Sunday, 20 April 2014

Chicken Biryani Kolkata Style

Sunday Special lunch was Chicken Biryani Kolkata Style with raita. Some of the ingredients were not available in the market like mitha aatar, kewra water etc. but made it my way with whatever I could manage to find. It was so blissfully delectable that in future also I will make it this way…I was always afraid to make biryani because of its lengthy process as I don’t like to spend much time in the kitchen. But this was so easy, fast and hassle-free…You can try it out anytime.


This is a new picture taken last Sunday. The process remains the same except that I added potatoes this time.

Chicken Biryani Kolkata Style

Chicken Biryani Kolkata Style

Chicken Biryani Kolkata Style

Chicken Biryani Kolkata Style


  • 1 kg chicken
  • 500 gms long-grained aromatic Basmati rice
  • 6 eggs boiled
  • 8 onions sliced
  • 2 tsp ginger paste
  • 2 tsp garlic paste
  • 100 gms yogurt
  • Whole garam masala- 7-8 cardamoms, 6 sticks of cinnamon, 6 cloves
  • 2 bay leaves
  • 5 whole mace
  • ½ nutmeg crushed
  • 3 tsp biryani masala ( I used Everest)
  • 2 tablespoons of rose water
  • A few strands of saffron (kesar) soaked in warm milk
  • White oil as per requirement
  • 2 tblspn ghee/clarified butter
  • Salt n sugar to taste



First prepare the chicken. Wash and marinate the chicken pieces with yogurt for an hour.


Heat oil in a karahi and fry the onions golden brown and take out half of it, keep aside. Now add ginger, garlic paste and sauté. Add the marinated chicken pieces, biryani masala and fry till the oil separates.


Now in a handi or in any utensil in which you cook rice (must be large) heat ghee and splutter all the whole spices including nutmeg. Add the washed, drained and soaked rice and fry for sometime. Add water, must be double the amount of rice. Add salt, sugar and the prepared chicken with the gravy. Cover with a tight lid to allow least escape of the aroma. Let it get cooked on a low flame.


When the the rice and chicken are done and all the water gets absorbed, sprinkle the saffron milk, some more biryani masala and rose water on the top and keep on low flame for 1 minute and turn off the flame. Give it a standing time of 10 minutes.


Remove in a serving bowl adding boiled eggs and beresta (fried onions) sprinkled on the top. Your chicken biryani is ready to get savoured.

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