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Kolkata Ramzan Chicken Biryani


Jun 09, 2017

PREPARATION TIME

COOKING TIME

SERVES

4

PREPARATION LEVEL

Medium

Planning what to eat this Ramzan? Feast on this delicious Kolkata Chicken Biryani.

INGREDIENTS

    1 tbs cumin seeds (Saah Jeera)
    1 tbs coriander seeds
    1 tbs black pepper
    1 tbs white pepper
    2 or 3 black cardamom
    7 or 8 green cardamom
    1 whole nutmeg (jaifol)
    2 whole maces (javetri flower)
    5 or 6 whole cloves
    1 inch long cinnamon stick
    ingredients:
    2 cups of fine quality Basmati Rice
    4 Tbs of White Vegetable Oil
    2 tsp Rose water or 1 tsp Rose Essence
    1 tsp Keora water
    1 Dollop of ghee
    4 Pieces of Chicken Legs
    2 Medium sized Potatoes
    4 or 5 big Onions
    20 to 25 cloves of Garlic
    1 inch long Ginger
    150 gms plain Curd
    1 tbs Red chilli powder
    A pinch of sugar
    2 Tbs warm milk
    A pinch of saffron
    Salt

DIRECTIONS

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

About Ananya BanerjeeFollow On

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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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