Indulge in the opulence of Kolkata’s culinary heritage with our Chicken Biryani, where succulent chicken, tender potatoes, and boiled eggs come together in perfect harmony. Each layer tells a story of spices and fragrant rice, creating a symphony of flavors that captures the essence of Kolkata’s iconic biryani. A feast for the senses, this biryani is a celebration on your plate.
Kolkata Style Chicken Biryani
Embark on a gastronomic journey with our Kolkata Style Chicken Biryani, where succulent chicken, tender potatoes, and boiled eggs mingle in a symphony of flavors. A celebration on your plate, this biryani captures the essence of Kolkata's iconic dish, each layer telling a story of fragrant rice and aromatic spices. With a total preparation and cooking time of approximately 3 hours, this biryani is a feast for the senses, delivering an indulgent experience with every delectable bite. Dive into the opulence of Kolkata's culinary heritage and savor the extravaganza.
Ingredients
For Marinating Chicken
- 1 kg Chicken cut into pieces
- 1 cup Yogurt
- 2 tablespoons Ginger-garlic paste
- 1 tablespoon Red chili powder
- 1/2 tablespoon Turmeric powde
- 1 tablespoon Garam masala powder
- to taste Salt
- 2 tablespoons Mustard oil
For Rice
- 2 cups Basmati rice soaked for 30 minutes
- 2 Bay leaves
- 4-5 Green cardamom pods
- 4-5 Cloves
- inch piece Cinnamon stick
- to taste Salt
For Biryani Masala
- 2 large Onion thinly sliced
- 2 medium-sized Potatoes peeled and halved
- 4 Boiled eggs peeled and halved
- 2 tablespoons Ghee
- 1/2 cup Birista (Fried onions) (for garnishing
For Assembling
- Saffron strands a pinch, soaked in warm milk
- 2 tablespoons Ghee
- Fresh coriander and mint leaves for garnishing (optional)
Instructions
Marinating Chicken:
- In a bowl, mix chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala powder, salt, and mustard oil. Marinate for at least 2 hours.
Preparing Rice:
- Boil soaked basmati rice with bay leaves, cardamom pods, cloves, cinnamon stick, and salt until it's 70% cooked. Drain excess water.
Biryani Masala:
- Fry thinly sliced onions until golden brown. Set aside half for birista. In the same pan, fry potatoes until golden. Set aside.
Layering and Cooking:
- In a heavy-bottomed pan, layer half of the partially cooked rice. Add marinated chicken and spread it evenly.
- Place fried potatoes and half of the birista on top. Add the boiled egg halves.
- Layer the remaining rice over the chicken.
- Drizzle saffron-infused milk and ghee. Top with the rest of the birista. Cover and cook on low heat for 30-40 minutes or until the chicken is tender and the rice is fully cooked.
Serve:
- Gently fluff the biryani with a fork. Garnish with fresh coriander and mint leaves.
- Serve hot, relishing the delightful combination of chicken, potatoes, and eggs in this Kolkata-style biryani.
Tips and Information
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