Kolkata Style Chicken Biryani | Authentic Kolkata Biryani Recipe | Kolkata Chicken Biryani | Chicken Biryani Recipe | Kolkata Style Aloo Chicken Biryani | Kolkata Biryani Restaurant Style | চিকেন বিরিয়ানি
Ingredients for Kolkata Style Chicken Biryani:
(Link for Kolkata Biryani Masala – https://youtu.be/JLqk8Hq6EEM)
– Chicken – 1 kg (large pieces with bones)
– Potatoes, peeled, medium sized- 10 nos. (total 500-600 gms
– Basmati Rice- 750 gms
– Onions, sliced- 250 gms
Ingredients for cooking Potatoes:
– Oil- 3-4 tbsp
– Turmeric Powder- 3/4 tsp
– Red Chilli Powder- 1.5 tsp
– Salt- 1 tsp
– Ginger Juice- 3 tbsp
– Saffron strands- a pinch
– Water- 200 ml
Ingredients for cooking Chicken:
– Onions, sliced- 3 onions (total 180 gms)
– Red Chilli Powder- 2 tsp
– Kolkata Biryani Masala – 1.5 tsp (Link – https://youtu.be/JLqk8Hq6EEM)
– Salt- 2 tsp
– Ginger Juice- 3 tbsp
– Garlic Juice- 4 tbsp
– Whisked curd/yogurt- 4 heaped tbsp (100 ml)
– Kewra Water – 3 tbsp mixed in 2 tbsp water
– Meetha Attar-4-5 drops
– Oil- 3-4 tbsp
– Gravy after cooking potatoes
Ingredients for cooking the Rice:
– Green Cardamom- 7-8
– Cinnamon- 3 (1” pieces)
– Cloves- 7-8
– Bay Leaves- 4
– Water- 3 litres
– Salt- 2 tbsp
– Ghee- 1 tbsp
– Lemon Juice- 2 tsp
Ingredients for layering the Biryani :
– Fried Onions (Birista)- 1 medium onion
– Saffron milk- 1/2 cup (1/2 tsp Saffron strands soaked in 1/2 cup warm milk)
– Ghee- 3 tbsp
Milk MIxture –
– Milk- 100 ml
– Kewra Water- 2.5 tbsp
– Meetha Attar- 4 drops mixed in little water
– Kolkata Biryani Masala – 1 tsp
Preparation:
Ginger Juice:
To make the ginger juice, make a paste of 2 inches of ginger (16 gms) and soak it in around 6 tbsp water. Strain it using a strainer to give around 6 tbsp of ginger juice to be added equally while cooking the potato and the chicken.
Garlic Juice:
To make the garlic juice, make a paste of around 15-16 gms of peeled garlic cloves giving around 1 tbsp of paste and soak it in around 4 tbsp water.
Strain it to give around 4 tbsp of garlic juice to be added to the chicken while cooking.
Peel the medium sized potatoes and keep them in a bowl of water.
Slice the 250 gms of onions and set aside around 3/4th (180 gms) of it to be fried before cooking the chicken. For the balance 1/4th, around 75 gms, fry this in oil till golden (birista) to be used while layering the Biryani.
For the Milk mixture to be used while layering the Biryani, take 100 ml of cow milk. Mix the items specified above. Set aside.
Process:
Cooking Potatoes-
– Heat oil in a kadhai/wok and add the peeled potatoes.
– Fry on medium heat for 2 mins and then add the turmeric powder.
– Mix and fry on medium heat for 6-7 mins till browned.
– Now add 200 ml water very slowly, give a mix and then add the balance ingredients.
– Mix and cover & cook on low heat for 15 mins till 70-80% done.
– Turn the potatoes few times for uniform colour.
– Check whether the potatoes are done with a toothpick. Remove the fried potatoes and set aside the gravy in a bowl for use later.
Cooking the Chicken:
– Heat 3-4 tbsp oil in a Lagan/heavy bottomed pan and then add the sliced onions (3 medium, around 180 gms). Fry on medium heat for 9-10 mins till brown.
– Now add the chicken pieces and fry on high heat for 2-3 mins. Continue to fry on medium heat for 4 mins.
– Now add the masala gravy/oil set aside earlier and give a mix on high heat for a minute.
– Also add the Red Chilli Powder, Biryani Masala and 2 tsp salt. Mix and fry on medium heat for 3 mins.
– Reduce heat to low and add the whisked curd/yogurt. Mix and continue to cook on low heat for 3 mins till oil separates.
– Now add the ginger juice and garlic juice and mix & cook for 2 mins till oil separates.
– Add the meetha attar, give a mix and cover & cook for 2 mins.
– Now add 150 ml water and cover & cook on low heat for around 10 mins till the chicken is around 70% done.
– Now arrange the fried potatoes on top of the cooked chicken and add a splash of kewra water mixed with water uniformly on the chicken and potatoes.
Cooking the Basmati Rice:
– Add the water in a cook pot or heavy bottomed pan and bring it to boil.
– Now add all the whole Garam masalas and bay leaves, 1 tbsp ghee, 2 tbsp salt and the lemon juice. Give it a stir.
– Continue to keep it on high heat and the water boiling and then add the soaked and drained rice.
– Give a stir and boil it on high heat for 6 mins till the rice is 3/4th done.
– Switch off heat and start straining the rice with a strainer.
Layering the Biryani:
– Spread half of the cooked rice on top of the chicken and potato gravy and then add the fried onion.
– Spread the balance cooked rice evenly on top.
– Now uniformly spread the milk mix, ghee and the saffron milk one after another.
– Seal with foil and close the lid.
– Now keep this pan on top of a tawa and place some weight on top.
– Keep it on medium heat for 5 mins and then on low heat for 25 mins.
– Switch off heat and let it rest for at least 1 hour.
