Kolkata Biryani Masala Kit

Kolkata Biryani: A Unique Culinary Delight

Kolkata Biryani is a distinct variant of biryani that originated in West Bengal, India. It is known for its subtle yet aromatic flavors, long-grain rice, and the signature addition of a boiled potato, which sets it apart from other biryani styles. Our Kolkata Biryani Masala Kit has all the ingredients to make the delicacy!

History of Kolkata Biryani

Kolkata Biryani traces its roots to the Awadhi style of biryani from Lucknow. It is said that Wajid Ali Shah, the last Nawab of Awadh, brought his royal chefs to Kolkata when he was exiled in the 1850s. Due to financial constraints, his cooks replaced some of the meat with potatoes, an exotic ingredient at the time. This tradition continued, making potatoes an integral part of Kolkata Biryani.

Key Features of Kolkata Biryani

• Aromatic & Light Spices: Unlike Hyderabadi or Lucknowi biryani, Kolkata Biryani is mildly spiced, using fragrant whole spices, rose water, and kewra essence.

• Boiled Potatoes & Egg: A whole-boiled potato is always included, along with a hard-boiled egg in some versions.

• Slow-Cooked Rice & Meat: The biryani is cooked using the dum method, allowing flavors to infuse into the rice and meat.

• Less Oily & Less Spicy: It has a delicate balance of flavors, making it a lighter option than other biryanis.

Best Places to Eat Kolkata Biryani

If you’re in Kolkata, here are some legendary places to try this dish:

1. Arsalan – A popular choice known for its flavorful biryani.

2. Aminia has been serving biryani since 1929, and it has a signature taste.

3. Oudh 1590 – Offers a royal Awadhi-style ambiance along with authentic biryani.

4. Royal Indian Hotel – Famous for its mutton biryani.

5. Zam Zam – A great spot for delicious and budget-friendly biryani.

How to Make Kolkata Biryani at Home

Ingredients:

• 2 cups basmati rice

• 500g mutton or chicken

• 2 large potatoes (boiled & fried)

• 1 onion (sliced & fried)

• 1 cup yogurt

• 1 tbsp biryani masala

• 1/2 tsp saffron (soaked in milk)

• 2 tbsp ghee

• 1 tsp kewra water

• Salt, bay leaves, cloves, cardamom, cinnamon (as per taste)

Steps:

1. Marinate the meat with yogurt, salt, biryani masala, and spices for 4 hours.

2. Cook basmati rice until 70% done.

3. In a deep pan, layer cooked rice, marinated meat, and fried potatoes.

4. Sprinkle fried onions, ghee, saffron milk, and kewra water.

5. Cover and cook on dum (low flame) for 30-40 minutes.

6. Serve hot with raita or salad.

Kolkata Biryani is more than just food—it’s an emotion for those who love its subtle yet divine flavors. Have you tried it before? Let me know your favorite biryani spot!