A fragrant and subtly spiced rice dish from the streets of Kolkata. Tender chicken, soft potatoes, and boiled eggs are layered with long-grain basmati rice, infused with saffron, rose, and kewra water for an unforgettable aroma.
Prep45 min
Cook75 min
Soak30 min
Servings4
Serving size: 1 serving
1429cal
58gprotein
150gcarbs
Ingredients
500 g Basmati Rice (aged, long-grain)
750 g Chicken (bone-in, curry cut)
4 medium Potatoes (peeled and halved)
4 pcs Eggs (hard-boiled and peeled)
3 large Onion (thinly sliced for birista)
200 g Curd (thick and whisked)
1.5 tbsp Ginger Paste
1.5 tbsp Garlic Paste
2 tbsp Biryani Masala (Kolkata-style if available)
A refreshing and cooling yogurt dip made with grated cucumber, fresh herbs, and mild spices. This classic Indian side dish is the perfect accompaniment to spicy curries, biryanis, and pulaos, ready in just 10 minutes.
Aromatic, perfectly spiced Kolkata Chicken Biryani with cool raita. A melt-in-mouth, soul-satisfying feast!
This bengali dish is perfect for lunch. With 1518.61 calories and 63.09g of protein per serving, it's a nutritious choice for your meal plan.
66gfat
1 tsp Kashmiri Red Chili Powder (for color and mild heat)
0.5 tsp Turmeric Powder
1.5 tsp Salt (for chicken marinade)
250 ml Vegetable Oil (for frying)
3 tbsp Ghee (divided)
1 pinch Saffron (generous pinch)
0.25 cup Milk (warm)
1 tbsp Kewra Water
1 tbsp Rose Water
2 drops Mitha Attar (optional but recommended)
2 pcs Bay Leaf (for rice water)
4 pcs Green Cardamom (for rice water)
4 pcs Cloves (for rice water)
1 inch Cinnamon Stick (for rice water)
Instructions
1
Preparation and Marination (45 minutes)
Wash the basmati rice gently until the water runs clear, then soak in ample water for 30 minutes. Drain completely before cooking.
In a large bowl, combine chicken pieces, curd, ginger paste, garlic paste, biryani masala, red chili powder, turmeric powder, and 1.5 tsp of salt. Mix well, cover, and let it marinate for at least 30 minutes (or up to 4 hours in the refrigerator).
Par-boil the peeled potato halves in salted water for 10-12 minutes until they are 50% cooked. Drain and set aside.
In a small bowl, soak the saffron strands in 1/4 cup of warm milk. Set aside to infuse.
2
Fry Onions and Potatoes (20 minutes)
Heat oil in a wide, heavy-bottomed pan over medium heat.
Add the thinly sliced onions and fry, stirring occasionally, for 15-18 minutes until they turn deep golden brown and crisp. This is your 'birista'. Remove with a slotted spoon and drain on a paper towel.
In the same oil, fry the par-boiled potato halves on medium heat for 5-7 minutes until they form a light golden crust on all sides. Remove and set aside.
3
Cook the Chicken (20 minutes)
Remove excess oil from the pan, leaving about 4 tbsp of the onion-flavored oil.
Add the marinated chicken to the pan. Cook on medium-high heat for the first 5 minutes, then reduce heat to medium-low, cover, and cook for 15 minutes, stirring occasionally. The chicken should be about 80% cooked and the gravy should thicken as oil separates at the sides.
4
Par-boil the Rice (10 minutes)
While the chicken cooks, bring a large pot of water (about 10-12 cups) to a rolling boil.
Add the whole spices (bay leaves, green cardamoms, cloves, cinnamon stick) and 3 tbsp of salt.
Add the soaked and drained rice. Cook for 5-7 minutes, until the rice is 70% cooked. It should still have a firm bite. Immediately drain the rice in a colander and let the steam escape.
5
Layer the Biryani (5 minutes)
Take a thick-bottomed pot (handi). Grease the bottom with 1 tbsp of ghee.
Spread half of the par-cooked rice as the first layer.
Arrange the cooked chicken pieces, fried potatoes, and hard-boiled eggs over the rice.
Sprinkle half of the fried onions (birista), and drizzle half of the rose water and kewra water.
Gently spread the remaining rice to form the top layer.
Drizzle the saffron-infused milk, remaining 2 tbsp ghee, remaining rose water, kewra water, and mitha attar (if using) over the rice. Garnish with the rest of the birista.
6
Dum Cooking (25 minutes)
Seal the pot tightly with a lid. For a perfect seal, you can use aluminum foil under the lid or a traditional wheat dough seal around the rim.
Place the pot on a tawa (flat griddle) over a low flame. This ensures even heat distribution and prevents the bottom from burning.
Cook on 'dum' for 20-25 minutes. You should hear a slight sizzle and smell the aromas intensifying.
7
Rest and Serve (15 minutes)
Turn off the heat and let the biryani rest, unopened, for at least 15 minutes. This step is crucial for the flavors to meld and settle.
Open the pot, and gently fluff the rice from the sides using a flat spatula or fork, ensuring you don't break the delicate rice grains.
Serve hot, making sure each plate gets a portion of the chicken, a signature potato, and an egg. It pairs perfectly with a simple cucumber raita.
90cal
5gprotein
9gcarbs
4gfat
Ingredients
2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
2 tbsp Coriander Leaves (Finely chopped.)
1 tbsp Mint Leaves (Finely chopped.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Salt (Also known as Kala Namak.)
1 pcs Green Chilli (Finely chopped, deseed for less heat.)
0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)
Instructions
1
Prepare the Cucumber (4 minutes)
Wash, peel, and grate the medium cucumber using a box grater.
Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
Set the squeezed cucumber aside.
2
Prepare the Yogurt Base (2 minutes)
In a medium-sized mixing bowl, add the thick curd (yogurt).
Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3
Combine and Chill (4 minutes + chilling time)
Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
Gently fold all the ingredients together until everything is well incorporated.
Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.