Calcutta Veg Biryani Recipe Easy Step-by-Step Guide

The Calcutta Veg Biryani is a unique and flavorful twist on the classic biryani, hailing from the vibrant city of Kolkata (formerly Calcutta) in India. This dish is a delightful medley of aromatic basmati rice, a variety of fresh vegetables, and a blend of traditional Bengali spices that create a fragrant and sumptuous experience with every bite.

What sets this biryani apart is its subtle sweetness combined with the richness of ghee and the freshness of herbs, balanced perfectly with the warmth of spices like cinnamon, cloves, and cardamom.

If you’re a fan of vegetarian dishes that don’t compromise on taste or texture, this biryani is sure to become a favorite. It’s not just a meal; it’s an experience that brings the charm of Kolkata’s street food culture right to your dining table.

Whether you’re cooking for family or entertaining guests, this recipe will impress with its vibrant colors, enticing aroma, and rich flavors.

Why You’ll Love This Recipe

This Calcutta Veg Biryani recipe is a celebration of flavors and textures, perfect for vegetarians and anyone who enjoys aromatic rice dishes. Made with fresh vegetables and layered with fragrant spices, it offers a comforting yet exotic taste that’s ideal for any occasion.

Key reasons to love it:

• Rich in spices but balanced with a mild sweetness from caramelized onions and saffron.
• Uses simple, fresh vegetables that are easy to find year-round.
• Cooked in layers to infuse flavors deeply into the rice and veggies.
• Perfect for meal prep or festive meals, as it tastes even better the next day.
• A great introduction to Bengali-style cooking for biryani lovers.

Ingredients

• 2 cups basmati rice, washed and soaked for 30 minutes
• 1 cup mixed vegetables (carrots, beans, peas, cauliflower), chopped
• 1 large onion, thinly sliced
• 2 tomatoes, chopped
• 1/4 cup yogurt, whisked
• 1/4 cup ghee or clarified butter
• 2 green chilies, slit
• 1 tbsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1/2 tsp sugar
• Salt, to taste
• 1/4 cup chopped fresh coriander leaves
• 1/4 cup chopped fresh mint leaves
• 1/4 tsp saffron strands, soaked in 2 tbsp warm milk
• Whole spices: 2 bay leaves, 4 green cardamoms, 4 cloves, 1-inch cinnamon stick, 1 star anise
• 2 cups water

Equipment

• Large heavy-bottomed pot or Dutch oven
• Frying pan or skillet
• Mixing bowls
• Fine mesh strainer for rice
• Wooden spoon or spatula
• Measuring cups and spoons
• Knife and chopping board
• Small bowl for soaking saffron

Instructions

1. Prepare the rice: Rinse the basmati rice under cold water until the water runs clear. Soak it for 30 minutes, then drain and set aside.
2. Cook the vegetables: Heat 2 tablespoons of ghee in a large skillet over medium heat. Add the sliced onions and sauté until golden brown and caramelized, about 10-12 minutes. Remove half the onions and set aside for garnishing.
3. Add ginger-garlic paste and spices: To the remaining onions in the skillet, add the ginger-garlic paste and green chilies. Sauté for 2 minutes until fragrant. Add turmeric, red chili powder, and garam masala. Stir well.
4. Add tomatoes and cook: Add chopped tomatoes and cook until soft and oil starts to separate, about 5 minutes. Add chopped mixed vegetables, salt, and sugar. Cook covered for 5-7 minutes until vegetables are just tender.
5. Mix in yogurt and herbs: Lower the heat and add the whisked yogurt slowly, stirring continuously to avoid curdling. Add chopped coriander and mint leaves. Cook for another 3 minutes. Remove from heat.
6. Cook the rice partially: In a large pot, bring 2 cups of water to a boil with the whole spices (bay leaves, cardamoms, cloves, cinnamon, star anise) and a pinch of salt. Add the soaked rice and cook until it is 70% done (rice should still have a bite). Drain the rice in a sieve.
7. Layer the biryani: In the heavy-bottomed pot or Dutch oven, spread half of the cooked vegetables evenly. Add half of the rice on top. Sprinkle half of the caramelized onions and drizzle some saffron milk and 1 tablespoon ghee. Repeat with the remaining vegetables, rice, onions, saffron milk, and ghee.
8. Dum cooking (slow steaming): Cover the pot with a tight-fitting lid. You can seal the edges with a wet cloth or dough to trap the steam. Cook on very low heat for 25-30 minutes to let the flavors meld and the rice finish cooking.
9. Rest and serve: Turn off heat and let the biryani rest for 10 minutes before opening the lid. Gently fluff the rice with a fork to mix the layers slightly.
10. Garnish and enjoy: Serve hot with raita, salad, or a side of your choice.

Tips & Variations

For an even more authentic flavor, try adding a few strands of kewra or rose water in the saffron milk before layering the biryani.

• Use fresh ghee if possible for the best aroma and richness.
• You can substitute vegetables based on seasonality, such as adding potatoes or bell peppers.
• For a nuttier taste, add roasted cashews or fried raisins during the layering process.
• If you prefer a vegan version, substitute yogurt with coconut yogurt and use oil instead of ghee.
• To make the biryani spicier, increase the number of green chilies or add a pinch of cayenne pepper.

Nutrition Facts

Serving Suggestions

This Calcutta Veg Biryani pairs wonderfully with cooling sides to balance its rich and spicy flavors. Try serving it with a bowl of cucumber raita or a tangy tomato-onion salad.

For added freshness, a simple green salad with lemon dressing complements the biryani beautifully. You can also serve it alongside Low Fodmap Appetizer Recipes or a light lentil dal for a wholesome meal.

Don’t forget to add some lemon wedges on the side for that extra zing!

Conclusion

The Calcutta Veg Biryani is a stunning representation of Kolkata’s rich culinary heritage, combining the best of aromatic spices, fresh vegetables, and perfectly cooked basmati rice. It’s a dish that’s both comforting and festive, making it ideal for family dinners, celebrations, or whenever you crave something special and wholesome.

With this recipe, you can bring the magic of Kolkata’s vibrant food culture into your kitchen with ease. Whether you’re a seasoned biryani lover or new to Indian cooking, this dish offers a rewarding experience with every bite.

Plus, it’s a fantastic way to enjoy a nutritious, vegetarian meal packed with flavor and tradition.

Looking to explore more recipes that bring bold flavors to your table? Check out our Lamb Tenderloin Recipes for hearty meat dishes or refresh your palate with the creamy goodness of our Halibut Dip Recipe.

For a comforting homemade remedy, don’t miss the Horse Cough Syrup Recipe to keep your family healthy all year round.

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