Chicken Dum Biryani Kolkata style | How to make Chicken Biryani at home
Kolkata Style Chicken Dum Biryani is light and fragrant with aromatic biryani masala. Succulent chicken pieces with sweet-scented long grain basmati rice is a combination to die for. Unlike other biryani this Mughlai influenced Kolkata chicken biryani is loaded with potatoes and eggs making it even more irresistible. Learn how to make authentic Kolkata Chicken biryani by following this step by step recipe.
Prep Time1 hourhr
Cook Time1 hourhr
marinaton1 hourhr
Course: dinner, Main Course
Cuisine: Bangladeshi, Indian
Keyword: biryani basmati rice, biryani masala recipe, chicken biryani recipe, how to make biryani at home, how to make chicken biryani at home, step by step biryani recipe
Servings: 6people
Author: Arpita@Gastronomic Bong
Equipment
large thick bottomed pan
Deep pan for preparing the Chicken
mixer grinder
Muslin cloth/cheese cloth
Ingredients
1kgChicken
3largeOnionsthinly sliced
1/2cupYogurt
1 1/2tbspGinger-garlic paste
1tspChilli powder
1/2tspTurmeric powder
2-3Potatoeswashed, peeled
1cupMilk (warm)
2-3Bay leaves
1-2tspSugar/sweetener
Salt as per taste
3-4tbsp Oil/Ghee
1tspKewra water
For the Rice
500gmsGood quality Basmati RiceWash and soak the rice for 30 minutes
1tspGhee
2Bay leaves
5-6Black peppercorn
1inchCinnamon
2-3Green cardamom
3-4Cloves
1tspShahi jeera
1tspSalt
Water to boil the rice
Biryani Masala
2tspShahi jeera (caraway seeds)
1tspAniseeds (fennel seeds/saunf)
1Black Cardamom
6-7Green cardamom
1inchCinnamon
7-8Cloves
1/2floretmace
1/2Nutmeg
8-10Black Pepper
Other Ingredients
2-3tspKewra water(4-5 drops of Kewra essence)
15-20strandsSaffron
2-3tbspWarm milk
4-5tbspMelted Ghee
1/4cupPistachiosoptional
4Free range eggsboiled
2Onionsthinly slices (optional)
Oil for frying the onions
Instructions
Make the Biryani Masala
Heat a skillet and dry roast all the ingredients under biryani masala on low heat for 3-4 minutes.
Take it off the heat and let it cool.
Add it to a mixer grinder and ground it into a fine powder. Biryani masala is ready. Store it in an airtight container.
Making the Chicken
In a large bowl add the chicken, yogurt, ginger-garlic paste, chilli powder, turmeric powder and salt and marinate for at least 1 hour or over night is better.
Heat 1 tbsp of oil/ghee in a large thick bottomed on medium heat and fry the potatoes until golden brown. Drain and remove from the oil and keep it aside.
In the same pan add another 2-3 tbsp of oil or ghee. Add the bay leaves and sliced onions and fry until soft and light brown in colour.
Now slowly add the chicken along with the marinade and fry the chicken along with the onions on medium-high heat for 12-15 minutes.
Now add the potatoes, 2 tbsp of biryani masala along with 1 cup of warm milk and 1/2 cup of water and mix everything well. Cover and cook the chicken and potatoes on medium -low heat stirring frequently for 20-30 minutes.
Cook the chicken and potatoes until it's almost done. And you see the oil floating on top. The chicken curry is supposed to be on the drier side, so if its too watery you can simply rank up the heat and cook until you get the desired consistency.
Finally add kewra water and mix well. Take it off the heat, cover and keep it aside for layering.
Making Birista (crispy fried Onions)
Heat oil in deep frying pan to medium heat to deep fry the thinly sliced onions. Add the onions and fry them on a steady heat stirring occasionally.
Once the onions starts turning golden stir frequently or else it will burn from the bottom. When the onions turn golden brown drain and place it on a kitchen towel. Keep it aside and let it rest for some time.
Prepare the Biryani Rice
Let's start by making the masala potli (spice bag). In a muslin cloth add bay leaves, cinnamon, green cardamom, black cardamom, cloves, shahi jeera (caraway seeds), black pepper. Tie a tight knot into a potli.
Heat a large pot of water along with the spice bag, salt and ghee. bring it to a boil.
Now slowly add the rice to the boiling water and cook until its 70 percent cooked.
Remove the spice bag and drain the water. Spread it on a large plate and keep it aside as we start with the assembly.
Assembling the CHICKEN BIRYANI (2 ways Oven version and Stove version)
First start by soaking the saffron in warm milk and keep it aside.
For the Oven version: Preheat the oven to 175° C. Grease 1 tbsp of ghee in a large ovenproof casserole. Now add a layer of rice at the bottom. Then top it up with few pieces of chicken and potatoes. Then sprinkle with some birista (crispy fried onions), some saffron milk, biryani masala and melted ghee and pistachios.
Now continue with the same process of layering until you are done with the chicken and the rice. Finally, place the boiled eggs sprinkle with the rest of the saffron milk, birista, kewra water and the rest of the melted ghee. Then cover with aluminium foil and tightly close the lid and cook it in the oven for 40 minutes.
For the gas version: follow the same procedure only in a large metal pot with lid. Finally seal the lid with dough. Place the large metal pot on a wide pan and cook it on the lowest heat for 30-40 minutes. Switch off the flame and keep it rested for 10 to 15 minutes.
Notes
You know what guys I would love to see your creations. If you have tried this recipe, just click a pic and tag me @gastronomicbong or #gastronomicbong on Instagram or on Facebook.