Mutton Biriyani

Though this food is not originated in Bengal, it is one of the most favourite foods of this part of India. It is considered as one of the most popular street foods also. I am giving here the recepi of a famous restaurent from the suburb of Kolkata.

It is for 10 people.

Ingredients: 1 kg Basmati rice, 2 kg mutton, 1 kg potato (each one divided in large pieces), 500 ltr milk, 250 gm pure ghee, 100 gm green cardamom, 40 gm Jayitri (Mace), 20 gm cinnamon, 5-6 cloves, a pinch of Jafran, 2 tsp full keora essence, 1 large onion, ginger-garlic paste as required, salt, red chilli powder.
Process: Boil mutton in water for half of an hour and separate the mutton from the juice and keep it. Boil the potatoes with salt and chilli powder. Boil the rice in water and keep aside when half done, spread it on a flat place for cooling.
Mix all the spices, mutton juice and milk together. Take a thick bottomed large utensil (pan). Add potatoes, half done rice, and mutton in that juice and milk mixture. Add ghee. Spread Keora essence and jafran at the top of the mixture. Now place the bowl on the oven, keep it there for 15 minutes when the flame is high. Then turn the flame to a minimum position and keep the pan for another 10 minutes.

Now your mutton Biriyani is ready to eat.

You can add/alter anything to this recipe to make the biriyani more yummy!!!