Kolkata Biryani
Biryani from Kolkata , Rice layered with chicken cooked with potatoes and Khoya.
Servings Prep Time
8people 15minutes
Cook Time Passive Time
30minutes 40minutes
Servings Prep Time
8people 15minutes
Cook Time Passive Time
30minutes 40minutes
Ingredients
Instructions
  1. Marinate the chicken with salt, ginger-garlic paste, biryani masala, yogurt, chilli powder, white pepper powder, biryani masala, kewra water and 1 TBLSP of cooking oil for minimum 2 hours. For best results, marinate the chicken overnight.
  2. Peel the potatoes and cut them into two halves, coat with salt and turmeric powder and boil them till half-cooked. Also smear the boiled eggs with salt and turmeric powder and shallow fry in 1-2 TBSP of oil.
  3. Heat little oil in a frying pan over medium flame and add Bay leaf, cloves, caraway seeds, cinnamon stick, and cardamom, followed by the onions.
  4. Fry till golden brown.
  5. Take 3 TBLSP out for garnishing and keep the rest in the pan.
  6. Add the marinated chicken to it.
  7. Cook till oil separates from the mixture, then add approx. 1½ cup of hot water into it.
  8. Cover the pan with a lid and let the chicken get cooked. As chickens become tender, remove them from the pan and keep them aside, reduce the gravy to ¾ of a cup. Add the milk powder.
  9. Mix the milk powder properly and add 1/2 cup milk.
  10. Add green chilies and coriander leaves.
  11. Add a TBSP of oil in a pan. Add bay leaf, caraway seeds, Star Anise, green cardamom and cloves. Add 2 liters of water and salt. Let the water boil. Add the drained rice.
  12. Cook the rice till it is 50% done. Drain the water and discard whole spices from cooked rice, keep it aside.
  13. Assembling Chicken & Rice for Dum :Now grease a heavy bottomed pan or preferably a “Handi” (a deep, narrow-mouthed cooking vessel) with ghee. Add a layer of rice. Pour the chicken yakhni onto it. Add lime juice, ghee, ½ cup of milk and the coriander leaves, mix them well.
  14. Now spread half of the rice over it. Spread saffron milk, rose-water, kewra water, milk powder and remaining ghee over the rice. Then spread the remaining rice and milk at the top and place the eggs over it. Cover the pan with a lid and seal with the dough to make it air tight. Seal it with a dough. Now put a “tawa” on medium-high flame and place the sealed pot containing the chicken & rice over it, cook for 6-8 minutes and then put the flame on low. Cook for another 30-35 minutes till rice get properly cooked. Note : Try to use less weight chicken thighs. It is better if the total weight of 4 chicken thighs is to 700-800 weight. You can also use food colour for colouring the rice. Even ½ teaspoon of turmeric powder mixed with 2 tbspoon of milk can also serve the purpose well. Sprinkle it over the first layer of rice.
  15. Decorate with the fried eggs and garnish with fried onions. Serve with Onion Raita.
Recipe Notes

Note : Try to use less weight chicken thighs. It is better if the total weight of 4 chicken thighs is to 700-800 gms. You can also use food color for coloring the rice. Even ½ teaspoon of turmeric powder mixed with 2 TBSP of milk can also serve the purpose well. Sprinkle it over the first layer of rice.