Kolkata Chicken Biryani

Name: Kolkata Chicken Biryani
Prep time: 35 min
Cook time: 1 h 10 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 1.5 cup basmati rice (aged, washed and soaked for 30 minutes); 700 g chicken (bone-in, medium pieces); 2 pcs potato (medium, peeled and halved); 2 pcs boiled eggs (peeled); 0.5 cup yogurt (plain, whisked); 3 pcs onion (medium, thinly sliced); 2 tbsp ginger-garlic paste; 3 pcs green chili (slit); 3 tbsp milk (warm); 6 pcs saffron (soaked in warm milk); 2 tbsp ghee; 2 tbsp oil; 0.5 tsp salt (for parboiling rice); 2 pcs bay leaf; 4 pcs green cardamom; 4 pcs cloves; 1 inch cinnamon (divided); 6 pcs black peppercorns; 1 pcs mace (small blade); 1 pinch nutmeg powder; 1 pinch red chili powder; 1 pinch turmeric powder (for potatoes and eggs); 1 tsp coriander powder; 1 pinch cumin powder; 0.5 tsp garam masala; 1 tsp rose water; 1 tsp kewra water; 0.5 tsp sugar; 6 cup water (for boiling rice)

RATING

4.6/5(187)

TASTE SCORE

10/10

Fragrant long-grain rice layered with lightly spiced chicken, tender potato, and boiled eggs is the hallmark of Kolkata biryani. It is delicate rather than fiery, with rose water and kewra adding its signature old-city aroma.

PREP

35m

COOK

70m

SERVES

1 KATORI

822 cal

SERVINGS

METHOD · 9 STEPS

prep · ~30 min
Marinate the chicken.
1.Mix chicken with yogurt, ginger-garlic paste, red chili powder, coriander powder, cumin powder, 1 pinch salt, half the garam masala, and 1 tbsp fried onion once ready.
2.Rub the marinade well into the chicken pieces.
3.Set aside for 30 minutes while you prepare the other components.
TIPA short rest helps the chicken stay juicy and lets the mild spices soak in.
fry · ~12 min
Fry the onions until golden.
1.Heat oil and 1 tbsp ghee in a wide pan over medium heat.
2.Add sliced onion and cook, stirring often, until evenly golden and crisp at the edges.
3.Lift out the onions and keep them aside for layering and marinade.
TIPDo not darken the onions too much or the biryani will taste bitter.
fry · ~8 min
Brown the potatoes and eggs.
1.Add potato halves to the same pan with turmeric powder and fry until lightly golden on the outside.
2.Add boiled eggs and turn them gently for 1 minute to coat and color lightly.
3.Remove the potatoes and eggs and keep aside.
saute · ~25 min
Cook the chicken base.
1.Add bay leaf, 2 cardamom, 2 cloves, half the cinnamon, black peppercorns, and mace to the pan.
2.Add green chili and let the spices turn fragrant.
3.Add the marinated chicken and cook on medium heat until the yogurt thickens and the chicken changes color.
4.Add sugar and 0.75 cup water, cover, and cook until the chicken is almost done and the gravy is thick.
TIPKeep the gravy fairly thick so the rice stays separate during dum cooking.
mix
Prepare the saffron milk and aromatics.
Mix saffron with warm milk. Stir rose water, kewra water, nutmeg powder, and the remaining garam masala into a small bowl and keep ready for layering.
boil · ~10 min
Parboil the rice.
1.Bring 6 cups water to a boil with the remaining cardamom, cloves, cinnamon, and 0.5 tsp salt.
2.Add soaked basmati rice and cook until it is about 70 percent done and still has a firm center.
3.Drain the rice immediately.
TIPDo not fully cook the rice here; it finishes on dum and keeps its long shape.
assemble · ~5 min
Layer the biryani.
1.Spread the chicken and its thick gravy in a heavy pot.
2.Arrange the fried potatoes and eggs over the chicken.
3.Cover with the parboiled rice in an even layer.
4.Top with the remaining fried onion, remaining 1 tbsp ghee, saffron milk, and the rose-kewra mixture.
rest · ~30 min
Seal and cook on dum.
Cover the pot tightly and cook on very low heat for 20 minutes. Rest off the heat for 10 minutes before opening.
TIPUse the lowest heat possible so the bottom does not catch while the rice finishes cooking.
serve
Fluff gently and serve the biryani hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the parboiled rice the moment the center is still firm; overcooked rice will break during dum.
2
Keep the chicken gravy thick and clingy before layering, or the rice can turn patchy and mushy.
3
Fry the onions only to deep golden, not dark brown, so the biryani stays sweet and delicate.
4
Use a heavy-bottomed pot or place a tawa under the pot during dum to protect the bottom layer.
5
Sprinkle rose water and kewra sparingly and evenly; too much will overpower the subtle Kolkata style.
6
Let the biryani rest for 10 minutes after dum so the aroma settles and the grains firm up.
7
When serving, lift from the side with a flat spoon to keep the rice, potato, egg, and chicken layers intact.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Use less oil for frying onions and potatoes, and rely more on ghee at the final layering for aroma with a lighter finish.

spicier

Spicier

Add an extra green chili or a little more red chili powder if you want a hotter biryani while keeping the same layering method.

mutton style

Mutton-style

Swap chicken for mutton and cook the meat longer before layering; this suits cooks who want a richer, more traditional festive feel.

egg heavy

Egg-heavy

Add more boiled eggs for a more classic Calcutta-style touch and a heartier biryani without changing the spice profile.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Protein-Rich Main Dish

Chicken, yogurt, and boiled eggs make this biryani filling and provide substantial protein in a single pot meal.

✓

Digestive Whole Spices

Cardamom, cloves, cinnamon, mace, and pepper add aroma while bringing the digestive spice character common to biryani.

✓

Balanced With Potatoes and Rice

The rice and potatoes provide satisfying energy, while the chicken and eggs help make the meal more balanced and sustaining.

QUESTIONS?

Frequently asked questions

Usually the rice was boiled too far or the chicken gravy was too thin. For this recipe, keep the rice about 70% cooked and the chicken masala thick before layering.