Kolkata Biryani Potato Egg Awadhi Style

Method

1. 1

   Marinate the mutton: Combine mutton with all marinade ingredients. Marinate overnight in the refrigerator.

2. 2

   Make the birista: Fry sliced onions in 3 tbsp ghee on medium heat for 18 to 20 minutes until very deep golden-brown and beginning to crisp. Remove and keep. Reserve the ghee.

3. 3

   Fry the whole potatoes: In the same ghee fry the halved potatoes for 3 to 4 minutes until golden on all sides. Remove. The potatoes are fried whole, not cubed — this is the Kolkata biryani signature.

4. 4

   Cook the marinated mutton: In the reserved ghee add whole spices — sizzle 20 seconds. Add the marinated mutton. Cook on medium heat turning pieces for 8 minutes. Add 1/2 cup water. Cover and cook on low heat for 25 to 30 minutes until 3/4 tender.

5. 5

   Par-boil the rice: Boil basmati rice in a large pot of generously salted water for 7 to 8 minutes until 70% cooked — the grains should still have a slight bite. Drain immediately.

6. 6

   Layer the biryani: In a heavy pot, place the mutton with its gravy as the bottom layer. Place the whole fried potatoes and peeled boiled eggs among the mutton. Spread the par-boiled rice over the top.

7. 7

   Add toppings: Scatter the fried birista onion over the rice. Pour the saffron milk, kewra water and rose water over the rice. Add 1 tbsp more ghee.

8. 8

   Seal with dough: Roll wheat flour dough into a rope. Press firmly around the rim of the pot to create an airtight seal. Cover the pot.

9. 9

   Dum cook: Place the sealed pot on a very low heat for 25 minutes. The steam trapped inside cooks the rice fully and infuses the saffron-kewra fragrance through every grain.

10. 10

    Open at the table and serve: Break the dough seal at the table. The fragrant steam escaping is the ceremonial moment. Serve with raita and salad.

11. 11

    Note: Kolkata Biryani has a distinct identity from Hyderabadi biryani — lighter spicing, the compulsory whole potato (added by Nawab Wajid Ali Shah who came to Kolkata after the 1857 events and purportedly added potato to extend the biryani when meat was scarce), kewra and rose water floral notes, and the dum technique with dough seal. The whole potato has become so fundamental that Kolkatans consider potato-less biryani incomplete.