Chicken Biryani is always on top list of my family menu. You can say it’s a
hot favorite dish and anytime hit. We eat all types of chicken biryani like
normal chicken biryani, Hyderabadi chicken dum biryani, Andhra style biryani,
Chettinad biryani and many more. But today I will share the recipe of Kolkata
style chicken dum biryani.
Have you tasted the famous Kolkata style Chicken Biryani?
What is special in Kolkata style biryani?
Addition of boiled egg, potato and few spices make
this dish really special. Both in chicken and mutton biryani, addition of egg and super soft potatoes are must. The rice is not spicy and not sweet too. But the right balance of spice laced with proportionate amount of ghee makes it aromatic and tasty. Kids can also enjoy this Kolkata style biryani.
Check it out the recipe, prepare at home and surprise
your near & dear once. This is my weekend special recipe for my readers.
Enjoy the weekend with this royal pot meal!! There is a quick step-by-step procedure of Kolkata style Chicken Biryani.
Kolkata Style Chicken Dum Biryani / Kolkata Style Chicken Biryani
Roast the ingredients given for making Biryani masala and make powder by using mixer grinder or mortar & pestle. Your biryani masala is ready now. Marinate the chicken pieces with curd, ginger paste, garlic paste, onion paste, red chili powder, turmeric powder, coriander powder, green chili, salt, lemon juice and biryani masala powder. Time of marination should be minimum 6 hours. Fry few onions with little salt and sugar and prepare “beresta”. Keep it aside for later use. While cooking the rice, add bay leave, cinnamon stick, cardamom, clove, jaiphal, jaitri, kabab chini, salt and little oil. Whole spices give aromatic flavor to the rice. When the rice is half cooked, strain the water and spread it in plates and allow cooling. Sprinkle salt and little sugar from top. Food color is mixed in little amount of rice. Add the saffron to the luke warm milk and combine well. Keep aside. Now heat oil and ghee in a wok add the marinated chicken and spread out over the vessel. Initially cook in high flame for 5 minutes and then add a tbsp of oil over the chicken pieces and reduce flame. Cook the chicken properly and once it is cooked switch off the gas.
Now take a big vessel and grease with ghee. Place one third of the cooked chicken in the bottom and then spread a layer of rice, colored rice, saffron milk, beresta, one/two piece potato and one boiled egg. Over this layer, similarly prepare layers by adding chicken, potato, rice, colored rice, beresta, boiled egg and saffron milk. Place lid and over the lid place a heavy weight and seal the edges with wheat dough. Cook on high flame for 2 mins. Remove the vessel from the stove and place an iron tawa. Allow to heat. Reduce to low flame and place back the biryani vessel on the iron tawa and cook biryani for 20-25 minutes. Turn off heat and do not remove lid for 10 mins. After 10 mins, remove lid, combine gently and serve hot with raita and curry of your choice.
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