BIRYANI is a rich , flavorful dish made with a blend of Indian spices, rice, meat (chicken, beef, goat or lamb) , prawn, fish, eggs or even with vegetables.
There are almost endless varieties of biryanis to check out, like Hyderabadi biryani , Vijaywada Biryani , Kacchi biryani , Sindhi biryani , Dindigul biryani and many more.
Here the recipe I’m sharing is Calcutta or Kolkata style biryani , evolved from the Lucknow style , also known as Awadhi Biryani. The speciality of Calcutta biryani is use of potatoes. Kolkata Style Biryani is prepared by adding the meat and rice in alternate layers and the whole pot is then covered , its lid secured with dough (dum) , and then cooked over a low flame. This combination of spices gives it a distinct flavor compared to other styles of biryani. The rice is flavored with rose water along with saffron to give it flavor and a light yellowish color.
