Kolkata Biryani
also known as Calcutta Biryani, is a popular variation of the traditional biryani that originated in the city of Kolkata, India. It is a fragrant and flavorful rice dish typically made with basmati rice, succulent pieces of meat (chicken, mutton, or sometimes, fish), aromatic spices, and potatoes. Unlike some other types of biryani, Kolkata Biryani is known for its subtle flavors and distinct use of potatoes. Here's a basic recipe for Kolkata Biryani:
Ingredients:
- For Marinating the Meat:
- - 500 grams chicken/mutton, cut into pieces
- - 1 cup yogurt (curd)
- - 1 tablespoon ginger-garlic paste
- - 1 teaspoon red chili powder
- - 1/2 teaspoon turmeric powder
- - Salt to taste
- For Rice:
- - 2 cups long-grain basmati rice
- - 4-5 cups water
- - Whole spices (bay leaf, cinnamon stick, cloves, cardamom)
- For the Biryani:
- - 3-4 large potatoes, peeled and halved
- - 3 large onions, thinly sliced
- - 1/2 cup cooking oil or ghee
- - 1/4 cup milk
- - A pinch of saffron strands (soaked in warm milk)
- - 1 teaspoon garam masala powder
- - 1/2 cup fried onions (optional, for garnish)
- - Fresh coriander leaves, chopped (for garnish)
- - Fresh mint leaves, chopped (for garnish)
- Spice Paste (for Biryani Layering):
- - 1/2 cup yogurt (curd)
- - 1/4 cup warm milk
- - 1/2 teaspoon saffron strands
- - 1/2 teaspoon kewra water (optional)
- - 1/2 teaspoon rose water (optional)
Instructions:
1. Marinating the Meat:
- In a large mixing bowl, combine the meat with yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt. Mix well and let it marinate for at least 1 hour (overnight marination yields better results).
2. Cooking the Rice:
- Rinse the basmati rice in cold water until the water runs clear. Soak the rice in water for 30 minutes.
- In a large pot, bring water to a boil. Add the soaked rice, whole spices (bay leaf, cinnamon stick, cloves, cardamom), and salt to taste. Cook the rice until it is 70-80% cooked. Drain the water and set the rice aside.
3. Frying the Potatoes:
- Heat oil in a frying pan and fry the halved potatoes until they are lightly browned. Remove the potatoes from the pan and set them aside.
4. Biryani Layering:
- In a small bowl, mix yogurt, warm milk, saffron strands, kewra water, and rose water to make the spice paste.
- In a heavy-bottomed pot or a biryani handi, layer half of the marinated meat at the bottom.
- Add half of the fried potatoes, half of the sliced onions, and half of the spice paste over the meat.
- Layer half of the partially cooked rice over the spice paste.
- Repeat the layering process with the remaining meat, potatoes, onions, and spice paste.
- Top with the rest of the partially cooked rice.
5. Final Cooking:
- Sprinkle garam masala powder, fried onions (if using), chopped coriander leaves, and mint leaves over the top layer of rice.
- Drizzle the saffron-soaked milk over the rice.
- Cover the pot with a tight-fitting lid or seal it with dough to trap the steam.
- Place the pot on low heat and cook for 30-35 minutes, allowing the flavors to meld together and the rice to cook completely.
6. Serving:
- Once the biryani is cooked, gently fluff the rice with a fork.
- Serve hot with raita or a side salad.
Enjoy your delicious Kolkata Biryani! Remember that biryani is a versatile dish, so feel free to adjust the spice levels and ingredients to suit your taste preferences.
