Easiest Way to Cook Perfect Kolkata style Chicken Briyani

Etta Anderson

Page content

Easiest Way to Cook Perfect Kolkata style Chicken Briyani Delicious, fresh and tasty.

Kolkata style Chicken Briyani. Try this Kolkata restaurant style homemade chicken biryani and don't forget to let me know your valuable feedback about this recipe in the comment section below. Kolkata special chicken biryani - a Bengali style biryani recipe. Calcutta or Kolkata style Chicken Biryani is a mixed rice dish inspired by Awadhi cuisine.

How to make Calcutta Style Chicken Biryani Recipe.

Partially cook the rice along with black cardamom and bay leaves.

Kolkata style chicken biryani recipe is one example of Bengali cuisine.

You can cook Kolkata style Chicken Briyani using 23 ingredients and 6 steps. Here is how you cook that.

Ingredients of Kolkata style Chicken Briyani

You need 1 kg of chicken.
Prepare 4 of potatoes.
Prepare 500 gm of Basmati rice.
You need 3 of medium size slice onions.
Prepare as needed of oil for frying the birista and cooking.
It’s 1 cup of curd.
You need 2 tsp of ginger and garlic paste.
Prepare 1/2 cup of birista (fried onion).
You need 1 tsp of Kewra water.
You need 1 tsp of rose water.
You need 1 tsp of meetha attar.
You need 1 tsp of garam masala.
You need 1/2 tsp of red chilli powder.
It’s 1 tsp of Black pepper powder.
Prepare 2 tsp of briyani masala powder.
It’s to taste of salt.
You need 1 tsp of fennel seeds.
It’s 5 piece of alubukhara (dried plums).
Prepare 1/2 cup of grated khoya.
You need 1 1/4 cuo of milk.
Prepare pinch of saffron strands.
You need 2 tsp of melted butter.
Prepare 4 tsp of melted ghee.

The Bengali cuisine style is Bengal which was part of eastern the Indian subcontinent.

Now a day's it is divided into Bangladesh and some western states of India (West Bengal, Tripura, and some regions of Assam).

Bengali cuisine mostly includes fish, Rice, vegetables, and lentils.

Kolkata biryani is much lighter in spices and the rice is being flavored with Kewra, rose water and Mitha Attar.

Kolkata style Chicken Briyani instructions

First make birista for deep fry the slices onions till slightly golden in color then fry the potatoes once done keep it aside..
Then marinate the chicken for this in a large mixing bowl mix together curd,ginger garlic paste,red chili powder, birista,kewra water,salt,biryani masala powder,pepper powder then add chicken pieces keep it aside for few hours,soak the rice for 30 minutes..
Then heat a kadhai add some oil then add the marinated chicken pieces add the potatoes cook it on a low medium flame till it done.
Now separate the chicken pieces and little gravy contain in it, set the kadhai grease it with some ghee then boil the rice with whole garam masala parboiled the rice, now assemble everything together..
Some chicken pieces,potatoes,dried plum sprinkle with some biryani masala powder,grated khoya put some rice then soaked saffron milk mixture then again layered with rice sprinkle with biryani masala powder,grated khoya milk essence mixture melted butter ghee mixture and birista..
Cover it with aluminum foil then put the lid on it cook it on very low flame for 35 minutes then turn off the heat keep it aside for 30 minutes then serve hot..

Which makes the biryani even more flavorful than any other states' biryani.

Kolkata style mutton biryani is already on blog, today I'm going to share the 'Chicken biryani' recipe with you.

However Diwali is a special occasion, so a little bit more time in kitchen will not hurt anybody.

The difference with the earlier version is that here, the meat is already cooked before putting over dum with rice.

The result is by no way inferior to the Kacchi typed biryani.