Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, chicken biryani (kolkata style). It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Chicken Biryani (Kolkata style) is one of the most well liked of current trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Chicken Biryani (Kolkata style) is something which I’ve loved my entire life.
Calcutta/Kolkata Chicken Biryani is a mixed rice dish inspired by Awadhi cuisine. Biryani usually cooked with rice, Yogurt, meat and spices. However Diwali is a special occasion, so a little bit more time in kitchen will not hurt anybody.
To begin with this recipe, we must first prepare a few components. You can cook chicken biryani (kolkata style) using 30 ingredients and 41 steps. Here is how you cook it.
The ingredients needed to make Chicken Biryani (Kolkata style):
- Make ready 1 cup basmati rice
- Make ready 350 gm chicken, cut into curry pieces
- Make ready 2 large sized onions
- Take 2 boiled eggs
- Make ready 2 medium sized potatoes
- Prepare 3 + 8-10 bay leaves + bay leaves for using at the bottom of biriyani layer
- Get 14 green cardamoms
- Take 17 cloves
- Get 3 separate one inch long cinnamon sticks
- Take 3 black cardamoms
- Get 1 +1/2 mace flower + a whole mace flower
- Take 1/2 tsp nutmeg powder
- Prepare 2.5 tsp shahi jeera
- Make ready 1.5 tsp whole white pepper (if not available, black pepper can also be used but quantity should little less)
- Prepare 2 star anises
- Make ready 1/2 tsp cumin seeds
- Take 1 tsp cumin powder
- Take 1 tsp red chilli powder
- Get 1/2 tsp turmeric powder
- Prepare 1/2 cup curd
- Prepare 1 tbsp ginger paste
- Make ready 1 tbsp garlic paste
- Take 1/2 tbsp green chilli paste (optional)
- Prepare To taste salt
- Get 3 tbsp chopped coriander leaves
- Prepare 1 gm +1/4 cup saffron soaked in lukewarm milk
- Make ready 1/3 cup + 1 tbsp ghee
- Make ready 4 tsp vegetable oil
- Get 1 tbsp mustard oil
- Take As needed regular chapati dough to cover the biriyani pot
Now take a large bowl, add yogurt, turmeric, masala paste & mustard oil and mix everything well. Kolkata style Chicken Biryani is much lighter on spices and serving potato with meat is the speciality of Kolkata Biryani. Calcutta or Kolkata style Chicken Biryani is a mixed rice dish inspired by Awadhi cuisine. The Kolkata style biryani will be ready to eat.
Steps to make Chicken Biryani (Kolkata style):
- To make the biriyani masala dry roast green cardamoms, cloves, piece of long cinnamon stick, shahi jeera, ace flower and white pepper together in a pan until a nice blend of aroma from the spices heat your nose
- Then turn off the flame & grind the spices into a powder as fine as possible. Then pass the powder though a fine sieve in order to get a fine powder. Mix the nutmeg powder with this fine mixture & the biriyani masala is ready
- Cut one onion into thin slices & fry them in enough oil until the onions achieve a caramelized brown colour. Then remove them from the oil & put them onto a paper towel. Keep them aside for later use
- Cut another onion into two halves. Take one half & make a paste out of it. Chop the other half into fine bits
- Now marinate the chicken pieces with ginger paste, garlic paste, onion paste, green chilli paste, cumin powder, red chilli powder, biriyani masala, curd & mustard oil for about 2 hours
- In the mean time let's prepare the rice. For that, soak the rice in water for about 1/2 an hour
- Take a piece of cheese cloth & put green cardamoms black cardamom long cinnamon stick, star anise, 1 tsp of shahi jeera, a whole mace flower & a bay leaf into the cloth
- Tuck all the loose ends of the cloth together & secure it properly. It should look like a 'potli'
- Now water in a heavy bottomed pan & add the 'potli' into it
- Let the water boil rapidly
- Now drain the soaking water from the rice & add the rice into the boiling water
- Cover the pan & let it sit on medium flame until the rice is 3/4th done
- Then fluff the rice with a fork & discard the 'potli' from the rice
- Now peel the potatoes & cut them into two halves
- Boil the potatoes until they are nearly 3/4th done
- Now heat ghee along with vegetable oil into a pan
- Add the per boiled potatoes into the oil & fry them until they are light golden brown
- Then remove them & in the same pan add the boiled eggs. Don't forget to make some slits into the eggs before adding them into the pan
- When the eggs are light golden brown, remove them and keep them aside
- To prepare the chicken heat ghee along with the remaining vegetable oil into a pan
- Add the cumin seeds, bay leaves, remaining green cardamoms, cloves, cinnamon, star anise & black cardamom
- Saute for few seconds & then add the chopped onions
- Saute on medium flame until the onions are golden brown
- Then add the chicken along with all the marination mixture & cook on medium flame until the masala with the chicken starts to the sides of the pan
- Then add the fried potatoes & salt. Sprinkle little water & cook for another couple of minutes
- Now add sufficient water to make the gravy
- As soon as the water starts to boil cover the pan and let it sit on medium flame until the chicken is cooked
- Lastly add 1/4 tsp of biriyani masala & chopped coriander leaves. Mix well & turn off the flame
- Now take a deep large pot to assemble the biriyani. Into the pot first arrange 8-10 bay leaves in order to prevent rice layer
- On top of the layer of bay leaves spread some of the rice evenly. Sprinkle some ghee, biriyani masala, some fried onions & some coriander leaves. Also place one egg on top of the rice layer & press the egg gently inside the layer
- Now spread some chicken along with some gravy & few pieces of potatoes on top of the rice layer. Sprinkle some biriyani masala on top
- Again repeat the rice layer along with all the other elements that are used on top of the first rice layer
- Repeat the chicken layer as well along with all the other elements that are used in the first chicken layer
- Now spread the last rice layer on top. Sprinkle the remaining coriander leaves, biriyani masala, ghee & fried onions. Then pour the saffron milk on top
- Now cover the pot with a tight lid wrap the edges with a cylinder of flour dough. Press the dough & secure the edges very well
- Now put a tawa or griddle on flame & put the biriyani pot on top of the tawa
- Let it sit on medium flame for about 10 minutes
- Then turn off the flame & let the biriyani have a standing time for about 8 minutes
- Now remove the flour dough portion with a sharp knife & open the lid
- Take a flat spatula & gently fluff the layers without breaking any rice grain
- Chicken Biryani is absolutely ready. Serve hot with salad & raita of your choice
You can serve this chicken biryani with raita or have it with haleem. Authentic Indian Bengali Kolkata or Calcutta style Mughlai chicken dum biryani recipe, learn how to make or cook delicious, aromatic chicken dum biryani step by step. Today I am gonna post about my favorite dish here which is Kolkata style Chicken Dum Biryani. I am madly in love with this. Calcutta Style Chicken Biryani is quite distinct in flavour among the other famous regional biryani recipes and stands out with the use of potato in the To start preparing this delicious Calcutta Style Chicken Biryani Recipe, marinate the chicken pieces with curd, red chilli powder, turmeric and salt.
So that is going to wrap this up for this exceptional food chicken biryani (kolkata style) recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
