Raakshas Special Kolkata Biriyani
Biriyani with meat, potatoes and mild flavour
Servings 4
Ingredients
- 4 Potatoes peeled, large
- 4 eggs boiled, peeled
- 500 gram Mutton 3 inch pieces, no offals
- 500 gram chicken drumstick
- 2 dried plums
- 150 ml milk buffalo, full fat, pre boiled
- 4 tsp ghee cow
Aromatic masala powder-
- 1 star anise
- 2 black cardomomn whole
- 3 sticks cinamon 3 inch each
- 1/4 tsp clove
- 1/2 tsp royal cumin/ black cumin
- 1/4 tsp blackpeppercorn
- 8 green cardomomn whole
- 1/2 blade mace
- 1/2 nutmeg
Onion, Garlic, Chilli, Ginger juice-
- 2 green chillies mild
- 3/4 onion large
- 20 gram ginger
- 45 gram garlic
- 200 ml water
For rice-
- 450 gram basmathi rice long grain
- 2 bayleaf medium
- 1 tbsp ghee cow
- 1/2 tsp Aromatic masala
Garnish-
- 30 gram cashew split
- 20-25 gram raisin
- 100 gram onion sliced
Essence-
- 50 ml water hot
- 12-15 strands saffron
- 1/2 tsp screwpine water
- 1/2 tsp rose water edible
- 3-4 drops meetha attar
Oil mix-
- 50 ml mustard oil
- 2 tbsp ghee cow
- 100 ml sunflower oil
Marination-
- 5 tbsp yogurt thick
- 1 tsp turmeric powder
- 1 and 1/2 tsp raakshas special garam masala see blog post
- 1/2 tsp Kashmiri red chilli powder
- 1/2 tsp red chilli powder
- 1 and 1/2 tsp salt
- Prepared onion ginger garlic and chilli juice
- 1/2 lemon juiced
Seasoing for potatoes and eggs-
- 1 tsp kashmiri chilly powder
- 2 tsp salt
- 1 tsp turmeric powder
Instructions
- Grind all the ingridients for the aromatic powder. Strain and keep aside.
- Grind the ginger, garlic, onions and greenchily with the water. Strain through a cloth and strainer. Keep aside the liquid.
- Mix all the Ingredienients for the marination and add the chicken and mutton. Marinate for 4 hours or over night
- Mix all the Ingredients for the essence and keep aside.
- Wash and soak the basmathi rice for at least 30 minutes.
- Heat the oil mix untill smoking.
- Fry the garnish and take out when its golden.
- Season the eggs and potatoes.
- Fry the eggs and potatoes untill golden. Take out.
- In the remaining oil, put the marinated meat and fry till golden.
- First fry the mutton, half way through add the chicken drum sticks.
- You can do it in separate batches.
- Chicken and mutton have different cooking times.
- Once all the mutton and chicken is golden. Add the excess marinade to the pot.
- Let it simmer on low heat for 15 minutes with lid on.
- To prevent chicken from over cooking, Take it out and keep it aside.
- Put the lid back on and simmer untill the mutton is 80- 90% done. Add more hot water if required.
- When the mutton is 80-90% done and the liquid has reduced visibly.
- Add 1/2 tsp of aromatic spice powder, Potatoes and the dry plums.
- Simmer for just 2-5 minutes. If you feel the potatoes might get overcooked or soft, dont add the fried potatoes at this point.
- Take out everything and pass the liquid through a strainer lined with a cloth.
- Add the meat and everything including the chicken drumsticks and potatoes (if you havent previously) back into the strained liquid.
- Add 100ml of the milk and let it simmer for 1 minute.
- Turn the flame off.
- Add 2 tsp of that prepared essence. and close the lid.
- Fill a big pot with water. Let it come to a boil. Add alll the ingridients for the rice and the rice. Let the rice boil untill its 90% done.
- Layer the rice on top of the meat and potatoes..
- Add 4 tsp ghee, 1/2 tsp aromatic masala,the remaining 50 ml milk, 1-2 tsp of essence, the garnish and the eggs.
- Seal the pot, Put a tawa underneath the pot and turn the flame high for 2-5 minutes. Then turn the flame low for 15-20 minutes. Turn the flame off.
- Open the pot after 5 minutes and serrve.
Notes
- Kollkatta or bengali biriyanis are mild and have a sweet smell due to the use of mitha attar.
- These biriyanis contain pieces of potato along with the meat and fried, boiled eggs.
- This version contains mutton as well as chicken drumsticks and ofcourse potatoes.