The Chronicle
Evolved when the last Nawab of Awadh, Wajid Ali Shah, was exiled to Kolkata. Due to budget constraints, his chefs added potatoes and eggs to the meat-based dish. Today, the potato is considered the heart of a Kolkata Biriyani.
Master Recipe
1. Marinate mutton with yogurt and spices.\n2. Fry large chunks of potatoes until golden.\n3. Cook the meat with spices.\n4. Layer half-cooked basmati rice, meat, potatoes, and boiled eggs.\n5. Add saffron milk, kewra water, and rose water for that signature aroma. Dum cook.
Where to Eat
Arsalan
191, Park Street, Kolkata, West Bengal 700017
Aminia
6A, SN Banerjee Road, New Market, Kolkata
Shiraz Golden Restaurant
135, Park Street, Kolkata
Oudh 1590
Deshapriya Park, Kolkata
Royal Indian Hotel
147, Rabindra Sarani, Chitpur, Kolkata