Kolkata Aloo Biryani

The Kolkata Aloo Biryani is mildly spiced, light and easy on the palate. The recipe follows the Awadhi style but is modified for vegetarian people who love Biryani.
Kolkata Aloo Biryani with Fragrant Spices and Potatoes

All time Favorite Recipe

Indulge in the gentle allure of Kolkata Aloo Biryani, a dish that delicately balances mild spices, offering a light and palate-pleasing experience. This recipe, inspired by the Awadhi style, has been thoughtfully modified to cater to the preferences of vegetarian Biryani enthusiasts. Immerse yourself in the harmonious blend of flavours that makes this culinary creation a delightful and satisfying choice for your next meal.

Kolkata Aloo Biryani



Step 1

Soak Rice for half an hour

Step 2

Now prick the peeled Potatoes and soak them in salted water for 1\2 hour.

Step 3

In a pan, add all the spices of Biryani Masala and lightly toast them. Cool them and make Powder.

Step 4

Now take a bowl and add all the Curd Mixture in a bowl. Mix it well. Keep aside.

Step 5

Heat Oil in a Handi, and add soaked Potatoes to it. Add Salt and Turmeric. Saute it for 2 minutes on medium flame.

Step 6

Now add the Curd Mixture in a Handi, stir it well, cover the Handi and cook the Potatoes on very low flame until half done

Step 7

Meanwhile, boil plenty of water in a pan. Add Potli Masala, Salt and Oil.

Step 8

Add soaked Rice in boiling water and cook it until half done.

Step 9

Strain the Rice and retain the Rice water.

Step 10

Now place the Rice over the half-cooked Potatoes.

Step 11

Sprinkle a pinch of Biryani Masala, fried Onions, Saffron Milk, Rose and Kewra water.

Step 12

Now pour 1\2 cups of rice water in a handi.

Step 13

Add Ghee and now cover the handi with a tight-fitting lid using Dough.

Step 14

Cook the Biryani for 12-15 minutes on low heat. Turn off the heat and let it sit for another 10 minutes.

Step 15

Serve hot Kolkata Biryani with Veg. Raita.