Kolkata-Style Chicken Biryani: A Fragrant Fusion of Flavors

Kolkata-style chicken biryani is a delectable dish that is sure to tantalize your taste buds. It is a unique blend of Awadhi and Mughlai influences, resulting in a biryani that is fragrant, flavorful, and slightly sweet. The use of potatoes, kewra water, and rosewater sets it apart from other biryanis and gives it a distinct Kolkata character.

Ingredients:

• For the chicken:
  • 1 kg chicken, cut into medium pieces
  • 4 tbsp yogurt
  • 1 tbsp ginger-garlic paste
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1/4 tsp garam masala powder
  • Salt to taste
• For the potatoes:
  • 2-3 potatoes, cut into wedges
  • Oil for frying
• For the biryani masala:
  • 2 tbsp black peppercorns
  • 10 cloves
  • 5 green cardamoms
  • 2 black cardamoms
  • 1 inch cinnamon stick
  • 1/2 nutmeg, grated
  • 1/4 tsp mace, grated
  • 1 tbsp coriander seeds
  • 1 tsp fennel seeds
  • 2 bay leaves
• For the rice:
  • 3 cups basmati rice, soaked for 30 minutes
  • 6 cups water
  • 1 tsp salt
  • 1 tbsp oil
• For the layering:
  • 1/2 cup fried onions
  • 1/4 cup chopped coriander leaves
  • 1/4 cup mint leaves
  • Kewra water
  • Rosewater
  • Saffron water
  • Ghee

Instructions:

1. Marinate the chicken: In a bowl, combine the chicken, yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala powder, and salt. Mix well and marinate for at least 30 minutes.
2. Fry the potatoes: Heat oil in a pan and fry the potatoes until golden brown. Drain and set aside.
3. Prepare the biryani masala: Grind the black peppercorns, cloves, green cardamoms, black cardamoms, cinnamon stick, nutmeg, mace, coriander seeds, fennel seeds, and bay leaves into a fine powder.
4. Cook the rice: In a large pot, bring the water, salt, and oil to a boil. Add the soaked rice and cook until half done. Drain and set aside.
5. Cook the chicken: In a separate pot, heat ghee and add the marinated chicken. Cook until the chicken is browned and tender.
6. Assemble the biryani: In a heavy-bottomed pot, place a layer of rice. Top with fried onions, coriander leaves, mint leaves, and a sprinkle of biryani masala. Add a layer of chicken pieces and fried potatoes. Repeat the layers until all the ingredients are used up.
7. Seal the pot: Drizzle kewra water, rosewater, and saffron water over the biryani. Cover the pot tightly with a lid and seal the edges with dough to prevent steam from escaping.
8. Cook the biryani: Cook the biryani over low heat for 20-25 minutes. Alternatively, you can preheat your oven to 200°C (390°F) and place the pot in the oven for 20-25 minutes.
9. Serve hot: Garnish the biryani with fried onions and chopped coriander leaves. Serve hot with raita and sliced onions.

Tips:

• For a richer flavor, you can use chicken thighs instead of chicken breasts.
• You can adjust the amount of chili powder to your liking.
• If you don’t have kewra water or rosewater, you can substitute them with a few drops of kewra essence or rose essence.
• Make sure the pot is heavy-bottomed to ensure even cooking.
• Don’t stir the biryani while it is cooking.

Enjoy your delicious Kolkata-style chicken biryani!

I hope you enjoyed this recipe. If you have any questions, please feel free to ask