Kolkata Biryani Recipe – Authentic Bengali Style with Potatoes & Eggs

Kolkata Biryani is one of the most unique and flavorful biryani varieties in India. Known for its subtle aroma, light spices, and the distinctive addition of potatoes and boiled eggs, this biryani is a heritage dish inspired by the Lucknowi (Awadhi) Biryani but adapted to suit the Bengali palate.

Introduced to Kolkata in the mid-19th century by Nawab Wajid Ali Shah during his exile, Kolkata Biryani became a royal delicacy, distinguished by its fluffy basmati rice, tender meat, and the mild sweetness of fried potatoes.

This recipe will show you how to prepare the authentic Kolkata Mutton Biryani using traditional methods so you can enjoy its delicate flavors at home.

🛒 Ingredients for Kolkata Mutton Biryani

(Serves 4–5 people)

For the Mutton Marinade

• Mutton (goat meat, bone-in) – 500g

• Thick yogurt – 1 cup

• Ginger-garlic paste – 2 tbsp

• Biryani masala – 2 tbsp (Bengali or Awadhi style)

• Kashmiri red chili powder – 1 tsp

• Turmeric powder – ½ tsp

• Garam masala powder – 1 tsp

• Lemon juice – 1 tbsp

• Salt – to taste

For the Rice

• Aged basmati rice – 2 cups

• Water – as needed for boiling

• Bay leaves – 2

• Green cardamom – 4

• Cloves – 4

• Cinnamon stick – 1-inch

• Mace (javitri) – 1 blade

• Star anise – 1 (optional)

• Salt – 1 tbsp

For the Potatoes & Eggs

• Large potatoes – 3 (peeled and halved)

• Boiled eggs – 4

• Turmeric powder – ¼ tsp

• Salt – ¼ tsp

• Mustard oil – 3 tbsp

For Layering & Dum

• Saffron strands – 10–12 (soaked in ¼ cup warm milk)

• Ghee (clarified butter) – 4 tbsp

• Fried onions (birista) – 1 cup

• Rose water – ½ tsp

• Kewra water – ½ tsp

🍳 Step-by-Step Instructions

Step 1 – Marinate the Mutton

1. Wash and pat dry the mutton pieces.

2. In a large mixing bowl, add yogurt, ginger-garlic paste, biryani masala, chili powder, turmeric, garam masala, lemon juice, and salt.

3. Mix well to coat the mutton evenly.

4. Cover and refrigerate for at least 3–4 hours (overnight for best results).

Step 2 – Cook the Potatoes & Eggs

1. Heat mustard oil in a pan.

2. Fry the peeled potatoes with turmeric and salt until golden. Remove and set aside.

3. In the same oil, fry boiled eggs lightly until golden spots appear. Keep aside.

Step 3 – Prepare the Rice

1. Wash basmati rice 3–4 times until water runs clear. Soak for 30 minutes.

2. Boil water with bay leaves, cardamom, cloves, cinnamon, mace, star anise, and salt.

3. Add the soaked rice and cook until 70% done.

4. Drain the rice and keep aside.

Step 4 – Cook the Mutton

1. Heat 2 tbsp ghee in a large handi (deep pot).

2. Add marinated mutton and cook for 8–10 minutes.

3. Add ½ cup water, cover, and cook until mutton is tender and gravy is thick.

Step 5 – Layer the Biryani

1. Spread half of the cooked mutton in the handi.

2. Layer with half of the parboiled rice.

3. Place fried potatoes and eggs over the rice.

4. Sprinkle half of the fried onions, saffron milk, rose water, kewra water, and ghee.

5. Add the remaining mutton, rice, and toppings.

Step 6 – Dum Cooking

1. Cover the handi with a tight lid.

2. Seal the edges with wheat dough to trap steam.

3. Place the handi on a tawa (griddle) and cook on low heat for 25–30 minutes.

4. Rest for 10 minutes before opening.

Step 7 – Serve the Kolkata Biryani

• Gently fluff the biryani with a fork.

• Serve hot with cucumber raita, salad, and papad.

🥗 Serving Suggestions

• Accompaniments: Cucumber raita, onion salad, fried papad, and pickle.

• Occasions: Puja feasts, Eid celebrations, weddings, and weekend dinners.

📊 Nutrition Facts (Per Serving – approx.)

💡 Pro Tips for Authentic Kolkata Biryani

• Always use mustard oil for frying potatoes for that Bengali flavor.

• Do not overcook rice — keep it slightly underdone before layering.

• Potatoes and eggs should be slightly golden for the best taste.

• For a lighter aroma, use rose water and kewra sparingly.

Interesting Facts:-
This authentic Kolkata Biryani recipe combines the elegance of Awadhi biryani with the unique charm of Bengali flavors. The addition of potatoes and eggs makes it stand out among all biryanis, giving it a mild yet irresistible taste.