Chicken Biryani Kolkota style

Biryani is undoubtedly one of the most popular food across India and interestingly different parts of India have different versions of Biryani and all are equally delectable. I am fonder of Hyderabadi style Biryani while hubby is an ardent fan of Kerala style Biryani. I am from Cuttack and we too have places that serves amazing Biryani. I feel “Cuttack style Biryani” it is somewhat closer to both Kolkota and Hyderabadi style Biryani and after moving to Bangalore there was a place where I had authentic Kolkota Biryani. It was really good and my husband loved it because it had those fried potatoes in it. However, that place doesn't any longer serve the same quality of Biryani. I am deeply irritated when the greed for profit rules out the importance of consumer satisfaction.

I have tried to cook my own version of Kolkota style biryani. I have used store bought Biryani masala, but hopefully I would soon be coming with my own version of Biryani masala. Now coming to the Biryani, hubby loved it and said that it tastes better than the restaurant. However, I would have like it little more hot. But then, one can add extra chili powder if one wants.

Chicken Biryani Kolkota style

Serves : 4 persons

Ingredients:

For rice

Rice- 2 glasses

Cardamom- 8

Cinnamon- 2” inch stick

Cloves- 8

Peppercorns- 10

Star anise-2

Bay leaf- 2

Salt to taste

Oil- 1 tbsp+ 1 tbsp ghee

Water as required

For gravy

Marinate chicken with the following ingredients:

Chicken- 600-700 gms

Thick yogurt- 4 tbsp.

Turmeric powder- ¼ tsp.

Ginger-garlic paste- 1 tbsp.

Red chili powder- 3 tsp.

For masala

Fried onions- 4 tbsp.

Tomato (large) - 2 (chopped)

Yogurt- ¼ cup

Green chilies- 4

Biryani masala- 1 tbsp.

Coriander leaves- ½ cup (Finely chopped)

Mint leaves- ½ cup (Finely chopped)

Water- ½ cup

Oil- 1 tbsp.

Salt to taste

For layering of Biryani

Onions (medium) – 10 (cut into thin slices)

Biryani masala- 3 tsp

Cashews - 30 nos.

Kismis- 40 nos

Baby potato- 5-6 (peeled)

Coriander leaves- ½ cup (Finely chopped)

Mint leaves- ½ cup (Finely chopped)

Ghee- 1 tbsp+1 tbsp+ 1 tbsp

Oil- 2 tbsp. + ½ tbsp. + ½ tbsp.

½ tsp of kesar soaked in warm milk.

Salt to taste

Procedure:

Marinating the chicken: Marinate chicken with the above mentioned ingredients for 4-6 hours or overnight.

For layering:

Heat 2 tbsp. oil in a pan, add sliced onions, salt and sauté well till translucent.  Take it off flame and keep it aside. Then take ½ tbsp. of oil and fry the potatoes with dash of a salt, till its turns golden brown. Then cover and cook till done. Once done, keep it aside. Finally, heat another ½ tbsp. of oil and fry the cashews and raisins and keep it aside.

Keep the Ghee, mint leaves and coriander leaves, kesar soaked milk and Biryani masala ready.

For rice:

Cook rice along with salt, water, oil, ghee and whole garam masalas. When it is 3/4^th done, strain away the water and let it rest.

For gravy:

Heat oil in a pan, add the marinated chicken, green chilies, fried onions (the one we have already prepared), tomatoes and salt. When the chicken is half done, take it out from the flame and add curd and biryani masala. When the chicken is almost done add coriander and mint leaves. Take care not to overcook the chicken. 

For the dum:

Take a big vessel. Coat the vessel with ghee, now in three parts first layer rice, then the chicken along with the gravy and onion-raisin-cashew, coriander, mint leaves and 1-2 potatoes for each layer. Remember to sprinkle 1 tsp. of biryani masala .Then pour 1 tbsp. of ghee for each layer and then follow the mentioned layering patter. Finally add the milk with kesar on the layer.  You may use a dough to seal the edges. But I used the silver foil and then put the lid on it.

Now put the vessel on low flame and let it be on "dum" for 15-20 minutes. After 20 minutes remove it from flame and it is ready to be served.

Notes:

Use basmati rice for biryani as it is the best rice for biryani.

I have used market bought “Biryani masala” which in my opinion was very not very spicy. Now different biryani masalas have varying spice level. So keep a watch and use, if you are not very fond of spicy food.

If you don’t like potatoes then you may not include it in the recipe.