How to Special Perfect Chicken dum Biriyani kolkata style

Rosalie Powell

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How to Special Perfect Chicken dum Biriyani kolkata style Delicious, fresh and tasty.

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

Mix Onion paste, ginger paste, Garlic paste, green chili paste, and also crushed Birissta along with plain curd, sweet curd, and also sahi jira paste with ¼ tsp. salt.

Kolkata style Chicken Dum Biriyani is one of the tastiest variety of biriyani recipe, which has awesome flavors and juicy chicken pieces.

You can have it as it is or with Chicken Chaap / Korma / Kosha.

You can cook Chicken dum Biriyani kolkata style using 44 ingredients and 12 steps. Here is how you cook that.

Ingredients of Chicken dum Biriyani kolkata style

Prepare of For marination chicken.
You need 500-600 gm of Chicken skinout biriyani cut.
Prepare 1 cup of yougart/ curd.
Prepare 2 tsp of onion paste.
You need 1 tsp of ginger paste.
It’s 1 tsp of garlic paste.
Prepare 1 tsp of green chilli paste.
Prepare of For cooking rice.
It’s 2 1/2 cups of long grains basmati rice/biriyani rice.
You need 3-4 of green cardamoms.
It’s 2-3 of bay leaves.
It’s to taste of Salt.
You need of For chicken cooking tempering.
It’s 2 of bay leaves.
Prepare 2 of red chillies.
Prepare 1 of " cinnamon stick.
It’s 2-3 of green cardamoms.
It’s 3-4 of cloves.
You need of biriyani masala(all ingredients powdered).
Prepare 1 of mace/ javitri.
It’s 1/2 of nutmeg/ jaifal.
You need 4-5 of green cardamoms.
You need 2 of red chillies.
Prepare 8-10 of black pepper.
It’s 3 of " cinnamon sticks.
Prepare 6-7 of cloves.
It’s of Other ingredients for chicken cooking.
You need 1/2 tsp of cumin powder.
It’s 1/2 tsp of corriender powder.
You need 1 tsp of ginger paste.
It’s 1/2 tsp of garlic paste.
Prepare 3 of medium onions chopped.
You need 5-6 tsp of ghee.
It’s of For layering.
It’s 2-3 of medium potatoes cuts into half 80 percent boiled.
Prepare 3-4 of onions birista/crisp fried onion.
It’s 1 tsp of Kewra water.
Prepare 1/2 tsp of rose water optional.
It’s 2-3 drops of meetha atar.
Prepare 5-6 of string saffrons.
Prepare 1 cup of milk.
Prepare 2 tsp of ghee.
Prepare of Salt as required.
You need of Sugar as required.

I also have other Biriyani recipes in my blog.

Cooking Biriyani is time consuming, also the more you practice the more you will get better at this.

How to make Calcutta Style Chicken Biryani Recipe.

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

Chicken dum Biriyani kolkata style step by step

Marinate the chicken with all ingredients and keep it for atleast 1 hr..
Put ghee, pinch of sugar,and fry marinated chicken in medium flame untill chicken start becoming golden. Keep aside..
In same pan add ghee give tempering, wait for aroma of spices then add chopped onions, fry till golden brown, then add ginger garlic paste, salt followed by other masala. Put chicken pieces and cook low to medium heat untill it cooked. Keep aside it for layering..
For cooking rice take 41/2 cup water, put into boil add spices to boiling water, add rice. Cook rice upto 70-80 percent done. Keep aside the rice for cooking..
Boiled potatoes fry medium heat with ghee and pinch of sugar. If you want to add boiled eggs so same way you can fry eggs. Keep aside potatoes for layering..
Put saffrons into milk for nice colour and keep aside for layering..
Kewra water and mitha atar keep aside for layering..
Grease a deep thick bottomed kadai/pan with ghee. Add rice in the first layer.Now add a layer of potatoes and some birista. sprinkle some biriyani masala..
Again layer of rice then put layer of chicken with gravy. Dont put chicken and gravy in one place, spread it equally on that layer. Then put another layer of rice. On top rest of birista. Put kewra water, rose water,drop of mittha atar, sprinkle of biriyani masala and saffron milk. All spread equally not in one place. At last put ghee and seal with lid..
Either you can use dough or alluminium foil for sealing or anything else. Put on sim/ low heat for 15-20 mins. Then another 3-4 mins put flame high. Open the seal and give a gentle mix every layer to side..
Serve hot with onion salad, raita or chicken chaap..
Note: everything prepared first, then start cooking. Timming is very important. While layering rice should be hot-warm then good. Prepared saffron milk at starting point of biriyani making then it get enough time for nice colour. Ghee is main ingredient for this biriyani so try to put generous amount. You can skip ghee to white oil too but taste will differ. For dum thick bottom pan is required otherwise it will burn to bottom..

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

Chicken dum biryani recipe can be prepared in two ways, kacha (kachi) Method and Pakki Method.

In the Kachi method of making biriyani, the raw ingredients are just marinated and placed at the bottom of a utensil and layered with partially cooked rice, saffron etc.

Sealed & cooked on a slow dum process, trapping the steam inside for even cooking.

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.