Kolkata Mutton Biryani Recipe / অবশেষে সঠিক কলকাতা মটন বিরিয়ানি / Recipe #136
1 میلیون بار بازدید -
5 سال پیش
-
মটন বিরিয়ানির এই রেসিপিটা আগে
মটন বিরিয়ানির এই রেসিপিটা আগে কখনো দেখেছেন? রেসিপিটা দেখুন, আর perfect বিরিয়ানি শেফ হয়ে যান। Best Kolkata Mutton Biryani Recipe. Perfect Kolkata Biryani recipe from salmathechef.
#muttonbiryani #kolkatabiryani #kolkatamuttonbiryani
Watch till end to gather all the untold facts and secrets. Transform yourself into a specialised Biryani chef.
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0:00 Introduction
0:55 Step 1 - Biryani masala preparation
1:33 Step 2 - Yogurt preparation
1:43 Step 3 - Mutton marination
2:46 Step 4 - Masala milk preparation
2:59 Step 5 - Kesar milk preparation
3:10 Step 6 - Potato & Onion preparation
3:29 Step 7 - Rice soaking
3:54 Step 8 - Birista frying
4:27 Step 9 - Frying potato
4:43 Step 10 - Cooking mutton
6:44 Step 11 - Stock & rogan preparation
7:16 Step 12 - Layering part 1
8:32 Step 13 - Essence mix
9:08 Step 14 - Cooking rice
10:58 Step 15 - Final layering
12:54 Step 16 - Steaming or Dum
13:34 Step 17 - Separation & mixing
13:46 Final outcome of Kolkata mutton biryani
Ingredients
----------------------
Mutton (Reyazi): 1 Kg
Long Grain Basmati Rice: 500 g
Potato: 500 g (Jyoti, good quality)
Onion: 200 g
Ghee (Sree Ghee): 75 g
Refined Oil: 150 ml
Yogurt: 200 g
Milk: 250 ml
Lemon: 2 pcs
Ginger Paste: 2 tbsp
Garlic Paste: 2 tbsp
Red Chilli Powder: 1.5 tsp
Turmeric Powder: 1/4 tsp
Garam Masala Powder: 3/4 tsp
Black Pepper Powder: 1/2 tsp
Green Cardamom: 12 g
Mace: 10 g
Bay Leaves: 6 pcs
Black Pepper: 4 g
White Pepper: 5 g
Shah Jeera: 5 g
Cloves: 4 g
Star Anise: 1 pc
Nutmeg: 1/2 pc
Piped Cubeba: 6 g
Black Cardamom: 7 g
Cinnamon Stick: 7 g
Khowa Kheer: 30 g
Alu Bokhra: 5 pcs
Kesar: 2 pinches
Saffron Food Color: 1/2 pinch
Rose Water: 4 tsp
Kewra Water: 4 tsp
Meetha Atar: 4 drops
Salt: 3.5 tbsp
Cook restaurant like tasty, juicy and clean Kolkata Mutton Biryani at home, every time! This recipe will be boon for all Biryani lovers. A must try recipe for all. Please, share your feedback in the comment box below.
Please visit my blog http://www.salmathechef.com for more recipes. Like my facebook page Facebook: salmathechef & follow me on Google+
#muttonbiryani #kolkatabiryani #kolkatamuttonbiryani
Watch till end to gather all the untold facts and secrets. Transform yourself into a specialised Biryani chef.
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0:00 Introduction
0:55 Step 1 - Biryani masala preparation
1:33 Step 2 - Yogurt preparation
1:43 Step 3 - Mutton marination
2:46 Step 4 - Masala milk preparation
2:59 Step 5 - Kesar milk preparation
3:10 Step 6 - Potato & Onion preparation
3:29 Step 7 - Rice soaking
3:54 Step 8 - Birista frying
4:27 Step 9 - Frying potato
4:43 Step 10 - Cooking mutton
6:44 Step 11 - Stock & rogan preparation
7:16 Step 12 - Layering part 1
8:32 Step 13 - Essence mix
9:08 Step 14 - Cooking rice
10:58 Step 15 - Final layering
12:54 Step 16 - Steaming or Dum
13:34 Step 17 - Separation & mixing
13:46 Final outcome of Kolkata mutton biryani
Ingredients
----------------------
Mutton (Reyazi): 1 Kg
Long Grain Basmati Rice: 500 g
Potato: 500 g (Jyoti, good quality)
Onion: 200 g
Ghee (Sree Ghee): 75 g
Refined Oil: 150 ml
Yogurt: 200 g
Milk: 250 ml
Lemon: 2 pcs
Ginger Paste: 2 tbsp
Garlic Paste: 2 tbsp
Red Chilli Powder: 1.5 tsp
Turmeric Powder: 1/4 tsp
Garam Masala Powder: 3/4 tsp
Black Pepper Powder: 1/2 tsp
Green Cardamom: 12 g
Mace: 10 g
Bay Leaves: 6 pcs
Black Pepper: 4 g
White Pepper: 5 g
Shah Jeera: 5 g
Cloves: 4 g
Star Anise: 1 pc
Nutmeg: 1/2 pc
Piped Cubeba: 6 g
Black Cardamom: 7 g
Cinnamon Stick: 7 g
Khowa Kheer: 30 g
Alu Bokhra: 5 pcs
Kesar: 2 pinches
Saffron Food Color: 1/2 pinch
Rose Water: 4 tsp
Kewra Water: 4 tsp
Meetha Atar: 4 drops
Salt: 3.5 tbsp
Cook restaurant like tasty, juicy and clean Kolkata Mutton Biryani at home, every time! This recipe will be boon for all Biryani lovers. A must try recipe for all. Please, share your feedback in the comment box below.
Please visit my blog http://www.salmathechef.com for more recipes. Like my facebook page Facebook: salmathechef & follow me on Google+
5 سال پیش
در تاریخ 1398/05/19 منتشر شده
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