Calcutta Style Chicken Biryani
This flavorful Calcutta Style Chicken Biryani stands apart with the addition of potatoes (aloo) alongside tender chicken, creating a delicious blend of textures and flavors. A must-try for those who love the combination of meat and potatoes, this dish is perfect for a fulfilling lunch.
Cuisine: Indian
Course: Lunch
Diet: Non-Vegetarian
Ingredients:
- 500g Boneless chicken (cut into uniform pieces)
- 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 cloves
- 5 Green Chillies
- 3 Black cardamoms (Badi Elaichi)
- 1 Bay leaf (Tej Patta)
- 2 Cardamom pods (Elaichi)
- 2-inch Cinnamon stick (Dalchini)
- 5 Cloves (Laung)
- 8-10 Whole Black Peppercorns
- 1 tablespoon Kewra Water
- Salt (to taste)
- 4 tablespoons Ghee
Prep Time:
- 60 minutes
Cook Time:
- 40 minutes
Instructions:
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Marinate the chicken: Combine the boneless chicken pieces with curd, red chilli powder, turmeric, and salt. Allow the mixture to marinate for 45 minutes to an hour.
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Prepare the rice: Partially cook the Basmati rice with black cardamom and bay leaves until it’s 50% done. Drain the rice and set it aside.
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Prepare the spice mix: Dry roast the whole spices—peppercorns, cloves, green cardamom, and cinnamon—for about 30 seconds or until fragrant. Let it cool and grind the mixture into a fine powder using a mixer grinder.
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Cook the onions: Heat 2 tablespoons of ghee in a heavy-bottomed pan. Add the chopped onions and sauté until they turn soft and lightly browned.
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Make the ginger-garlic-chili paste: Use a mortar and pestle to mash the ginger, garlic, and green chillies into a paste. Add this paste to the onions once they are browned and sauté for another 2-3 minutes.
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Add the spices: Stir in red chilli powder and turmeric powder, and sauté for an additional minute.
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Cook the marinated chicken: Add the marinated chicken to the pan and mix well, ensuring it’s evenly coated with the spices. Cover and cook on a low flame for 10-12 minutes. Add a bit of water if necessary to avoid burning.
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Prepare the potatoes: While the chicken is cooking, chop the potatoes into four pieces and fry them until crispy and cooked through.
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Assemble the biryani: In a non-stick biryani pot or an earthen pot, grease the base with ghee. Start by layering the partially cooked rice, followed by a layer of the chicken gravy and two fried potatoes. Repeat the layers, finishing with a top layer of rice. Pour the remaining ghee over the top.
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Seal and cook: Seal the pot with wheat flour dough (if using an earthen pot) to create a tight lid. Place a heavy weight on top and cook on low heat for 10-15 minutes. Allow the biryani to stand for an additional 30 minutes before serving.
Serve:
This Calcutta Style Chicken Biryani pairs wonderfully with Burani raita, Tomato Onion & Cucumber raita, and a flavorful non-veg gravy like Laal Maas or Creamy Butter Chicken.
Enjoy the richness and the satisfying combination of chicken, potatoes, and fragrant spices!
