Kolkata Style Chicken Biryani
85% authentic · Indian (Bengali)
A distinct regional variation from Kolkata, known for its lighter, more subtle flavors, the use of potatoes, and a unique 'dum' cooking method. It often features a single large piece of potato alongside the chicken.
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Ingredients
- Chicken, bone-in pieces1 kg
- Basmati rice, long-grain500 g
- Potatoes, large, halved or quartered2 medium
- Onions, thinly sliced3 large
- Yogurt, plain150 ml
- Ginger-garlic paste2 tbsp
- Green cardamom4-5 pods
- Cinnamon stick1 inch
- Cloves4-5
- Bay leaf2
- Kewra water (optional)1 tsp
- Ghee or oil100 ml
- Nutmeg powdera pinch
- Mace powdera pinch
- Saltto taste
- Wateras needed
Steps
- 1
Marinate chicken with yogurt, ginger-garlic paste, nutmeg, mace, salt, and a little ghee for at least 2 hours or overnight.
- 2
Parboil the potatoes in salted water until half-cooked. Fry them lightly in ghee until golden brown. Set aside.
- 3
Wash and soak basmati rice for 30 minutes. Boil rice with whole spices (cardamom, cinnamon, cloves, bay leaf) until 70% done. Drain and set aside.
- 4
In a heavy-bottomed pot, heat ghee/oil. Fry thinly sliced onions until golden brown. Remove half for garnish.
- 5
Add marinated chicken to the pot with the remaining fried onions. Cook on medium-high heat for about 10-15 minutes until chicken is sealed.
- 6
Arrange the parboiled, fried potatoes over the chicken. Layer the partially cooked rice over the chicken and potatoes.
- 7
Drizzle kewra water (if using) and remaining fried onions over the rice. Add a little ghee.
- 8
Cover the pot tightly and cook on 'dum' (low heat) for 30-40 minutes until rice and chicken are fully cooked and flavors are well combined.
- 9
Let it rest for 10 minutes before serving.
