Kolkata Chicken Biryani isn’t just a meal; it’s an experience filled with rich flavors, history, and culture. This dish has roots in the royal kitchens of the Mughal Empire, blending beautifully with Awadhi culinary traditions. What makes Kolkata Biryani special? The potatoes and boiled eggs added to the mix create a hearty dish that feels timeless. With each bite, you taste the aromatic spices and tender chicken that tell a story of royal heritage and local innovation.

Recipe Overview

• Prep and Cook Time: About 1 hour 30 minutes (30 minutes for marination and 1 hour for cooking)
• Servings: Serves around 6 people. You can easily adjust the recipe for larger gatherings. Just double the ingredients and keep the cooking time similar.
• Difficulty Level: Intermediate. The steps are easy, but you’ll need to pay attention to get the flavors just right.
• Equipment Needed:
• A heavy-bottomed pot or Dutch oven (or any large pot with a good lid)
• Frying pan for browning the chicken
• Mixing bowls for marinating
• Spice grinder (optional: a mortar and pestle works too)
• Make-Ahead Options: Marinate the chicken the day before for even better flavor. You can also assemble everything ahead of time and cook it just before serving.

Ingredients

Full List with Measurements

For Biryani:

• 2 cups basmati rice
• 5-6 pieces of chicken (biryani cut)
• ½ cup whipped curd
• 3 tablespoons onion paste
• ½ tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 5-6 slit green chilies
• 2 tablespoons oil
• 3 tablespoons ghee (clarified butter)
• Salt to taste

For Kolkata Biryani Masala:

• 5-6 pieces of cubeb pepper (kebab chini)
• 2 one-inch cinnamon sticks
• 1 black cardamom
• 5-6 green cardamoms
• 5-6 cloves
• 1 star anise
• ½ teaspoon freshly grated nutmeg
• 1 floret mace
• 2 teaspoons black peppercorns

To Assemble:

• 3-4 boiled eggs
• 5-6 potato halves, fried until golden
• 3 tablespoons fried onions
• 1 teaspoon saffron soaked in milk
• A few drops of kewra water (screwpine essence)
• Flour dough to seal the pot

Possible Substitutions

• Basmati Rice: You can use any long-grain rice, but basmati is best for its aroma.
• Chicken: Boneless chicken works, but bone-in adds more flavor.
• Curd: Greek yogurt or plain yogurt is a good substitute.

Notes About Ingredients

Using quality basmati rice is key. It really affects the texture of your biryani. Fresh spices are better than pre-ground ones for more vibrant flavors.

Prep Tips

Before you start, make sure all your ingredients are at room temperature. Chop your onions well for the paste and have your spices ready.

Step-by-Step Method

Making the Biryani Masala

First, dry roast all your spices for the Kolkata Biryani Masala in a skillet over low heat. This should take about 3-5 minutes. You’ll know they’re ready when they smell amazing. Let them cool, then grind into a fine powder. This homemade masala is what gives your biryani its special flavor.

Marinating the Chicken

In a bowl, mix the chicken with onion paste, ginger-garlic paste, whipped curd, turmeric, red chili powder, a pinch of salt, and about a tablespoon of the biryani masala. Make sure every piece is coated well. Cover and refrigerate for at least 30 minutes. This step helps the flavor really sink in.

Preparing the Rice

While the chicken marinates, soak the basmati rice in water for about 20 minutes. Then drain it. In a large pot of boiling water with a little oil (to keep the rice from sticking), cook the rice until it’s about 70% done—this takes around 5–7 minutes. The grains should still have a bit of bite. Drain and spread it out to cool.

Cooking the Chicken

Heat oil in a frying pan on high heat. Shake off the extra marinade from the chicken and sear it until it’s lightly browned on all sides—this will take about 5 minutes. After that, add the marinade, lower the heat, and cook until the chicken is about three-fourths done. If it gets too dry, add a splash of water to keep it moist.

Assembling the Biryani

Now for the fun part! In a greased pot, layer your ingredients:

1. Start with half the cooked rice at the bottom.
2. Add the partially cooked chicken and its gravy.
3. Throw in green chilies, fried onions, boiled eggs, and fried potatoes.
4. Drizzle with more ghee.
5. Repeat with another layer of rice, followed by the remaining chicken, chilies, onions, eggs, and potatoes.
6. Finish with one last layer of rice.
7. Pour over the saffron milk and kewra water.
8. Seal the pot tightly with flour dough to keep all the flavors in.

Cooking It All Together

Place the sealed pot on a flat frying pan over low heat for about 15–20 minutes. This method ensures even cooking and prevents burning. After cooking, let it rest for about 10 minutes before serving.

Variations & Customization

Dietary Modifications

If you need gluten-free options, make sure any sauces used are gluten-free or just skip them.

Spice Level Adjustments

Want it milder? Reduce the red chili powder and green chilies.

Fancy vs. Everyday Versions

For special occasions, think about adding dried fruits like raisins or nuts. They add a nice touch!

Seasonal Adaptations

In the winter, feel free to toss in seasonal veggies like carrots or peas for added nutrition.

Serving & Storage

Plating Suggestions

Serve your Kolkata Chicken Biryani in a large dish to show off its vibrant colors. Garnish with fresh coriander or mint for a finishing touch.

Best Side Dishes

Pair it with burhani raita (a yogurt side) or simple onion slices and lemon wedges to balance the flavors.

Storage Instructions

Leftover biryani keeps well in an airtight container in the fridge for up to three days.

Reheating Tips

Gently reheat on low on the stovetop or in the microwave with a splash of water to avoid drying out.

Make-Ahead and Freezing Guidance

You can prepare everything up until the assembly ahead of time; just store the components separately in the fridge. For freezing, assemble but don’t cook it. Freeze before sealing and cooking for up to two months.

This Kolkata Chicken Biryani recipe combines rich flavors with a cultural twist, making it a dish to share with family and friends. Enjoy every aromatic bite!

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