Kolkata Chicken Biryani || চিকেন বিরিয়ানি || चिकन बिरयानी || Authentic...
Kolkata Chicken Biryani || Salma (Kolkata) Recipe
Time: Preparation 30 minutes, marination 3 hours, cooking 1 hour, steaming 25 minutes
WATCH VIDEO RECIPE
Ingredients
- Chicken (big piece) - 1 kg
- Basmati Rice - 500 gm
- Potato (medium size) - 500 gm
- Onion (medium size) - 250 gm
- Lemon - 1 pc
- Refined Oil - 200ml
- Ghee (Shree brand) - 75gm
- Ginger+Garlic paste - 2 tablespoon
- Yogurt - 150 gm
- Milk - 250 ml
- Solid condensed milk (Khowa kheer) - 30 gm
- Turmeric powder - 1/2 teaspoon
- Red chili powder - 2 teaspoon
- Biryani masala - 3 teaspoon
- Garam masala powder - 1 teaspoon
- Black pepper powder - 1/2 teaspoon
- Mace powder - 1/2 teaspoon
- Nutmeg powder - 1/2 teaspoon
- Cardamom - 4
- Cinnamon - 1/2 inch
- Clove - 4
- Alu Bokhara - 2
- Bay leaf - 1
- Saffron (diluted with water) - 1 tablespoon
- Keora water - 2 teaspoon
- Rose water - 2 teaspoon
- Mitha Ator - 2 drops
- Salt to taste
Method
[Chicken to be marinated for 3 hours, so prepare this first and then soak the rice in water]
- Wash chicken and remove water completely.
- Add the whipped yogurt, ginger+garlic paste, mace powder, nutmeg powder, black pepper powder, 1/2 tsp garam masala powder, red chili powder, 2 tbsp cooking oil and salt (as per your taste). Mix all the added ingredients with chicken very well
[Keep in marination for 3 hours, refrigeration not necessary]
- Soak the rice in water
[Rice must be soaked for 45 minutes]
[Rice must be soaked for 45 minutes]
- Prepare the ingredients, which include peeling potato skins and cutting them into 2 halves, slicing of onions, boiling milk with 2 cardamoms and 2 cloves. Melting of ghee
- Mix the potatoes with salt and a very little amount of turmeric powder. Keep it aside.
[Use such amount of salt that it enters the potatoes]
[Use such amount of salt that it enters the potatoes]
Cooking
Frying onion
- Take 200 ml cooking oil in a pan and heat it in medium flame.
- When the oil gets heated up, put half of the sliced onion in it. Fry the onion till it become golden brown. When done, take out the onion from hot oil using a skimmer (chanta). While frying onion one must continuously stirring the onion, else it will burn.
- When the oil gets heated up, put half of the sliced onion in it. Fry the onion till it become golden brown. When done, take out the onion from hot oil using a skimmer (chanta). While frying onion one must continuously stirring the onion, else it will burn.
[We will use the same oil to fry potato, later frying chicken & making chicken curry]
Frying potato
- Warm the previously used oil on low medium flame.
- Put the potato and light fry it.
[The potatoes will half cooked, only little soft at inside. It will get full cooked after layering of Biryani]
[The potatoes will half cooked, only little soft at inside. It will get full cooked after layering of Biryani]
- Take out the potatoes from pan after light frying and keep aside.
Boiling rice
- Warm water in a big pot
- Put 2 cardamom, 2 cloves, 1 bay leaf, cinnamon and little salt in water.
- Turn the burner to high flame.
- When the water gets hot, add the soaked rice, reduce the flame back to medium high.
- When the rice is almost 70% boiled, stop cooking and drain off the water inside.
[Remaining cooking of rice will be done after Biryani layering]
Cooking chicken
- Heat the previously used oil on medium high flame.
- Add the remaining sliced onions in the heated oil. Fry the onions till golden brown
- Once the onion gets the color, add the marinated chicken.
[Turn the flame to low medium]
[Turn the flame to low medium]
- Add 1 tsp biryani masala, mix it well. Saute the chicken on low medium flame for 15-20 minutes
- Add 250 ml water to chicken after 15-20 minutes of sauting and cook for 5 more minutes.
[Chicken should only be cooked about 80%, full cooking after biryani layering]
[Chicken should only be cooked about 80%, full cooking after biryani layering]
- Take out chicken from the soup.
Biryani Layering
- Take a flat pot.
- Add lemon juice.
- Add alu bakhara.
- Add the remaining garam masala powder.
- Add the cooked chicken soup.
- Add about 25 gm ghee.
- Add little milk (boiled with cardamom and cloves).
- Add 1 tsp biryani masala powder.
- Add very little salt and mix everything very well.
- Add the cooked chicken.
- Add the lightly fried potatoes.
- Add half of onion barista (golden fried onions).
- Add 1 tsp biryani masala powder.
- Put a thin layer of rice.
- Add the grinded solid condensed milk (khowa kheer)
- Add 25 gm ghee.
- Sprinkle 2 tsp of diluted saffron.
- Put the remaining rice on top of this.
- Sprinkle little biryani masala powder.
- Add the remaining ghee.
- Add the remaining milk.
- Add the remaining onion barista.
- Sprinkle 2 tsp rose water, 2 tsp keora water and add 2 drops of Mitha Ator.
- Make a wheat flour dough. It should not be too soft.
- Put the dough over the rim of the pot to seal the lid. Leave a half inch gap, press the lid onto the pot.
[If a small gap is not kept, steam pressure will crack the dough seal]
[If a small gap is not kept, steam pressure will crack the dough seal]
- First cook the Biryani on high medium flame for 1 min.
- Turn the flame to medium and cook for 10-12 minutes.
[The soup will dry up in this time. A faint chur chur sound will come from the pot, which indicates completion of cooking]
[The soup will dry up in this time. A faint chur chur sound will come from the pot, which indicates completion of cooking]
Steaming Process (Dum)
- Stop the flame and keep the lid covered for 15 minutes.
Your cooking is complete. Chicken Biryani with Chicken chaap is a great combination. Add some salad to make it exotic.
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