 Kolkata biryani with two pieces of mutton (goat meat), an egg and a potato. | |
| Place of origin | India |
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| Region or state | Kolkata |
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| This article is part of the series on |
| Indian cuisine |
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Regional cuisines
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| Ingredients, types of food |
| Preparation, cooking |
| See also |
| Related cuisines |
Kolkata biryani (Bengali: কলকাতা বিরিয়ানি) is a spicy rice-based dish, a local tradition originating from Mughlai cuisine. The name of the dish comes from the city of Kolkata in West Bengal. Rice is used as the base ingredient, and meat, eggs, potatoes and spices are added. It is best known for its use of potatoes, and is famous for its light blend of spices.
Although there is uncertainty about the exact origin of biryani, it is believed to have originated in Iran. Historians and experts agree that the dish known as modern day "Biryani" was invented in Delhi during the Mughal period. The Kolkata style of Biryani was invented in the 1850s and 1860s.
Kolkata biryani is very popular in the city of Kolkata and its suburbs, also popular throughout West Bengal outside Kolkata metropolitan region.
References
- ^ Srividya 2017, p. 32.
Bibliography
- Srividya, V. (15 November 2017). Tracing the Trails of the Nawabi Dish – Biryani (Technical report). University of Delhi.
- Pal, Dr. Arghya (2022). Tracing the Trails of the Nawabi Dish – Biryani (Technical report). All India Institute of Medical Sciences, Raebareli.