Mughlai Cuisine
Kolkata Heritage Mughlai Biryani
Fragrant long-grain aged Basmati rice layered with tender meat, soft golden potatoes, saffron milk, and pure Sree Ghee slow-cooked on dum.
Prep Time
45 mins
Cook Time
50 mins
Servings
6 People
Difficulty
Medium
Ingredients Required
- 750g Aged Basmati Rice
- 800g Tender Mutton or Chicken cuts
- 4 Large potatoes, halved and fried golden in Sree Ghee
- 4 tbsp Sree Ghee for layering and potato frying
- 1 cup Fried golden onions (Birista)
- 1/2 cup Warm milk infused with pure Saffron strands
- 1 tbsp Rose water & 1 tbsp Keora water with a drop of Meetha Attar
- Whole spices: Shahi Jeera, Star Anise, Black Cardamom, Javitri, Mace
- Ginger-garlic paste, yogurt, and Mughlai biryani masala
Step-by-Step Method
1
Marinate the meat with yogurt, ginger-garlic, fried onions, Sree Ghee, and biryani spices for at least 2 hours.
2
Parboil Basmati rice with whole spices and salt until 70% cooked. Drain and keep warm.
3
In a heavy handi, brown the marinated meat and cook until succulent with fried whole potatoes.
4
Layer the fragrant rice over the meat and potatoes. Drizzle saffron milk, rose-keora water, and copious amounts of warm Sree Ghee.
5
Seal the handi rim with dough and cook on low dum for 25-30 minutes so the Sree Ghee aroma permeates every single rice grain.