Kolkata style Mutton Biryani Recipe at Home | | Mutton Biryani Recipe | | কলকাতা মটন বিরিয়ানি

Kolkata style Mutton Biryani Recipe at Home || Mutton Biryani Recipe || কলকাতা মটন বিরিয়ানি Calcutta or Kolkata biryani evolved from the Lucknow style, when Awadh's last Nawab Wajid Ali Shah was exiled in 1856 to the Kolkata suburb of Metiabruz.[17] Shah brought his personal chef with him. The poorer households of Kolkata, which could not afford meat, used potatoes instead, which went on to become a specialty of the Calcutta biryani. The Calcutta biryani primarily uses meat and potatoes. However, this theory is vehemently opposed by Janab Shahanshah Mirza, great great grandson of Nawab Wajid Ali Shah. According to him, Awadh's last ruler used to get an annual pension of Rs.12 Lakh and he was the highest paid pensioner in India. He was an animal lover and had set up a zoo in Kolkata. He used to spend about 25% of his pension on the maintenance of zoo and upkeep of animals. A man who can spend a substantial part of his income on the welfare of animals can certainly afford meat in his biryani, argues Mirza. He points out that potatoes were first introduced in Surat in the 17th century. They slowly spread to different regions and were brought to Bengal by English traders. In those days, potato was an exotic vegetable and because of low yield it was extremely expensive. The chefs who had accompanied Nawab Wajid Ali Shah tried various combinations and experiments to enhance the taste of biryani. On one such occasion potatoes were added while cooking the biryani. It appealed to the taste buds of Nawab Wajid Ali Shah. He was so pleased that he ordered that henceforth whenever biryani was cooked it should be with this vegetable. The Calcutta biryani is much lighter on spices. The marinade uses primarily nutmeg, cinnamon, mace along with cloves and cardamom in the dahi-based marinade for the meat which is cooked separately from rice. This combination of spices gives it a distinct flavour compared to other styles of biryani. The rice is flavoured with ketaki water or rose water along with saffron to give it flavour and a light yellowish colour.Kolkata biryani recipe: Kolkatans are truly passionate about their mutton biryani. Kolkata has its distinct style of biryani which is on a par with the best biryanis in India—including Lucknow-style biryani and the Hyderabadi biryani. Kolkata biryani, in spite of the usage of a staggering number of spices, is not spicy. It is subtle and fragrant without being dry. A good Kolkata biryani should be moist and can be eaten on its own—no raita or salan required. This style of biryani is descended from the Lucknow style biryani that came to Calcutta with the exiled Nawab of Awadh, Wajid Ali Shah (remember Satyajit Ray's "Satranj Ke Khilari"?). What started with just a handful of restaurants such as Royal India Hotel, Shiraz, and Aminia has become the most widely available and eaten street food in Calcutta. Many new restaurants have sprung up and the competition for excellent biryani in Calcutta is only getting tougher. Our recipe of the Kolkata mutton biryani isn't perfect, but it is very, very close. With some practice, planning and patience this recipe will help you make a very good Calcutta-style biryani at home. ____________________ Day Puri Recipe Link🔗 /watch/M_ZIQl2hxq_hI Egg Yolk Masala Gravy Link 🔗 /watch/EI_NDh98Yhr8N Egg 65 Recipe Link 🔗 /watch/kbrAlWqzA0_zA Dry chilli chicke:- /watch/Qk6GfYqXPQ9XG Egg masala Curry :- /watch/8Z-XWuomWoDmX Fish Curry Recipe /watch/scSE3jlLHS_LE EGG DEVIL RECIPE:- /watch/UozlAzh58i05l CURD:- /watch/ovX0IRourmku0 Chilli paneer:- /watch/oyjfMuv_Zlj_f *PANEER BUTTER MASALA:-* /watch/YezbOkgPkECPb *CHICKEN DO PYAZA RECIPE:-* /watch/8k_u6BhpCuWpu _________________ Friends please Subscribe, Like, Command and share ____________ #priyankaindukitchen #Biryani #MuttonBiryani #BiryaniRecipe #Ghostbiryani #bengalirecipe #bengali_recipe

Category