Haan D Biryani is one of the front runners in the cloud kitchen era in Kolkata that delivers healthy indulgence to our doorstep. Hence, to leverage the natural gastronomy of the Bongs, Haan D Biryani introduced more beneficial variants of Awadhi delicacy. Moreover, we can now order our favourite dish from the comfort of our couch.
The generation-old recipe originated from the kitchen of Haan D Biryani. Evidently, as an outcome of experimenting with cooking a low-fat, light biryani for health reasons. However, the challenge was making the healthy version as delicious as an orthodox biryani. Further, in the present generation, both Indrajit and Abhijit are taking forward their family legacy. Therefore Masterchef Gary Mehigan knighted them as the Biryani Brothers.
The Special Mutton Biryani has two chunky mutton pieces and potatoes in each portion. The biryani comes in a beautiful sealed container with all the information, including ingredients used and nutritional facts.
Undoubtedly on opening the box, the alluring aroma of saffron hit my nostrils. A running fork through various layers reveals perfectly cooked decent-sized mutton chunks laid on saffron-tinged long grain basmati rice. The dum pukht technique keeps the meat perfectly moist and tender mutton pieces falling off the bone.
Also, juices from the meat and spices soaked into the potato keep the trademark of Kolkata intact. I believe that inside Haan D Biryani kitchen, the biryani is prepared with sunflower oil to keep it non-greasy and low-fat. Additionally, to test this claim, I ate biryani without a spoon, and while washing my hand without soap, I could not feel any grease.
Chicken leg quarters are marinated overnight with cashew paste, poppy seed paste, and char magaz paste and cooked with a melange of spices. The Chicken Chaap perfectly complements the biryani. I think the chaap had a distinctive pungent flavour, but it was not due to mustard oil. Then, when asked about it, Indrajit did not reveal the secret.
Mutton Shaami Kebab Bhurji
The kebab is a patty style where coarsely minced mutton is combined with chana dal, spices, and shallow fried on tawa. Mutton Shaami Kebab is crushed and disintegrated into bhurji. Finally saute the bhurji with onion, chilli, and coriander leaves. Moreover, the preparation reminded me of mutton tikia, which I love so much with roomali roti. However, this bhurji will go perfectly with paratha.
I think Mutton Chaap is one of the brightest Mughlai culinary jewels from Kolkata. Firstly, the mutton ribs or chaap are mixed generously in rich and fragrant spices. Secondly, the chaap is simmered over the slow flame till the meat is nicely charred and braised. Finally, it gets a golden caramel colour and is tender enough to fall off the bones. Of course, here it is boneless!
Further, there are no ghee traces but the only evidence of oil with a delightful undertone of kewra water. This chaap is the perfect soulmate with biryani or paratha.
Meat Masoor Dal
Indrajit is a restless cook who will not stop until he presents to us his next culinary wizardry. What I mean is with the advent of monsoon, Indrajit broke the news of a new addition to his concise menu. Surely, it’s Meat Masoor Dal.
The dish goes back to its origin in the North-Western frontier. Clearly, the preparation is about slow-cooked mutton simmered with whole spices in a red lentil (masoor dal). Hence gives an interesting fresh flavour. And, serve with a bowlful of aromatic and steamed short-grain rice (gobindo bhog). Personally, not a rice person myself. Hence I would prefer to enjoy the lentil stew with Indian flatbread.
Reach me by email: email@example.com or put your feedback/queries in the comment section.