Here’s a step-by-step recipe for Calcutta Chicken Biryani, known for its delicate flavors, fragrant rice, and the addition of potatoes and eggs.
Ingredients
For Marination:
- 1 kg chicken (bone-in, curry-cut pieces)
- 1 cup yogurt (dahi)
- 2 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp biryani masala
- 2 tbsp mustard oil
- Salt to taste
For Biryani Rice:
- 500 g basmati rice (long-grain, aged rice)
- 2-3 bay leaves
- 4-5 green cardamom pods
- 4-5 cloves
- 1 cinnamon stick (2 inches)
- 2-3 star anise
- Salt to taste
For Cooking:
- 3 large potatoes (peeled and halved)
- 4 boiled eggs (shelled)
- 2 medium onions (thinly sliced)
- ½ cup milk with a pinch of saffron strands (soaked for 10 minutes)
- 4-5 tbsp ghee
- 4-5 tbsp refined oil
- 1 tsp kewra water
- 1 tsp rose water
- 1/2 tsp nutmeg-mace (jaiphal-javitri) powder
- Handful of fresh mint leaves
- Handful of fresh coriander leaves
- 2-3 green chilies (slit, optional)
- Salt to taste
Garnish:
- Fried onions (for layering)
- A few whole spices (cinnamon, cloves)
Instructions
Step 1: Marinate the Chicken
- In a large bowl, combine chicken with yogurt, ginger-garlic paste, turmeric powder, chili powder, biryani masala, mustard oil, and salt.
- Marinate for at least 4 hours or overnight for best results.
Step 2: Prepare the Rice
- Wash and soak the rice in water for 30 minutes.
- Boil 2 liters of water with whole spices (bay leaves, cardamom, cloves, cinnamon, and star anise) and salt.
- Add soaked rice and cook until it is 70% done. Drain and set aside.
Step 3: Fry Potatoes and Eggs
- Heat oil in a pan and fry the potato halves until golden. Sprinkle a little salt and turmeric powder while frying.
- Lightly fry boiled eggs in the same oil until golden.
Step 4: Cook the Chicken
- Heat 2-3 tbsp ghee in a large pan or heavy-bottomed pot.
- Add sliced onions and sauté until golden brown. Remove half the fried onions for garnishing.
- Add marinated chicken and cook on medium heat until the chicken is 80% done and the oil separates.
Step 5: Layering the Biryani
- In the same pot with the cooked chicken, start layering:
- First, a layer of cooked chicken.
- Add a layer of half-cooked rice.
- Sprinkle fried onions, chopped mint, and coriander leaves.
- Place fried potatoes and eggs on top.
- Drizzle with saffron milk, kewra water, rose water, and nutmeg-mace powder.
- Repeat the layering process, ending with a final layer of rice.
Step 6: Dum Cooking
- Cover the pot with a tight-fitting lid. Seal the edges with dough if needed to trap steam.
- Cook on low flame for 20-25 minutes (use a tawa below the pot for indirect heat).
- Turn off the heat and let it rest for 10 minutes.
Step 7: Serve
- Gently fluff the rice with a fork.
- Serve hot with raita or a side of your choice.
Enjoy the royal and aromatic flavors of Calcutta Chicken Biryani! 🥘