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Before you jump to Kolkata Style Chicken Biriyani recipe, you may want to read this short interesting healthy tips about Helping Your To Be Healthy And Strong with The Right Foods.

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We hope you got benefit from reading it, now let’s go back to kolkata style chicken biriyani recipe. To cook kolkata style chicken biriyani you only need 27 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to make Kolkata Style Chicken Biriyani:

1. Get For Biriyani Masala:
2. Use 2 tbsp Shahi Jeera
3. You need 2 tbsp Coriander Seeds
4. Use 7/8 Black Peppercorns
5. Use 8/9 White Peppercorns
6. Get 2/3 Black Cardamom
7. Take 7/8 Green Cardamom
8. Take 1 whole nutmeg (jaifal)
9. Use 2/3 whole maces (javetri flower)
10. Take 6/7 Cloves, 1/2 Cinnamon Sticks,
11. Take 2 Star Anise, 2 tbsp Fennel Seeds, half tbsp Kabab Chini
12. Prepare For Chicken Marination:
13. Get 500 gms Chicken cut into medium pieces
14. Use 2/3 Big Onions very thin sliced (for beresta)
15. Take 2 tbsp Ginger-Garlic-green chilli paste
16. Prepare 500 gms hung curd
17. Prepare 1/2tbsp Red Chilli powder
18. Take to taste Salt, Sugar
19. Use as needed Vegetable Oil, Ghee
20. Get For Biriyani Rice:
21. Take 500 gms Basmati Rice
22. You need 2 tbsp each Rose Water, Kewra water
23. Get 3/4 Potato cut into medium pieces
24. Provide 4/5 Green cardamom, 2/3 Bay leaves, 4/5 Clove, 1 Cinnamon stick
25. Provide as needed Saffron Milk (Saffron soaked in warm milk for 30 minutes)
26. Get 100 gms Khova
27. Use as needed Boiled Eggs

Instructions to make Kolkata Style Chicken Biriyani:

1. Dry roast all the whole spices in a hot tawa for 3-4 mins (make sure they don't get burnt). Take them off the heat and let them cool a little. Put all the spices in blender and make fine powder…keep it aside.
2. Marinate the chicken pieces with curd, red chilli powder, ginger-garlic-green chilli paste, and salt for 45 minutes to 1 hour
3. Wash Basmati Rice very well and soak in water for 30 mins. Take a clean piece of cotton cloth, put the whole spices in it and tie a knot. Now heat the water and put the cloth in it. Once the water comes to boil add the soaked rice. Add little salt. Cook for 3-4 mins and drain the water. Remove the spices.
4. Heat 2 tablespoons of ghee/oil in a deep & heavy bottomed pan.fry potato pieces and keep aside. Add chopped onions and very little sugar (for caramelise) fry till soft and lightly browned….this is called beresta. Keep it aside.
5. Now again heat oil/ghee in pan, add chopped onions. Add the marinated chicken once the onion is translucent. Sprinkle 1 tbsp of prepared Biriyani Masala and cook for 10-12 mins covered with lid on low flame. Add little water if required.
6. Take a heavy bottomed pan grease well with ghee or oil. First put the potatoes, chicken legs at the bottom, top it up with 2 tbs of gravy, add a layer of rice, beresta, sprinkle biriyani masala, sprinkle shredded khova, few drops of rose and kewra water, 2 tbsp saffron milk. Prepare several layers like this. Finish it with a dollop of ghee.
7. Seal the mouth of the pot with wheat flour dough to tighten the lid. Cook this on low heat for 10 to 15 minutes and let it stand for another 30 minutes before opening.
8. Chicken Biriyani is ready. Serve it with Chicken pieces, potatoes and boiled egg.

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