Kolkata Dum Biryani

This week, we're reviving the classic Kolkata Dum Biryani, a Mughlai‑Bengali treasure where tender mutton, fragrant spices, potatoes, and eggs meet in an aromatic dum‑cooked embrace. Think tender layers of succulent meat and fragrant basmati, kissed with rose and kewra, finished with saffron milk and golden caramelised birista. It’s nostalgia on a plate — bold, beautiful, and unapologetically desi.

If you’re planning an indulgent weekend meal that tastes like celebration in every bite, this is your one-pot luxury—rich, regal, and soul‑hugging.

Ingredients for Kolkata Dum Biryani

For the Mutton

• Mutton (curry cut): 700 g

• P Mark Kachhi Ghani Mustard oil: ¼ cup

• Medium onions (thinly sliced): 3

• Green chillies (halved): 4–5

• Meetha attar: a few drops

• Garam masala powder: ⅓ tsp

For Marination

• Raw papaya (grated): 150 g

• Birista (crispy fried onions): ⅓ cup

• Kashmiri mirch powder: 1 tsp

• Cumin powder: 1 tbsp

• Coriander powder: 1 tbsp

• Turmeric powder: ½ tsp

• Yoghurt: 200 g

• Ginger‑garlic paste: 2 tbsp

• Rose water: a few drops

• Kewra (keora) water: a few drops

For Tempering

• Dry red chillies (halved): 2

• Green cardamom (crushed): 3

• Black peppercorns (crushed): 8–9

• Cinnamon sticks (1″): 4–5

• Cloves: 2–3

• Bay leaves: 2

For Rice

• Basmati rice: 500 g (washed, drained)

• Green cardamom (crushed): 3

• Bay leaves: 2

• Star anise: 1

• Salt: to taste

For Layering & Dum

• P Mark Ghee: ½ cup

• Saffron: a fat pinch

• Warm milk: ½ cup

• Mace powder (javītṛī): ½ tsp

• Nutmeg powder (jaiphal): ⅓ tsp

• Garam masala powder: ½ tsp

• Rose & kewra waters: a few drops each

• Birista: for garnish

• Boiled potatoes (halved): 3 medium

• Boiled eggs (halved or whole): 3

• Slit green chilies (optional): 3–4

• Aluminum foil (for sealing)

Method for Kolkata Dum Biryani

• Combine the mutton with all the marinade ingredients and mix well. Let it rest for 4 hours (or ideally overnight) to allow the flavours to meld.

• Heat mustard oil in a heavy-bottomed pan until it smokes slightly, then reduce the heat.

• Temper the oil with whole spices until fragrant. Add sliced onions and sauté until golden brown.

• Add the marinated mutton and green chillies, then cook on a low flame for 1 hour, stirring occasionally. Add a splash of water only if the mixture becomes too dry.

• Finish by sprinkling garam masala and a touch of meetha attar for fragrance. Keep the mutton gravy aside.

• In a large pot, bring water to a boil with cardamom, bay leaves, star anise, and salt.

• Add the soaked basmati rice and cook until 70% done (grains should still have a slight bite). Drain the rice and spread it out to cool slightly—this prevents overcooking.

• Soak saffron in milk and set aside.

• Lightly fry boiled potatoes with turmeric and salt until golden. (Optional: Fry eggs for garnish.)

• Grease a deep pot with ghee. Then layer in this order:

  • First layer: Half the rice

  • Second layer: Half the mutton and gravy

  • Third layer: Fried potatoes, birista (fried onions), fresh herbs, saffron milk, rose/kewra water, mace, nutmeg, and slit green chillies

  • Repeat withthe remaining rice and mutton.

  • Top layer: Garnish with eggs (if using), a drizzle of ghee, more birista, a drop of meetha attar, and a pinch of garam masala.

• Seal the pot tightly with foil and a lid.

• Place on a tawa (griddle) over low heat and let it cook in the dum for 25 minutes.

• Gently fluff the biryani before serving to release the aromatic birista strands.

• Your Kolkata Dum Biryani is ready! Serve hot with raita or salad.

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