Kolkata Biryani
Kolkata
Biryani is a unique and iconic regional variation of biryani that traces its
origins to the kitchens of Nawab Wajid Ali Shah, the last Nawab of Awadh, who
was exiled to Kolkata in the mid-19th century. When the displaced Nawab sought
to recreate his beloved Awadhi biryani in a new city with constrained
resources, his chefs innovatively included humble ingredients like potatoes and
eggs—elements that have since become signature features of the dish. This
biryani is light on spices, mildly fragrant, and known for its delicate balance
of flavors, subtle sweetness, and refined richness.
Unlike the fiery biryanis of the south or the saffron-forward ones of Lucknow, Kolkata Biryani is characterized by its aromatic basmati rice, boiled potatoes, marinated meat (typically mutton or chicken), boiled eggs, and gentle use of rose water and kewra. The layering of meat and rice is traditionally done using the dum method, resulting in a perfectly aromatic and visually elegant dish. It is typically served with a side of raita or simply enjoyed on its own and is featured in many classic Bengali food recipes.
Kolkata Biryani Recipe (Serves 4)
Ingredients:
For
the rice:
- 2 cups aged basmati
rice
- 4–5 cups water
- 2 green cardamoms
- 4 cloves
- 1 bay leaf
- 1 small cinnamon
stick
- Salt to taste
For
the mutton:
- 500g mutton (bone-in)
- 1 cup yogurt
- 2 medium onions,
sliced and fried until golden (birista)
- 1 tbsp ginger-garlic
paste
- ½ tsp turmeric powder
- 1 tsp red chili
powder
- ½ tsp garam masala
- 1 tsp biryani masala
(optional)
- 2 tbsp ghee or
mustard oil
- Salt to taste
Other:
- 2 large potatoes,
peeled and halved
- 2 boiled eggs
(optional but traditional)
- A few strands of
saffron soaked in 2 tbsp warm milk
- 1 tsp rose water
- 1 tsp kewra water
- 1 tbsp sugar
- 2 tbsp chopped mint
and coriander leaves
- 2 tbsp ghee (for
layering)
Instructions:
1.
Marinate the mutton:
- Combine mutton with
yogurt, ginger-garlic paste, turmeric, chili powder, salt, and a bit of
fried onion.
- Marinate for at least
2 hours or overnight for best results.
2.
Prepare the mutton:
- Heat oil or ghee in a
heavy pot. Add marinated mutton and cook until tender and oil separates
(add water if needed).
- Mix in garam masala,
biryani masala, and fried onions. Set aside.
3.
Cook the rice:
- Boil water with whole
spices and salt. Add rice and cook until 70–75% done. Drain and keep
aside.
4.
Prepare potatoes:
- Fry the halved
potatoes lightly with a pinch of turmeric and salt, then parboil them
until soft but not mushy.
5.
Layering:
- In a heavy-bottomed
pan, layer half of the mutton, potatoes, rice, fried onions, saffron milk,
rose/kewra water, mint, coriander, and ghee. Repeat for a second layer.
- Place the boiled eggs
on top and sprinkle with a pinch of sugar.
6.
Dum cooking:
- Cover tightly with a
lid or seal with dough.
- Place on a tawa
(griddle) over low heat for 25–30 minutes. Rest for 10 minutes before
opening.
7.
Serve:
- Gently fluff and
serve hot with cucumber raita or plain yogurt.
FAQs – Kolkata Biryani
Q:
Why are potatoes used in Kolkata Biryani?
A: Potatoes were added during Nawab Wajid Ali Shah’s exile as a way to extend
the dish economically. Over time, they became a signature component.
Q:
Can I skip the eggs?
A: Yes, but boiled eggs are a traditional part of Kolkata Biryani and enhance
the texture and flavor.
Q:
What makes Kolkata Biryani different from others?
A: Its mild spice, use of potatoes and eggs, a hint of sweetness, and aromatic
elements like rose and kewra water set it apart.
Q:
Can I use chicken instead of mutton?
A: Yes, chicken can be used and requires less cooking time than mutton.
Q:
Is it necessary to use rose and kewra water?
A: They are traditional for fragrance and authenticity but can be omitted or
substituted with just one if needed.
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