Kolkata Mutton Biryani Recipe—Ramzan & Eid Special Recipe—Bengali-Style Mutton Biryani At Home

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I don't know .

Yeah , you can see Mhm .

You can see .

Is this a perfect calcula biryani recipe ?

No , it's not , but it's very , very close .

In our effort to make the perfect calcula biryani , we have realised that it requires a lot of time , patience and practise .

So this is the best biryani that we can make at this point of time .

Think of this as our biryani version one .

There are various things to keep in mind when making a good biryani .

It requires organisation it requires practise .

The first thing that sounds very trivial is salt .

Because salt is added to different components of the biryani at different points of time , it's important that the final product is correctly seasoned , so measure your salt properly when you're cooking .

The second most important thing when making a biryani is to make sure that the ratio between the liquid and the rice and the mutton is correct .

If the ratio goes wrong , your biryani will either end up becoming too wet or it will be too dry .

So we would advise that you start out with the ratio of liquids to rice and mutton that we have shown in our video and then modify it according to the quality of your rice and mutton .

The third thing to keep in mind is to not go overboard with the amount of flavouring agents that you add to your biryani .

The Calcutta biryani is extremely subtle in its flavours .

While you will find a lot of people fighting over exactly what spices to put in their Biyani , those things are not as important as the first two points we talked about .

Just be extra careful when working with the flavouring agents such as Kara and Golab Jal Meat because they are extremely important and can become overbearing when added too much .

Start with the measures that we have given you and go from there also .

This is our special video in the series for Ramazan , and I do keep in mind that if you're watching this video in the future , uh , check our website for any modifications to the recipe that we may have done