Why potato is used in Kolkata biryani?

“The reason why they put potato in the biryani was because it was less expensive than meat and also because it provides a nice texture- so the main reason was the cost aspect of things.

How did Biryani come to Kolkata?

Back in May 1856, Wajid Ali Shah, the 10th Nawab of Oudh, came to what was then Calcutta with much disquiet in his heart. So the Nawab’s enterprising chefs thought of an ingenious way to deal with the shortage of meat. They added potatoes and eggs to the royal repast -and thus was born the Kolkata biryani.

Who invented Kolkata Biryani?

Nawab Wajid Ali Shah
Calcutta or Kolkata biryani evolved from the Lucknow style, when Awadh’s last Nawab Wajid Ali Shah was exiled in 1856 to the Kolkata suburb of Metiabruz. Shah brought his personal chef with him.

Who puts aloo in biryani?

The potato is the hallmark of any Kolkata biryani. Slow-cooked together with aromatic rice and mutton, the potato is a speciality that does not feature in the biryani of other cities associated with the dish—Lucknow, Hyderabad and Lahore.

What is a Kolkata style biryani?

Kolkata Biryani or Kolkata style Mutton Biryani is a delicately flavoured mutton biryani with an unusual addition of potatoes. This addition of potatoes is unique to the Kolkata biryani recipe and is not commonly found in any other type of biryani.

How to make biryani masala at home?

In a pan set over medium heat, add all the spices in the given proportions for ‘biryani masala’ (see above). Gently toast them, stirring continuously. Transfer the toasted spices to a spice grinder and blitz them to a fine powder. Weigh two separate portions of biryani masala—8 g and 5 g— and keep ready.

How do you make birista at home?

Heat vegetable oil, 3 cm deep, in a pan. Fry the potatoes until they are lightly coloured on all sides (about 4 minutes). Drain them from the oil and set aside. In the same oil, add sliced onions, a small handful at a time, to make birista. Watch the full video on how to make birista.