This Kolkata-Style Chicken Biryani Recipe Will Satiate Your Biryani Craving!
This Kolkata biryani masala recipe will excite your taste receptors with its string of herbs, spices, and veggies, as well as juicy chicken cooked over dum. The Bengali biryani masala recipe is a one-of-a-kind cuisine popular in Eastern India. The preparation is far different from other famous biryani styles like Awadhi, Ambur, or Malabar biryani.
Follow these Kolkata Style Chicken Biryani recipe by Chef Ranveer Brar to satiate your Biryani craving!
- Preparation time: 15 minutes
- Cooking duration: 35-40 minutes
- Total time taken: 1 hour (approx)
- Servings: 4
- Nature of cuisine: Bengali
- Basmati or long-grain rice – 1 kg
- Chicken – 1200 gram
- Onion (medium) – 3 pieces
- Yellow potato – 4 pieces
- Ginger paste – 1 ½ tsp
- Garlic paste – 1 tsp
- Sour yogurt – ½ cup
- Crushed lemon (juice) – ½
- Biryani masala – 3½ tsp
- Kashmiri chilli powder – 1 tsp
- Kewra water – 1 1/3 tsp
- Rose essence – 3 drops
- Saffron strands – 1 pinch
- Sweet attar – 10 drops
- Bay leaves – 5
- Milk – 4 tbsp
- Cinnamon stick- 3 inch
- Cloves – 10 pieces
- Turmeric powder – 1 tsp
- Green cardamom – 10 pieces
- Refined oil – ½ cup
- Ghee – 12 tbsp
- Boiled eggs (optional) – ½ dozen
- Salt – as required
- Bay leaves for bottom layering – 50 grams
For Bengali Biryani Masala
- White peppercorn – 1 tsp
- Shahi jeera – 1 tsp
- Maze (javitri) – 1 ½ piece
- Cinnamon stick – 2 inch
- Green cardamom – 8-10
- Kebab chini – 1 tsp
- Nutmeg – ¼
- Cloves – 5 pieces
For Marinating Chicken
- Chicken (curry-cut) – 500-750 gm
- Curd – 5 tbsp
- Ghee – 1 tsp
- Ginger-garlic paste – 1 tbsp
- Red chilli powder or degi mirch – 1 tsp
- Turmeric powder – 1/4 tsp
- Coriander powder – 1 tsp
- Fried onion – 1/4 cup
- Green chilli – 1
- Salt to taste
- Take a vessel with a thick bottom and a broad mouth. Make sure it’s completely dry before spreading the bay leaves in the vessel bottom.
- Spread a 1/2 to 3/4 inch thick coat of rice over the bay leaves.
- Then, on the first layer of rice, place two large chicken pieces and three yellow potato pieces. Leg parts of the chicken are the most commonly utilized stuff, but breast pieces are also permissible. Pour 3-4 tbsp of chicken gravy on top of the rice and chicken mix.
- Apply 1/2 tsp biryani masala over the layer first. Then, sprinkle 3-4 tsp of essence or flavored saffron milk all over the prep.
- Then, from the top of the layer, drizzle 2-3 tsp ghee.
- Top with a fistful of crispy fried onion and a half teaspoon of salt.
- Then, from the top, pour in enough rice to completely cover the surface. Then, using the same procedure as previously, put together the next layer. Cover the second coat with white rice and repeat the same process for the third layer.
- Cover the top layer with a generous amount of rice to ensure that nothing is visible.
- Finish the assembly by adding 3-4 tsp ghee on top, along with a pinch of biryani masala. Sprinkle salt and hard-boiled eggs over the rice and cover with the lid.
Putting on Dum
- Preheat the oven on the lowest setting and place the biryani vessel inside. Place another pan full of hot water on top of the biryani vessel.
- It should take not more than 45 minutes to complete. Alternatively, when the exterior side and lid of the vessel are so heated that you cannot touch them, your biryani is ready in all respects. Finally, turn the flame off.
The Kolkata-style chicken biryani is ready to ingest. You may serve it with salad or any side dish.
Check the full recipe of Kolkata Style Chicken Biryani here: