Kolkata Biryani

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Overview:

A light and aromatic biryani known for the use of potatoes and the subtle use of spices. It often includes fragrant rice, mutton, boiled eggs, and saffron.

Origin:
Introduced to Kolkata by Nawab Wajid Ali Shah during his exile, potatoes became an integral part due to their affordability.

Nutritional Facts (per serving):

  • Calories: 570 kcal
  • Protein: 30g
  • Fat: 22g
  • Carbohydrates: 75g

Ingredients:

  • 500g basmati rice
  • 750g mutton
  • 2 large potatoes (boiled and halved)
  • 2 eggs (boiled)
  • 1 cup yogurt
  • 1 tbsp ginger-garlic paste
  • 2 tbsp ghee
  • Saffron soaked in milk
  • 1 tsp kewra water
  • 2 bay leaves
  • Whole spices (cloves, cardamom, cinnamon)

How to Make:

  1. Marinate the Meat: Marinate mutton with yogurt, ginger-garlic paste, and spices.
  2. Cook the Meat: Cook the marinated mutton in ghee and spices until tender.
  3. Cook the Rice: Parboil the rice with whole spices.
  4. Layering: Layer the cooked mutton, rice, and potatoes, adding saffron milk and kewra water.
  5. Final Dum: Cover and slow-cook for 20-30 minutes.
  6. Serve: Garnish with boiled eggs and serve with raita.
For more such recipes see Indian cuisine

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