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Non-vegetarians' paradise-Mutton Biriyani in Kolkata style.

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Being a girl from a Bengali family, my Durga puja is incomplete without a plate of Biriyani.In fact not only Durgapuja,in any of the get togethers or festivals biriyani adds a extra glitter to it. 

When I shifted to Chennai, I found the “madras biriyani” a little different from our so called Kolkata biriyani.And slowly I was forgetting the taste of the delicious dish, which was not at all acceptable for me. So I tried to bring the  authentic taste at my home  and tried making  the quintessential Kolkata Biriyani.Trust me it came out very similar to the ones served by the popular Biriyani joints of  Kolkata.


Mutton Biriyani :  Kolkata style (easiest)

Prep time: 30 minutes, Cooking time: 50 minutes

Marination time: over night.






Basmati Rice: 4 cups
Mutton:700 Grams
Clarified Butter/Gee: 3/4 cup +1 tbsp

Curd: 1 cup

Onion Paste: 4 Tbsp

Ginger Paste: 2 Tbsp

Garlic Paste: 3 Tbsp
Red chilli powder: 1.5 Tsp
Salt : 2 tbsp/according to taste.

Jaiphal/Nutmeg : 1 pc
Javitri/Mace : few strands,

Shamarich/White pepper :5-6 pcs
Shajeera : 1 tsp

Kabab chini/cubeb : 5-6 pcs

Dalchini/Cinnamon: 2 inch stick:

Chota Elaichi/Green Cardamom : 3 pcs

laung/Cloves : 3 pcs

Kesar/Saffron : Few strands soaked in 2 tsp warm water

Rose water:1 Tsp

Large Potatoes(cut into half): 2 pcs

Boiled Egg : 4 pcs




1.Take all the whole spices and roast it on a medium flame until the flavors come out.

2.Grind the roasted spices.

3.Mix the ground spices,Red chili powder,1 tbsp salt, with the curd

4.Take the clean and dry Mutton and marinate with the prepared mixture of curd,ginger paste,garlic paste,onion paste and 3/4 cup of ghee.Keep it in refrigerator over night.

5.Fry the potatoes till golden brown.

6.Put the Marinated mutton(including the marination mixture) and the fried potato halves in a pressure cooker and cook(do not add any water) it until the meat is 99% cooked(upto 5 whistles)

7.By the time  cook the basmati rice till 75% cooked.

8.Take a non stick deep utensil,Put the half of the cooked mutton with the gravy came out from the meat,then over that put half of the rice,add few drops of the saffron,Then repeat both the layers once of that put the boiled egg and potatoes.

9.Put 1 tbsp ghee over every thing and tightly close the lid.Let every thing cook on low flame for around 10 minutes.

10.after 7-8 minutes check whether the rice has been fully cooked or not.Be careful it should not be over cooked.

11.Once it's cooked remove the vessel from flame and add the rose water over it.

12.Tightly close the lid and keep it for another 5-6 mints. the Kolkata style mutton biriyani is ready to serve.


*In the pressure cooker the mutton may take a longer time than usual to get cooked, as no extra water has been added.
*To make the dish little lighter,the ghee can be replaced by white oil during the marination,but for flavor little bit of ghee must be added over the rice.
*Though over night marination is the best choice but if you are in hurry, the meat can be marinated for 1-2 hrs.



About the Author :  "I am an optometrist (primary eye care professional) by profession. I grew up in a small town of west Bengal. Due to my job I had to spend few years in Kolkata. But just after marriage I had to pack my bag and reach Chennai because of my husband’s job. After that I continued to work for a year. But there was 
something in my mind. I wanted to do that, what I loved the most. During these Chennai days I realized that, I have a strong attraction towards cooking and baking. May be it was an advantage of being foodie and having a foodie husband. I love to make something new every time. “A mouth watering chingri malaikari(prawns in coconut sauce)” or “some freshly baked cookies” both gave me an extra level of satisfaction. Over that like many other Bengali girls I also had training in drawing and painting. From childhood itself I had a passion for that. My current job was not allowing me to spend that much of time for all these. So I had to quit the job. Presently neither I am a professional chef nor a professional artist.These are my passion and I am doing what I love the most.

About Sayanti's column : In my column I will share my favorite recipes which I have already tried at home. It will include the dishes from breakfast to dinner.
















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