A Short Summary About Kolkata Biriyani

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What is so special about Kolkata Biriyani? It all began around 150 years ago when the last Nawab of Awadh Wajid Ali Shah was exiled to Kolkata. He settled down in a place named Metiabruz along with his ‘Bawarchis’ (chefs). Meat could not be added to the Biriyani due to a shortage of fund. Hence, his cooks toned down the spices and added potatoes to the dish. His cooks might This brought down the costs and also added on to its volume. Kolkata Biriyani is considered to be a sub-variant of the Lucknowi-style /Awadhi Biriyani. How is it different? Kolkata Biriyani is quite light, low on essence and color and mildly spiced. Rice is steamed with cooked mutton, boiled egg, spices and fried potatoes in a Handi(Huge pot). The Portuguese brought potatoes…show more content…
She takes orders for corporate events, small birthday parties and even house parties, provided the headcount does not exceed 25. She does everything on her own from the scratch. Manzie’s recipes for Biriyani, Rezala, and Kebabs have both Awadhi and Bengali culinary elements in them. Her recipes help us to understand how recipes have evolved over time with the change in cultures and…show more content…
Wash and pierce them with a fork. * In a kadhai, take 25g dalda. Heat and add potatoes. Twist and turn for a bit. * Add salt and water till just a little below the potatoes. * Add 1/2 tsp chilli powder, a pinch of colour and boil on medium flame till done * Keep aside For the qorma Ingredients 100g – Dalda 2 – Cardamom 2 – Cinnamon 2 – Cloves 2 – Onions 4 tbsp – Ginger garlic paste 1 tsp – Chilli powder 150g – Curd Method * Heat dalda. Add whole garam masalas. * After 30 seconds, add finely sliced/chopped onions. * When golden brown, add all the masalas and curd and saute for a while. * Add mutton and fry. * Add salt and a little water and pressure cook for 10 minutes after the

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