Kolkata Biryani, that mild-scented dish, stands apart from the plethora of regional biryani recipes in the Indian subcontinent. Authored in the mid-19th century from the royal kitchens of Nawab Wajid Ali Shah, Kolkata Biryani is largely a variant of Awadhi cuisine; however, this biryani differs with a unique twist, which is well cherished as a food delicacy in Kolkata. Maybe it is the spicing in the use of spices, wherein the lightness of Kolkata biryani would be simply unique. Most biryanis, for that matter, would indeed turn out quite heavy and rich. What you get in this Kolkata Biryani recipe is restrained spicing that lets every ingredient shine without dominating the palate. Indeed, in Kolkata, during the exile of the Nawab, when economic hardships forced the use of potatoes instead of some of the meat, it soon became a fixture of this dish. Now, the golden, aromatic potatoes, slowly cooked with the biryani spices, are a favourite constituent. Biryani, commonly made with long-grained aromatic rice, is generally cooked separately and layered with the marinated tender meat used, mostly chicken or mutton. This slow-cooked dum ensures that the flavours intertwine perfectly, infusing the rice and potatoes with the fragrant saffron, rose water, and kewra or screwpine essence. The aromatics give the dish its distinctive floral fragrance and mild sweetness. Kolkata is the quintessence of balance and aromas through flavours that represent the richness of the cultural heritage of this city, from royal influences combined with a simplicity that appeals to everyone who savours it.

• 2 cups basmati rice
• 500 gms mutton
• 2 large potato
• 1 tbsp yoghurt
• 1 tsp ginger garlic paste
• Salt
• 1 tsp red chilli powder
• 1/2 tsp turmeric powder
• 2 tbsp oil
• 2 tbsp ghee
• 2-3 clove
• 2-3 cardamom pods
• 1 pinch saffron
• 2 onion

• Begin with the preparation of Kolkata Biryani. First, wash 2 cups of long-grain basmati rice properly and then submerge that in water and leave it for 30 minutes.
• Now drain all the water from that rice and keep it aside.
• Boil 2 large potatoes peeled and cut into halves till they become 70% done. Take out those boiled potatoes and keep those reserved for later use.
• Traditionally, 500 gms of mutton (or chicken if preferred) is used for the meat.
• Marinate the mutton with one tablespoon of yoghurt, 1 Tsp of ginger-garlic paste, 1/2 Tsp of turmeric powder, 1 Tsp of red chilli powder and salt to taste.
• Let the mutton marinate for at least 2 hours.
• Better would be to let it sit overnight in the fridge so that it absorbs all the flavours fully.
• In a deep pan, heat 2 tablespoons of oil and 2 tablespoons of ghee.
• Add 2-3 cloves, 2-3 cardamom pods, 1 cinnamon stick, and a couple of bay leaves to give an aroma to the oil.
• When it becomes fragrant, add 2 sliced fine onions and fry until they turn golden brown.
• Now add the marinated mutton in a pan by cooking on medium flame, stirring in between, till the meat browns and the spices get mixed up well.
• Add half a cup of water to the pan and cover. Cook till mutton softens. It will take about 30-40 minutes. If you replace the mutton with chicken, then it will take almost 20 minutes.
• Meanwhile, boil water in a large utensil with salt and 2 teaspoons of oil. Then put the soaked rice into the utensil. Let it cook, allowing it to become 70% done or al dente.
• Drain out the rice and set aside.
• Add the parboiled potatoes to the mutton and stir until they are well coated with the sauce.
• You might also add a pinch of saffron soaked in warm milk at this stage for an extra aroma and colour, and this is optional.
• The next stage is the layering of rice and mutton.
• Layer half of your semi-cooked rice all over the mutton and potato mixture.
• Sprinkle a few drops of kewra water and rose water over the rice layer and sprinkle fried onions.
• Then add the rest of the rice on top, then again repeat the same procedure with more fried onions on top and a drizzle of ghee.
• The smell of the aromatic ingredients added will make this Kolkata biryani recipe boast of its characteristic fragrance.
• Lock the pot with a lid on tight, then prepare your biryani on a low flame for 20-25 minutes using the dum method.
• Even a heavy object can be kept on it to push the steam inside or you may also seal it with dough.
• The slow cooking shall let the flavour of the meat and spices deep down inside the rice, making this Kolkata biryani rich and full of flavours.
• When the Kolkata biryani recipe is ready, open the vessel slowly and fluff the rice gently with a fork. Layers of aromatic rice, soft mutton or chicken, and aptly cooked potatoes must have been prepared, all with the subtle fumes of saffron, rose water, and spices.
• Kolkata Biryani is to be served hot, garnished with fried onions, and served along with a raita or salad.