Chicken Biryani (Kolkata style)
Hello everybody, I hope you are having an incredible day today. Today, we're going to make a distinctive dish, Chicken Biryani (Kolkata style). It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Chicken Biryani (Kolkata style) is one of the most popular of current trending foods on earth. It's simple, it's quick, it tastes yummy. It's enjoyed by millions daily. They're fine and they look wonderful. Chicken Biryani (Kolkata style) is something that I've loved my entire life.
Many things affect the quality of taste from Chicken Biryani (Kolkata style), 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 Chicken Biryani (Kolkata style) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chicken Biryani (Kolkata style) is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Chicken Biryani (Kolkata style) estimated approx 45 minutes.
To begin with this particular recipe, we have to first prepare a few components. You can cook Chicken Biryani (Kolkata style) using 30 ingredients and 41 steps. Here is how you cook it.
#nonv
Kolkata style biriyani includes some potatoes & eggs as well into the biriyani and most of the Bengali people enjoys the biriyani with any type of raita as a side dish
Ingredients and spices that need to be Take to make Chicken Biryani (Kolkata style):
- 1 cup basmati rice
- 350 gm chicken, cut into curry pieces
- 2 large sized onions
- 2 boiled eggs
- 2 medium sized potatoes
- 3 + 8-10 bay leaves + bay leaves for using at the bottom of biriyani layer
- 14 green cardamoms
- 17 cloves
- 3 separate one inch long cinnamon sticks
- 3 black cardamoms
- 1 +1/2 mace flower + a whole mace flower
- 1/2 tsp nutmeg powder
- 2.5 tsp shahi jeera
- 1.5 tsp whole white pepper (if not available, black pepper can also be used but quantity should little less)
- 2 star anises
- 1/2 tsp cumin seeds
- 1 tsp cumin powder
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1/2 cup curd
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1/2 tbsp green chilli paste (optional)
- To taste salt
- 3 tbsp chopped coriander leaves
- 1 gm +1/4 cup saffron soaked in lukewarm milk
- 1/3 cup + 1 tbsp ghee
- 4 tsp vegetable oil
- 1 tbsp mustard oil
- As needed regular chapati dough to cover the biriyani pot
Steps to make to make Chicken Biryani (Kolkata style)
- To make the biriyani masala dry roast green cardamoms, cloves, piece of long cinnamon stick, shahi jeera, ace flower and white pepper together in a pan until a nice blend of aroma from the spices heat your nose
- Then turn off the flame & grind the spices into a powder as fine as possible. Then pass the powder though a fine sieve in order to get a fine powder. Mix the nutmeg powder with this fine mixture & the biriyani masala is ready
- Cut one onion into thin slices & fry them in enough oil until the onions achieve a caramelized brown colour. Then remove them from the oil & put them onto a paper towel. Keep them aside for later use
- Cut another onion into two halves. Take one half & make a paste out of it. Chop the other half into fine bits
- Now marinate the chicken pieces with ginger paste, garlic paste, onion paste, green chilli paste, cumin powder, red chilli powder, biriyani masala, curd & mustard oil for about 2 hours
- In the mean time let's prepare the rice. For that, soak the rice in water for about 1/2 an hour
- Take a piece of cheese cloth & put green cardamoms black cardamom long cinnamon stick, star anise, 1 tsp of shahi jeera, a whole mace flower & a bay leaf into the cloth
- Tuck all the loose ends of the cloth together & secure it properly. It should look like a 'potli'
- Now water in a heavy bottomed pan & add the 'potli' into it
- Let the water boil rapidly
- Now drain the soaking water from the rice & add the rice into the boiling water
- Cover the pan & let it sit on medium flame until the rice is 3/4th done
- Then fluff the rice with a fork & discard the 'potli' from the rice
- Now peel the potatoes & cut them into two halves
- Boil the potatoes until they are nearly 3/4th done
- Now heat ghee along with vegetable oil into a pan
- Add the per boiled potatoes into the oil & fry them until they are light golden brown
- Then remove them & in the same pan add the boiled eggs. Don't forget to make some slits into the eggs before adding them into the pan
- When the eggs are light golden brown, remove them and keep them aside
- To prepare the chicken heat ghee along with the remaining vegetable oil into a pan
- Add the cumin seeds, bay leaves, remaining green cardamoms, cloves, cinnamon, star anise & black cardamom
- Saute for few seconds & then add the chopped onions
- Saute on medium flame until the onions are golden brown
- Then add the chicken along with all the marination mixture & cook on medium flame until the masala with the chicken starts to the sides of the pan
- Then add the fried potatoes & salt. Sprinkle little water & cook for another couple of minutes
- Now add sufficient water to make the gravy
- As soon as the water starts to boil cover the pan and let it sit on medium flame until the chicken is cooked
- Lastly add 1/4 tsp of biriyani masala & chopped coriander leaves. Mix well & turn off the flame
- Now take a deep large pot to assemble the biriyani. Into the pot first arrange 8-10 bay leaves in order to prevent rice layer
- On top of the layer of bay leaves spread some of the rice evenly. Sprinkle some ghee, biriyani masala, some fried onions & some coriander leaves. Also place one egg on top of the rice layer & press the egg gently inside the layer
- Now spread some chicken along with some gravy & few pieces of potatoes on top of the rice layer. Sprinkle some biriyani masala on top
- Again repeat the rice layer along with all the other elements that are used on top of the first rice layer
- Repeat the chicken layer as well along with all the other elements that are used in the first chicken layer
- Now spread the last rice layer on top. Sprinkle the remaining coriander leaves, biriyani masala, ghee & fried onions. Then pour the saffron milk on top
- Now cover the pot with a tight lid wrap the edges with a cylinder of flour dough. Press the dough & secure the edges very well
- Now put a tawa or griddle on flame & put the biriyani pot on top of the tawa
- Let it sit on medium flame for about 10 minutes
- Then turn off the flame & let the biriyani have a standing time for about 8 minutes
- Now remove the flour dough portion with a sharp knife & open the lid
- Take a flat spatula & gently fluff the layers without breaking any rice grain
- Chicken Biryani is absolutely ready. Serve hot with salad & raita of your choice
As your experience and confidence expands, you will locate that you have extra natural control over your diet plan and also adjust your diet plan to your individual tastes in time. Whether you intend to offer a dish that uses less or more components or is a little essentially hot, you can make simple adjustments to achieve this goal. To put it simply, begin making your recipes promptly. As for standard cooking skills for novices you do not require to learn them however only if you understand some basic cooking methods.
This isn't a complete guide to fast and easy lunch dishes however its great food for thought. Ideally this will certainly get your creative juices streaming so you can prepare scrumptious meals for your family without doing a lot of square meals on your journey.
So that's going to wrap this up for this exceptional food Recipe of Ultimate Chicken Biryani (Kolkata style). Thank you very much for reading. I'm confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
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