Biryani is a rice based dish, with lots of spices, basmati rice and Chicken/Mutton/Beef/Lamb/Fish/Egg/Vegetables. Biryani was believed to have been invented in the kitchen of the Muslim Mughal Emperors. It is very popular in South Asia and is a key element of the South Asian cuisine. Hyderabad, Malabar, Delhi, Agra, Dhaka, Kashmir, Kolkata, Lucknow and Lahore, are the main centres of biryani cuisine. Kolkata has a special and totally diffrent style of biryani. This biryani is inspired with lakhnow style. The speciallity of Kolkata biryani is Potato and Egg are also served in basic Mutton or Chicken biryani. In addition, Calcutta biryani is much lighter on spices than compared to other biryani's. It primarily uses nutmeg, cinnamon, mace along with cloves and cardamom in the yoghurt based marinade for the meat which is cooked separately from rice. This combination of spices gives it a distinct flavour as compared to other styles of biryani. The rice is flavoured with Keoda water & Rose water along with saffron to give it flavour and light yellowish color. There are many restaurants in Kolkata where they have theri own authenticity in biryani. Here I am sharing the Mutton Biryani recipe with you. Must try this once and you will never forget the taste.
Kolkata has a special and totally different style of biryani. The specialty of Kolkata biryani is Potato and Egg are also served in basic Mutton or Chicken biryani. In addition, Calcutta biryani is much lighter on spices than compared to other biryani's. The rice is flavored with Kewda water & Rose water along with saffron to give it flavor and light yellowish color.