Kolkata Biriyani Recipe

Kolkata Biryani Recipe

Kolkata Biryani is a fragrant and mildly spiced biryani that stands out for its unique inclusion of tender potatoes and boiled eggs alongside marinated meat and basmati rice. Influenced by the Awadhi style, this biryani is known for its subtle flavors, aromatic spices, and the use of ghee, saffron, and rose water, creating a delicate and balanced dish that reflects the rich culinary heritage of 

Kolkata. Kolkata Biryani is a unique and mildly spiced biryani that includes tender meat, fragrant rice, and the distinctive addition of potatoes and eggs.

Kolkata Biryani Recipe

Ingredients:

For Marination:

• 500g mutton (or chicken), cut into pieces
• 1/2 cup yogurt
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala powder
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1 teaspoon biryani masala
• Salt to taste
• 2 tablespoons mustard oil
• 2 green chilies, slit
• A handful of fresh coriander leaves chopped
• A handful of fresh mint leaves, chopped
• 2 tablespoons fried onions (Barista)

For Rice:

• 2 cups basmati rice
• 4 cups water
• 2-3 green cardamom pods
• 2-3 cloves
• 1 bay leaf
• 1-inch cinnamon stick
• 1 star anise
• Salt to taste
• 1 tablespoon ghee

For Potatoes and Eggs:

• 2 large potatoes, peeled and halved
• 2 boiled eggs, shelled
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste
• 2 tablespoons mustard oil

For Layering:

• 1/4 cup fried onions (Barista)
• A handful of fresh coriander leaves
• A handful of fresh mint leaves
• 4-5 saffron strands soaked in 2 tablespoons of warm milk
• 1/4 cup warm milk
• 1/2 teaspoon kewra water (optional)
• 1/2 teaspoon rose water (optional)
• 2 tablespoons ghee

Instructions:

1. Marinate the Meat:

• In a large bowl, combine the mutton (or chicken) with all the marination ingredients. Mix well to coat the meat evenly.
• Cover and refrigerate the marinated meat for at least 4 hours, preferably overnight.

2. Prepare the Potatoes and Eggs:

• Boil the potatoes until they are 80% cooked. Drain and set aside.
• Heat mustard oil in a pan, add turmeric powder, red chili powder, and salt. Fry the potatoes until they are golden brown and set them aside.
• In the same pan, fry the boiled eggs until they have a golden crust. Set aside.

3. Prepare the Rice:

• Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain.
• In a large pot, bring 4 cups of water to a boil. Add the green cardamom, cloves, bay leaf, cinnamon stick, star anise, and salt.
• Add the soaked rice and cook until the rice is 70-80% done. The grains should still be firm.
• Drain the rice and set aside.

4. Cook the Meat:

• Heat 2 tablespoons of ghee in a heavy-bottomed pan. Add the marinated meat and cook on medium heat until the meat is tender and the oil separates. This will take about 30-40 minutes.
• If needed, add a little water to prevent the meat from sticking. The meat should be cooked until it has a thick gravy coating.

5. Layering the Biryani:

• In a large biryani pot or handi, start with a layer of cooked meat at the bottom.
• Place the fried potatoes and eggs over the meat.
• Spread the partially cooked rice over the meat, potatoes, and eggs.
• Sprinkle the fried onions, chopped mint, and coriander leaves over the rice.
• Drizzle the saffron milk, warm milk, kewra water, and rose water on top.
• Dot the rice with the remaining ghee.

6. Dum Cooking:

• Seal the pot with a tight-fitting lid or dough to prevent steam from escaping.
• Cook on low heat (dum) for 30-40 minutes. You can place a heavy tawa (griddle) under the pot to distribute the heat evenly and prevent burning.
• After cooking, let the biryani rest for 10 minutes before opening the lid.

7. Serve:

• Gently fluff the biryani to mix the layers.
• Serve hot with raita, salad, or your favorite side dish.

Enjoy the delicate flavors and aromas of Kolkata Biryani