Home-made from East India for Non Vegetarians

    Home-made Kolkata Chicken Biryani

- Homely Chef

Chicken biryani is an Indian dish that is made with rice, flavors, and meat. Biryani is a well-known dish in India and Pakistan. It is made with chicken, rice, flavors, saffron, and vegetables. The dish is presented with a side of salted or new cucumber cuts.

Starting in the Mughal Domain, an Islamic realm that governed a large portion of the Indian subcontinent from 1526 to 1857, the Mughals presented the biryani and turned it into a piece of the cooking of the Indian subcontinent.

"Biryani" comes from the Persian word "birinj" (that signifies "broiled")

Biryani is a one-pot feast that is well known in many societies, and the dish is remembered to have started from the Indian subcontinent. "Biryani" signifies seared rice.

India, the culinary virtuoso, has created numerous flavourful variations of Chicken Biriyani across districts. In our recipe here, we present to you a flavourful and fragrant dish, that is not difficult to follow and can be made by a fledgling cook too.

Recipe for Kolkata Chicken Biryani:

Ingredients:

• 500g chicken, cut into medium-sized pieces
• 2 cups basmati rice, soaked in water for 30 minutes
• Two medium-sized onion pastes
• Two medium-sized fried onions
• 2 tbsp ginger garlic paste
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp shahi cumin seeds
• Two bay leaves
• Four green cardamom pods
• Two cinnamon sticks
• Four cloves
• 1/2 tsp grated nutmeg
• 1/2 tsp mace powder
• 1 tsp garam masala powder
• 1/2 cup plain yogurt
• Salt, to taste
• 1/4 cup refined oil
• A pinch of saffron
• 1/4 cup milk
• 2 tbsp ghee
• 1 tsp rose water
• 1 tsp kewra water
• 1/2 tsp sweet attar
• 1/2 tsp black pepper powder
• Two medium-sized potatoes, peeled and cut into quarters
• One boiled egg, cut into halves

                                                              Instructions:

1. Begin by marinating the chicken with 250gm plain yogurt, 1 tsp cumin powder, 1 tsp coriander powder, 2 tsp red chili powder, ½ tsp turmeric powder, 4 tsp ginger garlic paste, ½ tsp salt, and 5 tbsp oil. Ensure that all the ingredients are mixed well and let the chicken marinate in the fridge for at least 6 hours or overnight.
2. Soak the Basmati rice in water for 1 hour before cooking.
3. Heat water in a pan for making rice. Once the water starts boiling, add 2 tbsp oil, 3-4 bay leaves, and ¼ tsp shahi jeera.
4. Add the soaked rice to the pan. When the rice is 50% boiled, add 1 tsp salt and mix well.
5. Mix 2 tsp garam masala powder with the marinated chicken.
6. Heat the biryani hundi and add 2 tbsp oil and 1 tbsp ghee.
7. Add garam masala and bay leaves to the hundi.
8. Fry the onion paste until it turns golden brown. Cook on medium flame.
9. Add the marinated chicken and potatoes to the hundi. Cook for 5 minutes on medium flame.
10. Strain the rice and add it to the biryani hundi.
11. Turn off the heat.
12. Add two fried onions, ½ tsp garam masala powder, ½ tsp black pepper powder, 1 tbsp rose water, and 1 tbsp kewra water to the hundi.
13. Soak saffron in 3 tbsp of milk and add it to the biryani hundi.
14. Add ¼ tsp of sweet attar to the hundi.
15. Add 2 tbsp of ghee to the hundi.
16. Cover the biryani hundi with atta dough to seal it.
17. Heat a tawa and place the biryani hundi on top of it.
18. Cook on high flame for 5 minutes.
19. Lower the heat and cook for 15 to 20 minutes.
20. Turn off the heat and let it sit for 5 minutes.
21. Serve hot Kolkata chicken biryani with a boiled egg.