Kolkata Ramzan Chicken Biryani

Kolkata Ramzan Chicken Biryani

1. Prepare the Biryani masala.

2. Immerse the rice in water for at least 30 mins.

3. Cook the rice in boiling water with a pinch of salt and some whole spices.

4. Cut the onions and fry them in lot of oil. We need nicely caramelized onions.

5. Slow cook the chicken pieces with oil, spices, curd, chili powder and ginger garlic paste

6. Cut the potatoes in big chunks and cook them in a pressure cooker till tender.

7. Fry the potatoes in the same pan after you remove the chicken.

8. Assemble the layers in a heavy bottomed pan and cover with a lid

9. Cook for another 10 mins on a very low flame

10. Biryani is ready to serve

Ananya Banerjee

Ananya Banerjee

Ananya is a successful home chef, cookbook author, food stylist and consultant. She is known for her unique pop-ups that focus on Ethiopian as well as Bengali and Odisha food. Ananya-r Rannaghor is her tribute to lost and rare recipes of her home state.

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