Indian
Indian - Street Food and Snacks
Kolkata Biryani
Chef's Menu Description
Fragrant aged basmati rice layered with spiced meat, saffron-infused milk, and sweet caramelised onions, sealed and slow-cooked in dum style.
Ingredients
- • 2 cups maida (plain flour)
- • 3 tbsp oil, plus more for cooking
- • 4 eggs
- • 1 onion, thinly sliced
- • 1 cucumber, julienned
- • 2 green chilies, chopped
- • 3 tbsp tomato ketchup
- • 1 lemon, cut into wedges
- • Salt to taste
Preparation Steps
1
Phase 1
Knead the maida with the 3 tbsp oil and salt into a soft dough and roll out four thin parathas.
2
Phase 2
Cook each paratha on a hot tawa, pour a beaten egg over it, and flip so the egg sets onto the paratha.
3
Phase 3
Toss the onion, cucumber, and green chilies with a squeeze of lemon and a pinch of salt.
4
Phase 4
Spread ketchup on the egg side, heap the salad in the centre, and roll up tightly.
5
Phase 5
Wrap in paper and serve hot with extra green chilies, Kolkata roll-stall style.