Meal Prep · Indian
Calcutta Biryani
Experience the delicate flavors and aromatic rice-potato harmony of Kolkata’s iconic Biryani.
Ingredients
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Step-by-step- Wash Basmati rice thoroughly and soak in water for 30 minutes. Drain and set aside.
- Boil water with a pinch of salt and a couple of whole spices (cardamom, clove). Add the soaked rice and cook until 70% done. Drain immediately and spread on a plate to cool slightly.
- Heat oil in a pan. Fry the sliced onions until golden brown and crispy (birista). Remove and set aside. In the same oil, lightly fry the halved potatoes until golden and par-cooked. Remove and set aside. If using paneer, lightly fry until golden.
- In a large heavy-bottomed pot or Dutch oven, heat ghee. Add the remaining whole spices and ginger-garlic paste. Sauté for a minute until fragrant.
- Whisk the yogurt with red chili powder, turmeric powder, biryani masala, garam masala, and salt. Add this mixture to the pot and cook on medium heat until the oil separates from the masala, stirring constantly.
- Add the fried potatoes and paneer (if using) to the yogurt mixture. Mix gently to coat and cook for 5-7 minutes.
- In a small bowl, dissolve saffron strands in warm milk. Add rose water and kewra water to this mixture.
- Layer the biryani: First, spread a thin layer of cooked rice at the bottom of the pot. Then, add the potato-paneer mixture. Sprinkle with a generous portion of fried onions, chopped mint, and coriander. Drizzle some of the saffron milk mixture.
- Repeat the layers, ending with a final layer of rice on top. Sprinkle with remaining fried onions, mint, coriander, and drizzle any leftover saffron milk mixture.
- Cover the pot tightly with a lid (you can seal the edges with dough for a perfect ‘dum’). Cook on very low heat for 25-30 minutes, allowing the flavors to meld and the rice to cook through completely.
- Once done, gently fluff the biryani with a fork before serving, ensuring the layers are mixed slightly but not mashed.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 12 g |
| Carbohydrates | 65 g |
| Fat | 15 g |
| Fiber | 4 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled biryani in an airtight container. Ensure it’s completely cool before refrigerating to prevent spoilage.
Freezer Up to 2 months
Portion cooled biryani into freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
For stovetop, add a splash of water, cover, and reheat on low heat until warmed through. For microwave, heat in intervals, stirring occasionally, until hot.
Chef’s Corner
- For the signature Calcutta Biryani aroma, don’t skip the rose water and kewra water; they add a delicate floral note.
- Frying the onions until perfectly golden brown (birista) is crucial for both flavor and texture. Take your time with this step.
- Cooking the rice to 70% doneness before layering ensures it absorbs the flavors during dum cooking without becoming mushy.
