Kolkata Biryani

Kolkata Biryani is synonymous with fragrant basmati rice, tender meat, delicate spices, and, of course, the signature melt-in-the-mouth potato. Inspired by the rich culinary traditions of the Nawabs, this biryani made its way into Kolkata’s kitchens and developed a distinct identity of its own.

With the aroma of golden fried onions, the delicate fragrance of kewra and rose water, and rice infused with the rich juices of the meat, every grain of Kolkata Biryani carries a taste of the city’s timeless culinary heritage.

Ingredients

• 3 cups basmati rice

• 750 g mutton

• 3 large potatoes

• 3 onions, finely chopped

• 1 tbsp ginger paste

• 1 tbsp garlic paste

• 1 cup sour yogurt

• 1 tsp Shalimar's Chef Spices Red Chilli Powder

• 1 tsp Shalimar's Chef Spices Garam Masala Powder

• ½ tsp Shalimar's Chef Spices Turmeric Powder

• Salt, to taste

• 1 tsp sugar

• ½ cup Shalimar's Sunflower Oil

• 3 tbsp ghee

• 2 cinnamon sticks

• 4 cardamoms

• 5 cloves

• 2 bay leaves

• ½ tsp shahi jeera

• 1 tbsp kewra water

• 1 tbsp rose water

• ½ cup milk

• A pinch of saffron

• 4 dried plums (alubukhara)

  
  

Method

1. Marinate the mutton with yogurt, ginger paste, garlic paste, red chilli powder, garam masala powder, and salt. Cover and set aside for 1 hour.

2. Rub the potatoes with salt and turmeric powder, then lightly fry until golden. Set aside.

3. Fry the chopped onions until crisp and golden brown to prepare the birista. Drain and set aside.

4. Heat some oil in a large pan and temper it with cinnamon, cardamom, cloves, bay leaves, and shahi jeera. Add the marinated mutton and cook well until the meat is tender and the spices are well incorporated. Add the fried potatoes and dried plums towards the end.

5. Meanwhile, cook the basmati rice until about 70% done. Drain the rice thoroughly and set aside.

6. In a heavy-bottomed pot, layer the cooked mutton and potatoes with the partially cooked rice. Top with the fried onions and drizzle with ghee.

7. Mix the saffron with warm milk and drizzle it over the rice. Add the kewra water and rose water.

8. Cover the pot tightly and cook over low heat for about 20 minutes, allowing the biryani to cook on dum.

9. Gently fluff the layers and serve the Kolkata Biryani hot.