Calcutta Style Chicken Biryani Recipe

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Preparation time

  • Total: Approximately 100 minutes
  • Preparation: 60 minutes
  • Cooking: 40 minutes

Ingredients

  • 500 grams Boneless chicken - cut into pieces of uniform size
  • 3 cups Basmati rice
  • 4 Potatoes (Aloo)
  • 1 cup Curd (Dahi / Yogurt)
  • 1 teaspoon Red Chilli powder
  • 1 teaspoon Turmeric powder (Haldi)
  • 2 Onions - finely chopped
  • 1 inch Ginger
  • 8 Garlic - pods
  • 5 Green Chillies
  • 3 Black cardamom (Badi Elaichi)
  • 1 Bay leaves (tej patta)
  • 2 Cardamom (Elaichi) Pods/Seeds
  • 2 inch Cinnamon Stick (Dalchini)
  • 5 Cloves (Laung)
  • 8-10 Whole Black Peppercorns
  • 1 tablespoon Kewra Water
  • Salt - to taste
  • 4 tablespoons Ghee

Instructions

  1. To start preparing this delicious Calcutta Style Chicken Biryani Recipe, marinate the chicken pieces with curd, red chilli powder, turmeric and salt for 45 minutes to 1 hour
  2. Partially cook the rice along with black cardamom and bay leaves
  3. The rice needs to be boiled till 50% done
  4. Drain away the water and set aside the rice for later use
  5. Dry roast the rest of the whole spices namely, peppercorns, cloves, green cardamom and cinnamon for 30 seconds or till fragrant
  6. Let it cool and then grind it into a fine powder in a mixer grinder
  7. Heat 2 tablespoons of ghee in a deep & heavy bottomed pan
  8. Add chopped onions and sauté till soft and lightly browned
  9. Mash the ginger, garlic, and green chillies together using a mortar & pestle
  10. Add the ginger-garlic-chilli paste to the onions once they are lightly browned
  11. Sauté for 2-3 minutes
  12. Add red chilli powder, turmeric powder and sauté further for a minute
  13. Add the marinated chicken to the above, and mix well till the chicken is well-covered with spices
  14. Cover and cook for 10-12 minutes on low flame
  15. Add a little water if required
  16. While the chicken is cooking, chop the potatoes into four pieces and fry them till crisp and cooked
  17. Now take a heavy bottomed non-stick Biryani pot or earthen pot and grease it with ghee
  18. Spread one layer of rice and top it with a layer of chicken gravy and 2 potatoes
  19. Repeat this three times ending with a layer of rice
  20. Heat the rest of the ghee and pour it on the top layer
  21. Seal the mouth of the pot with wheat flour dough to tighten the lid if using earthen pot and place a heavy weight like mortar on top of it
  22. Cook this on low heat for 10 to 15 minutes and let it stand for another 30 minutes before opening
  23. Serve Calcutta Style Chicken Biryani Recipe hot with Burani raita or Tomato Onion & Cucumber raita and non-veg gravy like Laal Maas or Creamy Butter Chicken

Other informations

The table below shows servings values and other necessary informations.

  • Servings
  • Cuisine
  • Course
  • Diet
  • 4
  • Indian
  • Lunch
  • Non Vegeterian
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