If we were to make the list of most popular foods of India, Biryani would definitely be among one of the top contenders. In a list issued by a popular food delivery app, Biryani was the most ordered items in the year gone by, and that does not really come across as a shocker. Whenever we are in a mood for a feast fit for kings, we instantly think of Biryani. This rice dish suffused with aromatic spices and juicy meat could cheer us up, just about anytime and anywhere. It is said that Biryani has Middle-Eastern origins; it was brought to India somewhere in the medieval era. It was a hit among royal courts of Awadh. According to a popular legend, when Nawab Wajid Ali Shah was sent in exile, he travelled eastwards with a few of his trusted khansamas or cooks, who found refuge in Kolkata. These khansamas brought their recipes along with themselves; and in Kolkata, was born, the very special Kolkata Biryani, which is still seen as a close cousin of Awadhi Biryani.
(Also Read: 17 Best Biryani Recipes | Easy Biryani Recipes)
Kolkata Biryani is not very spicy but has an appetising, mild-hot flavour. It also comprises potatoes and boiled eggs, something you would not find in any of the biryanis around the country. So, without further, here's a super easy and quick recipe of Kolkata Biryani by chef Vinod Saini, The Leela Palace, New Delhi.
(Also Read: Which Is The Best Biryani Of India? Bigwigs Join The War On Twitter)
Biryani is a meat and rice-based dish
How To Make Kolkata Briyani | Kolkata Biryani Recipe:
Ingredients:
- Desi ghee 150 gms
- Jeera 2 gms
- Basmati Rice 400 gms
- Dal chini 2 gms
- Green cardamom 1gms
- Cloves 1 gms
- Tez patta 1gms
- Onions 400gms
- Ginger 20 gms
- Green Chili 20 gms
- Coriander Fresh 20 gms
- Potatoes 200 gms
- Yogurt 200 gms
- Chicken 400 gms
- Chicken 200 ml
- Garam masala 2 gms
- Laal mirch 1 gms
- Turmeric powder 1 gms
- Salt As per taste
Method:
1. Soak the rice about 20 minutes in freshwater.
2. Take a thick bottom pan and put clarified butter, cumin and whole spices.
3. Sautee it a few minutes until it is golden in colour.
4. Add sliced onions, chicken and cook till it is half cooked, add beaten yogurt to this preparation.
5. Add ginger, green chilli, stock and then soaked rice and diced potatoes.
6. Add Bengali garam masala, degi mirch and salt to taste, cover it around 5-8 minutes.
7. Once cooked well put fresh coriander and serve hot and moist with raita.