How to Prepare Tasty Kolkata style egg biryani

Kolkata style egg biryani. Kolkata style egg biryani Ankita Basu Saha Toronto #dinner Biryani is very famous food in Kolkata. In Kolkata version biryani, always includes potato/aloo. The biryani is made in kolkata known as Kolkata biryani.

Kolkata style egg biryani Biryani usually cooked with rice, yogurt, chicken and many spices like mace, nutmeg, cinnamon, cardamom, rose water, kewra water etc. and the aroma is very nice for the spices. Kolkata Mutton Biryani is a flavorful delicacy cooked with mutton chunks, rice, potato and boiled eggs. Kolkata style Egg Biriyani πŸ˜‹ πŸ˜‹. You can cook Kolkata style egg biryani using 34 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Kolkata style egg biryani

  1. You need of basmati rice.
  2. Prepare of eggs.
  3. You need of potatoes.
  4. Prepare of medium size sliced onion.
  5. It's of ginger.
  6. Prepare of garlic.
  7. It's of green chilli.
  8. It's of bay leaf.
  9. Prepare of mace.
  10. Prepare of nutmeg.
  11. Prepare of black cardamom.
  12. It's of cinnamon stick.
  13. You need of whole black pepper.
  14. It's of pepper long.
  15. Prepare of star anise.
  16. Prepare of green cardamom.
  17. It's of cloves.
  18. Prepare of lime juice.
  19. Prepare of mitha attar.
  20. Prepare of kewra water.
  21. It's of warm milk.
  22. You need of yogurt.
  23. Prepare of cumin powder.
  24. You need of turmeric powder.
  25. It's of coriander powder.
  26. It's of biryani masala.
  27. You need of garam masala powder.
  28. Prepare of kashmiri red chilli powder.
  29. It's of khoya kheer.
  30. You need of strands saffron.
  31. You need of alu bukhara or dried plum.
  32. Prepare of ghee.
  33. It's of white oil.
  34. It's of Salt.

Biryani is the most popular Indian Mughlai preparation all over the world. Bengali style biryani gravy less rich yet light flavored Here is the recipe of Kolkata Style Mutton Biryani. Kolkata has its distinct style of biryani which is on a par with the best biryanis in India—including Lucknow-style biryani and the Hyderabadi biryani. Kolkata biryani, in spite of the usage of a staggering number of spices, is not spicy.

Kolkata style egg biryani instructions

  1. At first hard boil the eggs. Boil it approx 10-12 mins. Potatoes cut into halves and boil it 50%. Make a paste with ginger, garlic and green chilli..
  2. Then soak the saffron into warm milk. Also mix mitha attar and kewra water with milk. Keep it aside for later usage..
  3. Now heat some oil into a vessel. Fry eggs and potatoes with salt and turmeric powder..
  4. Into the same oil, add ghee. Now fry the onion till golden brown. Then add ginger garlic paste and mixed it well. After mixing, add turmeric powder, cumin powder, coriander powder, kashmiri red chilli powder, biryani masala and salt. Cook it until oil is oozes out from masala..
  5. Now add beaten yogurt. Mix it thoroughly. Cook it for 3-4 mins until the raw smell is gone. Put the lid on..
  6. Now add potatoes and eggs. Mixed with masala very well. Cook it for 1-2 mins. Now add kewra water and garam masala powder. Stir it and cook it for 1-2 mins. Switch off the flame..
  7. Now separate the potatoes and eggs from the gravy. Keep it aside for further usage..
  8. Now make the rice. Boil the rice with lime juice, ghee, whole garam masala and salt. Cook the rice for 6-7 mins on medium high flame. Should be cooked only 70%. Remove it from heat and strain the water immediately in the strainer..
  9. Now layering the biryani. For layering at first put some ghee into the deep vessel. Add rice. Then put potatoes, eggs, egg gravy, khoya kheer, biryani masala, alu bukhara and ghee on the rice. As the next layer put the rice and repeat the same thing. On the final layer again put rice. Add biryani masala, saffron and kewra water mixed milk, ghee and gravy. Now cover it tightly with aluminium foil and put the lid on. Set for dum..
  10. For dum, heat a tawa on the medium flame. put the biryani vessel on the tawa and dum it for 15 mins on low-medium flame. Switch off the heat and dont disturb the setting for another 10 mins. After 10 mins open it slowly and gently stir with spatula. Serve it with cold Raita..

It is subtle and fragrant without being dry. The recipe calls for roasted spices. Now add all the spices on the heated pan. Keep the flame low while roasting the spices. Calcutta or Kolkata style Chicken Biryani is a mixed rice dish inspired by Awadhi cuisine.

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