Kolkata Style Chicken Biryani आलू वाला कोलकाता चिकन बिरयानी
There are Biryani recipes and then there's the Kolkata style Biryani. Let's build up this Chicken Biryani step by step. Ready? Let's go.
Ingredients
For Yellow Potato
2 medium Potatoes, cut in half , आलू
1 cup Saffron water / Yellow colour , केसर का पानी या पीला रंग
For Marinating Chicken
500-750 gm Chicken, curry cut , चिकन
4-5 tbsp Curd , दही
1 tsp Ghee , घी
1 tbsp Ginger-Garlic paste, अदरक लहसुन का पेस्ट
1 tsp Degi red chilli powder , देगी लाल मिर्च पाउडर
¼ tsp Turmeric powder , हल्दी पाउडर
1 tsp Coriander powder , धनिया पाउडर
¼ cup Fried onion , तला हुआ प्याज
1 fresh Green chilli , हरी मिर्च
Salt to taste , नमक स्वादानुसार
For Frying Potatoes and Egg
¼ cup Oil , तेल
3 Green cardamom , हरी इलायची
1 Mace , जावित्री
Soaked Potatoes , भीगाए हुए आलू
3 Hard-Boiled eggs , उबले हुए अंडे
For Biryani Masala
1 tbsp Shahi jeera , शाही जीरा
2 tbsp Black peppercorns , काली मिर्च के दाने
8-10 Green cardamom, हरी इलायची
1 Black cardamom , बड़ी इलायची
2 Maze , जावित्री
4-5 Cloves , लॉन्ग
2 inch Cinnamon stick , दालचीनी
½ tsp Fennel seeds , सोंफ
¼ Nutmeg , जायफल
For Cooking Chicken
Remaining oil , बचा हुआ तेल
1 medium Onion, sliced , प्याज
Marinated chicken , मैरिनेटेड चिकन
Fried Potatoes , तले हुए आलू
For Boiled Rice
Water , पानी
Salt to taste , नमक स्वादानुसार
1 inch Cinnamon stick , दालचीनी
½ tsp Fennel seeds , सॉफ
2-3 Green cardamom , हरि इलायची
1 Black cardamom, बड़ी इलायची
1 Star anise , चकरी फूल
6-8 Black peppercorns , काली मिर्च के दाने
1 Bay leaf , तेजपत्ता
3 cups Basmati rice, soaked for 20 minutes , बासमती चावल
For Richness
2 tbsp Fresh Cream , मलाई
1 tbsp Fried onion , तले हुए प्याज
1 tsp Prepared Biryani masala , तैयार किया हुआ बिरियानी का मसाला
2 tbsp Gravy (yakhni) , यखनी
1 tsp Kewra water , केवड़ा
Other Ingredients
Saffron water , केसर का पानी
Fried Onion, तले हुए प्याज
Prepared Biryani masala , तैयार किया हुआ बिरियानी का मसाला
¾ cup Gravy (yakhni) , यखनी
Process
For Yellow Potato
- In a bowl, add saffron water or yellow water, cut potatoes and keep it for a minute.
For Marinating Chicken
- In a bowl, add chicken, curd, ghee, ginger garlic paste, degi red chilli powder, turmeric powder, coriander powder and marinade well.
- Add fried onion, green chilli, salt to taste and mix well until the marinade is coated properly to the chicken. Rest for 10 minutes or 1 hour.
For Frying Potato and Egg
- In a non-stick pan, heat oil, add green cardamom, maze, soaked potatoes, hard- boiled egg fry on low flame for 2-3 minutes.
- Take out the egg in a different bowl and keep aside for further use.
- Fry the potatoes until nice crisp and golden in color.
For Biryani Masala
- In a pan, add shahi jeera, black peppercorns, green cardamom, black cardamom, mace, cloves, cinnamon stick, fennel stick, nutmeg and dry roast until fragrant.
- Remove and let it cool down and grind it into a fine powder.
For Cooking Chicken
- In a large pot, add remaining oil, add onion and saute on medium flame until light golden in color.
- Add marinated chicken and saute it for 4-5 minutes. Add fried potatoes and saute it well.
- Add water and stir it well. Cover it with a lid and cook on medium flame until the chicken is 80% cooked.
- Remove the chicken and potatoes from the yakhni and keep it aside. For further use.
- Strain the yakhni in a bowl and keep it aside for further use.
For Boiled Rice
- In a pot, add water for boiling, salt to taste.
- Take a muslin cloth, add cinnamon stick, fennel seeds, green cardamom, black cardamom, star anise and black peppercorns, tie a knot and make a potli of it.
- Add the spice potli into the hot boiling water. Add soaked basmati rice and let it cook on medium heat until 70% cooked.
- Once done, strain the rice and keep aside for further use.
For Richness
- In a bowl, add fresh cream, fried onion, biryani masala, prepared yakhni and mix it well.
- Add kewra water and mix it well. Keep it aside for further use.
For Layering
- Keep a heavy bottom pan.
- In a large pot, add the cooked chicken, potatoes and prepared yakni, fried onion.
- Add the boiled rice and layered it evenly. Pour the saffron water.
- Layer it with fried onion, sprinkle some biryani masala.
- Cover it with a lid and dum for 15-20 minutes.
- Serve hot.
Reviews
Leave a Review
Are you a passionate cook looking to showcase your skills in our website? Submit your recipe and get a chance to feature your skills with us.
Submit Now
Ranveer!!! This recipe looks so clean, fresh and delectable! I have a question- most of the other Kolkata biryani recipes use meetha attar. Kolkata biryani has a characteristic aroma which, I have been told by older folks, comes from this meetha attar. Do you think kewra water compensates for that? I have tried using only kewra water but don’t get the result. Yet to try this but I am 100% sure it will be awesome