Kolkata style egg biryani

Name: Kolkata style egg biryani
Total time: 4500 s
Yield: 4 people
Cuisine: Indian
Ingredients: 3 cups basmati rice; 5 eggs; 5 potatoes; 1 medium size sliced onion; 2” ginger; 7-8 cloves garlic; 3 green chilli; 1 bay leaf; 1/4 pc mace; 1/4 pc nutmeg; 1 pc black cardamom; 1 pc cinnamon stick; 1/2 tsp whole black pepper; 2 pepper long; 1 star anise; 2-3 green cardamom; 3-4 cloves; 1 tsp lime juice; 1 drop mitha attar; 1 tsp kewra water; 1 tbsp warm milk; 2 tbsp yogurt; 1/2 tsp cumin powder; 1 tsp turmeric powder; 1/2 tsp coriander powder; 1 tbsp biryani masala; 1/2 tsp garam masala powder; 1 tsp kashmiri red chilli powder; 1/4 cup khoya kheer; Pinch strands saffron

Ankita Basu Saha @ankitab123

Toronto

#dinner
Biryani is very famous food in Kolkata. In Kolkata version biryani, always includes potato/aloo.. Not too spicy, not too mild but it’s very flavourful. Normally it makes with meat like chicken, mutton or beef. This time I made with only egg and of course with aloo. It’s my favourite dinner menu.

Ankita Basu Saha @ankitab123

Saved

Ingredients

1 hr 15 mins

4 people

3 cupsbasmati rice
5eggs
5 potatoes
1medium size sliced onion
2” ginger
7-8 clovesgarlic
3 green chilli
1bay leaf
1/4 pcmace
1/4 pcnutmeg
1 pcblack cardamom
1 pccinnamon stick
1/2 tspwhole black pepper
2 pepper long
1 star anise
2-3 green cardamom
3-4 cloves
1 tsplime juice
1 dropmitha attar
1 tspkewra water
1 tbspwarm milk
2 tbspyogurt
1/2 tspcumin powder
1 tspturmeric powder
1/2 tspcoriander powder
1 tbspbiryani masala
1/2 tspgaram masala powder
1 tspkashmiri red chilli powder
1/4 cupkhoya kheer
Pinch strands saffron
4 pcsalu bukhara or dried plum
2 tbspghee
2 tbspwhite oil
To tasteSalt

Saved

Steps

1 hr 15 mins

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.