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Kolkata special chicken biryani – a Bengali style biryani recipe By Farjana Yeasmin

Farjana Yeasmin
Enjoy this simple traditional Kolkata-style chicken biryani with your family and friends.

ServesServed for: 6 people

Cooking TimeThis recipe does not fall into the 30 minute criterion of this site. However Diwali is a special occasion, so a little bit more time in kitchen will not hurt anybody. Cooking time: 1 hour Served in: 2 hrs 30 mins

Meal TypeOTHERS

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INGREDIENTS

  • Ingredients of kolkata chicken biryani
  • 1 cup = 250 ml
  • 1 kg Basmati rice or long grain dehradun rice
  • 1kg 200 g chicken or murg(skinless biryani cut pieces)
  • 4 medium potatoes/aloo(cut into halves)
  • 3 medium to large onions(julienne cut)
  • 2 tsp garlic paste
  • 1 1/2 tsp ginger paste
  • 1/2 lemon juice
  • 1/2 cup tok doi or curd or yogurt
  • 1 tsp kashmiri chilli powder
  • 3 1/2 tsp biryani masala
  • 3 drops of rose essence
  • 1 1/2 tsp kewra water
  • 8-9 drops mitha attar
  • 1 pinch of saffron strand
  • 4 tbsp milk
  • 5 bay leaves
  • 2-3 inch cinnamon stick
  • 8-10 cloves
  • 10 green cardamom or elaichi
  • 1 tsp turmeric powder
  • 10-12 tbsp of ghee
  • 1/2 cup of refined oil
  • salt(as required)
  • 6-7 hard-boiled eggs(optional)
  • 50 gms bay leaves(for spreading on the bottom)
  • Ingredients of Bengali Biryani masala
  • 1 tsp shah jeera
  • 1 tsp white peppercorn
  • 25 green cardamom or elaichi
  • 1 1/2 mace or javitri
  • 1 1/2 inch cinnamon stick
  • 1/4 nutmeg or jaifal
  • 1 tsp kabab chini or allspice
  • 5 cloves

PREPARATION

  1. 1

    Coat chicken leg and thigh pieces with mustard oil, salt, ginger paste, garlic paste, plain yogurt, biryani masala, and red chili Mix well and set aside to marinate for 30 minutes Drizzle cooking oil in a large pot and add thinly sliced onion Fry the onions until golden brown then remove from heat Cut potatoes in half and add to the pot along with salt, turmeric, and red chili powder Fry the potatoes for 2 minutes and remove them from heat Stir in cloves, cardamoms, cinnamon sticks, sliced onions, and marinated chicken pieces Fry for 3 minutes Pour hot water over and toss the potatoes back in the pot 1Add kewra water, and mix in biryani masala 1Cover with lid and cook for 20 minutes on low heat.

  2. 2

    1Let the spices steep for about 3 minutes then strain out of the water 1Add basmati rice that has been soaked for 30 minutes 1Cover with lid and cook for 5 minutes on high heat 1Remove the lid and transfer the rice out and set aside 1Add a hand full of fried onions to the chicken pot along with powdered milk and green chilies 1Add the cooked rice on top of the chicken 1Pour kewra water, rose water, and saffron water over the rice 2Add ghee and fried onions 2Seal the pot with foil paper then cover with a lid 2Cook for 35 minutes on low heat 2Remove from heat and gently mix before serving 2Ready to enjoy! Dinner Chicken.