Start the day before. The marinating alone is 4 hr, against 80 min of actual work.
Allergens in Kolkata Biryani: milk, egg.
Ingredients
Quantities for 6.
- 800g, on the bone Mutton
- 500g, soaked 30 minutes Basmati Rice
- 6 medium, peeled and left whole Potatothe potato is not a filler here, it is the point
- 6, hard-boiled Eggsoptional
- 200g Yogurt
- 3, fried brown Onion
- 2 tbsp paste Ginger
- 1 tbsp paste Garlic
- 6 Cardamom
- 2 pieces Cinnamon
- 6 Cloves
- 1/2 tsp Mace
- a scraping Nutmeg
- 1 tsp Kewra Waterthe perfume that marks a Kolkata biryani
- a pinch in warm milk Saffron
- 1/2 tsp Turmericfor the potatoes
- 5 tbsp Ghee
- to taste Salt
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- This is the quiet biryani. Very little chilli, no tomato, and the spicing leans on mace, nutmeg and kewra rather than heat.
- The potato is fried in turmeric first so it takes colour and holds its shape through the dum.
Method
- Rub the whole potatoes with turmeric and salt and fry in ghee until golden all over. Set aside.
- Fry the onions brown, drain, and reserve.
- Marinate the mutton in yogurt, ginger, garlic, mace, nutmeg, half the birista and salt for 4 hours.
- Cook the marinated mutton gently, covered, for 40 minutes until nearly tender, then add the fried potatoes.Unlike Hyderabadi kachchi, the meat here is cooked before layering.
- Boil the rice with the whole spices until 70 per cent done and drain.
- Layer rice over meat and potato, add the boiled eggs, and top with birista, saffron milk, kewra water and ghee.
- Seal and cook on the lowest heat 25 minutes, then rest 15 minutes before opening.Kewra goes in before the seal, not after. It needs the steam to carry it through the rice.
Safe temperatures: Whole cuts of mutton, beef and pork are done at 63°C / 145°F, rested 3 minutes. A long braise passes that well before the meat is tender. Egg dishes are done at 71°C / 160°F; a whole egg when the yolk and white are both firm. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Keeps 2 days refrigerated. The potato is best on the day; it goes grainy after. Reheat covered with a splash of water.
Nutrition Low estimate
One serving of Kolkata Biryani (538 g) is about 788 calories, or 147 calories per 100 g.
High protein: 44 g a serving, 23% of the calories
| Per serving538 g | Per 100 g | |
|---|---|---|
| Calories | 788 kcal | 147 kcal |
| Protein | 44.5 g | 8 g |
| Carbohydrate | 105.4 g | 20 g |
| of which sugars | 5.7 g | 1 g |
| Fibre | 5.8 g | 1 g |
| Fat | 19.8 g | 4 g |
| of which saturated | 9.9 g | 2 g |
| of which unsaturated | 8.2 g | 2 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for mutton. Estimated from raw ingredients using USDA FoodData Central.
More like this: Gluten-free Indian recipes · Bengali recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.