How to Autumn Yummy Chicken Biryani(Kolkata style)

Don Gilbert

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How to Autumn Yummy Chicken Biryani(Kolkata style) Delicious, fresh and tasty.

Chicken Biryani(Kolkata style). 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.

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

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.

You can have Chicken Biryani(Kolkata style) using 30 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Chicken Biryani(Kolkata style)

It’s 500 gm of Basmoti rice.
You need 1 kg of Chicken.
Prepare 1/2 cup of Ghee.
It’s 500 gm of Oil.
You need 3 cup of Onion finely chopped.
You need 1/2 cup of Ginger garlick paste.
Prepare 2 tbsp of Green chilli paste.
You need 100 gm of Yogurt.
It’s to taste of Salt.
Prepare of Sugar little bit.
Prepare 1 tbsp of Cumin powder.
Prepare 2 tbsp of Rose water.
You need 2 tbsp of Keora water.
You need pinch of Kesar.
It’s 2 piece of Potato.
It’s 4-5 of clove.
You need 3-4 of cardamom.
It’s 2 of bay leaves.
You need pinch of Food colour.
Prepare 2 drop of Mitha ator(optional).
It’s of For biriyani masala:-.
Prepare 5-6 of cardamom.
You need 3-4 of cinnamon.
You need 4-5 of cloves.
Prepare 2 of bay leaves.
You need 2 tsp of sajeera.
Prepare 2-3 of jayphol.
It’s 4-5 of javitri.
You need 1 tbsp of cumin seeds.
It’s 1 tbsp of Coriander seeds.

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

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

And of course well-seasoned potatoes and hard boiled eggs are what makes any Kolkata Biryani standout in the crowd of biryani world.

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.

Chicken Biryani(Kolkata style) step by step

All the whole spices blend a grinder and make a powder.
Boiled the potato use pinch off food colour & set aside..
Then take a mixing bowl add chicken,salt,cumin powder,biriyani masala(half),yougurt, 1 tbsp rose water & 1 tbsp keora water & 1 drop mitha ator & mix well & marinated atlist 3-4 hours..
Boiled the rice with cardamom,cloves and bay leaves & set aside..
Heat 500 gm oil in a deep pan and the onion deep fry and make a beresta..
Heat oil in a another deep pan add marinated chicken and satue..
Cover and cook 5 min then switch off the gas..
Take potato over the chicken & then all the rice over the chicken..
Then add ghee,remain biriyani masala,beresta,remain rose water & keora water,kesor with milk,sugar & 1 drop mitha ator on top of the rice..
Then cover it very tightly and switch on the gas in low flame it will be cook atlist 25 min..
Garnishing with beresta & salad and serve hot..

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

It is subtle and fragrant without being dry.

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.