Lunch
Calcutta Style Chicken Biryani Recipe Step By Step
Learn how to prepare Calcutta Style Chicken Biryani Recipe Step By Step with this simple recipe. Perfect for Lunch and ideal for Indian lovers....
⏱️
60 Min Prep
🔥
40 Min Cook
🍽️
4 Servings
🥗
Non Vegeterian
Ingredients
- 500 grams Boneless chicken - cut into pieces of uniform size
- 3 cups Basmati rice
- 4 Potatoes (Aloo)
- 1 cup Curd (Dahi / Yogurt)
- 1 teaspoon Red Chilli powder
- 1 teaspoon Turmeric powder (Haldi)
- 2 Onions - finely chopped
- 1 inch Ginger
- 8 Garlic - pods
- 5 Green Chillies
- 3 Black cardamom (Badi Elaichi)
- 1 Bay leaves (tej patta)
- 2 Cardamom (Elaichi) Pods/Seeds
- 2 inch Cinnamon Stick (Dalchini)
- 5 Cloves (Laung)
- 8-10 Whole Black Peppercorns
- 1 tablespoon Kewra Water
- Salt - to taste
- 4 tablespoons Ghee
Instructions
1
To start preparing this palatable Calcutta Style Chicken Biryani formula, steep the chicken pieces with curd, red chilli ground mix, turmeric and seasoning for 45 mins to 1 hour. Partially low-boil the rice along with black cardamom and bay leaves.
2
The rice needs to be boiled till 50% done.filter away the aqua and set aside the rice for later use.dehydrated dehydrated-fry the rest of the whole spices namely, peppercorns, cloves, green cardamom and cinnamon for 30 seconds or till fragrant.
3
Let it cool and then grind it into a fine ground mix in a mixer grinder.bring to temperature 2 tablespoons of ghee in a deep & heavy bottomed wok.
4
introduce minced onions and sauté till soft and lightly browned.Mash the ginger, garlic, and green chillies together using a mortar & pestle.introduce the ginger-garlic-chilli paste to the onions once they are lightly browned.
5
Sauté for 2-3 mins.introduce red chilli ground mix, turmeric ground mix and sauté further for a minute.introduce the marinated chicken to the above, and toss together well till the chicken is well-covered with spices.
6
seal and low-boil for 10-12 mins on low flame.
7
introduce a little aqua if required.While the chicken is culinary preparation, chop the potatoes into four pieces and shallow fry them till crisp and cooked.Now take a heavy bottomed non-stick Biryani pot or earthen pot and coat it with ghee.
8
Spread one layer of rice and top it with a layer of chicken reduction and 2 potatoes.Repeat this three times ending with a layer of rice.
9
bring to temperature the rest of the ghee and transfer it on the top layer.Seal the mouth of the pot with wheat baking flour pastry mix to tighten the lid if using earthen pot and place a heavy weight like mortar on top of it.
10
low-boil this on low bring to temperature for 10 to 15 mins and let it stand for another 30 mins before opening.enjoy Calcutta Style Chicken Biryani formula scalding with Burani raita or Tomato bulb veggie & Cucumber raita and non-veg reduction like Laal Maas or buttery dairy spread Chicken.
Recipe Information
Cuisine
Indian
Indian
Course
Lunch
Lunch
Diet
Non Vegeterian
Non Vegeterian
Total Time
100 mins
100 mins
Recipe Time chart
Preparation Time
60 minsCooking Time
40 minsTotal Time
100 minsMaster Chef
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