Kolkata Biryani
Kolkata Biryani is a flavorful and aromatic rice dish from Kolkata, featuring tender meat, boiled potatoes, and fragrant basmati rice. This unique biryani is mildly spiced, making it a favorite among those who enjoy subtle flavors. It is a part of Kolkata's rich culinary heritage, perfect for festive celebrations or family dinners.
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Servings: 6 People
Calories: 500kcal
Ingredients
Ingredients
For the Marination:
- 1 Kg Chicken or mutton (cut into pieces)
- 1 Cup Yogurt
- 2 tbsp Ginger-garlic paste
- 1 tsp Turmeric powder
- 1 tsp Red chili powder
- Salt to taste
For the Rice:
- 3 Cup Basmati rice
- 2 Bay leaves
- 4-5 Green cardamoms
- 4-5 Cloves
- 2 Inch cinnamon stick
- Salt to taste
For the Potatoes:
- 4 Medium-sized potatoes(peeled and halved)
- 1 tsp Turmeric powder
- Salt to taste
For the Biryani:
- 3 Large onions (thinly sliced)
- 2 Tomatoes (chopped)
- 1 Cup Milk
- 1 Pinch saffron strands
- 1/2 Cup Ghee or oil
- 2 tbsp Biryani masala
- 1 tsp Garam masala
- 1 tsp Kewra water
- 1/2 Cup Chopped coriander leaves
- 1/2 Cup Chopped mint leaves
Instructions
Instructions
1. Marinate the Meat:
- In a large bowl, mixyogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt.
- Add the chicken or muttonpieces to the marinade. Mix well to wrap the meat.
- Cover and refrigerate for atleast 4 hours (overnight for best results).
2. Prepare the Rice:
- Rinse the basmati rice in cold water until the water runs clear.
- Soak the rice in water for 30 minutes, then drain.
- In a large pot, bring waterto a boil. Add bay leaves, cardamoms, cloves, cinnamon stick, and salt.
- Add the soaked rice and cook until it is 70% cooked. Drain the rice and set aside.
3. Cook the Potatoes:
- Boil the potatoes with turmeric powder and salt until they are 70% cooked. Drain and set aside.
4. Fry the Onions:
- Heat ghee or oil in a large pan. Fry the sliced onions until they are golden brown and crispy. Remove and set aside on paper towels.
5. Cook the Meat:
- In the same pan, add the marinated meat and cook until it is almost done. Add chopped tomatoes and cook until they are soft and mixed well with the meat.
6. Layer the Biryani:
- In a large heavy-bottomed pot, spread a layer of cooked meat and tomatoes.
- Add a layer of rice overthe meat.
- Sprinkle fried onions, biryani masala, garam masala, chopped coriander leaves, and mint leaves.
- Place the partially cooked potatoes on top.
- Repeat the layers until all the meat and rice are used up.
7. Add Final Touches:
- Warm the milk and dissolve saffron strands in it. Pour the saffron milk over the top layer of the rice.
- Sprinkle kewra water over the top for a fragrant aroma.
8. Dum Cooking:
- Cover the pot with atight-fitting lid. You can seal the lid with dough to trap the steam inside.
- Place the pot on a low flame and cook on 'dum' (slow heat) for 30-40 minutes. Alternatively, you can place the pot in a preheated oven at 180°C (350°F) for 30 minutes.
9. Serve:
- Once done, gently fluff therice with a fork to mix the layers. Be careful not to break the rice grains.
- Serve hot with raita, salad, and a squeeze of lemon. Enjoy the rich flavors of Kolkata Biryani!
Notes
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Nutrition
Calories: 500kcal | Carbohydrates: 55g | Protein: 30g | Fat: 20g | Cholesterol: 80mg | Sodium: 600mg | Potassium: 700mg | Fiber: 3g | Sugar: 4g | Vitamin A: 15IU | Calcium: 10mg | Iron: 20mg