Kolkata Chicken Biryani

Name: Kolkata Chicken Biryani
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: East India
Ingredients: 750 g Basmati Rice (Long grain aged); 800 g Chicken (Curry cut biryani pieces); 4 pieces Potatoes (Large, halved & parboiled); 4 pieces Hard Boiled Eggs; 2 cups Fried Onions (Birista); 1 cup Curd / Yogurt; 4 tbsp Desi Ghee; 1/4 cup Saffron Strands in Milk; 1.5 tbsp Kolkata Biryani Masala (Mace, Nutmeg, Shahi Jeera); 1 tbsp each Kewra & Rose Water; 1.5 tsp Salt

Non-Veg📍East India🍽️Lunch & Dinner⏱️45 mins⚡Advanced👥Serves 4Chicken

Ingredients for Kolkata Chicken Biryani

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Basmati Rice (Long grain aged)

750 g

Chicken (Curry cut biryani pieces)

800 g

Potatoes (Large, halved & parboiled)

4 pieces

Hard Boiled Eggs

4 pieces

Fried Onions (Birista)

2 cups

Curd / Yogurt

1 cup

Desi Ghee

4 tbsp

Pantry

Saffron Strands in Milk

1/4 cup

Kolkata Biryani Masala (Mace, Nutmeg, Shahi Jeera)

1.5 tbsp

Pantry

Kewra & Rose Water

1 tbsp each

Salt

1.5 tsp

Pantry

Marinate chicken with yogurt, ginger-garlic paste, red chili powder, Kolkata biryani masala, and fried onions for 2 hours.

Step-by-Step Instructions

Marinate chicken with yogurt, ginger-garlic paste, red chili powder, Kolkata biryani masala, and fried onions for 2 hours.

Prick large potato halves, rub with turmeric and salt, and shallow fry in ghee until golden. Parboil until 80% tender.

Parboil aged Basmati rice with whole spices (cinnamon, cloves, cardamom, bay leaf) until 70% cooked; drain immediately.

Cook marinated chicken in a heavy handi until 75% done and gravy is rich and aromatic.

Layer chicken at the bottom with tender fried potatoes and boiled eggs. Cover with parboiled rice.

Drizzle saffron milk, kewra water, rose water, and desi ghee over rice. Seal handi tightly and dum cook on low heat for 25 minutes. Rest 15 minutes before fluffing.