Recipe: Perfect Chicken Biryani (Kolkata style)

Nathan Nguyen

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Recipe: Perfect Chicken Biryani (Kolkata style) Delicious, fresh and tasty.

Chicken Biryani (Kolkata style). Try this Kolkata restaurant style homemade chicken biryani and don't forget to let me know your valuable feedback about this recipe in the comment section below. Kolkata special chicken biryani - a Bengali style biryani recipe. Calcutta or Kolkata style Chicken Biryani is a mixed rice dish inspired by Awadhi cuisine.

Great recipe for Chicken Biryani (Kolkata style). #nonv Kolkata style biriyani includes some potatoes & eggs as well into the biriyani and most of the Bengali people enjoys the biriyani with any type of raita as a side dish How to make Calcutta Style Chicken Biryani Recipe.

Partially cook the rice along with black cardamom and bay leaves.

Kolkata Chicken Biryani or Bengali style Chicken Dum Biryani is an epitome of indulgence in delicate delicious food.

You can cook Chicken Biryani (Kolkata style) using 30 ingredients and 41 steps. Here is how you cook that.

Ingredients of Chicken Biryani (Kolkata style)

Prepare of basmati rice.
It’s of chicken, cut into curry pieces.
Prepare of large sized onions.
Prepare of boiled eggs.
Prepare of medium sized potatoes.
It’s of bay leaves + bay leaves for using at the bottom of biriyani layer.
Prepare of green cardamoms.
Prepare of cloves.
Prepare of separate one inch long cinnamon sticks.
Prepare of black cardamoms.
It’s of mace flower + a whole mace flower.
Prepare of nutmeg powder.
It’s of shahi jeera.
You need of whole white pepper (if not available, black pepper can also be used but quantity should little less).
It’s of star anises.
Prepare of cumin seeds.
You need of cumin powder.
Prepare of red chilli powder.
It’s of turmeric powder.
You need of curd.
You need of ginger paste.
Prepare of garlic paste.
You need of green chilli paste (optional).
It’s of salt.
It’s of chopped coriander leaves.
Prepare of saffron soaked in lukewarm milk.
You need of ghee.
It’s of vegetable oil.
You need of mustard oil.
It’s of regular chapati dough to cover the biriyani pot.

However Diwali is a special occasion, so a little bit more time in kitchen will not hurt anybody.

Kolkata has its distinct style of biryani which is on a par with the best biryanis in India—including Lucknow-style biryani and the Hyderabadi biryani.

Kolkata biryani, in spite of the usage of a staggering number of spices, is not spicy.

It is subtle and fragrant without being dry.

Chicken Biryani (Kolkata style) step by step

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.
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.
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.
Cut another onion into two halves. Take one half & make a paste out of it. Chop the other half into fine bits.
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.
In the mean time lets prepare the rice. For that, soak the rice in water for about 1/2 an hour.
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.
Tuck all the loose ends of the cloth together & secure it properly. It should look like a potli'.
Now water in a heavy bottomed pan & add the potli' into it.
Let the water boil rapidly.
Now drain the soaking water from the rice & add the rice into the boiling water.
Cover the pan & let it sit on medium flame until the rice is 3/4th done.
Then fluff the rice with a fork & discard the potli' from the rice.
Now peel the potatoes & cut them into two halves.
Boil the potatoes until they are nearly 3/4th done.
Now heat ghee along with vegetable oil into a pan.
Add the per boiled potatoes into the oil & fry them until they are light golden brown.
Then remove them & in the same pan add the boiled eggs. Dont forget to make some slits into the eggs before adding them into the pan.
When the eggs are light golden brown, remove them and keep them aside.
To prepare the chicken heat ghee along with the remaining vegetable oil into a pan.
Add the cumin seeds, bay leaves, remaining green cardamoms, cloves, cinnamon, star anise & black cardamom.
Saute for few seconds & then add the chopped onions.
Saute on medium flame until the onions are golden brown.
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.
Then add the fried potatoes & salt. Sprinkle little water & cook for another couple of minutes.
Now add sufficient water to make the gravy.
As soon as the water starts to boil cover the pan and let it sit on medium flame until the chicken is cooked.
Lastly add 1/4 tsp of biriyani masala & chopped coriander leaves. Mix well & turn off the flame.
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.
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.
Now spread some chicken along with some gravy & few pieces of potatoes on top of the rice layer. Sprinkle some biriyani masala on top.
Again repeat the rice layer along with all the other elements that are used on top of the first rice layer.
Repeat the chicken layer as well along with all the other elements that are used in the first chicken layer.
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.
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.
Now put a tawa or griddle on flame & put the biriyani pot on top of the tawa.
Let it sit on medium flame for about 10 minutes.
Then turn off the flame & let the biriyani have a standing time for about 8 minutes.
Now remove the flour dough portion with a sharp knife & open the lid.
Take a flat spatula & gently fluff the layers without breaking any rice grain.
Chicken Biryani is absolutely ready. Serve hot with salad & raita of your choice.

A good Kolkata biryani should be moist and can be eaten on.

Chicken Biryani is a savory chicken and rice dish that includes layers of chicken, rice, and aromatics that are steamed together.

The bottom layer of rice absorbs all the chicken juices as it cooks, giving it a tender texture and rich flavor, while the top layer of rice turns out white and fluffy.

Biryani (/ b ɜːr ˈ j ɑː n i /) is a mixed rice dish with its origins among the Muslims of the Indian subcontinent.

It is made with Indian spices, rice, and meat (chicken, beef, goat, pork, lamb, prawn, or fish), and sometimes, in addition, eggs and/or potatoes in certain regional varieties.