Indian
Indian - Curries and Gravies
Kolkata Biryani
Chef's Menu Description
Fragrant aged basmati rice layered with spiced meat, saffron-infused milk, and sweet caramelised onions, sealed and slow-cooked in dum style.
Ingredients
- • 750g mutton, bone-in, cut into curry pieces
- • 4 tbsp mustard oil
- • 3 onions, thinly sliced
- • 1 1/2 tbsp ginger-garlic paste
- • 1 cup yogurt, whisked
- • 2 bay leaves
- • 1 tsp Kashmiri red chili powder
- • 1 tsp garam masala
- • 1 tsp salt
Preparation Steps
1
Phase 1
Mix the mutton with the yogurt, ginger-garlic paste, chili powder, and salt; rest for 1 hour.
2
Phase 2
Heat the mustard oil until smoking, cool slightly, and fry the onions with the bay leaves until deep brown.
3
Phase 3
Add the marinated mutton and bhuna on medium-high heat for 10 minutes until the masala clings and the oil separates.
4
Phase 4
Add 1 cup hot water, cover tightly, and cook for 45 minutes until the mutton is tender and the gravy is thick.
5
Phase 5
Sprinkle the garam masala and serve with luchi or steamed rice.