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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.
For 4 servings
Preparation and Marination (45 minutes)
Fry Onions and Potatoes (20 minutes)
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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.
This bengali recipe takes 120 minutes to prepare and yields 4 servings. At 1411.78 calories per serving with 67.12g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Chicken (20 minutes)
Par-boil the Rice (10 minutes)
Layer the Biryani (5 minutes)
Dum Cooking (25 minutes)
Rest and Serve (15 minutes)
Replace chicken with 750g of mutton pieces. Marinate the mutton for at least 4-6 hours or overnight. Pressure cook the marinated mutton for 4-5 whistles before layering to ensure it is tender.
Omit the chicken and eggs. Use 6 potatoes instead of 4, and add 250g of paneer cubes (lightly fried). Marinate the paneer and potatoes in the same spice mix and follow the layering process.
The combination of chicken and eggs provides high-quality complete protein, containing all the essential amino acids necessary for muscle repair, growth, and overall body function.
Basmati rice is a good source of complex carbohydrates, which are digested slowly, providing a steady and sustained release of energy to keep you active throughout the day.
The various spices used, such as turmeric, cloves, and cardamom, are rich in antioxidants that help combat oxidative stress and inflammation in the body.
Kolkata Biryani is unique for its subtle and aromatic flavor profile, which is less spicy than other regional biryanis. Its defining characteristics are the inclusion of large, soft, flavorful potatoes and hard-boiled eggs, along with the delicate fragrance of rose water, kewra water, and sometimes mitha attar.
A typical serving of this Kolkata Chicken Biryani (around 675g) contains approximately 750-900 calories, depending on the amount of oil and ghee used and the fat content of the chicken.
It can be considered a balanced meal as it contains carbohydrates from rice, protein from chicken and eggs, and fats. However, it is calorie-dense. To make it healthier, you can reduce the amount of oil and ghee, use skinless chicken, and serve it with a side of fresh salad or raita.
The most common reason for mushy rice is overcooking it during the par-boiling stage. The rice should only be 70% cooked and still have a distinct bite before you drain it, as it will continue to cook in the steam during the 'dum' process.
Yes, if you don't have a tawa, you can use a very heavy-bottomed pot and place it on the absolute lowest heat setting on your stove. Be extra vigilant to prevent the bottom layer from scorching.
Absolutely. To save time, you can prepare the birista (fried onions), marinate the chicken, and hard-boil the eggs a day in advance and store them in the refrigerator.