Indian
Indian - Regional Mains
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
- • 800g mutton, jointed
- • 500g basmati rice, soaked 30 minutes
- • 400g thick yogurt, whisked
- • 2 tbsp ginger-garlic paste
- • 3 onions, fried crisp (birista)
- • 3 potatoes, peeled, halved, and fried golden
- • 4 hard-boiled eggs
- • 1/2 tsp saffron, soaked in 1/2 cup warm milk
- • 4 tbsp ghee
Preparation Steps
1
Phase 1
Coat the mutton with yogurt, ginger-garlic paste, half the birista, and salt; rest 2 hours.
2
Phase 2
Boil the rice in salted water until three-quarters done; drain.
3
Phase 3
Spread the marinated mutton and fried potatoes in a heavy pot; blanket with rice and nestle in the eggs.
4
Phase 4
Pour the saffron milk and ghee over the top, seal with dough, and cook on high 5 minutes then low 40-45 minutes.
5
Phase 5
Rest 10 minutes sealed; open, fluff gently, and serve each plate with a potato and an egg, Kolkata-style.