Kolkata Chicken Biryani

This deilcious Kolkata chicken biryani is a flavor packed and aromatic rice and chicken dish that has eggs and potatoes making it the ideal Indian meal!

Course Main Course

Cuisine Indian

Keyword Biryani, Chicken Biryani, Kolkata Biryani

Prep Time 20

Cook Time 1 25

Resting Time 45

Total Time 1 30

Servings Serves

Calories 533kcal

Author Enozia Zehra

Ingredients

For the Biryani masala

1 tsp Cumin seeds
1 tsp Black peppercorns
4 pcs Green cardamom
1 pc Mace
1 inch Cinnamon stick
¼ pc Nutmeg
1 tsp Allspice
5 pcs Cloves

For the chicken marination

1 lb Chicken legs
¼ cup Plain yogurt/curd
1 tsp Red pepper flakes
½ tsp Salt
2 tsp Ginger garlic paste
2 tsp Prepared biryani masala
2 pcs Green chiles cut in half
1 tsp Lemon juice
½ cup Fried onions

For the rice

1 cup Basmati rice (soaked for 30 minutes)
1.5 cups Water
1 tsp Salt
1 tsp Olive oil
1 pc Bay leaf
4 pcs Green cardamoms
3 pcs Cloves
1 inch Cinnamon stick

For assembling the biryani

4 pcs Bay leaves
2 Large potatoes boiled then fried or roasted
Prepared biryani masa
¼ cup Saffron milk
1 tsp Rose water
1 tsp Kewra water
2 tsp Ghee
2 Hard boiled eggs

Instructions

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 160°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.

Notes

Can use chicken legs, thighs, or breasts interchangebly.

Nutrition