So Delicious Spicy Mexican Food Calcutta (Kolkata) style Mutton Biryani – The methods and abilities utilized in calcutta (kolkata) style mutton biryani Mexican cooking have actually been refined over thousands of years of history, making it a detailed and historic cuisine. It is primarily made with active ingredients that are native to Mexico and those that the Spanish conquistadors brought with them, with some modern-day influences. Me. It is a mix of preHispanic local items and European ingredients, such as particular spices like cinnamon, wheat, cattle, milk, and cheese, produced using a set of ancient techniques that are still used today. Mexican cuisine is one of the most loved cuisines worldwide, and Mexico has among the wealthiest gastronomies worldwide. Gran Luchito Gently Salted Tortilla Chips, which are made with whole corn, are the ideal beginning point for impressive homemade nachos, which are a staple of Tex Mex cuisine.
Tasty Food Mexican Cuisine Calcutta (Kolkata) style Mutton Biryani
Calcutta (Kolkata) style Mutton Biryani Ingredients
If you are still uncertain if you will continue cooking at home in this pandemic years, these cooking tips may reassure you to take action. When dinners at the fanciest restaurants are now not a lot of, you have almost no choices other than cook your favourite foods on your own. Before we reveal the steps and the things you need to cook in these recipes, a very important thing you need to follow is your will to dedicate your time. Spend more time enjoying cooking in your lovely kitchen at least three times a day. So, right from now on, start giving a hello to your kitchen. A cute decoration will help set the mood to cook too.
| 1 | Boiled eggs. |
| 2 | Few Saffron strings. |
| 3 | generous pinch of saffron. |
| 4 | water. |
| 5 | For marination of mutton-. |
| 6 | mutton. |
| 7 | ginger. |
| 8 | garlic. |
| 9 | Garam masala*. |
| 10 | Turmeric powder. |
| 11 | Chili powder. |
| 12 | Cummin/Jeera powder. |
| 13 | Coriander/ Dhania powder. |
| 14 | Saffron strands. |
| 15 | salt. |
| 16 | veg oil. |
| 17 | For Homemade Garam masala powder-. |
| 18 | Green Cardamom. |
| 19 | Cinnamon stick. |
| 20 | Cloves. |
| 21 | Black pepper. |
| 22 | White pepper. |
| 23 | Mace/ Javitri. |
| 24 | Nutmeg/ Jayfal. |
| 25 | For Potato preparation-. |
| 26 | grams/ 4 medium sized Potatoes. |
| 27 | salt. |
| 28 | Turmeric. |
| 29 | Garam masala*. |
| 30 | veg oil. |
| 31 | water. |
| 32 | For fried onions / Barista-. |
| 33 | onion thinly sliced. |
| 34 | tsps Corn flour. |
| 35 | Vegetable Oil for shallow frying. |
| 36 | For cooking the Mutton-. |
| 37 | Marinated mutton. |
| 38 | Vegetable oil (use the same oil used to fry the onion). |
| 39 | ghee. |
| 40 | Bay leaves, one black and 3 green cardamom,3 cloves. |
| 41 | (gross weight) onion sliced. |
| 42 | ginger paste. |
| 43 | garlic paste. |
| 44 | Coriander and Cummin powder mixed. |
| 45 | Kashmiri Lal mirch powder. |
| 46 | water. |
| 47 | Garam masala*. |
| 48 | For rice-. |
| 49 | long grain Basmati rice. |
| 50 | as required Water enough to cook. |
| 51 | whole Garam masala**. |
| 52 | salt. |
| 53 | lemon. |
| 54 | Whole garam masala for cooking rice. |
| 55 | Cinnamon stick. |
| 56 | Green Cardamoms. |
| 57 | Cloves. |
| 58 | some Black pepper and white pepper. |
| 59 | as required Shahi Jeera. |
| 60 | Star anise. |
| 61 | as required Javitri / mace. |
| 62 | To assemble the Biryani for Dum. |
| 63 | as required Cooked mutton. |
| 64 | % cooked rice. |
| 65 | ghee. |
| 66 | Boiled eggs. |
| 67 | as required Cooked potatoes. |
| 68 | Garam masala powder*. |
| 69 | Little dried rose water. |
| 70 | some Fried onions. |
| 71 | few Soaked saffron strings. |
| 72 | Kewra water. |
| 73 | Rose water. |
| 74 | Meetha Ithar. |
Calcutta (Kolkata) Style Mutton Biryani calcutta (kolkata) style mutton biryani Mexican Cooking Guidances
| Step 1 | Wash the mutton and add all the ingredients mentioned in the marination list, mix well and cover and keep it in the fridge overnight or for at least few hours.. |
| Step 2 | For Homemade Garam masala powder, grind all the listed whole garam masalas in the mixer grinder and keep it an air tight container till you use.(I don't dry roast it).. |
| Step 3 | Soak the saffron. Boil the eggs and peel it when once cooled. I soaked saffron for almost 3 hours for its lovely color and aroma.. |
| Step 4 | Peel the potatoes and half it add the salt, turmeric, garam masala powder, veg oil and water and boil them covered for 30 minutes and open for 5-10 minutes till all the water evaporates and you are left with the oil only….fry the potatoes in that oil.. |
| Step 5 | . |
| Step 6 | . |
| Step 7 | For the fried onion – Peel and thinly slice the onions, separate it and add cornflour. In the meantime, heat the veg oil in a kadai and add it in two parts to fry….fry it till the onion slices are golden brown and crispy and then keep it on a kitchen tissue paper to absorb the extra oil if any. It hardly takes 10 mins to fry all the sliced onions.. |
| Step 8 | . |
| Step 9 | . |
| Step 10 | To cook the mutton, use the same oil in which you had fried the onions,add the ghee also into it and heat it. Once heated add the bay leaves, green cardamom, cloves and black cardamom.. |
| Step 11 | Once the whole garam masala crackles, add the onion and cook for almost 15 minutes till it starts to brown.. |
| Step 12 | Then add the marinated Mutton and saute/bhunno it for 15 minutes or so, add the ginger, garlic,chilli powder,coriander & Cummin powder, salt in between.. |
| Step 13 | Then add 5 cups water (rinse the kadai in which the potatoes were cooked and add into the mutton) and cook the mutton for an hour or till it is cooked (it depends on the mutton piece size and cooking time of mutton varies from places to places) at the end add garam masala powder. The salt should be more in taste than usual time as the rice will absorb some while giving dum.. |
| Step 14 | Cook till the the oil seperates from the gravy and Mutton is well cooked.. |
| Step 15 | In the mean time, wash and soak the rice for at least 30 minutes or so….get the whole garam masala as mentioned.. |
| Step 16 | Add whole garam masala and salt to the water and let it come to boil. Once the soaking time of rice finishes add it to the boiling water and cook for 5 minutes and add lemon juice to it and cook for another 3 minutes or so till the rice is 80%done.. |
| Step 17 | Drain the rice water and keep the rice ready for assembling.. |
| Step 18 | Bring everything and keep nearby to assemble for Dum – cooked rice, mutton, fried onions, ghee, rose water, Kewra water, garam masala powder, dried rose, soaked saffron, cooked potato and boiled eggs.. |
| Step 19 | Take a thick bottom pot. Apply ghee at the bottom, put a layer of rice at the bottom, mutton, generous pinch of garam masala, fried onions and a about a tablespoon of ghee. Then another layer of rice, potatoes and meat along with gravy, garam masala, ghee, fried onion and then again a third layer of rice with egg, garam masala, ghee, saffron with soaked water,rose water, kewra water, mitha Ithar(if using).. |
| Step 20 | Cover the pot with aluminium foil and then the lid so that the steam doesn't escape and the biryani gets a good dum for 10 minutes on high flame (I use a worn out preheated tawa at the bottom to avoid the rice from burning). Then put off the flame and let it rest for another 20 minutes or so.. |
| Step 21 | Your Biryani is ready to be served. Serve it with ghol(curd preparation), raita or Lachcha pyaz and firni for dessert. Bon Appetit!!!!. |
Mexican Cuisine Cooking Step by Step
Instead of the meat or veggie that the sauce covers in calcutta (kolkata) style mutton biryani, many Mexican dishes are differentiated by their sauces and the frequently extremely spicy chiles that they contain. Entomatada in tomato sauce, adobo or adobados, pipians, and moles are a few of these dishes. Pozole, a hominy soup, can be white, green, or red depending upon whether chile sauce is included or neglected. The filling, which likewise identifies tamales, is generally mole, red, or green chile pepper strips, or both. Hardly ever are dishes served without a sauce taken in without salsa or without fresh or pickled chiles. Foods sold on the streets like tacos, tortas, soup, sopes, tlacoyos, tlayudas, gorditas, and sincronizadas fall under this classification. The main taste of most of dishes is identified by the kind of chile utilized. Mexican food frequently utilizes the smoked, dried jalapeo pepper called chipotle.