Kolkata-Style Egg Biryani with Potato Recipe

Step 1 of 7

Prepare the Rice

Wash the basmati rice thoroughly until the water runs clear. Soak it for 30 minutes before boiling it in water with bay leaves, cinnamon, cloves, cardamom, and salt. Cook until the rice is about 80% done, then drain and set aside.

Step 2 of 7

Fry the Eggs and Potatoes

Heat the oil in a heavy-bottomed pan and lightly fry the boiled eggs until they develop a golden color. Remove and keep aside. In the same oil, fry the potato halves until lightly browned and partially cooked.

Step 3 of 7

Prepare the Masala

Using the remaining oil, sauté the sliced onions until golden brown. Add the ginger-garlic paste and green chilies, cooking until fragrant. Stir in the yogurt, turmeric, Kashmiri red chili powder, coriander powder, cumin powder, biryani masala, and salt. Cook until the masala thickens and the oil begins to separate.

Step 4 of 7

Cook the Potatoes

Add the fried potatoes to the masala and cook until they become tender and absorb the spices. Gently add the fried eggs and coat them evenly with the masala.

Step 5 of 7

Layer the Biryani

Spread a layer of cooked rice over the masala, followed by fried onions, chopped coriander leaves, and saffron-infused milk. Repeat the layers until all the rice has been used.

Step 6 of 7

Cook on Dum

Cover the pot tightly with a lid or seal the edges with dough to trap the steam. Cook over very low heat for 20–25 minutes, allowing the rice to absorb the flavors and aromas completely.

Step 7 of 7

Serve

Let the biryani rest for about 10 minutes before gently fluffing the rice. Serve hot with cucumber raita, onion salad, or your favorite curry for a delicious and satisfying meal.