📝 About This Recipe
A legendary jewel of Indian cuisine, the Kolkata Biryani is a sophisticated evolution of the Awadhi style, known for its subtle aromas and the iconic inclusion of tender, melt-in-the-mouth potatoes. Unlike spicier varieties, this version emphasizes the delicate fragrance of saffron, mace, and meetha attar, creating a light yet deeply flavorful profile. It is a celebratory dish where every grain of long-grain Basmati rice is infused with the essence of slow-cooked meat and royal spices.
🥗 Ingredients
For the Mutton Marination
- 750 grams Mutton (bone-in chunks) (cut into large pieces)
- 2 tablespoons Ginger paste
- 2 tablespoons Garlic paste
- 1/2 cup Yogurt (whisked until smooth)
- 1 teaspoon Red chili powder
For the Iconic Potatoes
- 3-4 pieces Large Potatoes (peeled and halved)
- 1/2 teaspoon Turmeric powder
- 1 pinch Saffron food color (optional, for that classic yellow hue)
For the Fragrant Rice
- 3 cups Long-grain Basmati Rice (aged rice preferred)
- 4-5 pieces Green Cardamom
- 1 inch Cinnamon stick
- 4 pieces Cloves
- 3 tablespoons Salt (for boiling the rice water)
The Aromatics & Layering
- 1/2 cup Ghee (high quality)
- 3 large Onions (thinly sliced for Birista)
- 2 teaspoons Kolkata Biryani Masala (blend of mace, nutmeg, and green cardamom)
- 1/2 cup Warm Milk (infused with a generous pinch of saffron)
- 1 teaspoon Kewra water
- 1 teaspoon Rose water
- 2 drops Meetha Attar (edible perfume, very potent)
👨🍳 Instructions
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1
Marinate the mutton with yogurt, ginger-garlic paste, red chili powder, and salt. Let it rest for at least 4 hours, or ideally overnight in the refrigerator for maximum tenderness.
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2
Wash the Basmati rice until the water runs clear, then soak it in water for 30-45 minutes.
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3
Boil the halved potatoes in water with salt, turmeric, and a pinch of saffron color until they are 70% cooked. Drain and set aside.
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4
In a large heavy-bottomed pot, heat the ghee and fry the sliced onions until they are deep golden brown and crispy (Birista). Remove half the onions and set aside for garnish.
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5
In the same ghee, lightly fry the parboiled potatoes until they develop a golden crust. Remove and set aside.
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6
Add the marinated mutton to the remaining ghee in the pot. Sauté on high heat for 10 minutes to sear the meat, then add 1 cup of water. Cover and cook (or pressure cook) until the mutton is 80% tender. You should be left with a thin, flavorful gravy.
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7
In a separate large vessel, boil 3 liters of water with whole spices (cardamom, cinnamon, cloves) and 3 tablespoons of salt. Add the soaked rice and cook until it is 70% done (the grain should be long but still have a firm bite).
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8
Now for the assembly (Dum): Take a heavy-bottomed Handi. Place the cooked mutton and its gravy at the bottom as the first layer.
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9
Arrange the fried potatoes over the mutton layer. If you like, you can also add boiled eggs at this stage.
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10
Drain the rice and spread it evenly over the potatoes and meat. Sprinkle the Biryani masala and the reserved fried onions (Birista) on top.
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11
Mix the saffron milk, rose water, kewra water, and meetha attar. Drizzle this fragrant mixture over the rice in a circular motion.
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12
Seal the pot with aluminum foil or a dough seal (Dum) and place a tight-fitting lid. Cook on very low heat for 20-25 minutes. Using a flat griddle (Tawa) under the pot helps distribute heat evenly and prevents burning.
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13
Turn off the heat and let the biryani rest, unopened, for another 15 minutes to allow the flavors to harmonize.
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14
Gently fluff the rice from the sides, ensuring you don't break the grains, and serve hot, making sure each plate gets a piece of meat and a whole potato.
💡 Chef's Tips
Always use aged Basmati rice; it ensures the grains remain separate and fluffy rather than mushy. Do not over-boil the potatoes initially; they should finish cooking during the 'Dum' process to absorb the meat juices. The Meetha Attar is essential for the authentic Kolkata aroma, but use only 2 drops as it is extremely concentrated. If the mutton gravy is too thick, add a splash of warm water before layering to ensure there is enough moisture for the 'Dum' steam. For the best Birista, slice onions uniformly thin and fry them on medium-low heat to achieve an even golden color.
🍽️ Serving Suggestions
Serve with a side of cooling Cucumber and Mint Raita to balance the richness. Pair with a traditional 'Chicken Rezala' (a white yogurt-based gravy) for a complete Bengali royal feast. Include a fresh green salad with lime wedges and sliced red onions. A glass of sweet 'Borhani' (spiced yogurt drink) is the perfect traditional accompaniment. Finish the meal with a classic 'Mishti Doi' (sweet fermented yogurt) for the ultimate Kolkata experience.