The Untold Story of Kolkata’s Dum Biryani: A Potato Revolution
There exist very few dishes that are synonymous with excellence as that of Kolkata’s iconic Dum Biryani. Apart from the heavenly taste of this dish infused with saffron and succulent pieces of chicken or mutton, the rich history behind it adds to its x-factor. The existence of soft and humble potato in this dish along with a fragrant combination of mild spices has baffled outsiders and the locals as well. So let’s explore the journey of the erstwhile Kolkata Dum biryani through the decades that has made it a household name.
Exploring Kolkata’s culinary past, Kolkata Biryani is a trademark of time travel. In the mid-19th century, Nawab Wajid Ali Shah was expatriated to Metiabruz in Kolkata by the British. Settling in Kolkata after release from jail, he created a mini-Lucknow here in Kolkata with a royal entourage of artisans, chefs, and musicians. Thus, this royal atmosphere assisted him in creating the biryani but with a twist. Can you guess it? Yes, you are right. The potato in the biryani debuted after several experiments by royal chefs.
The importance of potatoes to this dish lies in the fact that it was an exotic veggie back then due to low cultivation and thus availability. The reason for including potatoes in the Kolkata Biryani was its cost compared to meat. Moreover, they added great texture and flavor as well! Adaptation of dum-phukt style, this adaptation of Awadhi Biryani is cooked sealed so that the steam remains intact. This results in making the dish a flavorful symphony of aroma, and fragrance, imbibed with juices of meat, spices, and saffron into the rice.
The modern-day experiments with biryani and the opinions of people from different cities question the requirement of potatoes for biryani. Kolkata’s food culture has elevated through the existence of potatoes in Dum Biryani making it a unique one. Kolkata’s biryani culture dates back to the establishment of various famous Mughlai-focused dishes even before India’s independence. The Royal Indian Hotel is considered the oldest biryani restaurant in Kolkata located on Rabindra Sarani operating since 1905. The other noteworthy restaurants specializing in biryani and Mughlai dishes in Kolkata are Shiraz Golden Restaurant, Aminia, Arsalan, and others.
Kolkata without Kolkata-styled Dum Biryani can be compared to a potato-less biryani! So CGF Café Golden Feast presents this well-seasoned and aromatic rich dish that will enhance your cravings. This dish will also offer you the chance to cater for parties and celebrations at your home. Follow the recipe to make Kolkata Dum Biryani restaurant style and serve your biryani cravings!
Ingredients
– Chicken pieces- 1 kg
– 500 gm basmati rice
– Chopped onions
– Red chili, turmeric, coriander, cumin powder, and biryani masala (all 1 tablespoon)
– Green and black cardamom, cinnamon, cloves, bay leaves, and star anise
– Ginger-garlic paste
– Curd (4 tablespoon)
– 1 Lemon
– Fried onions (barista)
– 3 to 4 peeled potatoes
– Eggs (as required)
– Kewra and rose water
– Saffron infused warm milk
– Meetha Attar (flavoring agent for rice-related dishes)
– Yellow food-colouring agent (optional)
– Ghee and oil
– Salt
– Aluminium foil
Process
– Colour the potatoes (with food color), sprinkle them with some salt and turmeric powder, and fry them.
– In the same, add some more oil to fry the chopped. After draining them, keep them aside.
– Now heat mustard oil in a deep-bottomed pan, often called a handi. To the heated pan, add the whole spices and fry till fragrant. Now add some fried onions that are kept outside along with some ginger-garlic paste.
– Mix the hung curd properly and then add two tablespoons often the same to the handi, some red chili, and biryani masala powder. Add the meat pieces and then cook for around 10 minutes. Cover the preparation on a low flame.
– To prepare the rice, use the basmati rice after soaking the same for 1 or 2 hours. Take a separate pot and boil water along with some cardamoms, cloves, and other whole spices mentioned in the list of ingredients. Add lemon juice and salt to the boiling water and then the strained basmati rice. Cook the rice till 90% done. Then, drain the rice and keep it aside.
– Meanwhile boil the eggs and keep aside.
– In the handi, place the potatoes and then sprinkle some kewra water. Layer the cooked rice and boiled eggs. Continue the layering and at the top sprinkle the onion barista, along with saffron-infused milk and 1 tablespoon of biryani masala. Add rose water too for the extra fragrance.
– Drizzle 2 tablespoons of ghee and then seal the preparation using the aluminum foil and cover with a lid to cook at a low flame for around 30 minutes.
Voila, your favorite Kolkata-styled Dum Biryani is prepared! Bon appetite!
