Kolkata Style Chicken Biryani

 KOLKATA STYLE CHICKEN BIRYANI

Preparation time 15 minutes

Cooking time 35-40 minutes

Serving 4

Ingredients

For Yellow Potato

2 medium Potatoes, cut in half 

1 cup Saffron water / Yellow colour 

For Marinating Chicken

500-750 gm Chicken, curry cut ,

4-5 tbsp Curd 

1 tsp Ghee

1 tbsp Ginger-Garlic paste

1 tsp Degi red chilli powder 

¼ tsp Turmeric powder 

1 tsp Coriander powder

¼ cup Fried onion 

1 fresh Green chilli

Salt to taste

For Frying Potatoes and Egg

¼ cup Oil

3 Green cardamom

1 Maze

Soaked Potatoes

3 Hard-Boiled eggs

For Biryani Masala

1 tbsp Shahi jeera

2 tbsp Black peppercorns

8-10 Green cardamom

1 Black cardamom

2 Maze

4-5 Cloves

2 inch Cinnamon stick

½ tsp Fennel seeds

¼ Nutmeg

For Cooking Chicken

Remaining oil

1 medium Onion, sliced 

Marinated chicken

Fried Potatoes 

For Boiled Rice

Water

Salt to taste

1 inch Cinnamon stick

½ tsp Fennel seeds

2-3 Green cardamom

1 Black cardamom

1 Star anise

6-8 Black peppercorns

1 Bay leaf

3 cups Basmati rice, soaked for 20 minutes

For Richness

2 tbsp Fresh Cream

1 tbsp Fried onion

1 tsp Prepared Biryani masala

2 tbsp Gravy (yakhni)

1 tsp Kewra water

Other Ingredients

Saffron water

Fried Onion

Prepared Biryani masala 

¾ cup Gravy (yakhni)

Optional 

Dried Prunes 5-6 no’s to add while dum 

Meetha itr  1 -2 drops to finish  

Process

For Yellow Potato

Add saffron water or yellow water in a bowl, add cut potatoes & keep it for a minute. 

For Marinating Chicken 

In a bowl, marinate the chicken with curd, ghee, ginger garlic paste, degi red chilli powder, turmeric powder & coriander powder. 

Add fried onion, green chilli, salt to taste & mix well until the chicken is well-coated with the marinade. Rest for 10 minutes or 1 hour. 

For Frying Potato & Egg

In a non-stick pan, heat oil, add green cardamom, maze, soaked potatoes & hard-boiled egg, fry on low flame for 2-3 minutes. 

Take out the egg in a different bowl & keep aside for further use. 

Fry the potatoes until crisp and golden in color. 

For Biryani Masala 

In a pan, add shahi jeera, black peppercorns, green cardamom, black cardamom, mace, cloves, cinnamon stick, fennel stick, nutmeg & dry roast until fragrant.

Remove and let it cool down & grind it into a fine powder.

For Cooking Chicken 

In a large pot, add remaining oil, add onion & saute on medium flame until light golden in color. 

Add marinated chicken & saute for 4-5 mins. Add fried potatoes & saute again. 

Add water & stir well. Cover-cook on medium flame until the chicken is 80% cooked.

Remove the chicken & potatoes from the yakhni & keep aside. 

Strain the yakhni in a bowl & keep it aside for further use. 

For Boiled Rice 

Boil water in a sauce pot,add salt to taste.

Take a muslin cloth, add cinnamon stick, fennel seeds, green cardamom, black cardamom, star anise and black peppercorns, tie a knot & make a potli of it. 

Add the spice potli into the hot boiling water. Add soaked basmati rice & let cook on medium heat until 70% cooked.

Once done, strain the rice and keep aside for further use.

For Richness

In a bowl, add fresh cream, fried onion, biryani masala, prepared yakhni and mix well. 

Add kewra water & mix again.

For Layering 

Keep a heavy bottom pan. 

In a large pot, add the cooked chicken, potatoes, prepared yakni & fried onion. 

Add the boiled rice and layer it evenly. Pour the saffron water. 

Layer it with fried onion, sprinkle some biryani masala. 

Cover it with a lid and dum-cook for 15-20 minutes.  

Serve hot.