Calcutta Style Chicken Biryani Recipe

Name: Calcutta Style Chicken Biryani Recipe
Prep time: 100 min
Cuisine: Indian
Ingredients: 500 grams Boneless chicken; cut into pieces of uniform size; 3 cups Basmati rice; 4 Potatoes (Aloo); 1 cup Curd (Dahi / Yogurt); 1 teaspoon Red Chilli powder; 1 teaspoon Turmeric powder (Haldi); 2 Onions; finely chopped; 1 inch Ginger; 8 Garlic; pods; 5 Green Chillies; 3 Black cardamom (Badi Elaichi); 1 Bay leaves (tej patta); 2 Cardamom (Elaichi) Pods/Seeds; 2 inch Cinnamon Stick (Dalchini); 5 Cloves (Laung); 8-10 Whole Black Peppercorns; 1 tablespoon Kewra Water; Salt; to taste; 4 tablespoons Ghee

By Admin

Prep Time Total in 100 M

Course Lunch

Cuisine Indian

Diet Non Vegeterian

This Calcutta Style Chicken Biryani is quite distinct in flavor from the rest and stands out with the use of potato in the biryani. I have personally come to love meat and potato together and the Calcutta Style Chicken Biryani appeals to me on that level.

Ingredients

500 grams Boneless chicken
cut into pieces of uniform size
3 cups Basmati rice
4 Potatoes (Aloo)
1 cup Curd (Dahi / Yogurt)
1 teaspoon Red Chilli powder
1 teaspoon Turmeric powder (Haldi)
2 Onions
finely chopped
1 inch Ginger
8 Garlic
pods
5 Green Chillies
3 Black cardamom (Badi Elaichi)
1 Bay leaves (tej patta)
2 Cardamom (Elaichi) Pods/Seeds
2 inch Cinnamon Stick (Dalchini)
5 Cloves (Laung)
8-10 Whole Black Peppercorns
1 tablespoon Kewra Water
Salt
to taste
4 tablespoons Ghee

Instructions

Step 1

To start preparing this delicious Calcutta Style Chicken Biryani Recipe, marinate the chicken pieces with curd, red chilli powder, turmeric and salt for 45 minutes to 1 hour

Step 2

Partially cook the rice along with black cardamom and bay leaves

Step 3

The rice needs to be boiled till 50% done

Step 4

Drain away the water and set aside the rice for later use

Step 5

Dry roast the rest of the whole spices namely, peppercorns, cloves, green cardamom and cinnamon for 30 seconds or till fragrant

Step 6

Let it cool and then grind it into a fine powder in a mixer grinder

Step 7

Heat 2 tablespoons of ghee in a deep & heavy bottomed pan

Step 8

Add chopped onions and sauté till soft and lightly browned

Step 9

Mash the ginger, garlic, and green chillies together using a mortar & pestle

Step 10

Add the ginger-garlic-chilli paste to the onions once they are lightly browned

Step 11

Sauté for 2-3 minutes

Step 12

Add red chilli powder, turmeric powder and sauté further for a minute

Step 13

Add the marinated chicken to the above, and mix well till the chicken is well-covered with spices

Step 14

Cover and cook for 10-12 minutes on low flame

Step 15

Add a little water if required

Step 16

While the chicken is cooking, chop the potatoes into four pieces and fry them till crisp and cooked

Step 17

Now take a heavy bottomed non-stick Biryani pot or earthen pot and grease it with ghee

Step 18

Spread one layer of rice and top it with a layer of chicken gravy and 2 potatoes

Step 19

Repeat this three times ending with a layer of rice

Step 20

Heat the rest of the ghee and pour it on the top layer

Step 21

Seal the mouth of the pot with wheat flour dough to tighten the lid if using earthen pot and place a heavy weight like mortar on top of it

Step 22

Cook this on low heat for 10 to 15 minutes and let it stand for another 30 minutes before opening

Step 23

Serve Calcutta Style Chicken Biryani Recipe hot with Burani raita or Tomato Onion & Cucumber raita and non-veg gravy like Laal Maas or Creamy Butter Chicken