Kolkata Mutton Biriyani

Discover the royal legacy of Kolkata-Style Mutton Dum Biryani. This fragrant biryani blends Mughal influences with Bengali soul.

Kolkata’s love affair with Mutton Dum Biryani began in the royal kitchens.

When Nawab Wajid Ali Shah of Awadh was exiled to Kolkata in 1856, he brought with him not just his court, but his beloved chefs and their culinary magic. In the City of Joy, the luxurious Awadhi Biryani evolved — lighter on spices, with subtle sweetness, and a surprise addition that soon became iconic: the humble potato.

The Kolkata-style Mutton Dum Biryani is thus a fragrant celebration of royal heritage mingled with Bengali ingenuity. Each grain of rice tells a story — of saffron, kewra, and rose; of tender meat marinated in yogurt and spices; of melt-in-the-mouth aloo soaking up rich flavors.

It remains not just a dish, but a culinary emotion across Kolkata — from street stalls to five-star feasts.

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Ingredients

For Mutton Marination

• Mutton (with bone, medium pieces) – 1 kg

• Yogurt – 250 g

• Ginger paste – 2 tbsp

• Garlic paste – 2 tbsp

• Red chili powder – 1 tbsp

• Turmeric powder – ½ tsp

• Garam masala powder – 1 tsp

• Salt – to taste

• Mustard oil – 2 tbsp

For Rice

• Basmati rice (aged) – 750 g

• Whole garam masala (bay leaves, cinnamon stick, cardamom, cloves) – for boiling

• Salt – to taste

• Kewra water – 2 tbsp

• Rose water – 1 tbsp

• Saffron – a pinch, soaked in warm milk

Other Ingredients

• Potatoes (peeled and halved) – 4

• Eggs (boiled) – 4

• Fried onions (birista) – 2 cups

• Ghee – 3–4 tbsp

• Milk – ½ cup

• Mace and nutmeg powder – a pinch

• Biryani masala – 1 tbsp (optional)

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Instructions

1️⃣ Marinate the Mutton

• Wash and pat dry the mutton pieces.

• In a large bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, salt, and mustard oil.

• Coat the mutton well with this marinade.

• Cover and refrigerate for at least 4–5 hours, preferably overnight.

2️⃣ Prepare the Rice

• Wash basmati rice until water runs clear; soak for 30 minutes.

• In a large pot, bring water to boil with whole garam masala and salt.

• Add rice and parboil it (about 70% cooked).

• Drain the rice, spread it gently on a tray.

3️⃣ Fry the Potatoes

• Heat ghee/oil and shallow-fry the halved potatoes till golden. Keep aside.

4️⃣ Cook the Mutton

• In a large heavy-bottomed handi, heat ghee.

• Add marinated mutton and cook on medium heat till oil separates and mutton is tender (you can pressure cook for faster result).

• Ensure some thick gravy remains.

5️⃣ Layering the Biryani

• In the same handi (or another deep pot), begin layering:

  • First layer: a portion of mutton with gravy

  • Second layer: rice

  • Sprinkle saffron milk, rose water, kewra water, birista, a pinch of mace-nutmeg powder.

  • Place fried potatoes and eggs on the rice.

  • Repeat the layers, finishing with rice on top.

6️⃣ Dum Cooking

• Seal the handi (affiliate link) with dough or tight lid.

• Place over a tawa (griddle) (affiliate link) on low heat for 25–30 minutes.

• Rest for 10 mins after turning off heat.

7️⃣ Serve

• Gently fluff the biryani.

• Serve with raita, salad, and a squeeze of love.

The Kolkata-Style Mutton Dum Biryani is a fragrant legacy — born from royal longing, enriched by Bengali soul. Each bite brings you saffron-kissed rice, juicy mutton, and the beloved potato — an ode to adaptation and taste.

Serve it at festivals, family gatherings, or simply when your heart craves comfort wrapped in aroma.

And as you lift the handi’s lid, remember — you’re lifting a slice of Kolkata’s culinary history.

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