|Easy Kolkata Chicken Biryani Recipe|
So I was checking FB, and suddenly Manzie puts up this picture of an incredible-looking Kolkata style Biryani which made me drool all over the keyboard. And she said, it had taken her very little time, and it was… just… well… ahem.
Here is her recipe as it was written on FB:
Heat mustard oil in a cooker add cardamoms cinnamom and cloves when they splutter add chopped onions till they are soft and translucent,now add 1tsp garlic, haldi pwd,red chi pwd, dhanna pwd,garam masala pwd(Everest)and one tablespoon curd n salt.lighty saute and add chicken…bhuno lightly cook till almost done. If you wish to add potatoes then you can by pre-cooking in micro..while chicken is being cooked.Boil rice 3/4 in salt water with tej patta. Strain and save one cup starch.In another tapela pour the cooked chicken, settle the base and pour all the rice over it. Sprinkle starch,Kewra water and 2 tbsp pure ghee..I use Amul 🙂 Keep on Sim for 15/20 mins 🙂DONE!! BIRYANIIIII…in a JIFFY 🙂
She had a fab recipe. I had virtually everything. Including that Everest Garam Masala. The recipe was so easy that I decided to give this a go. But, when I began, I realized I had no onions. And a few other stuff too. Lets just say, I sort of modified this recipe. I wanted to cook this with chicken.
So, here is what I did.
Marinated 500 gm. chicken in 2 tbsp. yogurt, 1 tsp. red chilli powder, 2 tsp. Everest Royal/Shahi Garam Masala (use a mixture of ground cloves, cinnamon, cardamom, mace, allspice and nutmeg if you don’t have it), 1 tsp. garlic paste and salt to taste for at least 2-3 hours.
Heat 2 tbsp. refined oil and 1 tbsp. ghee or butter together over medium heat and add the chicken to it. Cover the pan and immediately bring to a simmer. let the chicken cook for 10 minutes, simmered. Remove cover, turn, and simmer for another 5 minutes.
Peel 4-5 small potatoes and halve. Immerse in water to avoid discoloration.
Meanwhile, take enough long-grained Basmati rice for 4 people, and wash it in water. The measurement is roughly 250-260 gm. of uncooked raw rice in my house, but feel free to modify. In a big degchi or flat bottomed vessel with a tight fitting lid, add the rice with 3 cloves whole, 3 cardamoms whole, and 2 bay leaves. Salt the water generously, and if you like, you can add 1/4th tsp turmeric powder or a drop of yellow color. Cook for 10 minutes, or until the rice is half-cooked. Drain immediately, reserving 1 cup of the starchy water.
Cook the potatoes in water till nearly cooked.
Layer the chicken in the bottom of a flat-bottomed vessel with a tight-fitting lid. Cover with the rice. Sprinkle the starchy water on top. Arrange the potatoes on the rice. Sprinkle with 1/2 cup milk mixed with 2 tsp. Kewra (Pandan, very strangely) water or rosewater and 4 tbsp. ghee or butter. Cover and seal the sides of the vessel, if possible, with some flour dough, to keep the steam from escaping.
Cook, simmered, over very low heat, for 20-25 minutes. Remove from heat. Let rest for 5 minutes. Holding both sides of the vessel and the top tightly, shake the vessel thoroughly before opening it. this will loosen up the rice and stop it from sticking.
Serve hot, preferably immediately.