Cook Kolkata’s Famous Biryani at Home: A Recipe for Regional Food Lovers
Kolkata biryani is more than a dish — it’s beautifully flavoured rice, spiced potatoes, and perfectly proportioned meat and eggs in every bite. Born from the legacy of Nawab Wajid Ali Shah, who was exiled from Awadh to Kolkata in the 19th century, this biryani carries with it the subtle refinement of Lucknowi tradition, yet with a distinctive Bengali soul.
What sets it apart? The surprising yet iconic presence of the potato and eggs, added during times of scarcity but embraced as a signature ever since. Compared to its Hyderabadi cousin, Kolkata biryani is lighter, less oily, and emphasises fragrance over heat.
Saffron-kissed rice, golden fried potatoes, juicy chicken, and boiled eggs come together in gentle layers, slow-cooked on dum. It’s a biryani that doesn’t overpower — it invites you in. And now, with Home Kouzina’s Kolkata Biryani Masala , you can bring this elegant, deeply nostalgic dish to life in your own kitchen — without missing a single detail.
Home Kouzina's Kolkata Biryani Masala
Home Kouzina’s Kolkata Biryani Masala captures the delicate balance that defines this iconic biryani. Inspired by Nawabi tradition and adapted to Kolkata’s distinct style, this blend combines warmth and subtlety in every spoonful. Crafted with handpicked spices and made in small batches, the masala brings together the signature aromas of cardamom, nutmeg, and bay leaf. All without any artificial preservatives or additives. It’s the easiest way to recreate an authentic Kolkata biryani, right down to the perfectly spiced potato.
"Kolkata biryani is about balance, not too spicy, never too rich. The flavour rests in restraint."
Kolkata Biryani
60 minutes
45 minutes
4
Main Course
Kolkata
Ingredients
For the Rice:
2 cups basmati rice (soaked for 30 minutes)
Water, for boiling
Salt, to taste
For the Chicken Marinade:
500 g chicken
1 cup yogurt
1 tsp ginger-garlic paste
5 tsp Home Kouzina Kolkata Biryani Masala
¼ cup fried onions (thinly sliced)
Salt, to taste
For the Potatoes and Eggs:
4 large potatoes (boiled, peeled, and halved)
4 boiled eggs
2 tbsp ghee (for frying)
For Cooking and Layering:
¼ cup ghee (for cooking chicken and layering)
A few strands of saffron soaked in 2 tbsp warm water (or use a pinch of turmeric) - optional
Additional fried onions slices
Fresh mint leaves, chopped
Fresh coriander leaves, chopped
Method
1. Cook the Rice
In a large pot, boil water with a pinch of salt. Add the soaked basmati rice and cook until 70% done. Drain and set aside.
2. Marinate the Chicken
In a bowl, mix yogurt, ginger-garlic paste, Home Kouzina Kolkata Biryani Masala, fried onions, and salt. Add the chicken and coat well. Let it marinate for at least 1 hour.
3. Prepare Potatoes and Eggs
Boil the potatoes until fork-tender but still firm. Peel and halve them. In a pan, heat ghee and lightly fry the potatoes until golden brown. In the same pan, fry the boiled eggs until they develop a golden crust. Set both aside.
4. Cook the Chicken
In a heavy pan, heat ¼ cup ghee. Add the marinated chicken and cook until it is almost fully done but still juicy. Add the fried potatoes into the same pan so they absorb the masala.
5. Layer the Biryani
In a biryani pot, spread half of the semi-cooked rice. Add the chicken and potato mixture over it, then layer with the fried eggs. Top with the remaining rice.
6. Final Touches and Dum Cooking
Drizzle saffron water (or haldi), ghee, and more fried onions on top. Garnish with mint and coriander. Cover tightly with a lid and cook on low heat (dum) for 30 minutes.
7. Serve
Fluff the biryani gently before serving. Serve hot with raita, salan, or rezala
PRODUCT SPOTLIGHT
Bring home the subtle richness of Kolkata-style biryani with Home Kouzina’s Kolkata Biryani Masala. Mild, aromatic, and perfectly balanced, it enhances every layer, from chicken to golden potatoes, without overpowering the dish. Ideal for both veg and non-veg biryani, it's your shortcut to authentic, slow-cooked flavour.
Made in small batches with no preservatives or artificial additives.
Learn how to make authentic Kolkata biryani at home with chicken, golden fried potatoes, and eggs — all slow-cooked using the dum method.
This recipe uses Home Kouzina’s Kolkata Biryani Masala , made in small batches with no additives, for that signature balance of subtle spice and aroma.
Made with natural ingredients, no preservatives, and rich, royal flavors in every bite.
We hope these recipes have inspired you to get creative in the kitchen with Home Kouzina products. Remember, cooking is all about experimentation and fun, so don't be afraid to put your own spin on these recipes. We can't wait to see what delicious creations you come up with!
Frequently Asked Questions
1. Why does Kolkata biryani include potatoes and eggs?
The addition of potatoes and eggs dates back to the Nawab’s exile in Kolkata, where they became a flavorful yet economical substitute for meat — now a beloved signature.
2. Can I make a vegetarian version of Kolkata biryani?
Yes! Simply replace the chicken with mixed vegetables. Keep the fried potatoes — they’re essential to an authentic Kolkata biryani experience.
3. What makes Home Kouzina’s Kolkata Biryani Masala different?
It’s a small-batch, additive-free blend made with handpicked spices that reflect the light, aromatic flavour of traditional Bengali biryani — not too spicy, never too bland.
4. Can I use this masala for other dishes?
Yes, it works well in light pulaos, egg curry, or even a masala aloo dish where gentle spice and aroma are key.
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