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Kolkata special chicken biryani recipe

Bengali style eid special biryani !

  • Prep time:
  • 30mins
  • cook time:
  • 1hrs 0mins
  • serves:
  • 6

Ratings :

    • (0)

Details

Ratings

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Non-vegetarian

Level : Moderate

Cuisine : Bengali

Course : Mains

Tags

  • #EidRecipe
  • #Contest167
Ingredients

Ingredients For Kolkata special chicken biryani recipe

Methods
  • 1. First, take the medium to large size potatoes or aloo, wash, peel, out, cut into halves or four into pieces according to their size and put them in a pressure cooker.
  • 2. Add 4-5 cups of water, add 1 tsp of salt and 1 tsp of turmeric powder to it.
  • 3. Then place the cooker on high flame and after  2 whistles turn off the heat.
  • 4. Let the pressure release automatically, then take out the potatoes in a plate and let it be completely cool down. Once the potatoes completely cool down then heat a pan with 1/2 cup of ghee and half cup of oil on medium flame. Then fry the potatoes until it gets golden brown in colour.
  • 5. First, take a pan with 1 tsp of shahi jeera +1 tsp white peppercorn(shah morich)+25 green cardamom (or elaichi or elach) +1 & 1/2 mace (or javitri or joitri) +1 &1/2 inch cinnamon stick +1/4 nutmeg or Jaifal +1 tsp kabab chini or allspice +5 cloves and dry roast in a low flame.
  • 6. When the aroma starts to come out from the spices then turn off the heat. Cool it down and then ground all spices by using a grinder to make a powdered form of it. As shown in the below pic. Get the biryani masala ready to use in this Kolkata-style biryani recipe.
  • 7. First, take a bowl with 1/2 cup of curd or tok doi, then add 1 tsp of kashmiri chilli powder and and 1/2 tsp of salt. Beat it well together.
  • 8. Once the beating is over then add the chicken pieces, 2 tsp go garlic paste, 1 1/2 tsp ginger paste and mix it well together.
  • 9. Then add 1 1/2 tsp of powdered biryani masala(prepared earlier) and mixed it nicely with the chicken.Now squeeze 1/2 lemon(medium size) to mix its juice for marinating the chicken pieces.
  • 10. Lastly, add a handful of beresta or birista and mix it together. Now marinate chicken or murg for at least 45 mins to 1 hour.
  • 11. After 45 mins to 1 hr, take the same pan for making barista, place it on medium flame, then put the marinated chicken to the pan. Let it cook
  • 12. After 1-2 mins turn down the pieces and cook it for 10 mins by covering the pan with a lid.
  • 13. Again turn the chicken pieces and cook it for the next 8-10 mins, but don’t cover it then. I don’t add water to it, but you may add a little if you wish to.
  • 14. Turn off the heat when the gravy of this chicken will be mostly dry
  • 15. Take the rice, wash it gently for 5-6 times and then soak it up for at least 30 mins.
  • 16. After 30 mins, take a big vessel with its 3/4 of water, place it on high flame. Add 1 1/2 tsp of salt+ 2 tsp of refined oil + 5 bay leaves +10 green cardamoms+ 8-10 cloves + 2-3 inches cinnamon sticks(break into 3-4 pieces). Let the water boil.
  • 17. When the water starts boiling then strain the soaked rice and add it to the water. Let the rice boil in water.
  • 18. While cooking the rice must check it frequently as rice can not be cooked more than 80% or 80 percent as shown in the picture. Then turn off the heat and immediately drain the starch from the rice.
  • 19. Then you may spread the rice in some plates and completely cool it down. This procedure will prevent the rice from overcooking. Once the rice totally cools down then keep it aside.
  • 20. Take 4 tbsp luke warm milk in a bowl, add a pinch of saffron strands or kesar or zaffran and let it soak for 15-20 mins.
  • 21. After 15 mins, when saffron strands get soft and almost leave its color in milk, then first use your fingertips to rub the strands to release more color from it. Even you may use a little saffron color if the strands don’t leave a strong strain into the milk.
  • 22. Then add 1 1/2 tsp of kewra or Keora water and 3 drops of rose essence one by one.
  • 23. Lastly add, 8-9 drops of mitha attar(not more than that) to the milk, and mix it well. Keep it aside for using it later.Take a thick bottom wide mouth vessel. First, make it dry, then first spread the bay leaves in the bottom of the vessel
  • 24. First spread 1/2 inch to 3/4 inch thick layer of rice on the bay leaves.
  • 25. Then place two chicken pieces and three pieces of aloo on the first layer of rice. Mainly I used murg leg pieces, though that’s not mandatory but you may use breast pieces too.
  • 26. Then add 3-4 tbsp of chicken gravy on the rice and chicken pieces.
  • 27. Now first sprinkle 1/2 tsp biryani masala all over the layer.
  • 28. Then sprinkle 3-4 tsp of essence or flavour added saffron milk all over the layer
  • 29. Next, sprinkle 2-3 tsp of ghee from the top of the layer.
  • 30. Lastly, sprinkle a handful of crispy fried onion or beresta or birista(in bengali) on the layer and half tsp of salt.Lastly, sprinkle a handful of crispy fried onion or beresta or birista(in bengali) on the layer and half tsp of salt.The first layer is completeclose its lid.It’ll take a maximum of 30 mins-45 mins to be perfectly done

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