Indian Cooking Tips: This super easy recipe of Kolkata Biryani is enjoyed


  • Biryani can be of many types
  • Biryani is always associated with indulgence
  • Biryani is derived from the Persian word biryan, which means fried or grilled.

If we make the list of India’s most popular foods, Biryani will definitely be one of the top contenders. In a list released by a popular food delivery app, Biryani was the most ordered item in the year, and it didn’t really come as a shock. Whenever we are in the mood to feast for kings, we immediately think of Biryani. This rice dish is eaten with aromatic spices and juicy meat, which can make us happy anytime and anywhere. It is said that Biryani has Middle-Eastern origins; It was brought somewhere in India in the medieval era. It was a hit among the royal courts of Awadh. According to a popular legend, when Nawab Wajid Ali Shah was sent into exile, he traveled east along with some of his trusted people. khansamas Or Cook, who took refuge in Kolkata. In khansamas Brought his recipes with himself; And in Kolkata, was born, particularly Kolkata Biryani, who is still seen as a close cousin of Awadhi Biryani.

(Also Read: 17 Best Biryani Recipe | Easy Biryani Recipe)

Kolkata Biryani is not very spicy, but has a delicious, mildly hot taste. It also includes potatoes and boiled eggs, something that you will not find in any biryani across the country. So, without further ado, there is a super easy and quick recipe of Kolkata Biryani by Maharaj Vinod Saina, The Leela Palace, New Delhi.

(Also read: Who is India’s best biryani? Bigwigs will join the battle on Twitter)


Biryani is a meat and rice dish.

How to do kolkata bryani | Kolkata Biryani Recipe:



  • Desi Ghee 150 gms
  • Cumin seeds 2 grams
  • Basmati rice 400 grams
  • Cinnamon sugar 2 grams
  • Green cardamom 1 gram
  • Clove 1 gram
  • Tez patta 1gms
  • Onion 400 gms
  • Ginger 20 grams
  • Green chili 20 grams
  • Coriander Fresh 20 grams
  • Potatoes 200 grams
  • Curd 200 grams
  • Chicken 400 grams
  • Chicken 200 ml
  • Garam masala 2 grams
  • Red Chili 1 gm
  • Turmeric powder 1 gram
  • Salt to taste

1. Soak rice in fresh water for about 20 minutes.
2. Take a thick bottom pan and add clarified butter, cumin and whole spices.
3. Saute it for a few minutes until it turns golden in color.
4. Add chopped onion, chicken and cook until it is half cooked, add beaten yogurt to this preparation.
5. Add ginger, green chili, stock and then soaked rice and dried potatoes.
6. Add Bengali garam masala, Divi chilli and salt as per taste and cover it for about 5-8 minutes.
7. Once cooked well, add fresh coriander and serve hot and moist with raita.

About Sushmita SenguptaSharing a strong penchant for food, Sushmita likes everything good, tasty and smooth. Apart from discussing food, her other favorite pastime activities include reading, watching movies and watching TV shows.



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