(Chicken Biryani)Kolkata Style Chicken Biryani:
There is nothing to hide that I love Biryani. If I get any chance I make Biryani. Though sometimes it is very nice if you get well-plated Biryani with a big chunk of meat on it. A couple of months back we went for shopping and decide to have our lunch in a restaurant. My son and husband love seafood so they want to go to a seafood restaurant, that day I don't know cravings for Biryani is like flowing high adrenaline level in my body, I insist them to go to an Indian restaurant, I WANT BIRYANI. They agreed and we went to an Indian restaurant. I proudly ordered Mutton Biryani and wait, wait, and wait. Then I saw its coming, I am literally drooling you know. All my high expectations smashed in the dust when I saw Bell peppers in the Biryani and rice is not showing the color of Biryani nor it is fluffy and not taste like Biryani either. We called the manager and he said sorry, but anyone can understand it not about sorry its about emotion. Biryani is love. Whatever as I ordered it I ate it, wasting food is not my likable thing. After that, I only ate Biryani which I make at home or if my Bengali friends make it. If you are Bengali and from Kolkata, you know for us Biryani is not only food it is love and emotion, other people need to understand that. Playing with emotion is very bad. So presenting Kolkata style Chicken Biryani with love and emotion.
Course - Main course
Cuisine - Mughlai
Author - Usashi Mandal
Serving - 4
Preparation time - 30 minutes
Cooking time - 1 hour + Some other similar recipes:
Kolkata style goat meat Biryani
Burnt Garlic Fried Rice
Chicken Kofta Pulao
Shrimp Biryani
Chicken Tikka Biryani
Rui macher Pulao
Awadhi Chicken Biryani
Ingredients:
3 cup Basmati Rice
6 medium chicken pieces(preferably leg piece)
1 cup hung curd
2 medium onions chopped
1 tbsp white pepper powder
Ingredients:
3 cup Basmati Rice
6 medium chicken pieces(preferably leg piece)
1 cup hung curd
2 medium onions chopped
1 tbsp white pepper powder
1 tbsp shahi jeera powder
2 tbsp garlic paste
2 tbsp ginger paste
2 tbsp lemon juice
1 tbsp green chili paste
1 1/2 cup milk
4 boiled eggs
8 big pieces of potato
1 tbsp whole garam masala
2 tbsp garam masala powder
1 tsp mace(powdered)
1 whole star anise
1 drop mitha atar
8 big pieces of potato
1 tbsp whole garam masala
2 tbsp garam masala powder
1 tsp mace(powdered)
1 whole star anise
1 drop mitha atar
2 cups of ghee
2 - 3 dry red chilies
2 - 3 dry red chilies
1 pinch of saffron
4 bay leaves
2 dry plum(Alu Bukhara)
Salt as needed
4 bay leaves
2 dry plum(Alu Bukhara)
Salt as needed
Vegetable oil for frying onions.
Instructions:
Step 1 Preparation :
1. We proceed with washing and soaking the rice in water. Rice needs to soak for half an hour before cooking, so after cooking it will not stick with each other.
2. In a big bowl add chicken pieces, slit them with a fork then add ginger and garlic paste, green chili paste, hung curd, lemon juice, shahi jeera, white pepper powder, 1tbsp ghee, or melted butter. Mix all the spices with chicken pieces nicely. Rest it for 20 minutes.
3. Next, slice the onion and fry it in hot oil until light brown. Drain it in a kitchen towel and keep aside.
4. In the same oil fry potato pieces until light brown on low flame.
5. In a bowl add 2 tbsp warm milk and dissolve saffron.
6. Peeled the boiled eggs and cut them in half. Set aside.
Step 2: Making:
1. In a big pan or pot add 6 cups of water. Let it boil when it starts bubbling add rice. Cook rice until 98% done. Drain the water and spread the rice to dry.
2. Now we can start cooking the chicken. If the chicken is in the refrigerator, take it out a minimum of 30 minutes before cooking.
3. Heat 3 tbsp of ghee in a big pan or Kadai. Add dry red chili, bay leaves, and whole garam masala.
4. After the nice aroma fills the kitchen add ginger and garlic paste and cook until the raw smell is gone. Add marinated chicken pieces.
5. Cook for 5 minutes then simmer the flame and cover and cook until meat is soft and tender about 35 to 40 minutes. when it will be done there will be only ghee and all masala will be with chicken.
Step 3: Layering and steaming:
1. Take a big pot or handi. Smear ghee all over the pan. Add 4 tbsp of ghee, lemon juice, dry red chilies and bay leaves, and 1/2 cup of milk. Mix it well.
2. Layered 1/3 portion of rice and add 1/3 of prepared chicken on top of the rice. Then add fried potato. Then add fried onion/berestta. Sprinkle garam masala powder and covered it with another portion of rice.
3. Repeat layering meat and rice, ending up with rice on top. Then add halved eggs at the top. Spoon ghee and 1/2 cup of milk on over it.
4. Sprinkle saffron milk and kewra water.
5. Now seal it the pot with aluminum foil securing that no vapor comes outside. Then close it with a lid.
6. Place a tawa on a stovetop and place the Biryani pot on it.
7. The first 15 minutes steam it in the high flame then simmer the flame and steam it for 1 hour.
8. After 1 hour open the lid and give a stir. Enjoy Chicken Biryani with any Chicken side dish.
Enjoy!!
Instructions:
Step 1 Preparation :
1. We proceed with washing and soaking the rice in water. Rice needs to soak for half an hour before cooking, so after cooking it will not stick with each other.
2. In a big bowl add chicken pieces, slit them with a fork then add ginger and garlic paste, green chili paste, hung curd, lemon juice, shahi jeera, white pepper powder, 1tbsp ghee, or melted butter. Mix all the spices with chicken pieces nicely. Rest it for 20 minutes.
3. Next, slice the onion and fry it in hot oil until light brown. Drain it in a kitchen towel and keep aside.
4. In the same oil fry potato pieces until light brown on low flame.
5. In a bowl add 2 tbsp warm milk and dissolve saffron.
6. Peeled the boiled eggs and cut them in half. Set aside.
Step 2: Making:
1. In a big pan or pot add 6 cups of water. Let it boil when it starts bubbling add rice. Cook rice until 98% done. Drain the water and spread the rice to dry.
2. Now we can start cooking the chicken. If the chicken is in the refrigerator, take it out a minimum of 30 minutes before cooking.
3. Heat 3 tbsp of ghee in a big pan or Kadai. Add dry red chili, bay leaves, and whole garam masala.
4. After the nice aroma fills the kitchen add ginger and garlic paste and cook until the raw smell is gone. Add marinated chicken pieces.
5. Cook for 5 minutes then simmer the flame and cover and cook until meat is soft and tender about 35 to 40 minutes. when it will be done there will be only ghee and all masala will be with chicken.
Step 3: Layering and steaming:
1. Take a big pot or handi. Smear ghee all over the pan. Add 4 tbsp of ghee, lemon juice, dry red chilies and bay leaves, and 1/2 cup of milk. Mix it well.
2. Layered 1/3 portion of rice and add 1/3 of prepared chicken on top of the rice. Then add fried potato. Then add fried onion/berestta. Sprinkle garam masala powder and covered it with another portion of rice.
3. Repeat layering meat and rice, ending up with rice on top. Then add halved eggs at the top. Spoon ghee and 1/2 cup of milk on over it.
4. Sprinkle saffron milk and kewra water.
5. Now seal it the pot with aluminum foil securing that no vapor comes outside. Then close it with a lid.
6. Place a tawa on a stovetop and place the Biryani pot on it.
7. The first 15 minutes steam it in the high flame then simmer the flame and steam it for 1 hour.
8. After 1 hour open the lid and give a stir. Enjoy Chicken Biryani with any Chicken side dish.
Enjoy!!
Comments
Post a Comment