Chicken Biryani (Kolkata style)

Hello everybody, I hope you are having an incredible day today. Today, we're going to make a special dish, Chicken Biryani (Kolkata style). It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Chicken Biryani (Kolkata style) is one of the most popular of current trending foods in the world. It's easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Chicken Biryani (Kolkata style) is something that I have loved my whole life. They are nice and they look wonderful.

Many things affect the quality of taste from Chicken Biryani (Kolkata style), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Biryani (Kolkata style) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chicken Biryani (Kolkata style) is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chicken Biryani (Kolkata style) estimated approx 45 minutes.

To begin with this particular recipe, we have to prepare a few ingredients. You can have Chicken Biryani (Kolkata style) using 30 ingredients and 41 steps. Here is how you cook that.

#nonv
Kolkata style biriyani includes some potatoes & eggs as well into the biriyani and most of the Bengali people enjoys the biriyani with any type of raita as a side dish

Ingredients and spices that need to be Make ready to make Chicken Biryani (Kolkata style):

1. 1 cup basmati rice
2. 350 gm chicken, cut into curry pieces
3. 2 large sized onions
4. 2 boiled eggs
5. 2 medium sized potatoes
6. 3 + 8-10 bay leaves + bay leaves for using at the bottom of biriyani layer
7. 14 green cardamoms
8. 17 cloves
9. 3 separate one inch long cinnamon sticks
10. 3 black cardamoms
11. 1 +1/2 mace flower + a whole mace flower
12. 1/2 tsp nutmeg powder
13. 2.5 tsp shahi jeera
14. 1.5 tsp whole white pepper (if not available, black pepper can also be used but quantity should little less)
15. 2 star anises
16. 1/2 tsp cumin seeds
17. 1 tsp cumin powder
18. 1 tsp red chilli powder
19. 1/2 tsp turmeric powder
20. 1/2 cup curd
21. 1 tbsp ginger paste
22. 1 tbsp garlic paste
23. 1/2 tbsp green chilli paste (optional)
24. To taste salt
25. 3 tbsp chopped coriander leaves
26. 1 gm +1/4 cup saffron soaked in lukewarm milk
27. 1/3 cup + 1 tbsp ghee
28. 4 tsp vegetable oil
29. 1 tbsp mustard oil
30. As needed regular chapati dough to cover the biriyani pot

Steps to make to make Chicken Biryani (Kolkata style)

1. 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
2. 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
3. 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
4. Cut another onion into two halves. Take one half & make a paste out of it. Chop the other half into fine bits
5. 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
6. In the mean time let's prepare the rice. For that, soak the rice in water for about 1/2 an hour
7. 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
8. Tuck all the loose ends of the cloth together & secure it properly. It should look like a 'potli'
9. Now water in a heavy bottomed pan & add the 'potli' into it
10. Let the water boil rapidly
11. Now drain the soaking water from the rice & add the rice into the boiling water
12. Cover the pan & let it sit on medium flame until the rice is 3/4th done
13. Then fluff the rice with a fork & discard the 'potli' from the rice
14. Now peel the potatoes & cut them into two halves
15. Boil the potatoes until they are nearly 3/4th done
16. Now heat ghee along with vegetable oil into a pan
17. Add the per boiled potatoes into the oil & fry them until they are light golden brown
18. 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
19. When the eggs are light golden brown, remove them and keep them aside
20. To prepare the chicken heat ghee along with the remaining vegetable oil into a pan
21. Add the cumin seeds, bay leaves, remaining green cardamoms, cloves, cinnamon, star anise & black cardamom
22. Saute for few seconds & then add the chopped onions
23. Saute on medium flame until the onions are golden brown
24. 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
25. Then add the fried potatoes & salt. Sprinkle little water & cook for another couple of minutes
26. Now add sufficient water to make the gravy
27. As soon as the water starts to boil cover the pan and let it sit on medium flame until the chicken is cooked
28. Lastly add 1/4 tsp of biriyani masala & chopped coriander leaves. Mix well & turn off the flame
29. 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
30. 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
31. Now spread some chicken along with some gravy & few pieces of potatoes on top of the rice layer. Sprinkle some biriyani masala on top
32. Again repeat the rice layer along with all the other elements that are used on top of the first rice layer
33. Repeat the chicken layer as well along with all the other elements that are used in the first chicken layer
34. 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
35. 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
36. Now put a tawa or griddle on flame & put the biriyani pot on top of the tawa
37. Let it sit on medium flame for about 10 minutes
38. Then turn off the flame & let the biriyani have a standing time for about 8 minutes
39. Now remove the flour dough portion with a sharp knife & open the lid
40. Take a flat spatula & gently fluff the layers without breaking any rice grain
41. Chicken Biryani is absolutely ready. Serve hot with salad & raita of your choice

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So that's going to wrap this up for this special food Steps to Make Ultimate Chicken Biryani (Kolkata style). Thanks so much for reading. I'm confident that you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!