Loading...
A fragrant and subtly spiced biryani from the 'City of Joy,' Kolkata. This royal dish features succulent mutton, soft, golden potatoes, and perfectly cooked eggs layered with long-grain basmati rice. The signature aroma comes from a delicate blend of saffron, rose water, and kewra water, all slow-cooked to perfection using the 'dum' method. A true Bengali culinary treasure.
For 4 servings
Marinate the Mutton (4 hours to overnight)
Prepare Birista and Potatoes (20-25 minutes)
Cook the Mutton (60-75 minutes)
A classic Bengali comfort food! Tender fish fillets are marinated in simple spices, dipped in a savory egg batter with onions and chilies, then shallow-fried to a perfect golden crisp. A quick and delicious side for any meal.
A beloved Bengali classic, this dish features tiny freshwater fish marinated in simple spices and fried to a perfect crisp. It's the ultimate comfort food, best enjoyed with hot steamed rice and dal.
A classic Bengali delicacy where tender prawns are steamed in a pungent, creamy paste of mustard seeds, poppy seeds, and coconut. This 'bhapa' preparation is incredibly flavorful and best enjoyed with hot steamed rice.
A classic Bengali stir-fry featuring fresh spinach and crispy lentil dumplings (bori). This simple, flavorful side dish comes together quickly and pairs perfectly with steamed rice and dal for a comforting, traditional meal.
A fragrant and subtly spiced biryani from the 'City of Joy,' Kolkata. This royal dish features succulent mutton, soft, golden potatoes, and perfectly cooked eggs layered with long-grain basmati rice. The signature aroma comes from a delicate blend of saffron, rose water, and kewra water, all slow-cooked to perfection using the 'dum' method. A true Bengali culinary treasure.
This bengali recipe takes 165 minutes to prepare and yields 4 servings. At 1439.04 calories per serving with 78.43g of protein, it's a advanced recipe perfect for lunch or dinner.
Par-boil the Rice (10 minutes)
Prepare Aromatic Mixture (2 minutes)
Layer the Biryani (10 minutes)
Dum Cooking (30-35 minutes)
Rest and Serve (20 minutes)
Replace mutton with chicken pieces (bone-in) to make Kolkata Chicken Biryani. Reduce the marination time to 2 hours and the mutton cooking time to 30-40 minutes.
For a vegetarian version, replace mutton with large chunks of paneer, kathal (jackfruit), or a mix of vegetables like carrots, beans, and cauliflower. Marinate and cook them similarly, adjusting the cooking time as needed.
Add 4-5 dried plums (aloo bukhara) along with the mutton layer for a subtle sweet and tangy flavor, which is another characteristic of some regional biryanis.
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle development, and overall body function.
The mutton in this dish provides heme iron, a form that is easily absorbed by the body. Iron is crucial for forming hemoglobin, preventing anemia, and maintaining high energy levels.
The combination of complex carbohydrates from basmati rice and fats from ghee and meat provides a substantial and sustained source of energy, making it a very fulfilling meal.
One serving of Kolkata Mutton Biryani contains approximately 800-950 calories. The exact count can vary based on the fat content of the mutton and the amount of oil and ghee used.
Kolkata Mutton Biryani is a rich and indulgent dish, high in calories, protein, and carbohydrates. It's best enjoyed in moderation as part of a balanced diet. It provides significant protein and iron from mutton but is also high in saturated fats from ghee and red meat.
The most distinctive feature of Kolkata Biryani is the inclusion of large, whole or halved potatoes and often hard-boiled eggs. It is also known for its milder spice profile and a more subtle, fragrant aroma derived from rose water, kewra water, and saffron, compared to the spicier Hyderabadi or Lucknowi versions.
Yes, you can. The raw papaya paste is a natural tenderizer. If you don't have it, ensure you marinate the mutton overnight in yogurt. You may also need to cook the mutton a little longer to achieve the desired tenderness.
Mushy rice is usually caused by overcooking it during the par-boiling stage. It's crucial to cook the rice only until it's 70% done (al dente). The rice grains should still have a firm bite as they will continue to cook in the steam during the 'dum' process.
Yes, to save time, you can pressure cook the marinated mutton for about 4-5 whistles or until it's 90% tender. Then, proceed with the layering and dum cooking process as described. This significantly reduces the mutton cooking time.