Kolkata biryani

Kolkata Biryani

Kolkata Biryani is a distinct variant of the biryani that originated in the Indian city of Kolkata, in the state of West Bengal. This dish is known for its unique flavor and the inclusion of potatos, which sets it apart from other regional biryanis in India.

History

The history of Kolkata Biryani can be traced back to the mid-19th century during the reign of Nawab Wajid Ali Shah of Awadh. When the Nawab was exiled to Kolkata by the British East India Company, he brought his personal chef with him. The chef adapted the traditional Awadhi biryani to local tastes and ingredients, leading to the creation of Kolkata Biryani.

Ingredients

Kolkata Biryani is characterized by its use of basmati rice, meat (usually chicken or mutton), potatos, and a blend of aromatic spices. The inclusion of potatoes is a distinctive feature, which is said to have originated during the Nawab's exile when meat was scarce, and potatoes were used as a substitute.

Common Spices

• Cardamom
• Cinnamon
• Cloves
• Bay leaves
• Nutmeg
• Mace
• Saffron

Preparation

The preparation of Kolkata Biryani involves marinating the meat with yogurt and spices, then cooking it with partially cooked rice in a sealed pot (known as dum cooking). The potatoes are usually parboiled and then fried before being added to the biryani. The dish is often garnished with boiled eggs and served with raita or salad.

Cultural Significance

Kolkata Biryani holds a special place in the culinary landscape of Kolkata and is a popular dish during festivals, weddings, and other celebrations. It is also a staple in many restaurants and street food stalls across the city.

See Also

• Biryani
• Hyderabadi Biryani
• Lucknowi Biryani
• Indian cuisine
• West Bengal cuisine