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Kolkata Chicken Biryani Recipe

Kolkata Chicken Biryani Recipe
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Kolkata Chicken Biryani is a fragrant and delicious dish that brings together tender chicken, aromatic spices, and fluffy basmati rice. Influenced by Mughal cuisine and local traditions, this beloved recipe features unique additions like boiled eggs and potatoes. It’s a hearty meal that’s perfect for special occasions and family gatherings!

Ingredients

Scale

For the 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 kebab chini (cubeb pepper)
  • 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

Instructions

  1. Prepare the Biryani Masala: Start by dry roasting all your spices in a skillet over low heat until they smell amazing—about 3–5 minutes is perfect. Let them cool, then grind into a fine powder.
  2. Marinate the Chicken: In a mixing bowl, combine the chicken with onion paste, ginger-garlic paste, whipped curd, turmeric, red chili powder, salt, and 1 tablespoon of the biryani masala. Mix it all up and refrigerate for at least 30 minutes to let those flavors soak in.
  3. Soak the Rice: While the chicken is marinating, soak the basmati rice in water for about 20 minutes. Don’t forget to drain it before cooking!
  4. Cook the Rice: Boil some water in a large pot with a few drops of oil. Cook the soaked rice until it’s about 70% done—this usually takes around 5–7 minutes. Drain the rice and spread it out on a flat dish to cool.
  5. Sear the Chicken: Heat oil in a frying pan over high heat. Shake off any excess marinade from the chicken and sear it until it’s lightly browned—about 5 minutes should do it. Then, add the marinade and simmer on low until the chicken is almost fully cooked. If it starts to dry out, add a splash of water.
  6. Assemble the Biryani: In a greased deep pot, layer half of your cooked rice at the bottom. Add the chicken with its gravy, green chilies, fried onions, boiled eggs, and fried potatoes. Drizzle on some ghee. Repeat the layers with the rest of the rice and chicken mixture.
  7. Final Touches: Pour the saffron-infused milk and a few drops of kewra water over the top layer of rice. Seal the pot tightly with flour dough to keep the flavors locked in.
  8. Cook Together: Place the sealed pot on low heat for about 15–20 minutes. This allows all those amazing flavors to meld together. After cooking, let it rest for an additional 10 minutes before serving.

Notes

Serving Suggestions:

Serve your Kolkata Chicken Biryani garnished with fresh coriander or mint leaves. Pair it with burhani raita for a refreshing contrast that really complements the dish.

Tips & Tricks:

  • For even deeper flavor, consider marinating the chicken overnight.
  • Using high-quality basmati rice will make a big difference in texture and taste.

Storage & Reheating:

Store any leftovers in an airtight container in the fridge for up to three days. To reheat, do it gently on low heat with a splash of water to keep it moist. You can also freeze the assembled but uncooked biryani for up to two months—just cook it straight from frozen when you’re ready to enjoy!

Find it online: https://indianrecipe.info/kolkata-chicken-biryani/