Recipe of Ultimate Kolkata Style Chicken Biriyani
Hey everyone, I hope you're having an amazing day today. Today, we're going to make a special dish, How to Make Favorite Kolkata Style Chicken Biriyani . One of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Kolkata Style Chicken Biriyani , starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kolkata Style Chicken Biriyani delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we must first prepare a few ingredients. You can have Kolkata Style Chicken Biriyani using 27 ingredients and 8 steps. Here is how you cook it.
#reststyle
Ingredients and spices that need to be Get to make Kolkata Style Chicken Biriyani :
- For Biriyani Masala:
- 2 tbsp Shahi Jeera
- 2 tbsp Coriander Seeds
- 7/8 Black Peppercorns
- 8/9 White Peppercorns
- 2/3 Black Cardamom
- 7/8 Green Cardamom
- 1 whole nutmeg (jaifal)
- 2/3 whole maces (javetri flower)
- 6/7 Cloves, 1/2 Cinnamon Sticks,
- 2 Star Anise, 2 tbsp Fennel Seeds, half tbsp Kabab Chini
- For Chicken Marination:
- 500 gms Chicken cut into medium pieces
- 2/3 Big Onions very thin sliced (for beresta)
- 2 tbsp Ginger-Garlic-green chilli paste
- 500 gms hung curd
- 1/2tbsp Red Chilli powder
- to taste Salt, Sugar
- as needed Vegetable Oil, Ghee
- For Biriyani Rice:
- 500 gms Basmati Rice
- 2 tbsp each Rose Water, Kewra water
- 3/4 Potato cut into medium pieces
- 4/5 Green cardamom, 2/3 Bay leaves, 4/5 Clove, 1 Cinnamon stick
- as needed Saffron Milk (Saffron soaked in warm milk for 30 minutes)
- 100 gms Khova
- as needed Boiled Eggs
Steps to make Kolkata Style Chicken Biriyani
- Dry roast all the whole spices in a hot tawa for 3-4 mins (make sure they don't get burnt). Take them off the heat and let them cool a little. Put all the spices in blender and make fine powder...keep it aside.
- Marinate the chicken pieces with curd, red chilli powder, ginger-garlic-green chilli paste, and salt for 45 minutes to 1 hour
- Wash Basmati Rice very well and soak in water for 30 mins. Take a clean piece of cotton cloth, put the whole spices in it and tie a knot. Now heat the water and put the cloth in it. Once the water comes to boil add the soaked rice. Add little salt. Cook for 3-4 mins and drain the water. Remove the spices.
- Heat 2 tablespoons of ghee/oil in a deep & heavy bottomed pan.fry potato pieces and keep aside. Add chopped onions and very little sugar (for caramelise) fry till soft and lightly browned....this is called beresta. Keep it aside.
- Now again heat oil/ghee in pan, add chopped onions. Add the marinated chicken once the onion is translucent. Sprinkle 1 tbsp of prepared Biriyani Masala and cook for 10-12 mins covered with lid on low flame. Add little water if required.
- Take a heavy bottomed pan grease well with ghee or oil. First put the potatoes, chicken legs at the bottom, top it up with 2 tbs of gravy, add a layer of rice, beresta, sprinkle biriyani masala, sprinkle shredded khova, few drops of rose and kewra water, 2 tbsp saffron milk. Prepare several layers like this. Finish it with a dollop of ghee.
- Seal the mouth of the pot with wheat flour dough to tighten the lid. Cook this on low heat for 10 to 15 minutes and let it stand for another 30 minutes before opening.
- Chicken Biriyani is ready. Serve it with Chicken pieces, potatoes and boiled egg.
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