Kolkata Mutton Biryani v2.0—a new biryani recipe after 6 years

🌶️ Kolkata Biryani moshla link: https://www.amar-khamar.com/products/biryani-moshla

This Kolkata mutton biryani recipe is probably the last Kolkata biryani recipe you will need, and almost certainly the last mutton biryani recipe we will make on Bong Eats.

How do you make a superlative Kolkata biryani? It is a combination of quality ingredients—meat, rice, spices, and aromatics—skill, and above everything else, perseverance. Making a biryani is like building a monument. Just as you would raise a building, brick by brick, down from its foundation, so it is when making biryani. This is how YouTuber and Kolkata biryani–expert, Salma The Chef, describes the process.

In 2018 when we released our previous Kolkata mutton biryani recipe, we had said—”Our recipe of the Kolkata mutton biryani isn’t perfect, but it is very, very close.” This time, six years later, we finally have a recipe that is not just close to perfect but, in fact, has the potential to surpass most restaurant biryani, even the ones that we love. This is truly Salma’s labour of love.

This recipe produces a rich, fragrant, moist biryani that can be had on its own. It honestly does not need a side dish. All you need is a fresh salad like the one Karishma made.

By now, most of us know what spices go in a Kolkata biryani. However, it is the proportion in which these spices are mixed that produces the perfect biryani flavour. Salma has spent years tinkering with these ratios. She obsesses over the quality and freshness of the spices. She looks for the exact roast level of each individual spice. Some she uses in both their roasted and unroasted forms.

That is why Salma’s Kolkata biryani spice mix is actually two spice mixes—Biryani Moshla 1 & Biryani Moshla 2. When you add these two biryani spice mixes in the different stages of the biryani making process you get the unique, well-rounded Kolkata biryani flavour. The Kolkata biryani requires over a dozen individual spices and many aromatics. The final dish, however, is not spicy, but intensely fragrant. It fills your house and your neighbourhood. It is not a smell you can hide. And so biryani is a dish to share with everyone.

00:00 Intro
02:39 Why 2 spice mixes?
03:05 Biryani moshla 1
04:49 Biryani moshla 2
05:49 Hang Yoghurt
06:10 The Biryani Trio
06:35 Marinate mutton
07:48 About the Rice
08:31 Prep Onion
09:03 Prep Potato
09:45 Make Birista
11:06 Cook potatoes
12:14 Cook Mutton
15:32 How we met Salma
17:45 Moshla milk
18:09 Saffron prep
18:48 Khoya prep
19:09 Essence mix
19:54 Mutton doneness
20:28 Separate meat, stock, fat
22:02 Layering checkpoint
22:15 Rice prep
23:52 About the pot
24:23 1st layer
24:57 2nd layer
25:42 Cook rice
26:40 On rice doneness
27:08 3rd layer
28:20 4th layer
28:55 Sealing the pot
29:33 Dum, Stage 1
30:00 Dum, Stage 2
30:24 How to know if it’s done?
31:25 The Big Reveal
31:40 How to “cut” biryani for serving
32:25 What do you eat biryani with
32:39 Dolinman X
32:57 Biryani Moshla!
33:25 There are no secret ingredients
33:43 How fresh are your spices?
34:18 Homelike quality
34:38 No filler ingredients
35:00 Love & Care
35:14 2 biryani moshla?
35:30 Where to buy
35:47 What else can you cook with these spices?
36:45 There is also a Tandoori Masala?
36:58 Thank you!

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📝 FULL WRITTEN RECIPE WITH INGREDIENT LIST
www.bongeats.com/recipe/mutton-biryani-salma-the-chef
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🎥 RELATED VIDEOS
🎬 Salma’s chicken biryani: https://www.youtube.com/watch?v=iiRbStBL0p4
🎬 Firni recipe: https://youtu.be/OPAIFY_4Wrg

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🌶️ You can buy our biryani moshla online at: https://www.amar-khamar.com/products/biryani-moshla
🛺 Or pick it up from their Gariahat store “Annaja”: https://maps.app.goo.gl/ZoZWVeMbcXUF7gh79