Bengali Muslim (Dhaka & Kolkata)
Kolkata Biryani
The exiled nawab's biryani: restrained, subtly sweet, fragrant with rosewater and kewra, and famously containing a whole soft-boiled potato and egg — Awadhi cooking transplanted to Bengal and transformed.
2 hr 5 min · Serves 6 · Takes some skill
6
Ingredients
Korma
Signature
Rice
Finish
Method
Start cooking mode- Prep 40 min · Cook 85 min · 125 min total
- hard
- 1
Cook the mutton in a mild, aromatic korma — Kolkata biryani is gentle, not fiery.
- 2
Parboil and lightly colour the whole potatoes; boil the eggs.
- 3
Layer parboiled rice, meat, potatoes, and eggs with rosewater, kewra, and saffron; seal and dum.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
