Recipe of Award-winning Chicken Biryani (Kolkata style)

Chicken Biryani (Kolkata style)
Chicken Biryani (Kolkata style)

Hello everybody, it is John, welcome to our recipe site. Today, we’re going to make a distinctive dish, chicken biryani (kolkata style). One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Biryani usually cooked with rice, Yogurt, meat and spices. After I left my home town I missed Biryani like any other Bengali.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have chicken biryani (kolkata style) using 30 ingredients and 41 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Biryani (Kolkata style):
  1. Make ready 1 cup basmati rice
  2. Make ready 350 gm chicken, cut into curry pieces
  3. Prepare 2 large sized onions
  4. Make ready 2 boiled eggs
  5. Get 2 medium sized potatoes
  6. Take 3 + 8-10 bay leaves + bay leaves for using at the bottom of biriyani layer
  7. Prepare 14 green cardamoms
  8. Get 17 cloves
  9. Prepare 3 separate one inch long cinnamon sticks
  10. Make ready 3 black cardamoms
  11. Get 1 +1/2 mace flower + a whole mace flower
  12. Make ready 1/2 tsp nutmeg powder
  13. Make ready 2.5 tsp shahi jeera
  14. Take 1.5 tsp whole white pepper (if not available, black pepper can also be used but quantity should little less)
  15. Get 2 star anises
  16. Get 1/2 tsp cumin seeds
  17. Get 1 tsp cumin powder
  18. Make ready 1 tsp red chilli powder
  19. Make ready 1/2 tsp turmeric powder
  20. Prepare 1/2 cup curd
  21. Prepare 1 tbsp ginger paste
  22. Get 1 tbsp garlic paste
  23. Take 1/2 tbsp green chilli paste (optional)
  24. Make ready To taste salt
  25. Take 3 tbsp chopped coriander leaves
  26. Prepare 1 gm +1/4 cup saffron soaked in lukewarm milk
  27. Take 1/3 cup + 1 tbsp ghee
  28. Get 4 tsp vegetable oil
  29. Get 1 tbsp mustard oil
  30. Prepare As needed regular chapati dough to cover the biriyani pot
Instructions to make Chicken Biryani (Kolkata style):
  1. To make the biriyani masala dry roast green cardamoms, cloves, piece of long cinnamon stick, shahi jeera, ace flower and white pepper together in a pan until a nice blend of aroma from the spices heat your nose
  2. Then turn off the flame & grind the spices into a powder as fine as possible. Then pass the powder though a fine sieve in order to get a fine powder. Mix the nutmeg powder with this fine mixture & the biriyani masala is ready
  3. Cut one onion into thin slices & fry them in enough oil until the onions achieve a caramelized brown colour. Then remove them from the oil & put them onto a paper towel. Keep them aside for later use
  4. Cut another onion into two halves. Take one half & make a paste out of it. Chop the other half into fine bits
  5. Now marinate the chicken pieces with ginger paste, garlic paste, onion paste, green chilli paste, cumin powder, red chilli powder, biriyani masala, curd & mustard oil for about 2 hours
  6. In the mean time let's prepare the rice. For that, soak the rice in water for about 1/2 an hour
  7. Take a piece of cheese cloth & put green cardamoms black cardamom long cinnamon stick, star anise, 1 tsp of shahi jeera, a whole mace flower & a bay leaf into the cloth
  8. Tuck all the loose ends of the cloth together & secure it properly. It should look like a 'potli'
  9. Now water in a heavy bottomed pan & add the 'potli' into it
  10. Let the water boil rapidly
  11. Now drain the soaking water from the rice & add the rice into the boiling water
  12. Cover the pan & let it sit on medium flame until the rice is 3/4th done
  13. Then fluff the rice with a fork & discard the 'potli' from the rice
  14. Now peel the potatoes & cut them into two halves
  15. Boil the potatoes until they are nearly 3/4th done
  16. Now heat ghee along with vegetable oil into a pan
  17. Add the per boiled potatoes into the oil & fry them until they are light golden brown
  18. Then remove them & in the same pan add the boiled eggs. Don't forget to make some slits into the eggs before adding them into the pan
  19. When the eggs are light golden brown, remove them and keep them aside
  20. To prepare the chicken heat ghee along with the remaining vegetable oil into a pan
  21. Add the cumin seeds, bay leaves, remaining green cardamoms, cloves, cinnamon, star anise & black cardamom
  22. Saute for few seconds & then add the chopped onions
  23. Saute on medium flame until the onions are golden brown
  24. Then add the chicken along with all the marination mixture & cook on medium flame until the masala with the chicken starts to the sides of the pan
  25. Then add the fried potatoes & salt. Sprinkle little water & cook for another couple of minutes
  26. Now add sufficient water to make the gravy
  27. As soon as the water starts to boil cover the pan and let it sit on medium flame until the chicken is cooked
  28. Lastly add 1/4 tsp of biriyani masala & chopped coriander leaves. Mix well & turn off the flame
  29. Now take a deep large pot to assemble the biriyani. Into the pot first arrange 8-10 bay leaves in order to prevent rice layer
  30. On top of the layer of bay leaves spread some of the rice evenly. Sprinkle some ghee, biriyani masala, some fried onions & some coriander leaves. Also place one egg on top of the rice layer & press the egg gently inside the layer
  31. Now spread some chicken along with some gravy & few pieces of potatoes on top of the rice layer. Sprinkle some biriyani masala on top
  32. Again repeat the rice layer along with all the other elements that are used on top of the first rice layer
  33. Repeat the chicken layer as well along with all the other elements that are used in the first chicken layer
  34. Now spread the last rice layer on top. Sprinkle the remaining coriander leaves, biriyani masala, ghee & fried onions. Then pour the saffron milk on top
  35. Now cover the pot with a tight lid wrap the edges with a cylinder of flour dough. Press the dough & secure the edges very well
  36. Now put a tawa or griddle on flame & put the biriyani pot on top of the tawa
  37. Let it sit on medium flame for about 10 minutes
  38. Then turn off the flame & let the biriyani have a standing time for about 8 minutes
  39. Now remove the flour dough portion with a sharp knife & open the lid
  40. Take a flat spatula & gently fluff the layers without breaking any rice grain
  41. Chicken Biryani is absolutely ready. Serve hot with salad & raita of your choice

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Calcutta/Kolkata Chicken Biryani is a mixed rice dish inspired by Awadhi cuisine. Biryani usually cooked with rice, Yogurt, meat and spices. However Diwali is a special occasion, so a little bit more time in kitchen will not hurt anybody. After I left my home town I missed Biryani like any other Bengali. Whenever I had an opportunity I used to visit. Kolkata style Chicken Biryani is much lighter on spices and serving potato with meat is the speciality of Kolkata Biryani. Calcutta or Kolkata style Chicken Biryani is a mixed rice dish inspired by Awadhi cuisine. How to make Kolkata Style Chicken Biryani Recipe. Now take a large bowl, add yogurt, turmeric, masala paste & mustard oil and mix everything well. The Kolkata style biryani will be ready to eat. You can serve this chicken biryani with raita or have it with haleem. Authentic Indian Bengali Kolkata or Calcutta style Mughlai chicken dum biryani recipe, learn how to make or cook delicious, aromatic chicken dum biryani step by step. Today I am gonna post about my favorite dish here which is Kolkata style Chicken Dum Biryani. I am madly in love with this. Kolkata style biryani is incomplete without potatoes. Kolkata Style MUTTON BIRYANI is a phenomenal combination of succulent mutton/lamb pieces with fragrant long grain basmati rice and aromatic spices. Chicken Dum Biryani Kolkata Style - Gastronomic BONG. Calcutta Style Chicken Biryani is quite distinct in flavour among the other famous regional biryani recipes and stands out with the use of potato in the To start preparing this delicious Calcutta Style Chicken Biryani Recipe, marinate the chicken pieces with curd, red chilli powder, turmeric and salt. Pearls of rice, succulent chicken, an ensemble of spices, a dollop of ghee, tempting strands of saffron. Here's my version of it - the Kolkata Chicken Biryani, adapted by the family of the rulers of Avadh exiled to Kolkata by the imperialists.

So that is going to wrap this up for this exceptional food chicken biryani (kolkata style) recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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