Kolkata Biryani, a fragrant and flavorful rice dish layered with succulent chicken or mutton, is a crown jewel of Kolkata’s cuisine. Its origins are debated, but it’s believed to have been influenced by Mughal culinary traditions, evolving over centuries to reflect the unique flavors of Bengal.
Today, Kolkata Biryani is known for its distinct aroma and taste, achieved through a combination of fragrant spices, caramelized onions, and the use of ghee. This recipe breaks down the preparation into easy-to-follow steps, ensuring you can recreate this Kolkata staple in your own kitchen.
Pat the chicken/mutton pieces dry with paper towels. This helps the marinade adhere better.
Create a flavorful base by combining yogurt, ginger-garlic paste, lemon juice, and a teaspoon of biryani masala.
Add Kashmiri chili powder for a warm color and a hint of spice. Adjust the amount according to your preference.
Coat the meat pieces thoroughly with the marinade, ensuring they are well covered. Set aside for at least 30 minutes, or preferably longer, to allow the flavors to develop deeply.
In a large pot, boil water with cloves, cardamom, cinnamon sticks, and salt. Add the soaked rice and cook it 80% through. Drain and keep aside.
Fry thinly sliced onions in oil until golden brown. Remove them from the pot.
Fry the halved potatoes with salt, turmeric, and red chili powder in the same pot.
Add cloves, cardamom, cinnamon sticks, the remaining sliced onions, and the marinated meat to the pot. Fry for a few minutes, allowing the meat to brown slightly and release its juices.
In a heavy-bottomed pot, spread a layer of cooked rice. Top it with fried onions, potatoes, and the meat mixture. Repeat the layers, ending with rice.
Pour saffron-infused milk and some kewra water over the rice. Cover the pot tightly with dough or foil. Cook on low flame for 10-15 minutes.
You can garnish your Kolkata Biryani with fried onions, chopped coriander leaves, and a fried egg.
Enjoy your flavorful Kolkata Biryani!
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