Kolkata Biryani is a unique variant of biryani with its roots in the royal kitchens of Bengal, particularly Kolkata (formerly Calcutta). It was deeply influenced by the Mughal cuisine, brought to Bengal by Nawab Wajid Ali Shah, the last Nawab of Awadh, when he was exiled to Kolkata by the British in the mid-19th century. This style of biryani is a blend of Lucknowi/Awadhi biryani with local Bengali flavors, and over time, it developed its distinct identity.
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| Kolkata chicken biryani |
Characteristics:
1. Aromatic and Lightly Spiced:
Kolkata biryani is known for its subtle, mild flavors, unlike the spicier versions from other parts of India. The use of light spices and fragrant rice allows the flavors of the meat and other ingredients to stand out.
2. Use of Potatoes:
One of the defining features of Kolkata biryani is the inclusion of potatoes. When the Nawab of Awadh was exiled to Kolkata, there were economic constraints in his household, leading to the replacement of expensive ingredients like meat with potatoes, which were more affordable. Over time, the potato became a beloved and integral part of the dish. The potatoes are usually boiled and then fried before being layered with rice.
3. Eggs: Along with potatoes, "boiled eggs"are often included, adding another layer of texture and flavor.
4. Ghee and Aromatics:
Kolkata biryani is prepared with "ghee (clarified butter)", which adds richness to the dish without overpowering it. The rice is perfumed with "rose water" or "kewra water"and "saffron" is often used to give the biryani its characteristic color and aroma.
5. Pakki Biryani (Cooked Meat Biryani):
Like Lucknowi biryani, the Kolkata version follows the **pakki biryani** method, where the meat (usually mutton or chicken) is cooked separately and then layered with parboiled rice for a final *dum* (slow-cooking).
6. Long-Grain Basmati Rice:
High-quality, fragrant "basmati rice" is essential for Kolkata biryani. The rice is parboiled and then layered with the meat, potatoes, and eggs before being slow-cooked.
7. Balanced Use of Spices:
The dish uses whole spices like cardamom, cinnamon, cloves, bay leaves, and nutmeg, but these are used in moderation. Kolkata biryani focuses on balance, ensuring that no single spice overpowers the others.
Ingredients:
Meat: Mutton is traditionally used, but chicken is also common.
Potatoes: Large chunks of potatoes, boiled and fried, are a signature element.
Eggs: Boiled eggs are often included, adding richness and texture.
Rice: Long-grain basmati rice, cooked with fragrant spices.
Spices: A moderate blend of whole spices like cardamom, cinnamon, cloves, and bay leaves. The dish also uses garam masala, nutmeg, and mace.
Aromatics: Rose water, kewra water, and saffron are used to perfume the dish.
Cooking Method:
1. Cooking the Meat:
The meat is cooked with yogurt and spices until tender. This forms the base of the biryani.
2. Preparing the Rice:
The rice is parboiled with whole spices, ensuring it remains fluffy when layered with the meat.
3. Layering and Dum Cooking:
The biryani is layered with cooked meat, parboiled rice, boiled eggs, and fried potatoes. It is then slow-cooked using the *dum* technique, where the pot is sealed and placed on low heat to allow the flavors to meld together.
Accompaniments:
Raita: A yogurt-based side dish with cucumbers or onions is commonly served to complement the mild flavors.
Salad: A simple salad of sliced onions, cucumbers, and green chilies is often served on the side.
Chutney: Some people enjoy the biryani with a tangy chutney.
Unique Aspects:
Potato and Egg: Kolkata biryani’s signature elements, the use of potatoes and boiled eggs, distinguish it from other biryanis across India.
Light and Flavorful: The dish is much lighter on the palate than Hyderabadi or Lucknowi biryanis, making it ideal for those who prefer mild flavors.
Nawabi Influence: The biryani reflects the Mughal and Awadhi influences brought by Nawab Wajid Ali Shah but evolved into a distinctly Bengali dish.
Kolkata biryani is celebrated for its delicate balance of flavors, subtle use of spices, and the delicious combination of tender meat, fragrant rice, and the unique addition of potatoes and eggs. It has become a beloved part of Kolkata’s culinary culture and is enjoyed by food lovers across India.
Kolkata chicken Biryani Recipe
Servings: 4
Preparation Time: 40 minutes
Cooking Time: 1.5 hours
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Ingredients:
For the Meat:
1 kg mutton (or chicken), cut into medium pieces
2 large onions, thinly sliced
1 tablespoon ginger-garlic paste
½ cup yogurt
2-3 green chilies, slit
1 teaspoon red chili powder
1 teaspoon turmeric powder
2 teaspoons garam masala
2 tablespoons ghee (clarified butter)
1 tablespoon lemon juice
Salt to taste
4-5 boiled eggs
3-4 medium potatoes, peeled and cut into halves
½ cup oil or ghee for frying potatoes
For the Rice:
3 cups basmati rice, soaked for 30 minutes
2 bay leaves
4 green cardamoms
2 cloves
1 cinnamon stick
1 teaspoon shahi jeera (caraway seeds)
.Salt to taste
1 teaspoon ghee (optional)
.Water for boiling
For Assembling the Biryani:
¼ cup warm milk
A pinch of saffron strands
1 tablespoon kewra water or rose water
1 tablespoon ghee
Fresh mint and coriander leaves, chopped
Fried onions (birista) for garnish
A few drops of yellow food color (optional)
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Kolkata chicken biryani recipe Instructions:
Step 1: Prepare the Meat and Potatoes
1. Heat oil or ghee in a pan and fry the potatoes until they are golden brown. Set them aside.
2. In the same pan, add 2 tablespoons of ghee, and fry the sliced onions until golden brown and crispy. Remove half the onions and set them aside for garnish.
3. To the remaining onions, add the ginger-garlic paste and cook until the raw smell disappears.
4. Add the mutton pieces (or chicken), turmeric powder, red chili powder, garam masala, salt, and slit green chilies. Cook for 5-7 minutes until the meat is browned.
5. Add yogurt and cook until the meat is tender. Add lemon juice and mix well. If using mutton, simmer for about 45 minutes to an hour. For chicken, 20-30 minutes should suffice.
6. Once the meat is tender, add the fried potatoes and cook for an additional 10 minutes. Set aside.
Step 2: Prepare the Rice
1. In a large pot, bring water to a boil. Add bay leaves, green cardamoms, cloves, cinnamon, shahi jeera, and salt.
2. Add the soaked rice and cook until it is 70-80% done (it should still be a bit firm). Drain the rice and set it aside.
Step 3: Layer the Biryani
1. Soak the saffron strands in warm milk for 10-15 minutes.
2. In a heavy-bottomed pot, start layering the biryani. Spread half of the cooked mutton and potatoes at the bottom.
3. Add half of the rice on top of the meat layer. Drizzle half of the saffron milk, kewra water, and a tablespoon of ghee.
4. Place boiled eggs (whole or halved) over the rice.
5. Repeat with the remaining mutton, rice, saffron milk, kewra water, and ghee.
6. Garnish with fried onions, fresh mint, and coriander leaves.
Step 4: Dum Cooking
1. Seal the pot tightly using aluminum foil or by covering the lid with dough to trap the steam.
2. Place the pot on a low flame or on a tawa (griddle) and cook for 30-40 minutes using the "dum"method. You can also bake it in the oven at 180°C (350°F) for 30 minutes.
Step 5: Serve
Once done, gently fluff the rice and serve the Kolkata Biryani hot with *raita* or a simple cucumber and oni
on salad.
