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Kolkata Style Mutton Biriyani - Recipe! What makes mutton so special on Sundays?

In Bengali culture, Sunday often marks a special mealtime when families gather to enjoy a hearty and traditional meal. Mutton, or goat meat, holds a significant place in Bengali cuisine, especially during these Sunday gatherings or special occasions.

The tradition of having mutton on Sundays in Bengali households is deeply rooted in history and cultural practices. Mutton dishes are cherished for their rich flavor and tenderness, making them perfect for a leisurely family meal. And Biriyani? Biryani's importance in Bengali culture goes beyond just being a dish; it's a symbol of heritage, celebration, and the joy of sharing good food with loved ones.

To make a good Biriyani - the key flavour comes from the mutton. I ordered the mutton from the Licious app - the Kochi Patha variant is perfect for making this Biriyani. The marbled pieces just adds the required amount of fat to the Biriyani.

Cooking the rice:
Basmati rice / parboiled Sela rice - 500gm - Rinse and soak the rice for 30 min
To Bring 6 cups of water add:
2 tbsp salt
1 tbsp ghee
1 tbsp ginger garlic paste
Whole spices - 6 cloves, 4 green cardamon, 1 inch cinnamon, 6 kebab chini and 6 black pepper corns
Whole spices in muslin cloth: - 1 tsp Shah jeera, 1 tsp black pepper, 1 tsp kebab chini, 1/2 tsp white pepper corns, 1 tbsp dry rose petals and 2 tsp fennel seeds.

Once the water comes to roaring boil, remove the whole spices in muslin cloth
Add the soaked rice and cook over a roaring boil for 2 minutes
Reduce to medium flame and slowly cook the rice (To ensure the rice grains do not break)
Once the rice is 70% done, directly add to the layering handi - Use 50% rice in this layer (It is okay for some starchy rice water to get added in the layering handi )
Once rice is 80% done, strain the excess water and add to the handi (This way rice will be perfectly cooked)

Biriyani Moshla:
12 cloves
4 green cardamom
2 black cardamom
1 inch cinnamon
1 tsp Shah jeera
1 tsp black pepper
1 tsp kebab chini
1.5 tsp fennel seeds
1/2 tbsp white pepper corns
1 tbsp dry rose petals
2 whole mace
1/3rd nutmeg
Dry Roast the Whole spices and cool down to room temperature
Grind to a fine powder then pass through a strainer to remove any bits and pieces

Frying the onions:
Onions - 180 gm
Slice into medium thick slices
Rinse with cold water and let it air dry on a strainer for 15 minutes
Heat 1/2 cup mustard oil
Once the oil is smoking hot, add 1/2 of the fried onions
Fry on high heat for 5 minute then reduce the flame to medium
Stir and fry till the onions are light golden. Raise the flame to high
After a minute, take our the onions and spread on a paper towel
Fry the next batch of onions in the same process

Preparing the mutton:
Mutton - 700gms
Marinate for 2 hours with: 1/2 cup curd, 2 tsp salt, 1/2 of the prepared fried onions, 1 tbsp of oil used for frying onions, 1.5 tbsp ginger garlic paste, 1 tsp red chilli powder, 1 tbsp coriander powder, 1/2 tbsp of biriyani masala
In a pressure cooker, heat 2 tbsp of mustard oil till it is smoking hot
Add the mutton and saute over a high flame for 5 minutes
Add 1.5 cups of hot water
To pressure cook: Cook over a high flame. After the first whistle, reduce the flame to low and cook for 15-20 minutes. Let the cooker naturally depressurize after turning off the gas

Cooking the potatoes:
4 medium sized potatoes - (Best if chandramukhi aloo is used)
Peel and rinse the potatoes
Poke each potato thrice with a fork
Season with salt and colour with a pinch of yellow food colour
Fry in the same oil used for frying onions
Over a medium flame fry each side for 3 minutes or till golden
Pressure cook in the mutton yakhni for 2 whistles (Pressure cooking along with mutton sometimes overcooks the potatoes)
Remove the potatoes and strain the yakhni - About 1 cup of yakhni should be there

Layering the Biriyani Handi:
Grease the handi with 1 tbsp of brown ghee
Add the mutton pieces, cooked potatoes, 20gm aloo bukhara, 1/4th cup grated mawa/khowa kheer, 1 cup yakhni, 1/4th of the fried onions and 2 tsp biriyani moshla
Add the 70% cooked rice (Taste the rice and if the salt feels less - add salt), Sprinkle 1 tsp biriyani masala
Add the 80 % cooked rice
Top with 6 tbsp brown ghee , rest of the fried onions , salt (if required) and 1/2 tsp biriyani masala
Mix 1/4th cup milk , 2 tbsp rose water and 1/2 tsp kewra water (2 drops of meetha attar is optional) - Sprinkle on top of the rice
In the center portal of the handi, add 3 tbsp of saffron infused water along with a ping of yellow food colour
Dum cook on high flame for 5 minutes and 10 minutes on low flame
Rest for 30 minutes after turning off the gas

Serve after gradually mixing the layers and ENJOY!