Recipe: Eating on a Dime Kolkata Style Chicken Dum Biryani

Recipe: Eating on a Dime Kolkata Style Chicken Dum Biryani Delicious, fresh and tasty.

Kolkata Style Chicken Dum Biryani. How to put biryani on dum. People use wheat or atta dough to seal the mouth of the biryani pan before placing it on dum. Actually dum pukht style is a traditional method of Awadhi or Oudh cuisine which maintains few conditions like lowest heat, the sealed mouth of biryani pan or handi, and lastly place burning charcoal on the lid of the handi or pan.

Kolkata Style Biryani is prepared by adding the meat and rice in alternate layers and the whole pot is then covered , its lid secured with dough (dum) , and then cooked over a low flame.

This combination of spices gives it a distinct flavor compared to other styles of biryani.

Calcutta or Kolkata style Chicken Biryani is a mixed rice dish inspired by Awadhi cuisine.

You can have Kolkata Style Chicken Dum Biryani using 26 ingredients and 5 steps. Here is how you cook it.

Ingredients of Kolkata Style Chicken Dum Biryani

1. Prepare 400 gm of chicken.

2. You need 250 gm of Basmati rice.

3. You need 2 tbsp of curd.

4. You need 1 tbsp of tomato puree.

5. It’s 1 of onion paste.

6. You need 2 of onions sliced finely.

7. You need 1 tsp of ginger paste.

8. Prepare 1/4 tsp of garlic paste.

9. Prepare 1 tsp of black pepper powder.

10. Prepare 1/4 tsp of red chilli powder.

11. Prepare 2 drops of Mitha Attar.

12. You need 1 tsp of rose water.

13. Prepare 2 drops of orange red food colour.

14. It’s 1 tbsp of soaked saffron milk.

15. Prepare 2 tbsp of Shahi Chicken Biryani masala.

16. It’s 4 of bay leaves.

17. It’s 4 of cloves.

18. You need 4 of cardamoms.

19. Prepare 1 of small stick cinnamon.

20. It’s 1 pinch of turmeric powder.

21. You need 1 tbsp of chopped coriander.

22. You need 2 of potatoes quartered.

23. You need 2 of eggs boiled.

24. You need 2 tbsp of ghee.

25. It’s 4 tbsp of refined oil.

26. Prepare To taste of salt.

Biryani usually cooked with rice, Yogurt, meat and spices.

This Biryani is much lighter on spices and serving potato with meat is the speciality of Kolkata Biryani.

How to make Calcutta Style Chicken Biryani Recipe.

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

Kolkata Style Chicken Dum Biryani instructions

1. Grind to a paste 1 small onion and ginger chopped.Add curd,tomato puree and mix with the paste.Marinate the chicken pieces with salt and this paste and 1tbsp Shahi Chicken Biryani Masala.Cover and set aside for an hour..

2. Boil eggs and potatoes separately.Smear little salt and turmeric and fry them lightly.Heat oil in a wok and fry the onion crispy brown.Also fry the eggs and potatoes separately and set both aside.Add ghee to the remaining oil and sprinkle half crushed whole garam masala and 2 bay leaves.Add the chicken and let it cook in low flame covered.If needed sprinkle some water and cook till done.Add the potatoes and eggs and toss along with chicken..

3. Meanwhile boil the rice with 1 tsp salt and 2 bay leaves and 2 cloves,cardamom and cinnamon.Rice should be tender and 80% but not overcooked.Drain water and smear 1 tbsp oil in the rice.Set the rice aside for 10 minutes..

4. Heat 1 tbsp ghee in a nonstick wok.Add a layer of chicken,egg and potatoes.Spread a layer of cooked rice.Spread fried onion.Sprinkle orange red food colour and saffron milk.Add another layer of chicken with masalas.Spread another layer of rice.Sprinkle some salt and black pepper powder.Also sprinkle fried onion.Sprinkle chopped coriander.Sprinkle 2 drops mitha attar and rose water.Cover tightly with a glass lid and cook on low flame for 10 minutes..

5. Give 15 minutes standing time to this delicious flavourful biryani. Open lid,toss lightly and serve Kolkata style chicken dum biryani with chicken chaap,or any other chicken or mutton dish or raita..

Chicken Dum Biryani Recipe is one such recipe which is loved by everyone in the family.

Biryani is derived from the Farsi word 'birian' originated in Persia, biryani was introduced to India during the British rule.

Each of the variation being loyal to its regional history.

Down south in most regions like Karnataka and Tamil Nadu.

Hello Sharmistha, your recipe is good , but sorry to say. its not awadhi style biryani.