Calcutta Style Chicken Biryani Recipe
Calcutta Style Chicken Biryani is a rich and aromatic one-pot meal that celebrates the culinary heritage of Kolkata. It blends perfectly spiced chicken, fluffy basmati rice, and tender potatoes for a dish that is flavorful and satisfying. This traditional recipe is a labor of love, creating layers of flavor that make it the ultimate comfort food. Pair it with a cooling raita or a hearty gravy to enjoy the full spectrum of flavors.
Ingredients
| Ingredient | Quantity |
|---|---|
| Boneless chicken (cut into uniform pieces) | 500 grams |
| Basmati rice | 3 cups |
| Potatoes (Aloo) | 4 large |
| Curd (Dahi/Yogurt) | 1 cup |
| Red Chilli Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Onions (finely chopped) | 2 |
| Ginger | 1 inch piece |
| Garlic | 8 pods |
| Green Chillies | 5 |
| Black Cardamom (Badi Elaichi) | 3 pods |
| Bay Leaf (Tej Patta) | 1 |
| Cardamom (Elaichi) Pods | 2 |
| Cinnamon Stick (Dalchini) | 2-inch piece |
| Cloves (Laung) | 5 |
| Whole Black Peppercorns | 8-10 |
| Kewra Water | 1 tablespoon |
| Ghee | 4 tablespoons |
| Salt | To taste |
Preparation Time
- Prep Time: 60 minutes
- Cook Time: 40 minutes
- Total Time: 100 minutes
Servings
Serves 4.
Cuisine
Indian
Course
Lunch or Dinner
Diet
Non-Vegetarian
Instructions
Step 1: Marinate the Chicken
- In a large mixing bowl, combine the boneless chicken pieces with curd, red chilli powder, turmeric powder, and salt.
- Mix well, ensuring all chicken pieces are coated with the marinade.
- Cover the bowl and let the chicken marinate for 45 minutes to 1 hour in the refrigerator.
Step 2: Prepare the Rice
- Rinse the basmati rice thoroughly under cold water until the water runs clear.
- In a large pot, bring water to a boil. Add black cardamom pods and bay leaf.
- Add the rice to the boiling water and cook until it is partially done (50% cooked).
- Drain the rice and set it aside for later use.
Step 3: Prepare the Spice Mix
- Dry roast the peppercorns, cloves, green cardamom, and cinnamon stick in a skillet over low heat for about 30 seconds or until fragrant.
- Let the spices cool, then grind them into a fine powder using a spice grinder or mortar and pestle. Set aside.
Step 4: Prepare the Chicken Gravy
- Heat 2 tablespoons of ghee in a heavy-bottomed pan over medium heat.
- Add the chopped onions and sauté until they are soft and lightly browned.
- In a mortar and pestle, mash the ginger, garlic, and green chillies into a paste.
- Add this paste to the browned onions and sauté for 2-3 minutes.
- Stir in the ground spice mix, red chilli powder, and turmeric powder. Cook for 1 minute to release the flavors.
- Add the marinated chicken to the pan and mix well to coat the chicken with the spices.
- Cover and cook on low flame for 10-12 minutes, adding a splash of water if necessary to prevent sticking.
Step 5: Fry the Potatoes
- Peel the potatoes and cut each into four pieces.
- Heat oil in a pan and fry the potato pieces until they are golden brown and cooked through. Set aside.
Step 6: Layer the Biryani
- Take a heavy-bottomed non-stick biryani pot or earthen pot and grease it with ghee.
- Begin by spreading a layer of partially cooked rice at the bottom of the pot.
- Add a layer of chicken gravy on top of the rice, followed by a few pieces of fried potatoes.
- Repeat the layering process until all ingredients are used, finishing with a layer of rice.
Step 7: Dum Cooking
- Heat the remaining ghee and pour it over the top layer of rice.
- If using an earthen pot, seal the lid with wheat flour dough to trap the steam. Place a heavy weight, such as a mortar, on top of the lid.
- Cook the biryani on low heat for 10-15 minutes. Then, turn off the heat and allow the biryani to rest for another 30 minutes before opening.
Step 8: Serve
- Carefully mix the layers of biryani before serving to ensure even distribution of flavors.
- Serve hot with Burani Raita, Tomato Onion & Cucumber Raita, or a rich gravy like Laal Maas or Creamy Butter Chicken.
Serving Suggestions
This biryani pairs beautifully with cooling side dishes like raita or spicy non-veg gravies. For an indulgent touch, garnish with fried onions, chopped coriander, and boiled eggs before serving.
Enjoy the authentic flavors of Calcutta with this rich and aromatic chicken biryani!
