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Home Dish Kolkata Special: Chicken Dum Biriyani

Kolkata Special: Chicken Dum Biriyani

Name: How to cook Kolkata Special: Chicken Dum Biriyani - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Kolkata Special: Chicken Dum Biriyani

The Kolkata style Biriyani culture is actually the admixtures of both the Awadhi & Lucknowi Styles- Taking it from its very Tastes, Flavours & ingredients used in it…& is absolutely unique in its own nature & is the trendsetter to the rest others- That are all quite popularly well known & acclaimed in themselves as well…

Ingredient

Food ration :

2 servings

Cooking time :

1.5 hrs. Prep T

750 gms

Chicken on Bones (Preferably, Legs or Breasts pieces)

2 Cups

Plain Yoghurt

1 tsp

or To Taste Sugar: Recommended

1.5 tbsps

Whole Coriander Seeds

1 tbsp

Whole Cumin Seeds

Bay Leaf

1/2 tbsp

Whole Black Peppercorns

Green Cardamoms

Mace Flower

1/4 tsp

Nutmeg Powder

4-5

Cloves

1 inch

Cinnamon Stick

1-2

Star Anise

Stone Flower/Dagad Phool: Optional

3-4

Whole Dry Red Chillies

4-6

Potatoes: Medium Boiled & Gently Sautéd with Salt & Turmeric

Eggs: Whole Boiled & Shelled- Gently sautéed with salt-haldi

2 Cups

Basamati Rice: Long Grains, preferred

2 Cups

Onions/Shallots: Deep Fried (Birista)

1/2 Cup

Veg Oil: Any Neutral

1/2 Cup

Ghee

1/4

Fresh Coriander Leaves: Finely Chopped

1 tbsp

Fresh Mint Leaves: Finely Chopped

1-2

Bay Leaves

2 tbsps (3 G)

Paste

1/4 Cup

Shallots: Finely Chopped

2 tbsps

Biriyani Masala Powder: Any- (Chicken/Meat, etc.)

1 tsp

Turmeric

1 tsp

Red Chilli Powder

1 L

Chicken/Meat Stock: To cook the Dish till the end

1/8 Cup

Fresh Lemon Juice

1/4 Cup

Warm Milk: Soaked with 1/4 tsp Saffron Strands

1/4 Cup

Garnish: Fresh Coriander Leaves- Finely Chopped

Handful: Fresh Lemon Wedges/Roundels, Cucumbers, Tomatoes, etc

1 Cup

For the Curd Raita: Plain Curd- Whisked with some Sugar

1-2 tbsps

Fresh Green Chillies: Finely Chopped

1/2 Cup

Fresh Cucumbers: Finely Chopped

2 tbsps

Fresh Pomegranates Aerials: Optional

1 tsp

White & Black Peppercorns: Freshly Cracked

1/2 tsp

Black Salt: Optional

1/2-1 tsp

Roasted Cumins Powder

Cooking instructions

* Step 1

Chicken Marinade: For that, we need to first wash & clean the chicken pieces well- Now, prepare the Dry Spices Mix first by dry roasting them well & cooled down to grind/pound smoothly- Also, before starting all that- Wash & Soak the measured Rice in some water for at least 30-45 mins time

* Step 2

Now, once the dry ground spices are ready- Mix it up with the plain curd, salt & sugar, finely chopped onions/shallots, garlic & ginger & green chillies, etc. to be mixed with it & once again blended everything well together until nicely combined and well blended to a nice smooth textures

* Step 3

Apply & Coat the washed Chicken Pieces well with this freshly prepared marinades- Preferably, if this step can be done overnight for the better results, however usually I do follow that for most of my similar recipes- Yday, it’s quite undecided & hence the rest period for the Chicken Marinade just got about 4-5 hrs time to rest while, I prepared it for my dinner & marination was done in the afternoon itself- At least, 4 hrs is highly recommended

* Step 4

Keep rest other things absolutely ready & handy for the smooth cooking process further- Strain the soaked rice and let it be in that position for about 30 mins time or so- In this interim: The Green Chutney or my style of Yoghurt Burhani can be prepared & be chilled in the refrigerator until the cooking procedures are all completed and we’re set to have it all, thereafter

* Step 5

Also, prepare the Birista at this point as well & set aside- Don’t throw the remaining Birista Oil- Since, that need be used in our remaining cooking procedures- Post the given minimum Marination resting time period: It’s now the time to fry the Chicken pieces well until it’s nicely & gently charred (not burnt though at all), from both its sides and then, transferred to a separate plate to wait until the layering & lining of the final cooking process starts

* Step 6

Now, heat up a heavy bottomed pan/pot/vessel: Use the fried oils (whatever’s remaining) & also add a little more extra (if the need be so)- Layer the entire Rice on it first, put some more salt in it & some saffron milk- Also, a little Birista- Then arrange & layer the sautéed chicken pieces on the top, add in the remaining saffron milk & Birista on the top, a few slit green chillies (if you choose to), I didn’t though

* Step 7

Add in the Chicken Stock to it now, we’re using this instead of plain water as it’s normally or usually done but these stocks are always an added taste & flavours enhancers for sure (if you have it in your reserve)- Cover the lid of the pan/pot now and let it slow cook in the lowest possible heat, for about 30 mins time (keep a close check on it always)

* Step 8

Once that’s done turn off the flame and let it sit on the hot oven for sometime more- Then, put the chicken pieces at one side of the pan and fluff up the rice with a long fork or similar spoon, ensuring not to break/damage its cooked grains at all- Cover it back now once more & after about 5-6 mins time, it’s ready to be served now absolutely piping hot with our prepared chilled whichever Chutneys been prepared & some green colourful salad

* Step 9

You can pepp it up too, with your favourite chilled drinks (any that’s of your choice)- Garnish it your own way- Dish out nicely on your serving platters and simply enjoy with your Family and Close Friends or this can be quickly prepared with certain Preppings, if can be done well beforehand for any small scale get togethers or any in-house parties or similar…& ENJOY