Kolkata Chicken Biryani Recipe
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5.0
99 reviews
Excellent
Kolkata Chicken Biryani Recipe
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An amazing combination of fragrant rice, succulent chicken, soft golden potatoes, and glistering boiled egg. A mild, flavorful, hearty meal that no one can ever resist.
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Ingredients
For Biryani Masala
- 1 mace/javitri whole
- ½ nutmeg/jaipal whole
- 1 black cardamom
- 8 green cardamoms
- 8 cloves
- 2 cinnamon stick/cacia approx 3 cm
- ⅓ teaspoon shah jeera
- ⅓ teaspoon shah marich/white paper
- ⅓ teaspoon kabab chini
- ½ teaspoon dried rose petals
For Marinade
- 1 kg chicken bone-in large pieces
- 1 tbsp Ginger-Garlic Paste
- ¼ cup curd
- 1 teaspoon lemon juice
- ½ teaspoon coriander powder
- ½ teaspoon homemade biriyani masala
- ½ teaspoon red chili powder
- salt as needed
For barista
- 3 finely sliced onions large size
- oil for deep frying I used sunflower oil
For Rice
- 500 g basmati rice aged, long-grained
- 3 l water
- salt
- 1 teaspoon ghee/clarified butter
- 4 green cardamoms
- 4 cloves
- 2 cinnamon sticks
- 2 bay leaves
Other Ingredients
- 3 large potatoes peeled, washed & cut into halves
- 4 boiled eggs
- 1 Finely sliced onion large size
- 2 tablespoon ghee
- 1 tablespoon biryani masala powder
- ¼ teaspoon kewra water
- ¼ cup warm milk
- 1 pinch saffron/kesar
- whole wheat dough for sealing
- 4 tablespoon Oil for cooking I have used sunflower oil
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Instructions
Preparing Biryani Masala Powder
- Dry roast all the biryani masala ingredients in batches over medium flame until you get a nice aroma and transfer to a plate to cool down.
- Then grind them into a smooth powder.
Marinating the Chicken
- In a large bowl, beat curd, mix all ingredients except chicken to make a smooth paste. Add chicken to the mixture. Mix well and keep aside for at least 1 hr.
Other Preparations
- Rinse the basmati rice well in the running water to get rid of all the starch. Then soak in water for 30 minutes.
- Mix saffron and warm milk together in a bowl and keep aside.
- Boil the potato for 7-8 minutes in water. then drain the water and set them aside.
- Heat 1-2 tablespoon oil. Once the oil is hot enough add boiled eggs, saute for a minute, and set aside.
- Fry the potatoes in the same oil by adding a pinch of turmeric powder until sightly golden.
- Deep fry the thinly sliced onions until light brown. Place them on a kitchen towel to drain off excess oil.
Making Chicken Biryani
- Heat oil in a pan add sliced onions. Stir and cook until golden brown. Add the marinated chicken. Cover and cook until the chicken is 50% cooked.
- In the meanwhile, boil water by adding all ingredients (written under rice preparation) together except rice. The water should be a bit salty. Once the water starts boiling add soaked and drained basmati rice. Let it cook over a high flame until the rice is 60% done.
- Now start assembling. Take a heavy bottom pan and grease oil. Put a layer of bay leaves first. It will prevent the biryani from sticking to the bottom.
- Spread a layer of chicken with some liquid and a few drops of kewra water. The rice should be ready now. Strain the rice with a colander and directly add to the pan and spread the rice to make a layer. Top the rice with some barista and sprinkle ¼ teaspoon biryani masala.
- Spread another layer of chicken with the remaining liquid followed by a final layer of rice, topped with fried egg and potato. Spread some barista, saffron milk, few drops of kewra water, two tablespoons of melted ghee, and ¼ teaspoon biryani masala.
- For placing the biryani in dum, cover with a tight-fitting lid and seal the sides well with the whole wheat dough so that no steam escapes. Now cook on a high flame for 5 minutes and 20 minutes over a low flame. Once done turn off the flame and let it rest for 10 minutes.
- Calcutta-style chicken biryani is ready to serve. Serve hot.
Notes
- The biryani masala can be used as garam masala in curries/gravies. Keep it in an airtight container for longer use.
- The basmati rice for this biryani should be long-grained and of good quality.
Genuine Reviews
User Reviews
Overall Rating
5.0
99 reviews
Excellent
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