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Ingredient
Kolkata Style Chicken Biriyani
Introduce
Ingredient
2 tbsp
Shahi Jeera
2 tbsp
Coriander Seeds
2/3
Black Cardamom
7/8
Green Cardamom
500 gms
Chicken cut into medium pieces
500 gms
hung curd
1/2tbsp
Red Chilli powder
to taste
Salt, Sugar
as needed
Vegetable Oil, Ghee
500 gms
Basmati Rice
2 tbsp
each Rose Water, Kewra water
100 gms
Khova
as needed
Boiled Eggs
Cooking instructions
* Step 1
Dry roast all the whole spices in a hot tawa for 3-4 mins (make sure they don't get burnt). Take them off the heat and let them cool a little. Put all the spices in blender and make fine powder...keep it aside.
* Step 2
Marinate the chicken pieces with curd, red chilli powder, ginger-garlic-green chilli paste, and salt for 45 minutes to 1 hour
* Step 3
Wash Basmati Rice very well and soak in water for 30 mins. Take a clean piece of cotton cloth, put the whole spices in it and tie a knot. Now heat the water and put the cloth in it. Once the water comes to boil add the soaked rice. Add little salt. Cook for 3-4 mins and drain the water. Remove the spices.
* Step 4
Heat 2 tablespoons of ghee/oil in a deep & heavy bottomed pan.fry potato pieces and keep aside. Add chopped onions and very little sugar (for caramelise) fry till soft and lightly browned....this is called beresta. Keep it aside.
* Step 5
Now again heat oil/ghee in pan, add chopped onions. Add the marinated chicken once the onion is translucent. Sprinkle 1 tbsp of prepared Biriyani Masala and cook for 10-12 mins covered with lid on low flame. Add little water if required.
* Step 6
Take a heavy bottomed pan grease well with ghee or oil. First put the potatoes, chicken legs at the bottom, top it up with 2 tbs of gravy, add a layer of rice, beresta, sprinkle biriyani masala, sprinkle shredded khova, few drops of rose and kewra water, 2 tbsp saffron milk. Prepare several layers like this. Finish it with a dollop of ghee.
* Step 7
Seal the mouth of the pot with wheat flour dough to tighten the lid. Cook this on low heat for 10 to 15 minutes and let it stand for another 30 minutes before opening.
* Step 8
Chicken Biriyani is ready. Serve it with Chicken pieces, potatoes and boiled egg.
Note: if there is a photo you can click to enlarge it
Tag
30 Minute
Shahi Jeera
coriander seeds
black peppercorns
white peppercorns
Black cardamom
green cardamom
whole nutmeg (jaifal)
whole maces (javetri flower)
Cloves, 1/2 Cinnamon Sticks,
Star Anise, 2 tbsp Fennel Seeds, half tbsp Kabab Chini
Chicken cut into medium pieces
Big Onions very thin sliced (for beresta)
Ginger-Garlic-green chilli paste
hung curd
red chilli powder
Salt & Sugar
Vegetable Oil, Ghee
basmati rice
each Rose Water, Kewra water
Potato cut into medium pieces
Green cardamom, 2/3 Bay leaves, 4/5 Clove, 1 Cinnamon stick
Saffron Milk (Saffron soaked in warm milk for 30 minutes)
Khova
boiled eggs
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