An amazing combination of fragrant rice, succulent chicken, soft golden potatoes, and glistering boiled egg. A mild, flavorful, hearty meal that no one can ever resist.
Course Dinner, Lunch
Keyword Kolkata chicken biryani recipe
INGREDIENTS ( 1 CUP = 250 ML )
For Biryani Masala
2cinnamon stick/caciaapprox 3 cm
1/3tspshah marich/white paper
1/2tspdried rose petals
1kgchicken bone-in large pieces
1tbsp ginger-garlic paste
1/2tsphomemade biriyani masala
1/2tspred chili powder
salt as needed
3finely sliced onionslarge size
oil for deep fryingI used sunflower oil
500gbasmati riceaged, long-grained
3large potatoespeeled, washed & cut into halves
1finely sliced onionlarge size
1tbspbiryani masala powder
whole wheat dough for sealing
4tbspoil for cooking I have used sunflower oil
Preparing Biryani Masala Powder
Dry roast all the biryani masala ingredients in batches over medium flame until you get a nice aroma and transfer to a plate to cool down.
Then grind them into a smooth powder.
Marinating the Chicken
In a large bowl, beat curd, mix all ingredients except chicken to make a smooth paste. Add chicken to the mixture. Mix well and keep aside for at least 1 hr.
Rinse the basmati rice well in the running water to get rid of all the starch. Then soak in water for 30 minutes.
Mix saffron and warm milk together in a bowl and keep aside.
Boil the potato for 7-8 minutes in water. then drain the water and set them aside.
Heat 1-2 tbsp oil. Once the oil is hot enough add boiled eggs, saute for a minute, and set aside.
Fry the potatoes in the same oil by adding a pinch of turmeric powder until sightly golden.
Deep fry the thinly sliced onions until light brown. Place them on a kitchen towel to drain off excess oil.
Making Chicken Biryani
Heat oil in a pan add sliced onions. Stir and cook until golden brown. Add the marinated chicken. Cover and cook until the chicken is 50% cooked.
In the meanwhile, boil water by adding all ingredients (written under rice preparation) together except rice. The water should be a bit salty. Once the water starts boiling add soaked and drained basmati rice. Let it cook over a high flame until the rice is 60% done.
Now start assembling. Take a heavy bottom pan and grease oil. Put a layer of bay leaves first. It will prevent the biryani from sticking to the bottom.
Spread a layer of chicken with some liquid and a few drops of kewra water. The rice should be ready now. Strain the rice with a colander and directly add to the pan and spread the rice to make a layer. Top the rice with some barista and sprinkle 1/4 teaspoon biryani masala.
Spread another layer of chicken with the remaining liquid followed by a final layer of rice, topped with fried egg and potato. Spread some barista, saffron milk, few drops of kewra water, two tablespoons of melted ghee, and 1/4 teaspoon biryani masala.
For placing the biryani in dum, cover with a tight-fitting lid and seal the sides well with the whole wheat dough so that no steam escapes. Now cook on a high flame for 5 minutes and 20 minutes over a low flame. Once done turn off the flame and let it rest for 10 minutes.
Calcutta-style chicken biryani is ready to serve. Serve hot.
The biryani masala can be used as garam masala in curries/gravies. Keep it in an airtight container for longer use.
The basmati rice for this biryani should be long-grained and of good quality.