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    Home » Biryani » Calcutta Biryani | Instant Pot Kolkata Veg Biryani

    Calcutta Biryani | Instant Pot Kolkata Veg Biryani

    Posted on April 3, 2019 · Last Updated on January 24, 2025 · By Srividhya G · 30 Comments

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    Today I am going to share a lip-smacking and a fragrant Calcutta veg biryani with fresh ground biryani masala. Loaded with potatoes and mushrooms, you can make this biryani quickly in Instant Pot. Check out how to make the Calcutta biryani masala and the biryani with detailed step-wise pictures.

    Calcutta Biryani in a clay potThe first biryani recipe that I came into my mind for the alphabet C is the Chettinadu biryani. I have already posted that, but I recently learned the authentic Chettinadu masala from our friend, who is a chef. I wanted to try a pulav with that masala, but I shoveled for later as I wanted to share this Calcutta biryani. 

    Like every other millennial, I am stuck with the spelling Calcutta even though the Bengali pronunciation has always been “Kolkata.” :-) So, I going with Calcutta veg biryani for the alphabet C.  I mainly referred to Bong Eats and Veg Recipes of India website for the recipe but adapted the masala to our taste. Also, I made the biryani in Instant Pot, and I did not follow any DUM process and I did not include any fried onions. Check the notes section for the stove-top pressure cooker version.

    What makes this Calcutta biryani unique?

    Of course, the freshly ground biryani masala. We use three different peppercorns for this biryani masala – black peppercorns, white peppercorns, and tailed pepper or cubeb peppercorns. The tailed pepper is known as kababchini in Hindi, and you can find them in the Indian grocery stores. But if you can’t see it, replace it with black peppercorns. Same applies for shahi jeera, if you can’t source it then use the regular cumin seeds.top angle look of mushrooms and potato biryani You can make this biryani masala well ahead and store it in an air-tight container. Also, this masala can be used for dry curries and stir-frys as well. Once you have this masala ready, you can prepare it quickly. The ingredient list might be lengthy but not the recipe. It is pretty straight-forward.

    What makes this Calcutta biryani fragrant?

    Traditionally meeta ittar / edible oil is used for adding that fragrance. But I couldn’t find the right quality here, so I used rose water and kewra essence. Essence is concentrated liquid so a drop or two is more than sufficient whereas flavored water is a bit diluted so you can use 1 to 2 tsps. Depending upon essence or water, adjust the quantity. We use the rose water and kewra water in Hyderabadi biryani as well. Also, saffron milk adds a unique flavor to the recipe.

    Vegan Option:

    You can make this biryani vegan by skipping the yogurt but add a tsp or two of lemon or lime juice before serving. Also, soak the saffron strands in luke-warm water instead of milk.

    As always, I have written a not-so-big essay, so without any further ado, here is the delicious Instant Pot Kolkata/Calcutta veg biryani recipe.complete setup of veg kolkata biryani - biryani in two clay pots with raita and mint leaves

    Ingredients:

    • For the Calcutta Biryani Masala
    • 2 green cardamom
    • 1 black cardamom
    • ½ inch cinnamon
    • 1 mace
    • ¼ tsp white pepper
    • 2 cloves
    • ¼ tsp peppercorns
    • ½ tsp fennel seeds
    • ¼ tsp kababchini / cubeb peppers
    • ¼ tsp grated nutmeg
    • ½ tsp shahi jeera
    • Other Ingredients for the Biryani
    • 3 tbsps oil
    • 1 bay leaf
    • ½ tsp fennel seeds
    • 1-inch cinnamon
    • 3 cloves
    • 3 cardamom
    • 1 onion, finely chopped
    • 1 tsp ginger garlic paste paste
    • ⅛ tsp turmeric powder
    • ¼ tsp red chili powder
    • 2 tsps of the biryani masala
    • 8 oz mushroom 2 cups when chopped
    • 2 potatoes
    • 2 tbsp yogurt
    • 1.5 tsp salt
    • ½ tsp rose water
    • ⅛ tsp drop kewra essence
    • 1 ⅓ cup of water
    • 2 tbsp milk
    • 1 cup rice, soaked for 20 mts and drained
    • 5 saffron strands

    Steps:

    • Prep-Work:
    • Wash and soak the basmati rice for 20 minutes.
    • Peel the potatoes and chop them into big chunks.
    • Chop the onion finely.
    • Clean the mushrooms and cut into halves.
    • Prepare the Biryani Masala:
    • Dry roast all the ingredients given under “biryani masala” without adding any oil for three to four minutes over medium heat.

    roasted spices in a cast iron pan

    • Allow it to cool and grind into a coarse powder without adding any water.

    Kolkata Biryani Masala

    • Prepare the Biryani:
    • Set the IP in saute mode and when hot add 3 tbsps of oil.
    • Then add the whole spices – bay leaf, fennel seeds, cinnamon, cloves, cardamom and fry for 15 seconds.
    • Then add the chopped onion and ginger-garlic paste.

    Instant Pot Calcutta veg biryani step sauteing onions and whole spices

    • Saute for 45 seconds and add the potatoes and mushrooms.
    • Then add the turmeric powder, red chili powder and 2 tsps of fresh biryani masala.

    instant pot calcutta veg biryani adding potatoes, mushrooms and spices

    • Mix well.

    instant pot calcutta veg biryani after adding veggies and spices

    • Then add 2 tbsps of yogurt, 1.5 tsp salt and mix thoroughly.

    instant pot calcutta veg biryani adding yogurt

    • Press Cancel and then add water, ½ tsp rose water, 1 drop of kewra essence.

    instant pot veg biryani after adding water

    • Add the drained rice and gently mix.

    instant pot veg biryani adding rice

    • Close the Instant Pot lid and make sure the vent is in the sealing position. Now pressure cook for 5 minutes in high pressure and release the pressure quickly after 3 minutes. (IP Formula – 5 mts manual at high pressure and QPR after 3 minutes)
    • Meanwhile, when the IP is doing its job, soak five saffron strands in 2 tbsps of warm milk.

    soaking saffron in warm milk

    • Carefully open the lid after releasing the pressure and allow the biryani to cool for 5 minutes. Add the saffron milk and then fluff it up with a fork.

    kolkata veg biryani after cooking

    Recipe Notes-

    • If you can’t find kewra water or rose water, you can ignore them but add a tsp of sugar just for the flavor.
    • Adjust the salt and spices according to your preference.
    • You can make this biryani in stove-top pressure as well. In that case, do not add the pressure cooker weight initially. When the steam comes out of the vent, turn off the heat and then put on the weight. This process naturally acts as DUM for the biryani. Open the pressure cooker lid, after the pressure is all gone.

    Close look of Instant Pot Calcutta veg biryani

    PS: If you try this Instant Pot Kolkata veg biryani recipe, don’t forget to comment and rate the recipe. Also, follow my YouTube Channel for new video recipes.

    📖 Recipe

    instant pot kolkata veg biryani in clay pot
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    5 from 5 votes

    Calcutta Biryani | Instant Pot Kolkata Veg Biryani

    A lip-smacking & a fragrant Calcutta veg biryani with fresh ground biryani masala, potatoes & mushrooms, made in Instant Pot!
    Prep Time30 minutes mins
    Cook Time20 minutes mins
    Soaking Time20 minutes mins
    Total Time50 minutes mins
    Course: Entree
    Cuisine: Bengali, Indian
    Servings: 4
    Calories: 383kcal
    Author: Srividhya G

    Ingredients

    For the Biryani Masala

    • 2 green cardamom
    • 1 black cardamom
    • ½ inch cinnamon
    • 1 mace
    • 2 cloves
    • ¼ tsp peppercorns
    • ¼ tsp white pepper
    • ¼ tsp kababchini
    • ½ tsp fennel seeds
    • ¼ tsp grated nutmeg
    • ½ tsp shahi jeera

    Other Ingredients

    • 3 tbsps oil
    • 1 bay leaf
    • ½ tsp fennel seeds
    • 1- inch cinnamon
    • 3 cloves
    • 3 cardamom
    • 1 onion
    • 1 tsp ginger garlic paste
    • ⅛ tsp turmeric powder
    • ¼ tsp red chili powder
    • 2 tsps of the biryani masala
    • 8 oz mushroom 2 cups when chopped
    • 2 potatoes
    • 2 tbsp yogurt
    • 1.5 tsp salt
    • ½ tsp rose water
    • ⅛ tsp kewra essence
    • 1 ⅓ cup of water
    • 2 tbsp milk
    • 1 cup rice soaked for 20 minutes and drained
    • 5 saffron strands

    Instructions

    • Wash and soak the basmati rice for 20 minutes.
    • Peel the potatoes and chop them into big chunks.
    • Chop the onion finely.
    • Clean the mushrooms and cut into halves.
    • Dry roast all the ingredients given under "biryani masala" without adding any oil for three to four minutes over medium heat.
    • Allow it to cool and grind into a coarse powder without adding any water.
    • Set the IP in saute mode and when hot add 3 tbsps of oil.
    • Then add the whole spices - bay leaf, fennel seeds, cinnamon, cloves, cardamom and fry for 15 seconds.
    • Then add the chopped onion and ginger-garlic paste.
    • Saute for 45 seconds and add the potatoes and mushrooms.
    • Then add the turmeric powder, red chili powder and 2 tsps of fresh biryani masala and mix well.
    • Then add 2 tbsps of yogurt, 1.5 tsp salt and mix thoroughly. Press Cancel and then add water, ½ tsp rose water, 1 drop of kewra essence.
    • Add the drained rice and gently mix.
    • Close the Instant Pot lid and make sure the vent is in the sealing position. Now pressure cook for 5 minutes in high pressure and release the pressure quickly after 3 minutes. (IP Formula – 5 mts manual at high pressure and QPR after 3 minutes)
    • Meanwhile, when the IP is doing its job, soak five saffron strands in 2 tbsps of warm milk.
    • Carefully open the lid after releasing the pressure and allow the biryani to cool for 5 minutes. Add the saffron milk and then fluff it up with a fork.

    Notes

    • If you can't find kewra water or rose water, you can ignore them but add a tsp of sugar just for the flavor.
    • Adjust the salt and spices according to your preference.
    • You can make this biryani in stove-top pressure as well. In that case, do not add the pressure cooker weight initially. When the steam comes out of the vent, turn off the heat and then put on the weight. This process naturally acts as DUM for the biryani. Open the pressure cooker lid, after the pressure is all gone.

    Nutrition

    Calories: 383kcal | Carbohydrates: 61g | Protein: 8g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 908mg | Potassium: 758mg | Fiber: 6g | Sugar: 3g | Vitamin A: 50IU | Vitamin C: 14.7mg | Calcium: 87mg | Iron: 4.6mg

    I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
    For Video RecipesCheck out My YouTube Channel

     

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    Filed Under: Biryani, Instant Pot Indian Recipes, Instant Pot Recipes, Variety Rice Tagged With: Blogging Marathon, calcutta veg biryani, instant pot biryani, instant pot biryani varieties, instant pot kolkata veg biryani, Instant Pot recipes, kolkata veg biryani, vegetable biryani varieties

    Reader Interactions

    Comments

    1. Moti Mahal Delux OMR says

      November 16, 2020 at 2:42 am

      5 stars
      Wonderful description of food and recipes are given here. Thanks for sharing such awesome informative blog.

      Reply
      • Srividhya G says

        November 19, 2020 at 11:03 am

        Thanks

        Reply
    2. Sangeeta mittal says

      May 18, 2019 at 11:13 pm

      Please mention the quantity of mitha attar in biryani and what is instant pot

      Reply
      • Srividhya G says

        May 19, 2019 at 10:34 am

        You can add 3 to 4 drops of mitha attar. Instant Pot is an electric pressure cooker.

        Reply
    3. Renu says

      April 26, 2019 at 8:27 am

      5 stars
      I came to know about this masala when I tried bhoguer khichuri and was surpirsed at how easy it is. This Biryani sure has a long list, but worth a try. The handi pic is so so tempting with potatoes peeking out :-)

      Reply
      • Srividhya G says

        April 26, 2019 at 11:32 am

        Thanks :-)

        Reply
    4. SWati says

      April 10, 2019 at 9:23 pm

      Loved this Instant pot version of calcutta biryani recipe liked the use of mushrooms with potatoes… so rich in flavours.I love your clay dishes that you have used to present briyani!!

      Reply
      • Srividhya G says

        April 10, 2019 at 10:31 pm

        Thanks much Swati.

        Reply
    5. Preeti says

      April 05, 2019 at 7:14 am

      This biryani looks so tasty and flavorful..love your serveware too.

      Reply
      • Srividhya G says

        April 05, 2019 at 9:39 am

        Thanks Preeti.

        Reply
    6. Pavani says

      April 05, 2019 at 3:54 am

      5 stars
      Calcutta biryani is very unique and looks delicious! Beautifully presented! Thank you for sharing

      Reply
      • Srividhya G says

        April 05, 2019 at 9:41 am

        Thanks. :-)

        Reply
    7. Kalyani says

      April 05, 2019 at 12:30 am

      Meetha ittar, kabab cheeni and this biryani ! U surely have left no stone unturned ..
      Loads of flavours there and perfectly made !

      Reply
      • Srividhya G says

        April 05, 2019 at 9:43 am

        :-) Thank you Kalyani.

        Reply
    8. Sushma says

      April 04, 2019 at 12:53 pm

      Biryani looks perfectly done. Love the flavor of Kewra water in biryani. Good one

      Reply
      • Srividhya G says

        April 04, 2019 at 1:07 pm

        Thanks Sushma.

        Reply
    9. Gayathri Kumar says

      April 04, 2019 at 2:52 am

      That is an awesome find Vidya. The spice powder sounds so full of flavor and the biryani looks fantastic.

      Reply
      • Srividhya G says

        April 04, 2019 at 10:20 am

        Thanks a lot, Gayathri.

        Reply
    10. Vaishali Sabnani says

      April 04, 2019 at 12:03 am

      I am getting the aroma of rose and kewra right here , actually I love these two flavours and a Biryani with them totally rocks ! Awesome pick and a fantastic one , jotting down the Biryani masala , sounds so flavourful .

      Reply
      • Srividhya G says

        April 04, 2019 at 10:20 am

        :-) :-) Thanks a lot Vaishali.

        Reply
    11. Srivalli says

      April 03, 2019 at 9:36 pm

      The biryani masala surely sounds exotic. Very lovely preparation. And great to have a vegetarian version.

      Reply
      • Srividhya G says

        April 04, 2019 at 10:21 am

        Thanks, Valli.

        Reply
    12. harini says

      April 03, 2019 at 8:54 pm

      OMG! Such a long list of spices. But the biryani looks amazing.

      Reply
      • Srividhya G says

        April 04, 2019 at 10:21 am

        he he yes, but you can prepare it well ahead. :-) Thanks Harini.

        Reply
    13. Suma Gandlur says

      April 03, 2019 at 5:22 pm

      These biryanis with a ‘region’ tag seem to be pretty famous and classic ones, a fact I realized only when I started to explore for this BM. You seemed to have nailed the vegetarian version.

      Reply
      • Srividhya G says

        April 03, 2019 at 5:37 pm

        Oh yeah, definitely. Thanks Suma.

        Reply
    14. Sowmya says

      April 03, 2019 at 11:37 am

      Calcutta biryani is such an amazingly flavorful dish and you have made such a tempting pot of biryani!! Love the clay pot too…looks fabulous!

      Reply
      • Srividhya G says

        April 03, 2019 at 11:56 am

        Thanks Sowmya.

        Reply
    15. Sharmila Kingsly says

      April 03, 2019 at 7:51 am

      Potato and Mushroom makes a yumm Combo!! Alos i loved your earthenware Serve-ware.. Super cool!!

      Reply
      • Srividhya G says

        April 03, 2019 at 9:37 am

        Thanks Sharmila.

        Reply
    5 from 5 votes (2 ratings without comment)

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    Hello all, I am Srividhya, the person behind this blog. I firmly believe that the mouth is the way to the heart. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world. From traditional, authentic recipes to fusion and eggless bakes, you can find it all here! Read more →

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