What was once a quick wholesome meal for soldiers on the move has now reached the elite tables via the royal kitchens. Although Awadhi and Hyderabadi biryani are the most famous, along with Kolkata biryani, nearly every corner of India has a specialty biryani marked by local food influences.
A pan-India popular chain, Biryani By Kilo has recently revamped the menu of their Kolkata outlet. It is their constant innovation which has endeared them to their patrons, according to Vishal Jindal, founder and co-CEO of the company.
BBK has shared two simple do-it-yourself recipes for OT readers, of Kolkata Biryani and Galouti Kebab, which can be made at home.
Kolkata Chicken Biryani
Ingredients
Basmati rice (200gm)
Chicken (4 pieces)
Boiled egg (2)
Whole potato boiled and fried (2)
Milk (250ml)
Biryani Masala (ready-mix available in the market)
For the marination
Beresta (crispy fried onions), curd, dry spices (red chillies, cumin, coriander, fennel seeds), curry leaves &ndash (70gm)
Method
Boil the rice separately with whole spices (cardamom, mace, nutmeg)
In a &lsquohandi&rsquo or pot add the four pieces of chicken and the marinade
Add Biryani Masala and salt (to taste) and mix it well
Then add the egg and the potato
Pour milk and mix it well
Now add the boiled rice to this &lsquohandi&rsquo
Garnish with browned onion and chopped mint coriander
Seal the &lsquohandi&rsquo with lid (sea it with atta dough)
Place the &lsquohandi&rsquo inside the oven for 20 mins in about 250 degree
Serve hot
Mutton Galouti Kebab
Ingredients
Mutton mince (250gm)
Raw Papaya paste
Desi Ghee (60 ml)
Oil (3-4 spoons)
Salt (according to taste)
Kashmiri Mirch powder
Freshly ground whole spices powder (8gm)
Sattu (30gm)
Method
Add the raw papaya paste to the mutton mince and leave the mix for 20 mins
Now rub the mutton mince with hands
Add salt, desi ghee, rosewater, and freshly ground whole spices. Mix them well
Add sattu and mix well
Give a smoky flavour to the mutton mince with the help of charcoal - keep two pieces of hot charcoal on a piece of foil paper and put ghee and a few cloves on it place the foil on mutton mince and cover leave for around 15 mins
Next, take the mutton mix and shape them into kebabs
Take a non-stick tawa and add oil in it (3-4 spoons)
Put the kebabs in and cook them well on both the sides
Serve with mint chutney and salad