Kolkata Biryani
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Kolkata Biryani is a majestic, mildly spiced, and profoundly aromatic regional classic celebrated for its unique addition of boiled potatoes and eggs. Originating from the exiled family of Nawab Wajid Ali Shah, it features a sophisticated blend of slow-cooked meat and fragrant long-grain rice. Known for its subtle sweetness and the iconic soft potato that absorbs the meat juices, it represents the soulful heart of Bengal's royal culinary heritage. Its taste is intensely fragrant yet light on the palate, with the saffron providing a unique professional-grade golden hue. This dish is a mandatory favorite for Sunday family lunches and festive gatherings. Best enjoyed hot with a side of professional-grade chicken chap.
Ingredients
Cooking Instructions
Tips & Secrets
- Using 'Meetha Atar' is mandatory for achieving the traditional professional-grade scent specific to this city.
- Ensuring the potatoes are fried after boiling is the absolute secret to achieving a professional-grade non-disintegrating texture.
- The addition of a little sugar to the meat gravy provide the essential professional-grade balance found in Bengali royal recipes.
- Always serve the potato; it is the professional signature of an authentic Kolkata-style biryani plate.
Nutritional Information(Per 1 plate (350g))
450 kcal
20g
20g
48g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.