Here is Recipe for Making Kolkata Biryani

Aromatic, subtle, and infused with history, Kolkata Biryani is known for its use of potatoes, delicate spices, and a touch of sweetness.

🕐 Prep Time: 30 minutes
🔥 Cook Time: 1.5 hours
🍽️ Serves: 4–6

📝 Ingredients

For the Rice:

• 2 cups Basmati Rice (preferably aged)
• 4 cups Water
• 2 Bay Leaves
• 4 Green Cardamoms
• 4 Cloves
• 1-inch Cinnamon Stick
• Salt to taste

For the Mutton:

• 500g Mutton (bone-in, preferably from shoulder or leg)
• 1 cup Yogurt
• 1 tbsp Ginger-Garlic Paste
• 2 medium Onions (thinly sliced and fried till golden — birista)
• 1/2 tsp Nutmeg powder
• 1/2 tsp Mace (Javitri) powder
• 1 tsp Red Chili Powder
• 1/2 tsp Turmeric Powder
• 1/2 tsp Garam Masala
• Salt to taste
• 2 tbsp Ghee or Mustard Oil

For the Biryani:

• 2 Large Potatoes (peeled and halved)
• A few drops of Kewra water
• A few drops of Rose water
• A pinch of Saffron soaked in 2 tbsp warm milk
• 2 tbsp Ghee
• Biryani Masala (optional — 1 tsp)
• 1 tsp Sugar
• Fried onions (for garnishing)

👩‍🍳 Instructions

1. Marinate the Mutton:

In a bowl, combine mutton with yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, nutmeg, mace, salt, and half the fried onions. Cover and marinate for at least 4 hours (overnight preferred).

2. Prepare the Potatoes:

• Boil the halved potatoes until 80% done.
• Fry them in a little oil with a pinch of turmeric and salt until golden.

3. Cook the Rice:

• Boil water with whole spices and salt.
• Add soaked Basmati rice and cook until 70% done.
• Drain and keep aside.

4. Cook the Mutton:

• In a pressure cooker or deep pan, heat ghee/oil.
• Add the marinated mutton and cook till soft (if pressure cooking, about 3–4 whistles).
• Check for tenderness and set aside.

5. Layering the Biryani:

• In a heavy-bottomed pan, layer half the mutton with gravy at the bottom.
• Place a layer of rice over it.
• Add the fried potatoes.
• Drizzle kewra water, rose water, saffron milk, ghee, and sprinkle sugar and remaining fried onions.
• Repeat layers if needed.

6. Dum (Steaming):

• Seal the lid with dough or use a tight lid.
• Place the pot on a hot tawa (griddle) and cook on low heat for 30–40 minutes.

🍽️ Serving Suggestion:

Serve hot with boiled egg, raita, or salad. Kolkata Biryani is best enjoyed with a side of love and nostalgia.