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We hope you got benefit from reading it, now let’s go back to chicken biryani (kolkata style) recipe. You can have chicken biryani (kolkata style) using 30 ingredients and 41 steps. Here is how you do it.
The ingredients needed to prepare Chicken Biryani (Kolkata style):
- Prepare 1 cup basmati rice
- Use 350 gm chicken, cut into curry pieces
- Provide 2 large sized onions
- Use 2 boiled eggs
- Get 2 medium sized potatoes
- You need 3 + 8-10 bay leaves + bay leaves for using at the bottom of biriyani layer
- Use 14 green cardamoms
- Provide 17 cloves
- Get 3 separate one inch long cinnamon sticks
- Prepare 3 black cardamoms
- Prepare 1 +1/2 mace flower + a whole mace flower
- Get 1/2 tsp nutmeg powder
- You need 2.5 tsp shahi jeera
- Use 1.5 tsp whole white pepper (if not available, black pepper can also be used but quantity should little less)
- Use 2 star anises
- Prepare 1/2 tsp cumin seeds
- Use 1 tsp cumin powder
- You need 1 tsp red chilli powder
- Get 1/2 tsp turmeric powder
- Provide 1/2 cup curd
- Prepare 1 tbsp ginger paste
- Prepare 1 tbsp garlic paste
- Take 1/2 tbsp green chilli paste (optional)
- Prepare To taste salt
- Take 3 tbsp chopped coriander leaves
- Get 1 gm +1/4 cup saffron soaked in lukewarm milk
- Use 1/3 cup + 1 tbsp ghee
- Use 4 tsp vegetable oil
- Take 1 tbsp mustard oil
- Use As needed regular chapati dough to cover the biriyani pot
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
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