1/2 tsp of Coriander/ Dhania powder.

{Get 1 pinch of Saffron strands.

{Prepare 1/2 tsp of salt.

{Prepare 2-3 tsp of veg oil.

{Make ready of For Homemade Garam masala powder-.

{Make ready 5 gms of Green Cardamom.

{Get 5 gms of Cinnamon stick.

{Prepare 15 pieces of Cloves.

{Take 3 gms of Black pepper.

{Get 2 gms of White pepper.

{Prepare 1 pc of Mace/ Javitri.

{Take 2 gms of Nutmeg/ Jayfal.

{Make ready of For Potato preparation-.

{Make ready 350 of grams/ 4 medium sized Potatoes.

{Get 1/2 tsp of salt.

{Take 1/4 tsp of Turmeric.

{Make ready 1/4 tsp of Garam masala*.

{Take 2 tbsp of veg oil.

{Take 3 cups of water.

{Make ready of For fried onions / Barista-.

{Take 100 gms of onion thinly sliced.

{Take 3 of tsps Corn flour.

{Get 1/2 cup of Vegetable Oil for shallow frying.

{Get of For cooking the Mutton-.

{Prepare 600 gms of Marinated mutton.

{Make ready 6 tbsps of Vegetable oil (use the same oil used to fry the onion).

{Take 2 tbsps of ghee.

{Take 2 of Bay leaves, one black and 3 green cardamom,3 cloves.

{Take 350 gms of (gross weight) onion sliced.

{Get 1 tsp of ginger paste.

{Prepare 1 tsp of garlic paste.

{Take 1 tsp of Coriander and Cummin powder mixed.

{Get 1 tsp of Kashmiri Lal mirch powder.

{Take 5 cups of water.

{Prepare 1 tsp of Garam masala*.

{Make ready of For rice-.

{Get 350 gms of long grain Basmati rice.

{Make ready of as required Water enough to cook.

{Prepare 10 gms of whole Garam masala**.

{Get 1 tsp of salt.

{Get 1/2 of lemon.

{Make ready of Whole garam masala for cooking rice.

{Take 1 of Cinnamon stick.

{Take 1-2 of Green Cardamoms.

{Make ready 2-3 of Cloves.

{Make ready of some Black pepper and white pepper.

{Get of as required Shahi Jeera.

{Take 1-2 of Star anise.

{Make ready of as required Javitri / mace.

{Take of To assemble the Biryani for Dum.

{Take of as required Cooked mutton.

{Make ready 80 of % cooked rice.

{Prepare 2-3 tbsp of ghee.

{Take 3-4 of Boiled eggs.

{Take of as required Cooked potatoes.

{Get 1 tsp of Garam masala powder*.

{Take of Little dried rose water.

{Prepare of some Fried onions.

{Take of few Soaked saffron strings.

{Prepare 1.5 tbsp of Kewra water.

{Prepare 1.5 tbsp of Rose water.

{Make ready 2-3 drops of Meetha Ithar.

Steps to make Calcutta (Kolkata) style Mutton Biryani:

Wash the mutton and add all the ingredients mentioned in the marination list, mix well and cover and keep it in the fridge overnight or for at least few hours..

For Homemade Garam masala powder, grind all the listed whole garam masalas in the mixer grinder and keep it an air tight container till you use.(I don't dry roast it)..

Soak the saffron. Boil the eggs and peel it when once cooled. I soaked saffron for almost 3 hours for its lovely color and aroma..

Peel the potatoes and half it add the salt, turmeric, garam masala powder, veg oil and water and boil them covered for 30 minutes and open for 5-10 minutes till all the water evaporates and you are left with the oil only....fry the potatoes in that oil..

.

.

For the fried onion - Peel and thinly slice the onions, separate it and add cornflour. In the meantime, heat the veg oil in a kadai and add it in two parts to fry....fry it till the onion slices are golden brown and crispy and then keep it on a kitchen tissue paper to absorb the extra oil if any. It hardly takes 10 mins to fry all the sliced onions..

.

.

To cook the mutton, use the same oil in which you had fried the onions,add the ghee also into it and heat it. Once heated add the bay leaves, green cardamom, cloves and black cardamom..

Once the whole garam masala crackles, add the onion and cook for almost 15 minutes till it starts to brown..

Then add the marinated Mutton and saute/bhunno it for 15 minutes or so, add the ginger, garlic,chilli powder,coriander & Cummin powder, salt in between..

Then add 5 cups water (rinse the kadai in which the potatoes were cooked and add into the mutton) and cook the mutton for an hour or till it is cooked (it depends on the mutton piece size and cooking time of mutton varies from places to places) at the end add garam masala powder. The salt should be more in taste than usual time as the rice will absorb some while giving dum..

Cook till the the oil seperates from the gravy and Mutton is well cooked..

In the mean time, wash and soak the rice for at least 30 minutes or so....get the whole garam masala as mentioned..

Add whole garam masala and salt to the water and let it come to boil. Once the soaking time of rice finishes add it to the boiling water and cook for 5 minutes and add lemon juice to it and cook for another 3 minutes or so till the rice is 80%done..

Drain the rice water and keep the rice ready for assembling..

Bring everything and keep nearby to assemble for Dum - cooked rice, mutton, fried onions, ghee, rose water, Kewra water, garam masala powder, dried rose, soaked saffron, cooked potato and boiled eggs..

Take a thick bottom pot. Apply ghee at the bottom, put a layer of rice at the bottom, mutton, generous pinch of garam masala, fried onions and a about a tablespoon of ghee. Then another layer of rice, potatoes and meat along with gravy, garam masala, ghee, fried onion and then again a third layer of rice with egg, garam masala, ghee, saffron with soaked water,rose water, kewra water, mitha Ithar(if using)..

Cover the pot with aluminium foil and then the lid so that the steam doesn't escape and the biryani gets a good dum for 10 minutes on high flame (I use a worn out preheated tawa at the bottom to avoid the rice from burning). Then put off the flame and let it rest for another 20 minutes or so..

Your Biryani is ready to be served. Serve it with ghol(curd preparation), raita or Lachcha pyaz and firni for dessert. Bon Appetit!!!!.

So that is going to wrap it up for this exceptional food calcutta (kolkata) style mutton biryani recipe. Thank you very much for reading. I'm confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!

[juilojio753]

Calcutta (Kolkata) style Mutton Biryani.

Hello everybody, it is Brad, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, calcutta (kolkata) style mutton biryani. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Calcutta (Kolkata) style Mutton Biryani is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It is simple, it's fast, it tastes yummy. They're nice and they look fantastic. Calcutta (Kolkata) style Mutton Biryani is something that I have loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook calcutta (kolkata) style mutton biryani using 74 ingredients and 21 steps. Here is how you cook that.

The ingredients needed to make Calcutta (Kolkata) style Mutton Biryani:

{Get 4 of Boiled eggs.

{Get of Few Saffron strings.

{Get 1 of generous pinch of saffron.

{Get 4 tbsps of water.

{Prepare of For marination of mutton-.

{Take 600 grams of mutton.

{Get 1 tbsp of ginger.

{Prepare 1 tbsp of garlic.

{Prepare 1/2 tsp of Garam masala*.

{Get 1/2 tsp of Turmeric powder.

{Get 1 tsp of Chili powder.

{Prepare 1/2 tsp of Cummin/Jeera powder.

{Get 1/2 tsp of Coriander/ Dhania powder.

{Take 1 pinch of Saffron strands.

{Prepare 1/2 tsp of salt.

{Prepare 2-3 tsp of veg oil.

{Get of For Homemade Garam masala powder-.

{Take 5 gms of Green Cardamom.

{Get 5 gms of Cinnamon stick.

{Prepare 15 pieces of Cloves.

{Take 3 gms of Black pepper.

{Take 2 gms of White pepper.

{Make ready 1 pc of Mace/ Javitri.

{Make ready 2 gms of Nutmeg/ Jayfal.

{Make ready of For Potato preparation-.

{Get 350 of grams/ 4 medium sized Potatoes.

{Make ready 1/2 tsp of salt.

{Get 1/4 tsp of Turmeric.

{Make ready 1/4 tsp of Garam masala*.

{Make ready 2 tbsp of veg oil.

{Get 3 cups of water.

{Make ready of For fried onions / Barista-.

{Take 100 gms of onion thinly sliced.

{Get 3 of tsps Corn flour.

{Make ready 1/2 cup of Vegetable Oil for shallow frying.

{Prepare of For cooking the Mutton-.

{Prepare 600 gms of Marinated mutton.

{Get 6 tbsps of Vegetable oil (use the same oil used to fry the onion).

{Get 2 tbsps of ghee.

{Prepare 2 of Bay leaves, one black and 3 green cardamom,3 cloves.

{Prepare 350 gms of (gross weight) onion sliced.

{Get 1 tsp of ginger paste.

{Make ready 1 tsp of garlic paste.

{Make ready 1 tsp of Coriander and Cummin powder mixed.

{Prepare 1 tsp of Kashmiri Lal mirch powder.

{Prepare 5 cups of water.

{Make ready 1 tsp of Garam masala*.

{Get of For rice-.

{Get 350 gms of long grain Basmati rice.

{Prepare of as required Water enough to cook.

{Prepare 10 gms of whole Garam masala**.

{Prepare 1 tsp of salt.

{Take 1/2 of lemon.

{Make ready of Whole garam masala for cooking rice.

{Get 1 of Cinnamon stick.

{Take 1-2 of Green Cardamoms.

{Get 2-3 of Cloves.

{Take of some Black pepper and white pepper.

{Get of as required Shahi Jeera.

{Get 1-2 of Star anise.

{Get of as required Javitri / mace.

{Prepare of To assemble the Biryani for Dum.

{Take of as required Cooked mutton.

{Prepare 80 of % cooked rice.

{Make ready 2-3 tbsp of ghee.

{Take 3-4 of Boiled eggs.

{Prepare of as required Cooked potatoes.

{Prepare 1 tsp of Garam masala powder*.

{Make ready of Little dried rose water.

{Make ready of some Fried onions.

{Make ready of few Soaked saffron strings.

{Get 1.5 tbsp of Kewra water.

{Get 1.5 tbsp of Rose water.

{Take 2-3 drops of Meetha Ithar.

Steps to make Calcutta (Kolkata) style Mutton Biryani:

Wash the mutton and add all the ingredients mentioned in the marination list, mix well and cover and keep it in the fridge overnight or for at least few hours..

For Homemade Garam masala powder, grind all the listed whole garam masalas in the mixer grinder and keep it an air tight container till you use.(I don't dry roast it)..

Soak the saffron. Boil the eggs and peel it when once cooled. I soaked saffron for almost 3 hours for its lovely color and aroma..

Peel the potatoes and half it add the salt, turmeric, garam masala powder, veg oil and water and boil them covered for 30 minutes and open for 5-10 minutes till all the water evaporates and you are left with the oil only....fry the potatoes in that oil..

.

.

For the fried onion - Peel and thinly slice the onions, separate it and add cornflour. In the meantime, heat the veg oil in a kadai and add it in two parts to fry....fry it till the onion slices are golden brown and crispy and then keep it on a kitchen tissue paper to absorb the extra oil if any. It hardly takes 10 mins to fry all the sliced onions..

.

.

To cook the mutton, use the same oil in which you had fried the onions,add the ghee also into it and heat it. Once heated add the bay leaves, green cardamom, cloves and black cardamom..

Once the whole garam masala crackles, add the onion and cook for almost 15 minutes till it starts to brown..

Then add the marinated Mutton and saute/bhunno it for 15 minutes or so, add the ginger, garlic,chilli powder,coriander & Cummin powder, salt in between..

Then add 5 cups water (rinse the kadai in which the potatoes were cooked and add into the mutton) and cook the mutton for an hour or till it is cooked (it depends on the mutton piece size and cooking time of mutton varies from places to places) at the end add garam masala powder. The salt should be more in taste than usual time as the rice will absorb some while giving dum..

Cook till the the oil seperates from the gravy and Mutton is well cooked..

In the mean time, wash and soak the rice for at least 30 minutes or so....get the whole garam masala as mentioned..

Add whole garam masala and salt to the water and let it come to boil. Once the soaking time of rice finishes add it to the boiling water and cook for 5 minutes and add lemon juice to it and cook for another 3 minutes or so till the rice is 80%done..

Drain the rice water and keep the rice ready for assembling..

Bring everything and keep nearby to assemble for Dum - cooked rice, mutton, fried onions, ghee, rose water, Kewra water, garam masala powder, dried rose, soaked saffron, cooked potato and boiled eggs..

Take a thick bottom pot. Apply ghee at the bottom, put a layer of rice at the bottom, mutton, generous pinch of garam masala, fried onions and a about a tablespoon of ghee. Then another layer of rice, potatoes and meat along with gravy, garam masala, ghee, fried onion and then again a third layer of rice with egg, garam masala, ghee, saffron with soaked water,rose water, kewra water, mitha Ithar(if using)..

Cover the pot with aluminium foil and then the lid so that the steam doesn't escape and the biryani gets a good dum for 10 minutes on high flame (I use a worn out preheated tawa at the bottom to avoid the rice from burning). Then put off the flame and let it rest for another 20 minutes or so..

Your Biryani is ready to be served. Serve it with ghol(curd preparation), raita or Lachcha pyaz and firni for dessert. Bon Appetit!!!!.

So that's going to wrap this up for this exceptional food calcutta (kolkata) style mutton biryani recipe. Thanks so much for your time. I'm confident that you can make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!