how to cook Kolkata Mutton Biryani in tamilnadu good for helth

 Probably the last Kolkata biryani recipe you will need, and almost certainly the last mutton biryani recipe we will make on Bong Eats

Just popping in to say that we have just launched our Kolkata Biryani Moshla today with Salma and amar khamar. You can buy it online here. It can be shipped within India. If you are in Kolkata you can go buy it from amar khamar's Gariahat outlet and save on the shipping. Here is the map link.

How do you make a superlative Kolkata biryani? It is a combination of quality ingredients—meat, rice, spices, and aromatics—skill, and above everything else, perseverance. Making a biryani is like building a monument. Just as you would raise a building, brick by brick, down from its foundation, so it is when making biryani. This is how YouTuber and Kolkata biryani–expert, Salma The Chef, describes the process.

In 2018 when we released our previous Kolkata mutton biryani recipe, we had said—"Our recipe of the Kolkata mutton biryani isn’t perfect, but it is very, very close." This time, six years later, we finally have a recipe that is not just close to perfect but, in fact, has the potential to surpass most restaurant biryani, even the ones that we love. This is truly Salma's labour of love.

This recipe produces a rich, fragrant, moist biryani that can be had on its own. It honestly does not need a side dish. All you need is a fresh salad like the one Karishma made.

By now, most of us know what spices go in a Kolkata biryani. However, it is the proportion in which these spices are mixed that produces the perfect biryani flavour. Salma has spent years tinkering with these ratios. She obsesses over the quality and freshness of the spices. She looks for the exact roast level of each individual spice. Some she uses in both their roasted and unroasted forms. 

That is why Salma’s Kolkata biryani spice mix is actually two spice mixes—Biryani Moshla 1 & Biryani Moshla 2. When you add these two biryani spice mixes in the different stages of the biryani making process you get the unique, well-rounded Kolkata biryani flavour. The Kolkata biryani requires over a dozen individual spices and many aromatics. The final dish, however, is not spicy, but intensely fragrant. It fills your house and your neighbourhood. It is not a smell you can hide. And so biryani is a dish to share with everyone.

Frequently Asked Questions

What kind of mutton should I get for biryani?

Salma recommends that you get mutton with a moderate percentage of fat (not too much, not too little)—ideally meat from the legs or ribs (seena). Request your butcher to divide the mutton in large chunks, each weighing between 125 to 150 grams. The pieces will shrink a little when the fat connected to it renders out during the cooking process.

What kind of potatoes should I buy for Kolkata mutton biryani?

Soft, fluffy, golden-yellow potatoes that have absorbed the flavours of the mutton stock, and other spices and aromatics, are an important aspect of the Kolkata mutton biryani. Get the best-quality Jyoti potatoes you can find, or any other similar starchy variety that can withstand the pressure of dum. Buy potatoes that each weigh about 200 grams, so that when you peel them and divide them in half, each serving is about 100 grams.

Can I use any Basmati rice for biryani?

Since biryani is normally cooked in large quantities and on dum, it is important to use good-quality, long-grained, aged Basmati. New rice will turn to mush very quickly and not hold up during the dum. Salma's no. 1 preference is the brand Wagah Royale, followed by Kohinoor Royal and Daawat.

When cooking rice, make sure it is well-soaked for at least 2 hours. Using the packet instruction regarding cooking time as a loose guide, constantly monitor the rice to ensure that it is not overcooked. For a small quality of biryani (up to 2 kg of rice), all the rice can be cooked to 80% doneness; for qualities greater than 2 kg, cook half the rice to 60% to add to the first layer at the bottom, then cook the remaining rice to 80% to add to the top layer. Since the layers at the bottom receive the added weight of the layers on top, it is advisable to undercook the bottom-layer rice slightly to ensure that it doesn't overly soften during dum.




Can I use brown Bengali ghee in Kolkata biryani?

For biryani specifically, Salma, and indeed all Mughlai restaurants in Kolkata, traditionally use white ghee, as opposed to the caramelised, nutty brown ghee that is used elsewhere in Bengali cooking.

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