Just In
- 3 hrs ago Aditi Rao Hydari Marries Siddharth, Exploring Heeramandi Star's Ethnic Style Statements, Bookmark Now!
- 5 hrs ago Solar Eclipse 2024 Date And Time: Will It Be Visible In India? When And Where To Watch It, Deets Inside!
- 7 hrs ago Balenciaga Tape Bracelet: Is It Worth Spending A Bomb On Adhesive Looking Accessory? Know Our Take!
- 9 hrs ago In China, GenZ Workers Are Ditching Formal Attire For Pyjamas, Know The Reason Behind This
Don't Miss
- Sports RR vs DC IPL 2024, Live Cricket Score Updates & Latest News: Rajasthan Royals Face Delhi Capitals at Sawai Mansingh Stadium, Jaipur; Match Starts At 7:30 PM
- Finance Gold Prices In US: Yellow Metal Rates Stabilize Amid Fed Rate Cut Speculations; Macro Data Awaited
- Automobiles Marelli Develops Revolutionary Automotive Lighting Platform In China
- Technology HONOR Pad 9 With Bluetooth Keyboard Up For Grabs At Rs 22,499 in India
- News Good Friday 2024: Date, History, Significance, And Everything You Need To Know
- Movies Is Parineeti Chopra Pregnant? Actress Reveals Truth Amid Constant Pregnancy Rumours
- Education RSMSSB Junior Instructor Recruitment 2024; Apply online for 2500 Posts, Check out for more details
- Travel Explore Tamil Nadu's Diverse Wedding Venues
Authentic Kolkata Biryani Recipe
Kolkata is a pilgrimage for biryani lovers. If you call yourself a biryani lover, Kolkata's special biryani is simply must try. Biryani recipes can be described simply as rice and meat cooked in layers of spices. Biryani as a form of food came to Kolkata with the nawab of Lucknow, Wajid Ali Shah, who was exiled in Bengal. So it is fair to say that the Kolkata biryani developed from the Lucknowi biryani recipe.
Most Bengalis are foodies and that reflects clearly in this Bengali recipe. That is why the Kolkata version of biryani is such a delicious innovation. The special features of the Kolkata biryani is that spices are much milder than other biryani recipes. Also, potato is an integral vegetable of this Bengali recipe.
Serves: 6
Preparation Time: 1 hour
Cooking Time: 1 hour
Ingredients
- Chicken- 500 grams (medium sized pieces)
- Basmati Rice- 4 cups (washed and soaked)]
- Potatoes- 4 (peeled and cut into halves)
- Curd- 2 cups
- Red chilli powder- 1tsp
- Turmeric powder- 1tsp
- Onions- 2+1 (chopped finely)
- Ginger- 1 inch
- Garlic- 8 pods
- Green chillies- 5
- Black cardamom- 1
- Bay leaves- 4
- Green cardamom- 4
- Cinnamon stick- 1
- Cloves- 5
- Peppercorns- 10
- Saffron- 1 pinch
- Milk- 1 cup
- Rose water- 1tbsp
- Kewra water- 1tbsp
- Salt- as per taste
- Oil- 2tbsp
- Ghee- 4 tbsp
Procedure
1. Marinate the chicken pieces with curd, red chilli power, turmeric and salt.
2. Soak saffron and kewra in half a cup of milk each.
3. Half cook the rice with bay leaves and black cardamom. You need to cook it for about 10 minutes on low flame.
4. Drain away the water and keep the rice aside for the time being.
5. Roast the ingredients of garam masala namely, peppercorns, cloves, green cardamom and cinnamon on a dry pan for 30 seconds.
6. Let it cool and then grind it into a fine powder.
7. Heat oil in deep bottomed pan. Saute 2 chopped onions in it. While the onions cook, grind ginger, garlic and green chillies into a thick paste.
8. Add the paste to the pan when the onions turn golden. Cook for 2-3 minutes on medium flame. Add a spoonful of the garam masala you have prepared.
9. Now add the marinated chicken to pan and stir well. Cover and cook for 15 minutes on low flame. Add little water if required.
10. As the chicken cooks, deep fry the rest of the chopped onions in 1tbsp ghee. Keep them aside once they are crisp.
11. Also fry the potatoes and keep them aside.
12. Now take a big metal pot and grease it with ghee. Make one layer of rice. And top it with a layer of chicken gravy and 2 potatoes.
13. On top of this sprinkle some garam masala, fried onions, rose water, kewra and saffron (with milk).
14. Now make consecutive layers of meat, potato and rice till your ingredients end. The top layer must be of rice. Heat the rest of the ghee and pour it on the top layer.
15. Now seal the mouth of the pot with wheat flour dough to tighten the lid and steam from coming out. Cook this on low heat for 10 to 15 minutes.
The Kolkata style biryani will be ready to eat. You can serve this chicken biryani with raita or have it with haleem.
- rice15 Minutes Spicy Curd Rice Recipe
- rice15 Minute Tomato Rice With Peas Recipe
- ricePalak Pulao Recipe For Navratri Fasting
- chickenThalassery Biriyani Recipe For Ramzan
- riceMashkoul: Rice With Onions Recipe For Ramzan
- riceExotic Mexican Red Rice With Salsa
- muttonMughlai Mutton Pulao Recipe For Ramzan
- muttonMutton Rice With Peas Recipe
- riceSpecial Kabuli Pulao For Vegetarians
- riceJackfruit Biryani: Vegetarian Rice Recipe
- riceRare Rice Pulao Recipes From India
- break fastBrown Rice Idli for Diabetics: Breakfast Recipe