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 πŸ™‚ Keep on Sim for 15/20 mins πŸ™‚DONE!! BIRYANIIIII…in a JIFFY πŸ™‚

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.

Written by Poorna Banerjee

    14 Comments

  1. rajesh kumar 2016-08-10 at 8:49 am Reply

    A very friendly openhearted place to occupy a couple of nights. All persons were well trained, cooperative and helpful. Everything was handled with effectiveness and attention to every detail was given. Food was delicious and the view was wonderful while dining. Thanks…

  2. poorna banerjee 2012-09-29 at 7:01 pm Reply

    Hello, just finished working on posting on this. Thank you.

  3. International Directory Blogspot 2012-09-29 at 5:17 pm Reply

    Hello from France
    I am very happy to welcome you!
    Your blog has been accepted in INDIA a minute!
    We ask you to follow the blog "Directory"
    Following our blog will gives you twice as many possibilities of visits to your blog!
    Thank you for your understanding.
    On the right side, in the "green list", you will find all the countries and if you click them, you will find the names of blogs from that Country.
    Invite your friends to join us in the "directory"!

    WE ASK YOU TO FOLLOW OUR BLOG "DIRECTORY"
    New on the site
    Ranking of Countries
    Invite your friends know made ??
    the website to raise your ranking in the Country
    The creation of this new blog "directory" allows a rapprochement between different countries, a knowledge of different cultures and a sharing of different traditions, passions, fashion, paintings, crafts, cooking,
    photography and poetry. So you will be able to find in different countries other people with passions similar to your ones.
    We are fortunate to be on the Blogspot platform that offers the opportunity to speak to the world.
    The more people will join, the more opportunities everyone will have. And yes, I confess, I need people to know this blog!
    You are in some way the Ambassador of this blog in your Country.
    This is not a personal blog, I created it for all to enjoy.
    SO, you also have to make it known to your contacts and friends in your blog domain: the success of this blog depends on all Participants.
    So, during your next comments with your friends, ask them to come in the 'Directory' by writing in your comments:
    *** I am in the directory come join me! http://world-directory-sweetmelody.blogspot.com/ ***
    You want this directory to become more important? Help me to make it grow up!
    Your blog is in the list INDIA and I hope this list will grow very quickly
    Regards
    Chris
    We ask that you follow our blog and place a badge of your choice on your blog, in order to introduce the "directory" to your friends.
    http://nsm05.casimages.com/img/2012/07/12/12071211040212502810092867.gif
    http://nsm05.casimages.com/img/2012/03/19/120319072128505749603643.gif
    http://nsm05.casimages.com/img/2012/03/24/1203240217091250289621842.png
    http://nsm05.casimages.com/img/2012/03/28/120328020518505749640557.gif
    http://nsm05.casimages.com/img/2012/03/26/1203260602581250289633006.gif

    If you want me to know the blog of your friends, send me their urls which allows a special badge in the list of your country
    I see that you know many people in your country, you can try to get them in the directory?

  4. poorna banerjee 2012-09-28 at 9:02 am Reply

    yes I am Sayantani.

  5. Sayantani 2012-09-28 at 7:22 am Reply

    Hi Poorna, just fund your blog from Indiblogger. the biriyani looks fantastic, love this recipe. between are you based in Kolkata too?

  6. poorna banerjee 2012-09-25 at 1:13 pm Reply

    ei ei chhobi tolo ami dekhte chai.

  7. Suchi 2012-09-25 at 11:10 am Reply

    Aree Poorna…this looks delish…now I am craving biriyani big time….I am always on a lookout for easy biriyani recipes…gotta try this one…bwt this Sunday going for the real deal….a Bangladeshi friend of ours makes the best lamb kaachi biriyani I have eaten on this planet…we wait/coerce him to make it…this Sunday is the day…most times I am so busy stuffing myself, I never take photos, this time planning to photograph the process…lets see…

  8. poorna banerjee 2012-09-24 at 8:09 am Reply

    It is very easy, and it tastes gorgeous.

  9. Not Quite Nigella 2012-09-23 at 9:46 am Reply

    Thanks P! It sounds very easy and straight forward! πŸ˜€

  10. poorna banerjee 2012-09-22 at 10:47 pm Reply

    Saptarshi – I am not a huge fan of Meetha Attar, so skipped it. I want to make this with goat meat too, and Sharif, my butcher, is perfectly capable of giving me the meat with more Pardah… possibly from the gardaan. Dekha jaak.

    D – do try it. I think its one of the easiest Biryanis you can make.

  11. Pout Pretty 2012-09-22 at 8:19 pm Reply

    Niiiceee.. im gonna try too

  12. Saptarshi Chakraborty 2012-09-20 at 5:56 pm Reply

    I make something similar. I have always made it with goat meat (the fatty riyazi ones). In which case I boil the marinated (with yoghurt, garam masala, meetha attar, chilli powder) mutton a bit in a pressure cooker first with some water. I measure this water in a way that the resulting stock will be just sufficient to boil the rice later on. I also substitute a part of the stock with whole milk. The real trick in the biriyani making is getting the rice moist enough without over cooking it. Yours looks delicious! Vegetable biriyani is an oxymoron, though.

  13. poorna banerjee 2012-09-20 at 5:17 pm Reply

    You can always substitute the chicken for Shiitake mushrooms.

  14. I'd love to see a veggie version of it!
    Thanks for dropping by my blog n commenting.
    Do drop by often. I'd love your visits n comments!
    Do follow and like by GFC & FB if you like!!!
    FASHION PANACHE BLOG

Leave a Comment