Kolkata Biryani

Kolkata Biryani

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The vegetable Kolkata Biryani presents a gentle and aromatic interpretation of the traditional biryani hailing from Bengali cuisine. Crafted using a nutritious assortment of mixed vegetables, fragrant basmati rice, aromatic seasonings, and clarified butter (ghee), it offers a light and flavorful experience.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 353 kcal

Ingredients
  

For Cooking Rice

  • 1.5 cups basmati rice or 315 grams basmati rice
  • 5 cups water
  • 3 green cardamoms
  • 2 inch cinnamon
  • 3 cloves
  • ½ teaspoon caraway seeds (shahjeera) – optional
  • ½ teaspoon Ghee – optional
  • ½ teaspoon salt or add as required

For Veg Gravy

  • 3 medium onions – sliced thinly or 156 grams onions or 1 cup tightly packed thinly sliced onions
  • ½ cup shelled peas – fresh or frozen
  • 1 small to medium carrot – peeled chopped or 70 grams carrots or ½ cup chopped carrots
  • 3 medium potatoes or 2 large potatoes – peeled and chopped or 279 grams potatoes or 1.5 to 1.75 cups chopped potatoes
  • 135 grams cauliflower or 1.5 cups chopped medium florets
  • ½ teaspoon red chili powder
  • ½ cup Curd (yogurt) – whisked till smooth
  • 3 tablespoons Ghee – you can also use mustard oil
  • 2 teaspoons Ginger Garlic Paste or 1 inch ginger + 4 to 5 medium sized garlic (made into a paste in a mortar-pestle)
  • 1 tej patta (indian bay leaf)
  • ⅔ cup water for pressure cooking
  • salt as required

Spices To Be Powdered (Sub 2 Teaspoons Biryani Masala Powder Instead)

  • 2 green cardamoms
  • 1 inch cinnamon
  • 1 single strand mace
  • 1 black cardamom
  • ½ teaspoon caraway seeds (shah jeera)
  • 4 to 5 black peppercorns
  • 1 allspice (kababchini)

For Layering Kolkata Biryani

  • ¼ cup warm milk or water
  • 10 to 12 strands of saffron
  • 2 teaspoons rose water or a few rose petals
  • 1 teaspoon kewra water
  • 1 tablespoon Ghee

Instructions
 

Cooking Rice

  • Rinse 1.5 cups basmati rice till the grains runs clear of starch. Then soak basmati rice for 30 mins. Later drain the rice.
  • Boil 5 cups water on a medium to high flame with 2 green cardamoms, 1 inch cinnamon, 2 to 3 cloves, ½ tsp caraway seeds, ½ tsp ghee (optional) and ½ salt or add as required. Check the taste of the water and it should feel slightly salty.
  • Then add the rice.
  • Simmer on a medium to high flame without a lid till the rice is ¾th done.
  • The rice grains should have a bite in the centre and must not be cooked fully.
  • Strain the rice and keep aside. Let the steam pass and then cover and keep aside.

Soaking Saffron And Prepping

  • In a bowl or measuring cup, whisk ½ cup yogurt till smooth. Keep aside.
  • In another bowl, take ¼ cup warm milk or water and add 10 to 12 saffron strands in it.
  • Then add 1 teaspoon rose water and 1 teaspoon kewra water. Mix very well and keep aside. If using biryani ittar or biryani essence, then just add 1 to 2 drops of it.
  • Thinly slice the onions. Chop all the veggies and keep aside. 

Making Veg Gravy For Kolkata Biryani

  • In a pressure cooker heat 3 tablespoons ghee.
  • When the ghee becomes hot, lower the flame. Add 1 tej pasta and stir. 
  • Then add 1 cup thinly sliced onions.
  • Saute the onions on a low to medium flame stirring often till they turn golden.
  • Quickly remove half of the fried onions and keep aside.
  • Then add 1.5 to 1.75 cups chopped potatoes.
  • Saute potatoes on a low to medium-low flame for 2 to 3 minutes on a low flame.
  • Then add ½ cup chopped carrots, ½ cup green peas and 1.5 cups chopped cauliflower florets.
  • Add 2 teaspoons ginger-garlic paste. Mix everything very well and saute for a minute.
  • Then add ½ teaspoon red chili powder and 2 teaspoons biryani masala. I have used homemade biryani masala. If you do not have biryani masala, then powder the following spices in a small grinder or a coffee grinder till fine – 2 green cardamoms + 1 inch cinnamon + a single strand of mace + 1 black cardamom + ½ tsp caraway seeds + 4 to 5 black peppercorns + 1 all spice/kababchini- all powdered finely.
  • Mix the biryani masala very well with the veggies.
  • Then add the beaten curd. Mix again.
  • Add ⅔ cup water.
  • Season with salt as per taste. Stir very well and pressure cook for 8 to 9 minutes or about 2 whistles. You can also cook the gravy in a pan and then cover and simmer the veggies till they are cooked. If the curry looks dry, then add some water and if its too thin, then cook for some time.

Assembling And Layering Kolkata Biryani

  • Now take half a portion of the gravy in a thick bottomed pan or if you want you can layer in the cooker itself.
  • Add the rice.
  • Top with half of the fried onions all over.
  • Then sprinkle with half of the saffron + kewra water + rose water + milk mixture.
  • Dot with some ghee.
  • Layer with the remaining of the mix veg gravy. Then layer with the remaining rice.
  • Repeat layering with fried onions, saffron milk and dotting with ghee.
  • Tightly seal the pan with an aluminium foil.

Dum Cooking Kolkata Biryani On Stovetop Or Oven

  • Cover the pan with its lid. Place the pan on a tawa or griddle. Keep the flame to a low and dum cook for 30 to 35 minutes. If baking kolkata biryani, then preheat oven at 180 degrees celsius for 10 minutes. Bake for 30-35 minutes at 180 degrees celsius.
  • Once done, switch off the flame. Let the kolkata biryani rest for 5 to 7 minutes at room temperature before serving. Then open the lid and the foil. If you see some gravy at the bottom, then dum cook for some more minutes.
  • Serve kolkata biryani with raita and pyaaz ka lachcha. 

Nutrition

Calories: 353kcalCarbohydrates: 47gProtein: 7gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 42mgSodium: 646mgPotassium: 1065mgFiber: 9gSugar: 8gVitamin A: 2803IUVitamin C: 63mgCalcium: 120mgIron: 3mg
Keyword Kolkata Biryani
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Article Categories:
Indian rice

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