kolkata Biryani recipe

Calcutta Biryani, also known as Kolkata Biryani, is a popular biryani variation that originated in the city of Kolkata, India. It is known for its use of fragrant spices, tender meat, and potatoes. Here's a recipe to prepare Calcutta Biryani:

Ingredients: For the Rice:

• 2 cups Basmati rice
• 4 cups water
• 1 bay leaf
• 2-3 green cardamom pods
• 1-inch cinnamon stick
• Salt to taste

For the Meat Marinade:

• 500 grams chicken or mutton, cut into pieces
• 1 cup yogurt
• 2 tablespoons ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon Biryani masala powder
• Juice of 1 lemon
• Salt to taste

For the Biryani:

• 3 tablespoons ghee or oil
• 2 onions, thinly sliced
• 2 tomatoes, chopped
• 2 green chilies, slit
• 2 teaspoons ginger-garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon Biryani masala powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala powder
• 4-5 cloves
• 4-5 green cardamom pods
• 1-inch cinnamon stick
• 2 potatoes, peeled and cubed
• A pinch of saffron strands
• 1/4 cup warm milk
• Fresh coriander leaves, chopped (for garnish)
• Fried onions (for garnish)
• Salt to taste

Instructions:

1. Rinse the Basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
2. In a large pot, bring 4 cups of water to a boil. Add the soaked and drained rice, bay leaf, green cardamom pods, cinnamon stick, and salt. Cook the rice until it is 70-80% cooked (parboiled). Drain the rice and set it aside.
3. In a mixing bowl, combine the chicken or mutton pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, Biryani masala powder, lemon juice, and salt. Mix well to coat the meat evenly. Marinate for at least 1 hour or overnight in the refrigerator.
4. In a large, heavy-bottomed pot or Dutch oven, heat ghee or oil over medium heat. Add the thinly sliced onions and sauté until they turn golden brown and caramelized. Remove half of the fried onions and set them aside for garnishing.
5. To the pot, add the tomatoes, green chilies, and ginger-garlic paste. Cook until the tomatoes are soft and mushy.
6. Add the marinated chicken or mutton pieces to the pot. Cook for a few minutes until the meat is browned.
7. Add red chili powder, Biryani masala powder, turmeric powder, garam masala powder, cloves, green cardamom pods, and cinnamon stick. Mix well to coat the meat with the spices. Cook for another 2-3 minutes.
8. Add the cubed potatoes to the pot and mix them with the meat and spices.
9. Layer the parboiled rice over the meat and potato mixture in the pot. Spread it evenly.
10. In a small bowl, soak the saffron strands in warm milk and let them dissolve for a few minutes.
11. Drizzle the saffron milk over the rice. Sprinkle the reserved fried onions and chopped coriander leaves on top.
12. Cover the pot tightly with a lid or aluminum foil. Place it on low heat and let it cook for 20-25 minutes to allow the flavors to meld together and the rice to fully cook.
13. Once done, remove the pot from the heat and let it rest for a few minutes.
14. Gently fluff the rice with a fork, mixing the layers.
15. Serve the Calcutta Biryani hot, garnished with more fried onions and fresh coriander leaves. You can accompany it with raita (yogurt sauce) or a side salad.

Enjoy your flavorful Calcutta Biryani!