Kolkata Chicken Biryani: Flavorful Dum Biryani Recipe

Love the Indian biryani and all the layers of flavors and color it has? Why not give this Kolkata chicken biryani a try. It is your beloved biryani, but with a little twist that you'll love. A perfect side or main dish, this recipe is sure to stay on your menu regularly.

Jump to:

• What’s So Special About the Biryani?
• What Will You Need?
• Kitchen Tools Needed
• How to Make the Kolkata Chicken Biryani
• Kolkata Chicken Biryani

What’s So Special About the Biryani?

There are tons of different variations to the classic biryani, but the Kolkata chicken biryani in specific has a few elements that set it apart from the rest. 

First, it has a delicious balance of flavors- not too intense and not too mild- just the right amount. It also has a unique taste thanks to some very specific fragrant elements added to it. 

Lastly, it also has two ingredients that aren’t usually added to a classic biryani- boiled eggs and potatoes. 

What Will You Need?

There are 4 sets of ingredients you will need for this dish. The list might seem extensive and overwhelming, but once you start to get things together, you’ll see how 

For the Biryani masala

• Cumin seeds
• Black peppercorns
• Green cardamom
• Mace
• Cinnamon stick
• Nutmeg
• Allspice
• Cloves

For the chicken marinade

• Chicken leggs
• Plain yogurt or curd
• Red pepper flakes
• Salt
• Ginger garlic paste
• Green chiles
• Lemon juice
• Fried onions

For the rice

• Basmati rice
• Water
• Salt
• Oil
• Bay leaf
• Green cardamoms
• Cloves
• Cinnamon stick

For serving

• Bay leaves
• Potatoes (boiled and fried)
• Prepared biryani masala
• Saffron milk
• Rose water
• Kewra water
• Ghee
• Eggs

Kitchen Tools Needed

• Mixing bowls
• Measuring cups and spoons
• Small skillet
• Spice grinder
• Large saucepan
• Large skillet
• Meat thermometer

How to Make the Kolkata Chicken Biryani

Place rice in a bowl with water to soak for 30-minutes.

In a small skillet, lightly roast the cumin seeds, black peppercorns, green cardamom pods, cinnamon sticks, nutmeg, and cloves.

Once roasted, combine with the allspice and mace then blend into a powder using your spice grinder. Set aside.

Pat dry the chicken legs and then cut 3 to 4 slits on each leg for the marinade to soak into the meat.

In a large bowl, combine the yogurt, red pepper flakes, salt, ginger garlic paste, green chiles, lemon juice, and fried onions.

Add the chicken to the bowl.

Mix well to coat the chicken in the marinade completely. Cover the chicken and put it into the refrigerator for 30 to 45 minutes to properly marinate.

While the chicken is marinating, prepare the rice. In a large saucepan, add 1 ½ cups water. Then add in the olive oil, salt, bay leaf, green cardamoms, cloves, and cinnamon stick. Bring the water to a boil over medium heat.

Drain the soaked rice and add to the saucepan. Cook for 15 minutes and check for doneness. If not ready, cook in additional 3-minute increments until 80% done. It will have some texture but not be completely softened.

Once the rice is ready, drain any excess liquid and spread it on a plate to cool completely.

Over medium heat, add the chicken (in marinade) to a large skillet.

Cook for 10 to 15 minutes, stirring and turning the meat every few minutes until the chicken is cooked through and has reached an internal temperature of 165°F. If the mixture starts to burn in the pan, add water and stir the sauce again.

Grease the bottom of a large stockpot with oil. Add the bay leaves to the pot.

Scoop ⅓ of the rice into the pot and spread evenly over the bay leaves. Then add ½ of the chicken and a few pieces of the fried potatoes.

Sprinkle that layer with ⅓ teaspoon of the prepared biryani masala. Then pour over ⅓ of the saffron milk, kewra water, and rose water.

Repeat this method once more.

Then top with the remaining rice so that none of the chicken is visible.

Now, top with the ghee, remaining biryani masala, saffron milk, rose water, and kewra water. Add the eggs on top of the rice.

Cover with a lid, and cook for 15 to 20 minutes on medium to low heat.

Tips to Nail the Kolkata Chicken Biryani

Ready to give the recipe a try? Wait up! Keep these tips and tricks handy. 

• Remember to choose a heavy bottomed pot or vessel to layer the biryani in. This will help distribute the heat evenly and at the same time, keep the layers on the bottom from getting burnt. 
• Ran out of your store-bought fried onions? You can actually make them yourself in your kitchen. Just fry some sliced onions in oil on medium heat until they turn golden brown and crisp. Remember to slice the onions as thin as you can to get them to brown up faster. 
• The saffron milk lends the biryani rice a nice pop of colour and a richness in flavour. To make it, all you need to do is soak a few strands of saffron in some warm milk for 5-10 minutes. 
• You can also pre-make the Kolkata style chicken biryani by preparing the chicken marination and the biryani masala and freezing it. Then, all you have to do is prepare the rice and layer it on top, which can be perfect for those days when you want to enjoy or serve something elegant but still don’t want to spend an hour in the kitchen. 

Serving Ideas & Suggestions

Ready to serve this grand delicacy? Here are a few ideas to help you serve it right!

• The Kolkata chicken biryani, just like any other biryani, tastes perfect when paired with some yogurt and cucumber raita. 
• If you’re not a fan of the yogurt raita, you can also serve the biryani with some roasted poppadum and a fresh salad on the side. 
• Finish up the biryani with a dessert like some cooling mango shrikhand or some carrot halwa. 
• If you're planning to prepare an entire Indian feast, you can also team up the Kolkata chicken biryani with some spicy chicken vindaloo or chicken kofta korma and homemade naan.