
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.
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