Kolkata chicken biryani | Bengali chicken biryani recipe | Bengali style chicken biryani

Kolkata chicken biryani aka Bengali chicken biryani recipe is the indulgence of delectability which is the amalgamation of aromatic long grain basmati rice, luscious and juicy chicken pieces, boiled eggs, tender potato chunks, ghee, mawa, saffron milk, spices, meetha attar and fragrant water. It is one of the ultimate desired and crazily popular dishes in West Bengal. A bong can never get bored of kolkata style chicken biryani and can’t stop himself to admire about its inimitable taste. A perfect kolkata chicken biryani recipe can be accompanied on its own without any companion like raita or gravy like salan. It is mostly relished as lunch or dinner. Learn how to prepare perfect Kolkata biryani with step by step photos and instruction.

About the recipe
Tips and Suggestions
Frequently Asked Questions
How to make Bengali Chicken Biryani (step wise photos)
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Biryani is basically a fragrant rice recipe which is the conglomerate of rice, meat, spices and veggies. Many people believe that biryani first originated in Persia in the royal kitchen of Muslim emperor and then was brought by Mughals to different subcontinents. Every country, which has ever been ruled by Mughal empire, has its own style of biryani recipe.

The name Biryani itself is an epic and tells so many stories of different regions, cultures and cuisines. In India, biryani is one of the most beloved and popular recipes. In most of the states in India, biryani is mostly prepared according to the different royal cuisine styles like, Mughals, Nawabs and Nizams.

Biryani is one of the most versatile rice dishes which I have ever seen in my life. Now a days it can get prepared in myriad ways using different key ingredients like mutton, chicken, beef, pork, egg, fish, prawn, paneer, mixed vegetables, potato, mushroom, babycorn, cauliflower and many more. I can’t finish it on count.

Kolkata biryani aka Bengali biryani first originated in the royal kitchen of Nawab of Awadh, Wajid Ali Shah, the last king of Lucknow. After losing his kingdom to the British, he was forced to leave Awadh and he came to Metiabruz in Kolkata with his employees and chefs. Soon Metiabruz developed to chota Lucknow.

Kolkata style chicken biryani or mutton biryani is almost alike Awadhi Biryani aka Lucknow style biryani. It follows the pakki style of preparing a biryani.

The most frequently asked question about Kolkata biryani is how potatoes are added into it?

According to many people, when Nawab Wajid Ali Shah became poor after losing his kingdom to the British empire, he could not effort meat. So, potatoes were introduced into the biryani.

But this theory was declined by the family members and closed ones of the royal family. In a Nawab’s kitchen, there used to be two types of cooks – raqabdar and khansama. Raqabdar used to cook for the Nawab and his family and the khansama would cook for the entourage and others.

As the king was not rich as before, so khansama used to add potato and boiled egg in each serving to increase the volume and to reduce the amount of meat.

Nawab Wajid Ali Shah’s chief chef Ahmed Hussain knew his Nawabs taste and always ensured that his biryani was filled with meat without potato even in bad times.

Later Ahmed Hussain started his own restaurant named Royal Indian hotel and used to serve biryani without potatoes and eggs. But after few years, due to public demand, they started adding potatoes and eggs into their biryani.

On the other hand, the khansamas spread biryani along with eggs and potatoes all over Kolkata and that was admirably accepted. Today, the Kolkata biryani has become a prime craving for every citizen of Kolkata and the residents of West Bengal.

As a foodie and bong, I have unconditional love for Kolkata biryani since my childhood. I have numerous good memories with it which always triggers my nostalgia. I still remember my college days, how we used to ask our friends for a treat of biryani on their birthdays, success parties or any other occasions. Whether its Durga puja or Eid, Kolkata biryani was always there with us as a part of celebration.

Infact, any kind of biryani is in my list of favourites like hyderabadi biryani, Awadhi biryani, chettinad biryani, chicken tikka biryani and many more. But after stepping out of my native place, I started craving for perfect Kolkata style chicken biryani which is served in many reputed places in Kolkata like Royal Indian hotel, Shiraz, Arsalan, Aminia etc. But it is not so easy to find that level of Bengali chicken biryani outside West Bengal.

After coming to London, when I was looking for durga puja recipes, I got the name of Kolkata chicken biryani during festive season. After that, it got into my nerves. It was just like a do or die situation to overcome of this craving. There were only two options left, either I had to prepare it by my own or else I needed to wait until I could visit India. I have accepted the tough challenge and decided to prepare the Bengali chicken biryani at home.

Honestly, after multiple attempts for preparing biryani, I have now learnt a lot from my mistakes. Finally, one day I got the perfect recipe for the Kolkata chicken biryani. My husband is a bigger biryani fan than me and a tough food critic too when it comes to Kolkata biryani. After tasting my biryani, he said that “Now I am not going to miss kolkata arsalan biryani anymore”. I was so delighted to hear these words from him. Now it has become a trend to prepare Bengali chicken biryani recipe at home every year during Durga puja and on my husband’s birthday.

Honestly, kolkata style chicken biryani is a tricky recipe and it should be prepared using proper techniques and measurement. If either of the one goes wrong, then the whole dish may collapse. A plate of soggy Bengali chicken biryani recipe is something that nobody would desire. So, I must say that the difficulty level of preparing this dish is complex. But it’s completely worth to spend each minute on this recipe.

I have kept the kolkata biryani recipe as simple as possible and explained each step with clear instruction so that you don’t need to face many difficulties during the time of cooking it. I have cooked the Kolkata chicken biryani in a pan aka kadai but you can also use handi like traditional way. Many people use shortcut to prepare the bengali biryani in pressure cooker. But I must say the pressure cooker cooked biryani will never give you the same texture and taste. I personally prefer the traditional way to prepare this authentic recipe for best result.

Bengali chicken biryani recipe is a prolonged recipe which contains different elements. So, I always suggest everyone to choose a weekend or a holiday to cook this delight. Some advance preparations can make the recipe much easier and helps to maintain the timeline as well. I always recommend everyone to prepare the kolkata biryani masala and beresta one night before preparing the kolkata chicken dum biryani recipe.

Kolkata chicken biryani with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. I have included all the tips and tricks to prepare perfect the Bengali chicken biryani recipe. If you follow the steps precisely then you will get perfect textured balanced Bengali style chicken biryani. But before directly jumping into the recipe, let me share few interesting facts about the recipe.

Basmati Rice: The most primary ingredient of any biryani recipe which provides the body of the dish.

Chicken: Another most important ingredient for the recipe which balances the dish with its fleshy texture and flavour.

Potato & boiled eggs: Both the ingredients are must in Kolkata style chicken biryani. Both add different taste and texture to the dish and helps to maximize the volume as well.

Beresta (Crispy fried onion): Another important element which provides aroma and slight sweetness which helps to balance the taste of the dish.

Kolkata biryani masala: A special spice blend which is mandatory to add for the Kolkata style biryani. Black cardamom, green cardamom, cloves, cinnamon sticks, shah jeera, black pepper, kabab chini, mace and nutmeg are used for the spice blend. Each spice is equally important to get the perfect aroma for the masala.

Chicken marination: Yogurt, lemon juice, beresta, garlic paste, ginger paste, kewra water, rose water, salt, Kolkata biryani masala and chilli powder are used to marinate the chicken.

Whole spices: Bay leaves, black cardamom, green cardamom, cloves, cinnamon sticks, shah jeera are used for the recipe. These spices are added during the time of cooking rice. It provides perfect flavour to the rice.

Alubukhara (Dried plum): It is one of the necessary components of Kolkata biryani which is added during the time of layering the biryani for the dum process. It provides slight tanginess and helps to balance the spicy taste of the biryani.

Mawa: It provides richness to the dish.

Saffron milk: It provides perfect flavour and beautiful colour to the dish.

Fragrant milk: In this milk, kewra water, rose water and meetha attar are added for the unique and amazing flavour of Kolkata biryani.

Ghee & vegetable oil: Ghee is added during the time of layering the biryani for dum. It enhances the taste and flavour of the biryani and on the other hand vegetable oil or any other flavourless oil is used to fry the beresta and to cook the chicken.

Salt: It provides the saltiness to the dish.

Water: It is used to cook the rice.

Bay leaves: It is used to cover the base of the pan to resist the chicken to stick to the bottom of the pan.

Turmeric powder: It is added to the potatoes for the nice colour.

• Always use 2:1 proportion of chicken and rice for the biryani recipe. It means use 1 kg chicken for 500 grams rice.
• Always use long grain flavoured Basmati rice for the biryani recipe. Preferably use old seasoned biryani rice.
• Cooking the biryani rice correctly is the most crucial and important step of the recipe. So be careful and keep your eyes constantly on the rice during the time of cooking.
• Use biryani cut chicken pieces for the recipe.
• Use homemade Kolkata biryani masala for the better flavour of the recipe.
• Shah jeera and kabab chini are not easily available outside west Bengal. If you don’t have these spices, then replace shah jeera with jeera aka cumin seeds and kabab chini with black peppercorns aka kalimirch.
• Use good quality potatoes for the recipe.
• For the Kolkata biryani, it’s a must to add boiled eggs.
• Beresta is one of most important elements for the flavour and taste of Kolkata biryani.
• Don’t skip mawa and alu bukhara from the recipe. It gives better taste to the biryani.
• Addition of kewra water, rose water, meetha attar and saffron milk takes the dish to another level.
• Marinate the chicken for at least 4-5 hours or for overnight for better result.
• Always use heavy bottom pan or handi to prepare the biryani recipe.
• If you don’t have bay leaves to spread at the bottom of the pan, then you can put an iron tawa over low flame and place the pan on the top of the tawa after 5 minutes of cooking over medium flame. Both bay leaves and tawa resist the biryani to stick to the bottom of the pan.

Yes of course. You can use readymade biryani masala for the recipe. But I must say homemade biryani masala gives way better flavour to the Kolkata style biryani as compared to the readymade ones. If you are very precise for your biryani recipe then I recommend homemade Kolkata biryani masala for the recipe.

Marinating the chicken properly with proper ingredients for enough time is one of the primary keys to get perfect flavoured Kolkata style chicken biryani. It should be marinated for at least 4-5 hours. I always recommend marinating the chicken for overnight for the intense flavour.

Yes, you can but honestly you need to compromise in taste, texture and flavour if you choose the shortcut route. Kolkata chicken dum biryani prepared in handi or pan tastes way better than pressure cooker cooked biryani.

The ways of preparing bengali chicken biryani and bengali mutton biryani are almost similar but still there are some differences. For example, chicken gets cooked much faster than mutton. So, the cooking time will vary. On the other hand, mutton has its own unique flavour for which the amount of spices, garlic and beresta added into the Bengali mutton biryani will differ from the bengali chicken biryani recipe.

Yes, you can. In many places, people use dalda instead of refined oil to prepare bengali chicken biryani recipe. But I always recommend using refined oil and ghee to prepare the biryani recipe.

Awadhi biryani and kolkata biryani are both cooked in pakki style, I mean chicken and rice are both cooked separately and then layered and put for dum. But awadhi biryani does not contain eggs and potato chunks and the amount of meat used for the recipe is much more than kolkata chicken biryani. The spices used in kolkata biryani is less than Awadhi biryani.

Kolkata chicken biryani is way different from hyderabadi chicken biryani. Hyderabadi chicken biryani is much spicier and more pungent in taste and flavour. It is always served with raita to balance its taste.

On the other hand, Kolkata chicken biryani is distinct, less spicy and light as compared to the Hyderabadi chicken biryani. Kolkata chicken biryani is served with raw onion, green chillies and lemon wedges.

To prepare the Bengali chicken biryani, first prepare the Kolkata biryani masala. Put a dry pan on flame and dry roast the whole spices black cardamom, green cardamom, cloves, cinnamon sticks, shah jeera, black pepper, kabab chini, mace and nutmeg. Then transfer them to a separate dry plate and allow them to cool down completely before grinding. Transfer the whole spices to a small jar of a grinder and pulse it till smooth in texture. You can prepare the masala in advance and store it in an airtight container in a cool and dry place away from sunlight for 3-4 months.

Now, it’s time to prepare the beresta aka crispy fried onions. For this, cut thin slices the onions evenly and separate them with hands. Now take a pan and add enough oil into it. Once the oil is hot, add onion slices and fry it over medium flame till crispy and golden in colour. Then strain the beresta properly and transfer them to a separate plate. Don’t overcrowd the pan during the time of preparing beresta and stir it continuously.

Now, it’s turn to marinate the chicken pieces. Ask the butcher to cut the chicken into biryani pieces. Normal curry cut pieces do not work well for the recipe. Wash the chicken thoroughly before marinating and squeeze out the excess water from the pieces. Take the chicken pieces into a large mixing bowl. Then add yogurt, lemon juice, beresta, garlic paste, ginger paste, kewra water, rose water, salt, Kolkata biryani masala, chilli powder, one by one into the bowl and mix it properly so that each piece can get coated evenly with the marinade. Cover the chicken either with a plate or cling film. Marinate the chicken for at least 4-5 hours or you can refrigerate it for overnight for best result.

In the meantime, for the popular Kolkata chicken biryani aloo aka potatoes, pick good quality starchy big size potatoes. Peel the potatoes and cut them into halves and wash them thoroughly. If you are using medium sized potatoes, then no need to cut them into halves. Pat dry the potato pieces and marinate it with salt and turmeric powder. You can even use a pinch of yellow food colour instead of turmeric powder. But I don’t prefer to use food colour for the recipe. In the same pan where beresta was prepared, add the potatoes and fry them evenly till light golden colour. Drain the potatoes and keep them aside on a separate plate.

In a separate pan, add water and allow it to boil. Once the water starts boiling, add eggs into the pan and cook it for 14 minutes and switch off the flame. Drain the water and add cold water so that the eggs come to room temperature. Peel the eggshell and wash the eggs. Keep the boiled eggs aside.

After this, wash the basmati rice for couple of times until the water gets clear. Don’t rub the rice during the time of washing it or else the rice grain may break. Soak it for exactly 1 hour not more than that and then strain the water completely.

Now it’s time to cook the chicken. Put the same pan on flame where beresta was fried or use the beresta fried oil for the better flavour of the chicken. Add the chicken pieces with marination and fried potatoes into the pan and cover the pan. Cook it over medium flame for 10 minutes. Then flip the pieces and cook it in low flame for another 15 minutes and then switch off the flame.

Now it’s time to cook the soaked basmati rice for kolkata chicken biryani. First take a piece of cotton cloth or cheese cloth. Then add the measured amount of whole spices Bay leaves, black cardamom, green cardamom, cloves, cinnamon sticks, saha jeera at the centre of the cloth and tie it diagonally from the ends and make a bag so that the whole spices cannot come out of it. Then take a large pan and add 5 cups of water into it. Add 4 teaspoons salt and the spice bag into the water. Put the flame in high and allow the water to boil. Once the water gets boiled, put the flame in low and cook it for another 2 minutes so that the water can absorb the aroma of the spice distinctly. Now add the soaked rice into the pan and give a stir. Put the flame in high and cook it for exactly 4 minutes and not more than that. Switch off the flame and strain the rice.

Take hot milk into a bowl and add saffron into it. Soak the saffron into the milk at least for 20 minutes so that it can release flavour and colour to the milk.

On the other hand, take milk in another bowl and add rose water, kewra water and meetha attar, one by one into the milk and mix it thoroughly and keep it aside.

Now it’s time to assemble all the elements to prepare the Bengali chicken biryani recipe. Take a heavy bottom pan. Make sure the pan is completely dry. Melt some ghee in a bowl and brush it at the bottom and sides of the pan. Arrange enough bay leaves at the bottom of the pan so that the base gets covered completely.

Take the chicken pieces and potato chunks out of the yakhni aka chicken gravy or broth. Arrange the chicken pieces and potatoes as the first layer for the Kolkata chicken biryani. Then add some alubukhara in between the chicken pieces. Sprinkle Kolkata biryani masala and grated mawa on the top. Add the reserved yakhni aka gravy on the top of the chicken pieces.

Then make a thin layer of rice over the chicken pieces and yakhni. Spread the rice evenly and make sure there are no gaps. Then sprinkle some Kolkata biryani masala and grated mawa on the top of the rice layer.

Now, drizzle some saffron milk and fragrant milk, one by one on the top. Then again spread rice evenly on the top and make a thin layer of rice. Sprinkle some beresta aka crispy fried onions on the top.

Then again spread rice evenly on the top and make the last layer of rice. Drizzle rest of the amount of saffron milk and fragrant milk, one by one on the top. Place the boiled eggs on the top. Then drizzle melted ghee on the top and sides of the pan.

Seal the pan with aluminium foil or else you can make an atta dough and seal the lid of the pan.

Now it’s time to put the pan for dum. Switch on the flame and place the pan on medium flame for 5 minutes. Then put the flame in lowest and cook it for another 30 minutes. Then switch off the flame but don’t disturb the pan for another 15 minutes. Now, take off the lid of the pan and your biryani is ready to serve.

Many bengali recipes have already been shared in my previous posts. You can check few of them like

Kosha mangsho
Basanti pulao
Ilish Pulao
Bhuna khichuri
Bhoger khichuri

..And Many more…

1 cup = 250 ml

• 1 kg Chicken, cut into biryani pieces
• 500 grams long grain Basmati rice
• 3 Large Potatoes, cut into halves
• 5 boiled Eggs

• 8 green Cardamom (Choti elaichi)
• 1 black Cardamom (Badi elaichi)
• ½ teaspoon Cloves (Laung)
• 2-inch Cinnamon stick (Dalchini)
• ½ Nutmeg (Jaiphal)
• 2 Mace (Javitri)
• ½ tablespoon Shah Jeera (Caraway seeds)
• 1 teaspoon black Pepper (Kali mirch)
• 1 teaspoon Kababchini (Cubeb pepper)

• 3 large Onions, thin sliced
• ½ cup Vegetable oil or any other odourless oil

• ½ teaspoon Salt
• ½ teaspoon Turmeric powder
• Beresta fried oil, to fry the potatoes

• 100-gram Yogurt (approx. ½ cup)
• 2 tablespoons Ginger paste
• 2 tablespoons Garlic paste
• 1 teaspoon Lemon juice
• ½ tablespoon Kolkata biryani masala
• 1 teaspoon Kewra water
• 1 teaspoon Rose water
• 1 teaspoon red Chilli powder
• ½ cup Beresta or Birista (Crispy fried onion)
• 1 tablespoon Salt (Adjust accordingly)

• 2 Bay leaves (Bay leaves)
• 2 teaspoon Shah Jeera (Caraway seeds)
• 2 black Cardamom (Badi elaichi)
• 8 green Cardamoms (Choti elaichi)
• 2 teaspoons Cloves (Laung)
• 4 inches Cinnamon stick (Dalchini)
• 4 teaspoons Salt, adjust the amount accordingly
• 5 cups water to cook the rice

• 10 Alubukhara (Dried plum)
• ½ tablespoon Kolkata biryani masala
• ½ cup Beresta or Birista (Crispy fried onion)
• 1 teaspoon Kewra water
• 1 teaspoon Rose water
• 3 drops Meetha attar
• 1 teaspoon Saffron (Kesar)
• ¼ cup grated Mawa or khoya (Milk solids)
• 6 tablespoons Milk
• 3 tablespoons melted Ghee (Clarified butter)
• 15-20 Bay leaves (Tejpatta) to cover the base of the pan

1. Put a dry pan on flame. Add the whole spices 1 black cardamom, 8 green cardamom, ½ teaspoon cloves, 2 inches cinnamon sticks, ½ tablespoon shah jeera, 1 teaspoon black pepper, 1 teaspoon kabab chini, 2 mace and ½ nutmeg, one by one into the pan. Dry roast them over medium flame for 2-3 minutes until a nice aroma comes out the spices. Then transfer them to a separate dry plate allow them to cool down completely before grinding.
2. Take the whole spices into a small jar of a grinder and pulse it to a smooth dust like texture.
   Note: You can prepare the masala in advance and store it in an airtight container in a cool and dry place away from sunlight for 3-4 months.

   For the beresta or barista

3. Thin slice the onions evenly and separate them with hands. Now put a pan on flame and add ½ cup oil into it. Once the oil is hot, add onion slices and fry it over medium flame till crispy and golden in colour. Then strain the beresta properly and transfer them to a tissue lined separate plate. Don’t overcrowd the pan during the time of preparing beresta and stir it continuously or else it will not get fried evenly.For the chicken marination
4. Wash the chicken thoroughly before marinating and squeeze out the excess water from the pieces. Take the chicken pieces into a large mixing bowl.
5. Add ½ cup yogurt, 1 teaspoon lemon juice, ½ cup beresta, 2 tablespoons garlic paste, 2 tablespoons ginger paste, 1 teaspoon kewra water, 1 teaspoon rose water, 1 tablespoon salt, ½ tablespoons Kolkata biryani masala and 1 teaspoon chilli powder, one by one into the bowl and mix it properly so that each piece can get coated evenly with the marination. Cover the chicken either with a plate or cling film. Marinate the chicken for at least 4-5 hours or you can refrigerate it for overnight for best result.
   Note: You can adjust the amount of salt accordingly.

   For the Kolkata biryani potato

6. Take 3 good quality starchy big size potatoes. Peel the potatoes and cut them into halves and wash them thoroughly. Pat dry the potato pieces and marinate it with ½ teaspoon salt and ½ teaspoon turmeric powder.
   Note: If you are using medium sized potatoes, then take 5-6 potatoes and no need to cut them into halves.
7. In the same oil where beresta was fried, add the potatoes and fry them evenly till light golden colour. Drain the potatoes and keep them aside on a separate plate.For the boiled eggs
8. In a separate pan, add water and allow it to boil. Once the water starts boiling, add eggs into the pan and cook it for 14 minutes and switch off the flame. Drain the water and add cold water so that the eggs come to room temperature. Peel the eggshell and wash the eggs. Keep the boiled eggs aside.For cooking the chicken
9. Now it’s time to cook the chicken. Put the same pan on flame where beresta was fried or use the beresta fried oil for the better flavour of the chicken.
10. Add the chicken pieces with marination and fried potatoes into the pan and cover the pan. Cook it over medium flame for 10 minutes. Then flip the pieces and cook it in low flame for another 15 minutes and then switch off the flame.For cooking the rice for biryani
11. Wash the basmati rice for couple of times until the water gets clear. Don’t rub the rice during the time of washing it or else the rice grain may break. Soak it for exactly 1 hour not more than that and then strain the water completely with the help of a strainer.
12. First take a piece of cotton cloth or cheese cloth. Then add the whole spices 2 bay leaves, 2 black cardamom, 8 green cardamom, 2 teaspoons cloves, 4 inches cinnamon sticks, 2 teaspoons shah jeera at the centre of the cloth and tie it diagonally from the ends and make a bag so the whole spices cannot come out of it.
13. Take a large pan and add 5 cups of water into it. Add the spice bag and 4 teaspoons salt into the water. Put the flame in high and allow the water to boil. Once the water starts boiling, put the flame in low and cook it for another 2 minutes so the water can absorb the aroma of the spice distinctly.
14. Now discard the spice bag from the pan and add the soaked rice into the pan and give a stir. Cook the rice till 65%-70%. Put the flame in high and cook it took exactly 4 minutes not more than that.
15. Switch off the flame and strain the rice completely. Keep it aside.For assembling all the ingredients for the layering of the biryani
16. Take 3 tablespoons hot milk into a bowl and add 1 teaspoon saffron into it. Soak the saffron into the milk at least for 20 minutes so that it can release its flavour and colour to the milk.
17. On the other hand, take 3 tablespoons milk in another bowl and add 1 teaspoon rose water, 1 teaspoon kewra water, 3 drops meetha attar one by one into the milk and mix it well and keep it aside.
18. Take a heavy bottom pan. Make sure the pan is completely dry. Take some melted ghee in a bowl and brush it at the bottom and sides of the pan. Arrange enough bay leaves at the bottom of the pan so the base get covered completely.
19. Take the chicken pieces and potato chunks out of the yakhni aka chicken gravy or broth and arrange them as the first layer for the Kolkata chicken biryani. Keep the gravy aside.
20. Add 10 alubukhara in between the chicken pieces.
21. Sprinkle ¾ teaspoon Kolkata biryani masala and 2 tablespoons grated mawa on the top. Then add the reserved yakhni aka gravy on the top of the chicken pieces.
22. Make a thin layer of rice over the chicken pieces and yakhni. Spread the rice evenly and make sure no gap is there. Then sprinkle rest of the i.e. ¾ teaspoon Kolkata biryani masala and 2 tablespoons grated mawa on the top of the rice layer.
23. Drizzle half of the amount of both saffron milk (Step 16) and fragrant milk (Step 17) one by one on the top.
24. Again, spread rice evenly on the top and make a thin layer of rice. Sprinkle some ½ cup beresta aka crispy fried onions on the top.
25. Again, spread rice evenly on the top and make the last layer of rice. Drizzle rest of the amount of saffron milk and fragrant milk, one by one on the top. Place the boiled eggs (Step 8) on the top. Then drizzle 3 tablespoons melted ghee on the top and sides of the pan.
26. Seal the pan with aluminium foil or else you can make an atta dough and seal the lid of the pan.
27. Switch on the flame and place the pan on medium flame for 5 minutes. Then put the flame in lowest and cook it for another 30 minutes. Then switch off the flame but don’t disturb the pan for another 15 minutes.

Serve the portions of Kolkata chicken biryani on serving plates. Serve hot or warm to enjoy its best taste. Serve it with some raw onion, green chilli and lemon wedges and enjoy the eternal taste of Bengali chicken biryani.

Kolkata chicken biryani | Bengali chicken biryani recipe | Bengali style chicken biryani

Serves: 5 Prep Time: 45 minutes (Excluding chicken marination time & soaking time of rice) Cooking Time: 2 hours 15 minutes 2 hours 15 minutes

Nutrition facts: NA calories NA fat

Rating: 4.5/5

( 2 voted )

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Ingredients

1 cup = 250 ml

• 1 kg Chicken, cut into biryani pieces
• 500 grams long grain Basmati rice
• 3 Large Potatoes, cut into halves
• 5 boiled Eggs

For the Kolkata biryani masala

• 8 green Cardamom (Choti elaichi)
• 1 black Cardamom (Badi elaichi)
• ½ teaspoon Cloves (Laung)
• 2-inch Cinnamon stick (Dalchini)
• ½ Nutmeg (Jaiphal)
• 2 Mace (Javitri)
• ½ tablespoon Shah Jeera (Caraway seeds)
• 1 teaspoon black Pepper (Kali mirch)
• 1 teaspoon Kababchini (Cubeb pepper)

For the beresta or barista

• 3 large Onions, thin sliced
• ½ cup Vegetable oil or any other odourless oil

For the potato fry

• ½ teaspoon Salt
• ½ teaspoon Turmeric powder
• Beresta fried oil, to fry the potatoes

For the chicken marination

• 100-gram Yogurt (approx. ½ cup)
• 2 tablespoons Ginger paste
• 2 tablespoons Garlic paste
• 1 teaspoon Lemon juice
• ½ tablespoon Kolkata biryani masala
• 1 teaspoon Kewra water
• 1 teaspoon Rose water
• 1 teaspoon red Chilli powder
• ½ cup Beresta or Birista (Crispy fried onion)
• 1 tablespoon Salt (Adjust accordingly)

For the biryani rice

• 2 Bay leaves (Bay leaves)
• 2 teaspoon Shah Jeera (Caraway seeds)
• 2 black Cardamom (Badi elaichi)
• 8 green Cardamoms (Choti elaichi)
• 2 teaspoons Cloves (Laung)
• 4 inches Cinnamon stick (Dalchini)
• 4 teaspoons Salt, adjust the amount accordingly
• 5 cups water to cook the rice

Other ingredients for assembling

• 10 Alubukhara (Dried plum)
• ½ tablespoon Kolkata biryani masala
• ½ cup Beresta or Birista (Crispy fried onion)
• 1 teaspoon Kewra water
• 1 teaspoon Rose water
• 3 drops Meetha attar
• 1 teaspoon Saffron (Kesar)
• ¼ cup grated Mawa or khoya (Milk solids)
• 6 tablespoons Milk
• 3 tablespoons melted Ghee (Clarified butter)
• 15-20 Bay leaves (Tejpatta) to cover the base of the pan

Instructions

For the Kolkata biryani masala

1. Put a dry pan on flame. Add the whole spices 1 black cardamom, 8 green cardamom, ½ teaspoon cloves, 2 inches cinnamon sticks, ½ tablespoon shah jeera, 1 teaspoon black pepper, 1 teaspoon kabab chini, 2 mace and ½ nutmeg, one by one into the pan. Dry roast them over medium flame for 2-3 minutes until a nice aroma comes out the spices. Then transfer them to a separate dry plate allow them to cool down completely before grinding.
2. Take the whole spices into a small jar of a grinder and pulse it to a smooth dust like texture.

Note: You can prepare the masala in advance and store it in an airtight container in a cool and dry place away from sunlight for 3-4 months.

For the beresta or barista

3. Thin slice the onions evenly and separate them with hands. Now put a pan on flame and add ½ cup oil into it. Once the oil is hot, add onion slices and fry it over medium flame till crispy and golden in colour. Then strain the beresta properly and transfer them to a tissue lined separate plate. Don’t overcrowd the pan during the time of preparing beresta and stir it continuously or else it will not get fried evenly.

For the chicken marination

4. Wash the chicken thoroughly before marinating and squeeze out the excess water from the pieces. Take the chicken pieces into a large mixing bowl.
5. Add ½ cup yogurt, 1 teaspoon lemon juice, ½ cup beresta, 2 tablespoons garlic paste, 2 tablespoons ginger paste, 1 teaspoon kewra water, 1 teaspoon rose water, 1 tablespoon salt, ½ tablespoons Kolkata biryani masala and 1 teaspoon chilli powder, one by one into the bowl and mix it properly so that each piece can get coated evenly with the marination. Cover the chicken either with a plate or cling film. Marinate the chicken for at least 4-5 hours or you can refrigerate it for overnight for best result.

Note: You can adjust the amount of salt accordingly.

For the Kolkata biryani potato

6. Take 3 good quality starchy big size potatoes. Peel the potatoes and cut them into halves and wash them thoroughly. Pat dry the potato pieces and marinate it with ½ teaspoon salt and ½ teaspoon turmeric powder.

Note: If you are using medium sized potatoes, then take 5-6 potatoes and no need to cut them into halves.

7. In the same oil where beresta was fried, add the potatoes and fry them evenly till light golden colour. Drain the potatoes and keep them aside on a separate plate.

For the boiled eggs

8. In a separate pan, add water and allow it to boil. Once the water starts boiling, add eggs into the pan and cook it for 14 minutes and switch off the flame. Drain the water and add cold water so that the eggs come to room temperature. Peel the eggshell and wash the eggs. Keep the boiled eggs aside.

For cooking the chicken

9. Now it’s time to cook the chicken. Put the same pan on flame where beresta was fried or use the beresta fried oil for the better flavour of the chicken.
10. Add the chicken pieces with marination and fried potatoes into the pan and cover the pan. Cook it over medium flame for 10 minutes. Then flip the pieces and cook it in low flame for another 15 minutes and then switch off the flame.

For cooking the rice for biryani

11. Wash the basmati rice for couple of times until the water gets clear. Don’t rub the rice during the time of washing it or else the rice grain may break. Soak it for exactly 1 hour not more than that and then strain the water completely with the help of a strainer.
12. First take a piece of cotton cloth or cheese cloth. Then add the whole spices 2 bay leaves, 2 black cardamom, 8 green cardamom, 2 teaspoons cloves, 4 inches cinnamon sticks, 2 teaspoons shah jeera at the centre of the cloth and tie it diagonally from the ends and make a bag so the whole spices cannot come out of it.
13. Take a large pan and add 5 cups of water into it. Add the spice bag and 4 teaspoons salt into the water. Put the flame in high and allow the water to boil. Once the water starts boiling, put the flame in low and cook it for another 2 minutes so the water can absorb the aroma of the spice distinctly.
14. Now discard the spice bag from the pan and add the soaked rice into the pan and give a stir. Cook the rice till 65%-70%. Put the flame in high and cook it took exactly 4 minutes not more than that.
15. Switch off the flame and strain the rice completely. Keep it aside.

For assembling all the ingredients for the layering of the biryani

16. Take 3 tablespoons hot milk into a bowl and add 1 teaspoon saffron into it. Soak the saffron into the milk at least for 20 minutes so that it can release its flavour and colour to the milk.
17. On the other hand, take 3 tablespoons milk in another bowl and add 1 teaspoon rose water, 1 teaspoon kewra water, 3 drops meetha attar one by one into the milk and mix it well and keep it aside.
18. Take a heavy bottom pan. Make sure the pan is completely dry. Take some melted ghee in a bowl and brush it at the bottom and sides of the pan. Arrange enough bay leaves at the bottom of the pan so the base get covered completely.
19. Take the chicken pieces and potato chunks out of the yakhni aka chicken gravy or broth and arrange them as the first layer for the Kolkata chicken biryani. Keep the gravy aside.
20. Add 10 alubukhara in between the chicken pieces.
21. Sprinkle ¾ teaspoon Kolkata biryani masala and 2 tablespoons grated mawa on the top. Then add the reserved yakhni aka gravy on the top of the chicken pieces.
22. Make a thin layer of rice over the chicken pieces and yakhni. Spread the rice evenly and make sure no gap is there. Then sprinkle rest of the i.e. ¾ teaspoon Kolkata biryani masala and 2 tablespoons grated mawa on the top of the rice layer.
23. Drizzle half of the amount of both saffron milk (Step 16) and fragrant milk (Step 17) one by one on the top.
24. Again, spread rice evenly on the top and make a thin layer of rice. Sprinkle some ½ cup beresta aka crispy fried onions on the top.
25. Again, spread rice evenly on the top and make the last layer of rice. Drizzle rest of the amount of saffron milk and fragrant milk, one by one on the top. Place the boiled eggs (Step 8) on the top. Then drizzle 3 tablespoons melted ghee on the top and sides of the pan.
26. Seal the pan with aluminium foil or else you can make an atta dough and seal the lid of the pan.
27. Switch on the flame and place the pan on medium flame for 5 minutes. Then put the flame in lowest and cook it for another 30 minutes. Then switch off the flame but don’t disturb the pan for another 15 minutes.