Making Arsalan-Kolkata style Mutton biryani at home in Canada | Part 1

Hi guys, today I'm making Kolkata style biryani and I'm frying potatoes first. Kolkata style biryani has potatoes and eggs in them, so I'm frying potatoes. My assistant, she's helping me fry the potatoes. The potatoes are cut in half, just raw potatoes. You have to fry them on high heat until golden. Show me the— Until they are fried till golden. No, it'll have. It'll need some more color. So me, this is almost done. Or थोड़ा सा होगा। You know, like then you turn them over.

Okay.

And here I am boiling water, which is called akni jol. And that pokli we have all kinds of garam masala, the biryani masala in the pokli. So that needs to be boiled. And here we have the rice, which is— I have— this is aged rice, aged basmati rice, which I have kind of washed and kept them out to dry. So this is the rice, this is the onions which are chopped already, and this is the golden eggs. How did I turn them golden? These are boiled eggs. I put— added a little food color to make them golden. Okay, and she's okay. Meanwhile, you can grate this also. खोआ इसको अलग से एक बर्तन में grate कर लो। उसको छोड़ दो। इसको अलग से एक अटिकनादर। हम्म। यार बड़ा सा बड़ा सा इस छोटा सा नहीं होगा। बड़ा वाला ले लो। Then grate the खोआ. पूरा इसको कांच कैंची से काट दो and meanwhile I'm just watching this now we can turn this over this is like almost done Koa is not paneer. Koa is, koa is actually milk से बना होता है. I'm not really sure koa is paneer or not. It's called koa. So it's to grate करना है. Grate करना है बस. उसका आधा पूरा नहीं. आधा grate करना है. So one minute is a simple kind of oh yeah please cut that part off. Oh that's yeah that part we can throw it away. Hard and yeah yeah that part we can throw it away. Just इतना इतना तक ना ग्रिप करते। मैंने पोटेटो इस गेटिंग डन, एंड राइस, द वाटर इस बॉईलिंग, बिकॉज़ वाटर नीड्स टू बॉईल। द पोटेटो शुड नॉट गेट टू टू टू मच कुक, इट जस्ट नीड्स टू be grilled on the outside because then if I cook them too much, then they'll get cooked again in the biryani and then they'll break, which we don't want. So I'm putting— I'm taking them out. They're just nicely golden brown. Okay, I'm taking them out. This is nice. Fry it on the outside. You don't want to cook them too much because then they'll break. This is going to be a long video because it's Kolkata style biryani. Okay, yeah, it's a, it's a long procedure, guys. You would like to make it, like to eat it, but making it is going to be tough. But for us, like living in Canada, we have no choice. If we want to eat Kolkata-style biryani, we have to make it. And that is why Hangla, you know, I started this Hangla project to make stuff which we miss so much because we would like to make them here. And I— oops, be careful. Okay, for the biryani, this is just milk, around half a cup of milk, where I've added kewra jol, rose water, and biryani special, uh, biryani— what's it called? I'll just show you. This is a box like this. I really don't know. This is called biryani essence. Which you will not find anywhere else. So this is kajima meetha attar. Sorry, I forgot. This is attar. So meetha attar, which I've added to the milk already. And now I will be adding—I have taken another small bowl of warm milk, which I'm going to warm it up. In the microwave for 30 seconds. Okay, so this is milk is warm enough, and then I'm going to add this thing. You know what this thing is? This is jaffran. I'm going to add it in the And this will give the color of the biryani. I don't need to add any more color to the biryani. This will give that yellow color which is so authentic to Arsalan biryani, not the orange color that typical other biryanis have. This is going to add a slightly light yellow color to the biryani. Let this soak for a while. Okay, so keep aside.

Okay, okay.

I had marinated the meat from night before, and this is without haldi, but I've added garlic paste, ginger paste, and dahi yogurt and sarsoka tea. So to this, I'm adding this grated papaya, which will make acts as a meat tenderizer. So it will cook the meat faster and you can have those meats falling off the bones kind of feeling in the biryani. This is the trick, you know, these are the small tricks. And just— this is very cold, I just taken it from the fridge, but you have to like really Massage the meat well with the papaya. Okay. Oh, this is so cold. I need some warm water. Water is also hot. Yeah, we get hot and cold water in Canada, so that's one good thing. You can just, um, switch on the hot water. My tap has this kind of a thing, so So I can switch on the hot water or cold water whenever I want to. And this milk is turned golden yellow, not orange like other biryanis they do. They add food color, which I'm not going to add. This is turned orange. At the same time, it's going to impart that kind of flavor. Okay, now I'm frying the onions. The onions have Cut into, uh, cut like big size so that, you know, they don't get, uh, they don't get overcooked in the biryani. Yeah, and we'll just cover them and fry them on high heat just to let them change the color a little bit. Then I'll add the mutton. Okay, now the, um, now the onions have Soft, you know, but not too fried. They're just soft enough and the rawness has gone. So now I'm going to add the mutton. Okay, be careful. Oops, that was a plate accidentally received. Padma saved me. See, this is not yellow at all. This is all white, and that's the way we would like a biryani to be. Kolkata biryani is mostly white, so all the yellow color that you see is of mustard oil, which gives it a unique flavor. Okay, now we just have to wait for the mutton to get more than half cooked. That sound. I think it's going to release some water, so I'll cover it and it will get cooked in the water. Okay, okay guys, so this is my famous big burton. This is the only big burton I have and I'll just show you what we're going to do. Get the preparation done. This is atta, maida, like kneaded dough. So I'm going to make a— this is how we create, recreate making biryani in— sit while sitting abroad. So we have to make our own biryani. This is for you, Volpe. Carlos Volpe, I've been watching your food channel blog quite some time and I know you love biryani. So this is also, you can also, you know, make biryani at home wherever you are. And this is the way we make Kolkata style biryani. So I have to make first add this, prepare this bartan and put it all around. Okay, then while the meat is getting cooked and everything, see, I haven't added, uh, the, the water is still getting boiled here. This is the aapni jhol that is already prepared, which is, you know, like I said, you can go back to the video and see. Like I've said, you add some garam masala in a pouch and you boil the water till the water Turns like a color, turns into a color. Meanwhile, you can just get the button prepared, the utensil prepared for the began. Since I'm making for a lot of people, so this needs a huge container. You can make it for two people or three people, whatever. So it won't take so long. I mean, you don't need such a huge container. I need a bigger, bigger container because of the I'll put some water in this because otherwise it'll dry up by the time I add the biryani. I'll add a little water just to keep this moist, you know, so that when I cover it up, when I get it ready, so this will be acting as a dum. Okay guys, I had never wanted to share this with you, but this is my trick biryani masala. So Shan biryani masala, I don't know whether you find it in any part of the world, but here we get it. No other biryani, no chicken biryani, Bombay biryani, nothing. So this is the masala, this is a packet of masala. So this is the biryani masala which I'm going to add to the mutton. I'll add the whole packet because This serves— says it serves 8 people, so more than— yeah, so whatever. This biryani masala has to be blended now. Okay, so I've layered the pan with some ghee in the— at the bottom. This is brown ghee, so this has to be layered, otherwise the biryani will stick to the pan. So to layer it very carefully, I might add some Butter also. Now the mutton is done, almost very much done. It's all falling off the bones almost, so we, we think we have overcooked mutton. But anyway, undercooked, it's better than undercooked mutton. Okay, on. Okay guys, now this will be on for another 10 minutes, so keep watching if you want to see the entire process. Now I put this on high flame. Mutton is cooked, and I'm going to throw this away. Okay, so this I'll just throw it away. The mutton is on— the rice is on high flame. Okay, mutton is cooked. Now what I'll do is put the mutton on the first layer. Okay, so Just just show the mutton. Mutton को पहली लेयर में first layer I'm going to put the mutton on the first layer from here. You can see the layer. It comes come from this side. See, the mutton is already falling off the So it's going to be— it's going to melt in your mouth. I'm not putting all the juices because juice I'll add later on the rice itself. Mutton is ready. Now let's layer the potatoes, okay, after the mutton. On top of the mutton, layer the potatoes, okay. And now this is beginning to boil. Hold the camera. You cannot pause now. See, it's beginning to boil. I'm going to add the rice in them and just stir it through. Watch me get all the rice. Just let me see how much of this rice goes in. Because it's going to be very tough. Okay, forget it, forget it, forget it. Okay, here goes the rice. Okay, now you just be very, very fast, and the moment the rice starts boiling, you have to keep it off. It's already done. Yeah, see the rice consistency. Bring the camera closer. See, this should just, just break, you know, just get a little, little done, I would say. 10% done. Just let it change color. This has to be very quick. We've already made— laid the biryani over here. The gravy is here which needs to be put on the rice. Let the rice change its color everywhere. Just let it lose the transparency. The rice should just be able to just lose the transparency. This is very, very tricky. Otherwise the rice will break. Okay, I think I'm done with the rice. Yeah, it's starting to boil. Now what we have to do is take it immediately, move the camera along with it, and just drain it from here. Not— do not drain out the entire water. Oh, I forgot to preheat the pan. Okay, and put it on the Spread it across the— okay, one layer of rice, then one layer of juices, gravy. Okay, there's something I need to do very quickly. Let me switch off the boiling so that you know. Okay, one more layer of the rice. When you pick it up like this, drain not all the water, just keep enough water in it so that it cooks. And here we go, second layer of rice. Okay, and then I put the khoya. This I might— you might not get in every part of the world, but I'm sure you get it in India. The khoya adds— gives a dimension and a depth to the biryani which you'll find only in ArcelorMittal and Maybe दादा बोले इस भी बने हो सको। I don't know what else they add, but I'm sure they add कुआं। This is the third layer of rice and some more gravy. Then I'm going inside.

Are you doing—

taking the whole thing?

Yeah.

Pour some gravy on the side so that it doesn't stick. Don't worry about too much gravy because the rice is barely cooked, so the rice will soak all the gravy. Now I need to drain out the rice. Because I cannot pick it up in the strainer anymore. Let me see, check out this. Oops, stop worrying about utensils. I'm in a rush because this has to be done very fast.

The rest of the water and the same.

This is akni pani, which is very good for the biryani, which which makes the rice taste so good. Okay, and now I'm adding the final layer to the biryani. Okay, now I'll add the milk, the flavored milk with kewra and rose water, remember? And the rest of the gravy comes on the side. We're going to leave some White rice on top.

It should not be, you know, colored.

I can already smell— oh God, I can already smell the saffron, smell the rose water and kewra. Okay, we'll keep some white rice on top and sprinkle. Now this is very important. You sprinkle this with this milk and saffron. This will give the brown kind of rice, not orange.

Done.

Okay, we've done it very quickly. Now all I have to do is There's this big aluminium foil we have. No, no, no, we just take the video.

Oh, this is now finished.

It doesn't give any warning before finishing. So it's finished. Just a few bit is left. Come out, my goodness! This is stuck because I have pressed these ends. No, this is not going to work. Even if it is, even if I take the whole thing, I want them to work because I need more. So what I'll do is I'll stick this side to the maida. The maida we had already, uh, you know, let's put on the side because it fell. Okay, and I'm adding some— why is it person?

Okay, I'll bring some more for it, which I'll put on the, the side.

Don't worry, this block will cover it well enough.

I have to cover it very well.

Okay, now I'll cover it with the plate. Then I'll place— now I'll put this in the oven. Now we put this in the oven. This needs Give me the thing. For 20 minutes, we'll put it in the oven for 20 minutes. Be careful, don't push your hand. I'll pay to put a weight on top just so that the vapor doesn't You know, the steam is not released. Okay, we forgot to add the eggs. So what I'll do is I'll have to remove this little bit. इसको भी थोड़ा remove करो and add the eggs from top. Nice and golden eggs then can be from top because you don't want the extra to be— you don't want to cut the eggs when you're taking them out. So they can— now you can fix it. Fix the sides. Don't press on the chawl. Fix the sides. Okay. अभी इसको अंदर कर देते हैं पहले। Let's put it inside. Before while taking out, I'll ask my son to help me. हाँ उस पर डाल दो। Oh that was a bad miss. I would have missed it if we had hadn't put the eggs already inside.