Kolkata chicken biryani
Honestly, there is this really specific kind of happiness that just hits you when you see a plate of good Kolkata chicken biryani.
Ingredients
Ginger Garlic Paste - 4 tbsp
Water - 1 cup
Peeled Potatoes - 750 grams Cooking Oil - 1 cup
Onion - 2 medium sized
Red Chili Powder - 1tbsp
Kolkatta Biryani Masala - 1 tbsp
Yellow Food Color - 1/4 tsp
Salt As per Taste
Chicken - 1 kg
Kewra Water - 1 tsp
Rose Water - 1 tsp
Metha Attar - 2 to 3 drops
Milk - 1 cup
Yogurt - 1/2 cup
Red Chili powder - 1/2 tsop
Biryani Masala- 1 tsp
Fried Onion
Khoya - 50 Grams
For Rice
Water
Basmati Rice - 4 cups (800 Grams)
Cooking Oil - 1 tbsp
Lemon Juice - 2 tsp
Salt - 1 tbsp
Cinnamon Stick - 3 inches
Cloves - 6 to 7
Green Cardamom - 7 to 8
Bay Leaves - 2
Clarified Butter - 2 to 3 tbsp
Instructions
- Step 1: Marinate the ChickenFirst, wash the chicken and pat it dry with a paper towel.In a big bowl, just throw in the yogurt, the ginger-garlic paste, and all thosespices—the chili, turmeric, coriander, cumin, and garam masala. Squeeze thelemon in there, add the salt and the oil. Throw the chicken in and get yourhands in there to coat it all really well. Cover it up. Let it sit for at least45 minutes. Honestly, if you can leave it for 2 or 3 hours, it’s gonna tasteway better. It helps the meat stay juicy and really drink in those spices.
- Step 2: Prepare the Saffron Milk and Fried Onions Warm up that milk and toss the saffron in. Just let it sit there so the color gets all pretty and yellow. Then, in a pan, heat up your oil or ghee. Fry those sliced onions on medium heat. You want them deep golden and crispy. Don't burn them! Take them out and put them on a paper towel. These fried onions—people call them barista—they add that sweetness you really need.
- Step 3: Cook the Potatoes and Chicken In a heavy pot, heat a bit of oil. Fry those big potato chunks until they’re a little golden on the outside. Take them out for a minute. In that same pot, put the marinated chicken in. Cook it on medium for maybe 10 or 12 minutes. You want it about 75% done and the sauce to get a bit thick. Now, put the potatoes back in and mix it gently. The potatoes are gonna finish cooking when we steam everything later, and they’ll soak up all that chicken flavor. It’s the best part.
- Step 4: Cook the Rice Wash your rice until the water isn't cloudy anymore. Soak it for 20 minutes, then drain it. Get those 5 cups of water boiling with the whole spices, salt, and a bit of oil. Throw the rice in. You only want to cook it until it’s about 70% done. It should still feel a little bit firm when you bite it. Drain it immediately. Don't let it sit in the water or it’ll get mushy.
- Step 5: Layer the Biryani Take that big pot. Spread the chicken and potatoes at the bottom. Sprinkle some of those fried onions, the mint, and the cilantro over the top. Put half the rice on that. If you’re using the eggs, nestle them in right now. Then put the rest of the rice over everything. On the very top, pour that saffron milk. Add the rest of the fried onions, more mint and cilantro, those green chilies, and the ghee. If you’re using the kewra or rose water, splash it on now.
- Step 6: Dum Cooking Put a tight lid on. If it's not tight, the steam escapes and it ruins it. Keep the heat as low as it goes. Sometimes I put a flat tawa or a griddle under the pot just so the bottom doesn't burn. Let it steam—or "dum"—for about 20 to 25 minutes. Once you turn the heat off, just leave it alone for 10 more minutes. Don't open it! That resting time lets everything settle and makes the rice perfect.
- Step 7: Serve Now you can open it. Use a big spoon and gently mix it from the sides. You don't want to break the rice grains. Serve it hot. It’s great with some cucumber raita or just a simple salad. Honestly, it's fine just on its own too. Those soft potatoes and the rice... it’s just so satisfying.