Make the best Kolkata Biryani this weekend!
Kolkata Biryani is a famous regional variation of the traditional Indian biryani. It originated in Kolkata (formerly known as Calcutta) and is known for its distinct flavors and aromatic spices. This biryani is typically made with fragrant Basmati rice, tender meat (usually chicken or mutton), and a blend of spices that give it a unique taste. Here’s an overview of the Kolkata Biryani recipe along with approximate nutrition information:
Kolkata Biryani
Equipment
- 1 Microwave oven
- 1 Large Pot
- 1 Pan
- 1 Baking Dish
Ingredients
- 2 cups Basmati rice
- 500 grams chicken or mutton cut into pieces
- 3 medium-sized onions thinly sliced
- 2 medium-sized potatoes peeled and quartered
- 4 tablespoons ghee clarified butter or vegetable oil
- 2 tablespoons biryani masala powder
- 1 tablespoon ginger-garlic paste
- 1 tablespoon plain yogurt
- 2 teaspoons turmeric powder
- 2 teaspoons red chili powder
- 1 teaspoon garam masala powder
- 1 teaspoon saffron strands soaked in 2 tablespoons of warm milk
- 1 teaspoon rose water
- A handful of mint leaves
- A handful of coriander leaves
- Salt to taste
- Water for cooking
Instructions
- Wash the Basmati rice thoroughly and soak it in water for about 30 minutes. Drain the rice and set it aside.
- In a large pan or pot, heat the ghee or vegetable oil over medium heat. Add the sliced onions and sauté until they turn golden brown. Remove half of the fried onions and set them aside for garnishing.
- To the remaining onions in the pan, add the ginger-garlic paste and cook for a minute until fragrant.
- Add the chicken or mutton pieces to the pan and sauté until they are browned on all sides.
- Stir in the biryani masala powder, turmeric powder, red chili powder, and salt. Mix well to coat the meat with the spices.
- Add the yogurt to the pan and cook for a few minutes, allowing the meat to absorb the flavors.
- Add enough water to the pan to cook the meat until tender. Cover the pan and simmer until the meat is cooked through. If using chicken, it usually takes around 20-25 minutes, while mutton may take longer.
- In a separate pot, bring water to a boil and add the soaked and drained Basmati rice. Cook the rice until it is 70% cooked. Drain the rice and set it aside.
- Preheat your oven to 350°F (175°C).
- In a large baking dish, layer half of the partially cooked rice at the bottom. Sprinkle some saffron milk, rose water, mint leaves, and coriander leaves over the rice.
- Place the cooked meat and potatoes on top of the rice layer. Cover it with the remaining rice.
- Garnish the top layer with the reserved fried onions, saffron milk, mint leaves, and coriander leaves.
- Cover the baking dish with aluminum foil and bake it in the preheated oven for about 30-35 minutes.
- Remove from the oven and let it rest for a few minutes before serving.
- Serve the Kolkata Biryani hot with raita (yogurt dip) or a side salad.
Her,is the approximate nutrition values for typical components of Kolkata Biryani:
- Basmati Rice (per 1 cup cooked, approximately 200 grams):
- Calories: 210
- Protein: 4 grams
- Fat: 0.4 grams
- Carbohydrates: 45 grams
- Fiber: 1 gram
- Chicken Breast (per 100 grams, boneless and skinless):
- Calories: 165
- Protein: 31 grams
- Fat: 3.6 grams
- Carbohydrates: 0 grams
- Mutton (per 100 grams, boneless):
- Calories: 209
- Protein: 20 grams
- Fat: 14 grams
- Carbohydrates: 0 grams
- Potatoes (per 1 medium-sized potato, approximately 173 grams):
- Calories: 164
- Protein: 4 grams
- Fat: 0.2 grams
- Carbohydrates: 38 grams
- Fiber: 4 grams
Please note that the nutrition values can vary depending on the specific brands, cooking methods, and quantities of ingredients used in the recipe. It’s always recommended to calculate the nutrition information based on the specific ingredients and quantities you use to get the most accurate results.
