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Kolkata Style Chicken Biryani Leave a comment

KOLKATA STYLE CHICKEN BIRYANI Preparation time 15 minutes Cooking time 35-40 minutes Serving 4 Ingredients For Yellow Potato 2 medium Potatoes, cut in half , आलू 1 cup Saffron water / Yellow colour , केसर का पानी या पीला रंग For Marinating Chicken 500-750 gm Chicken, curry cut , चिकन 4-5 tbsp Curd , दही 1 tsp Ghee , घी 1 tbsp Ginger-Garlic paste, अदरक लहसुन का पेस्ट 1 tsp Degi red chilli powder , देगी लाल मिर्च पाउडर ¼ tsp Turmeric powder , हल्दी पाउडर 1 tsp Coriander powder , धनिया पाउडर ¼ cup Fried onion , तला हुआ प्याज 1 fresh Green chilli , हरी मिर्च Salt to taste , नमक स्वादानुसार For Frying Potatoes and Egg ¼ cup Oil , तेल 3 Green cardamom , हरी इलायची 1 Maze , जावित्री Soaked Potatoes , भीगाए हुए आलू 3 Hard-Boiled eggs , उबले हुए अंडे For Biryani Masala 1 tbsp Shahi jeera , शाही जीरा 2 tbsp Black peppercorns , काली मिर्च के दाने 8-10 Green cardamom, हरी इलायची 1 Black cardamom , बड़ी इलायची 2 Maze , जावित्री 4-5 Cloves , लॉन्ग 2 inch Cinnamon stick , दालचीनी ½ tsp Fennel seeds , सोंफ ¼ Nutmeg , जायफल For Cooking Chicken Remaining oil , बचा हुआ तेल 1 medium Onion, sliced , प्याज Marinated chicken , मैरिनेटेड चिकन Fried Potatoes , तले हुए आलू For Boiled Rice Water , पानी Salt to taste , नमक स्वादानुसार 1 inch Cinnamon stick , दालचीनी ½ tsp Fennel seeds , सॉफ 2-3 Green cardamom , हरि इलायची 1 Black cardamom, बड़ी इलायची 1 Star anise , चकरी फूल 6-8 Black peppercorns , काली मिर्च के दाने 1 Bay leaf , तेजपत्ता 3 cups Basmati rice, soaked for 20 minutes , बासमती चावल For Richness 2 tbsp Fresh Cream , मलाई 1 tbsp Fried onion , तले हुए प्याज 1 tsp Prepared Biryani masala , तैयार किया हुआ बिरियानी का मसाला 2 tbsp Gravy (yakhni) , यखनी 1 tsp Kewra water , केवड़ा Other Ingredients Saffron water , केसर का पानी Fried Onion, तले हुए प्याज Prepared Biryani masala , तैयार किया हुआ बिरियानी का मसाला ¾ cup Gravy (yakhni) , यखनी Optional Dried Prunes (आलूबुख़ारे ) 5-6 no’s to add while dum Meetha itr (मीठा इत्र ) 1 -2 drops to finish Process For Yellow Potato Add saffron water or yellow water in a bowl, add cut potatoes & keep it for a minute. For Marinating Chicken In a bowl, marinate the chicken with curd, ghee, ginger garlic paste, degi red chilli powder, turmeric powder & coriander powder. Add fried onion, green chilli, salt to taste & mix well until the chicken is well-coated with the marinade. Rest for 10 minutes or 1 hour. For Frying Potato & Egg In a non-stick pan, heat oil, add green cardamom, maze, soaked potatoes & hard-boiled egg, fry on low flame for 2-3 minutes. Take out the egg in a different bowl & keep aside for further use. Fry the potatoes until crisp and golden in color. For Biryani Masala In a pan, add shahi jeera, black peppercorns, green cardamom, black cardamom, mace, cloves, cinnamon stick, fennel stick, nutmeg & dry roast until fragrant. Remove and let it cool down & grind it into a fine powder. For Cooking Chicken In a large pot, add remaining oil, add onion & saute on medium flame until light golden in color. Add marinated chicken & saute for 4-5 mins. Add fried potatoes & saute again. Add water & stir well. Cover-cook on medium flame until the chicken is 80% cooked. Remove the chicken & potatoes from the yakhni & keep aside. Strain the yakhni in a bowl & keep it aside for further use. For Boiled Rice Boil water in a sauce pot,add salt to taste. Take a muslin cloth, add cinnamon stick, fennel seeds, green cardamom, black cardamom, star anise and black peppercorns, tie a knot & make a potli of it. Add the spice potli into the hot boiling water. Add soaked basmati rice & let cook on medium heat until 70% cooked. Once done, strain the rice and keep aside for further use. For Richness In a bowl, add fresh cream, fried onion, biryani masala, prepared yakhni and mix well. Add kewra water & mix again. For Layering Keep a heavy bottom pan. In a large pot, add the cooked chicken, potatoes, prepared yakni & fried onion. Add the boiled rice and layer it evenly. Pour the saffron water. Layer it with fried onion, sprinkle some biryani masala. Cover it with a lid and dum-cook for 15-20 minutes. Serve hot.

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