Trumatter is in love with Fujihoro and this love affair is here to stay! I am and have been head over heels in love with Fujihoro the minute I won their pretty red kettle in a contest {Haha, that one time when luck was real kind and I went on to actually win something} and there has been no stopping there of from mooning and oohing and aahing over these beautiful porcelain coated enamelware.

So if you are someone like me who loves enamelware like no other; someone who appreciates a good piece of crockery with a potential to be passed on as legacy, someone who appreciates good craftsmanship and wears their heart on vintage, chippy goodness- You’ll adore what I am about to show you. And ofcourse, we have a sweet little Authentic Kolkata Biryani recipe too, that my grandmother taught mum and mum taught me, which I will share with you all! Hop on in…

Fujihoro 5

You know, I’ll be honest- and yes, Trumatter will tell it loud and clear- Fujihoro is probably one cook & serve ware brand {thank God its available in India} that I love from the core of my heart. Or should I say Fujihoro pieces are one of those few kitchen staple whom I regularly coax and pet and admire. The premium quality of the craftsmanship is so evident: right from its touch & finish, to its simple, ergonomic designs that achieves a fantastic marriage of wood and metal and its tough steez that allows it to be directly put on naked flames: God Trumatter is smitten!

Fujihoro 6

Haha, I love referring myself to as Trumatter. It fills me with a vague sense of kingly pride and entitlement. Like her highness of sorts.

{Laughing out really loud at my own jokes is an art I have mastered over time}

Anyway, when the extra cool guys at Fujihoro, so generously sent me this piece {and another, on whom I shall speak about later} I remember keeping them on my dining table as table decor for the longest time! On one such evening, when Trumatter’s precious enamelware were on display for the world, my husband came from work and picked them up with an appreciative eye. Tell you what? It’s an anomaly. This boy is picky as it gets and even though I might pick up any crapola, he won’t. It has to cut for him, match his very high standards and taste, for him to appreciate something.

Case in point: He picks this casserole up and tells me, “this is beautiful. Now see, this is beautiful. Ask if the wood is hickory?” A guitar enthusiast and a big fan of beautiful wood grains, Fujihoro seems to appeal to the connoisseur no less, and rightfully so. The pieces are beautiful indeed.


You know, if you are planning to put a few buck on kitchenware, and want it to last and look fashionable in your kitchen, Fujihoro is one brand that you should totally look out for. All their products are porcelain enamelled on steel with two tone gradient hues which are colourful and colour-fast. The products come with great insulating properties which is ideal for low simmering. Fujihoro also claims their products to be extremely hygienic as the surface has a non-porous hardened vitreous coating which does not absorb any residue from previously cooked food.

What I have personally noticed {putting it through the Biryani test} is that it naturally keeps food from sticking and is absolutely stain resistant, odourless,easy to clean and retains the natural taste and flavours of food being cooked. In addition, they are all lightweight, durable, and can be used with induction heating, gas-stove and also in an oven sans the lid.

Fujihoro 2

I mean they’ve been there since 1947, so you could almost close your trust them. I think I’ll just hoard on Fujihoro simply because they loo so amazing. My dream Swedish meets beach house kitchen will be much easier to make with cookware like this, methinks. No? Considering I already have their casserole, teapot & saucepan, I think it’s time to move to Pans, Mixing Bowls, Coffee Pots and so on. For the sake of aesthetics and continuity only. I am a frugal, minimalist you see 😉 You can check their range here and read all about them here! And ofcourse, you can see my love for them on my instagram account if you need a bit of prodding.

And now to my grandmom’s Kolkata Biryani Recipe

Note: Kolkata Biryani is a variant that includes boiled potatoes and eggs in the Biryani, though I have not done that because we don’t appreciate boiled potato in our biryani, in this household. Barring that bit, everything is pretty authentic. 

Ingredients For Kolkata Biryani

Prepare the Spices

Green Cardamom- 6

Black Cardamom- 2

Cloves- About 1 tbsp

Cinnamon: 1″ x 2

Mace: 1 floret

Star Anise: 1

Nutmeg: 1/4

Cumin Seeds: 1 tbsp

Fennel Seeds: 1 tbsp

Black peppercorn: 1 tbsp

Prep The Biryani Masala

Roast each ingredient separately, cool and blitz it to a powder. Why separately? because they all have different tolerance to heat and you wouldn’t want to burn some in order to roast some. This, is your Biryani masala.

Fujihoro 4Next, get your marination on.

Ingredients for Biryani

Chicken: 500 gram

Hung curd- abut 3 tbsp

Ginger Garlic Paste: 2 tbsp

Red Chili powder: 1 tbsp

Black pepper powder: 1/2 tbsp

Biryani Masala: 2 tbsp

Salt to taste or 1 tbsp

Mix it all up in a bowl and keep for half an hour. Chicken takes less time to cook so you wouldn’t want to marinate it too much.

Ingredients for Biryani Rice

Basmati Rice: 2 cups

Bay leaf: 1

Green Cardamom- 6

Black Cardamom- 2

Cloves- About 1 tbsp

Cinnamon: 1″ x 2

Mace: 1 floret

Star Anise: 1

Nutmeg: 1/4

Cumin Seeds: 1 tbsp

Fennel Seeds: 1 tbsp

Black peppercorn: 1 tbsp

Ghee: 1 tsp

Water: 4 cups

Muslin Cloth

How To Make The Rice In Biryani

Wash the rice and soak it in water for about 30 minutes. Discard the water after 30 minutes. By this time, the rice should have increased by volume. Now tie all the spices in a muslin cloth, add ghee and tie a knot. You should end up with a small tea bag of sorts. Now heat 4 cups of water with the muslin bag and bay leaf, and bring it to a boil. Add your soaked rice and cook it till its still a bit chalky in the middle.

Once it’s half cooked, drain the water and discard the bag and bay leaf and let the rice cool a bit, thought don’t let it dry completely.

Special Ingredients That Kolkata Biryani its distinct taste and flavour

Saffron Strands: 8 to 10 + Warm milk: 1/3rd cup: Soak and keep

Rose essence: optional.

Kewra water/essence: 1/2 tsp

Fried Onions: About 1 bowl {Just julienne them and fry them till brown}

Julienned onions: 1 cup

Ghee: 5 tbsp approx.

Fujihoro Feature

Starting The Dum Pakht

Dum Pakht as I said before is Awadhi style of cooking where ingredients are half cooked and then set to “Dum” or cook under steam.

In a heavy bottomed pan- or in my case the Fujihoro casserole- add some ghee and add julienne onions. Let it get translucent.

Next, add your marinated chicken, about 2 tbsp of Biryani Masala and cook it till its half cooked. I’d say just about when the whole mixture starts to leave oil is when you should assemble. Take out half the portion of chicken and keep aside.

How To Assemble

On a layer of chicken, add biryani rice, a swirl of saffron milk and a drizzle of Kewra essence. Repeat with the other half of chicken that you have kept aside. Add fried onions on top of the final layer of rice, cover the pot with an aluminium foil and put the lid on. Now cook on “Dum” or low heat for about 20 minutes.

Rest for 10 minutes before serving.

You could serve it with “Kachumbar” which is curd and chopped onions and cucumber with mint or as is, as we bongs serve it.

I know I know. It’s a long procedure but I am telling you the result is worth the effort.

Fujihoro 5

Wowza! 1343 words and I am sure no one is going to read things this long. Seriously, I love to write now, don’t I. But you see when a casserole is so good and a recipe that’s so note worthy, I couldn’t help but spin out a word or two. If you own a Fujihoro piece, tell me which one you own and how’s your experience with it. And ofcourse, if you have something to add to the recipe, feel free to mention in the comments section. I am all ears!

Happy weekend guys!


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