Calcutta Style Chicken Biryani Recipe
A non-veg Indian recipe with boneless chicken - cut into pieces of uniform size, basmati rice, potatoes (aloo). Ready in 1h 40m, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
23 steps- 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
boneless chicken - cut into pieces of uniform size(500 grams)curd (dahi / yogurt)(1 cup)red chilli powder(1 teaspoon)turmeric powder (haldi)(1 teaspoon)green chilli(5)salt - to taste - 2
Partially cook the rice along with black cardamom and bay leaves
basmati rice(3 cups)black cardamom (badi elaichi)(3)bay leaves (tej patta)(1)cardamom (elaichi) pods/seeds(2)-10 whole black peppercorns(8) - 3
The rice needs to be boiled till 50% done
basmati rice(3 cups) - 4
Drain away the water and set aside the rice for later use
basmati rice(3 cups)kewra water(1 tablespoon) - 5
Dry roast the rest of the whole spices namely, peppercorns, cloves, green cardamom and cinnamon for 30 seconds or till fragrant
green chilli(5)black cardamom (badi elaichi)(3)cardamom (elaichi) pods/seeds(2)inch cinnamon stick (dalchini)(2)cloves (laung)(5)-10 whole black peppercorns(8) - 6
Let it cool and then grind it into a fine powder in a mixer grinder
boneless chicken - cut into pieces of uniform size(500 grams)red chilli powder(1 teaspoon)turmeric powder (haldi)(1 teaspoon) - 7
Heat 2 tablespoons of ghee in a deep & heavy bottomed pan
tablespoons ghee(4) - 8
Add chopped onions and sauté till soft and lightly browned
onions - finely chopped(2) - 9
Mash the ginger, garlic, and green chillies together using a mortar & pestle
red chilli powder(1 teaspoon)inch ginger(1)garlic - pods(8)green chilli(5) - 10
Add the ginger-garlic-chilli paste to the onions once they are lightly browned
red chilli powder(1 teaspoon)onions - finely chopped(2)inch ginger(1)garlic - pods(8)green chilli(5) - 11
Sauté for 2-3 minutes
- 12
Add red chilli powder, turmeric powder and sauté further for a minute
red chilli powder(1 teaspoon)turmeric powder (haldi)(1 teaspoon)green chilli(5) - 13
Add the marinated chicken to the above, and mix well till the chicken is well-covered with spices
boneless chicken - cut into pieces of uniform size(500 grams) - 14
Cover and cook for 10-12 minutes on low flame
- 15
Add a little water if required
kewra water(1 tablespoon) - 16
While the chicken is cooking, chop the potatoes into four pieces and fry them till crisp and cooked
boneless chicken - cut into pieces of uniform size(500 grams)potatoes (aloo)(4) - 17
Now take a heavy bottomed non-stick Biryani pot or earthen pot and grease it with ghee
inch cinnamon stick (dalchini)(2)tablespoons ghee(4) - 18
Spread one layer of rice and top it with a layer of chicken gravy and 2 potatoes
boneless chicken - cut into pieces of uniform size(500 grams)basmati rice(3 cups)potatoes (aloo)(4) - 19
Repeat this three times ending with a layer of rice
basmati rice(3 cups) - 20
Heat the rest of the ghee and pour it on the top layer
tablespoons ghee(4) - 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
boneless chicken - cut into pieces of uniform size(500 grams)
Rate this recipe
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Calcutta Style Chicken Biryani Recipe
A non-veg Indian recipe with boneless chicken - cut into pieces of uniform size, basmati rice, potatoes (aloo). Ready in 1h 40m, serves 4.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
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Directions
23 steps- 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
boneless chicken - cut into pieces of uniform size(500 grams)curd (dahi / yogurt)(1 cup)red chilli powder(1 teaspoon)turmeric powder (haldi)(1 teaspoon)green chilli(5)salt - to taste - 2
Partially cook the rice along with black cardamom and bay leaves
basmati rice(3 cups)black cardamom (badi elaichi)(3)bay leaves (tej patta)(1)cardamom (elaichi) pods/seeds(2)-10 whole black peppercorns(8) - 3
The rice needs to be boiled till 50% done
basmati rice(3 cups) - 4
Drain away the water and set aside the rice for later use
basmati rice(3 cups)kewra water(1 tablespoon) - 5
Dry roast the rest of the whole spices namely, peppercorns, cloves, green cardamom and cinnamon for 30 seconds or till fragrant
green chilli(5)black cardamom (badi elaichi)(3)cardamom (elaichi) pods/seeds(2)inch cinnamon stick (dalchini)(2)cloves (laung)(5)-10 whole black peppercorns(8) - 6
Let it cool and then grind it into a fine powder in a mixer grinder
boneless chicken - cut into pieces of uniform size(500 grams)red chilli powder(1 teaspoon)turmeric powder (haldi)(1 teaspoon) - 7
Heat 2 tablespoons of ghee in a deep & heavy bottomed pan
tablespoons ghee(4) - 8
Add chopped onions and sauté till soft and lightly browned
onions - finely chopped(2) - 9
Mash the ginger, garlic, and green chillies together using a mortar & pestle
red chilli powder(1 teaspoon)inch ginger(1)garlic - pods(8)green chilli(5) - 10
Add the ginger-garlic-chilli paste to the onions once they are lightly browned
red chilli powder(1 teaspoon)onions - finely chopped(2)inch ginger(1)garlic - pods(8)green chilli(5) - 11
Sauté for 2-3 minutes
- 12
Add red chilli powder, turmeric powder and sauté further for a minute
red chilli powder(1 teaspoon)turmeric powder (haldi)(1 teaspoon)green chilli(5) - 13
Add the marinated chicken to the above, and mix well till the chicken is well-covered with spices
boneless chicken - cut into pieces of uniform size(500 grams) - 14
Cover and cook for 10-12 minutes on low flame
- 15
Add a little water if required
kewra water(1 tablespoon) - 16
While the chicken is cooking, chop the potatoes into four pieces and fry them till crisp and cooked
boneless chicken - cut into pieces of uniform size(500 grams)potatoes (aloo)(4) - 17
Now take a heavy bottomed non-stick Biryani pot or earthen pot and grease it with ghee
inch cinnamon stick (dalchini)(2)tablespoons ghee(4) - 18
Spread one layer of rice and top it with a layer of chicken gravy and 2 potatoes
boneless chicken - cut into pieces of uniform size(500 grams)basmati rice(3 cups)potatoes (aloo)(4) - 19
Repeat this three times ending with a layer of rice
basmati rice(3 cups) - 20
Heat the rest of the ghee and pour it on the top layer
tablespoons ghee(4) - 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
boneless chicken - cut into pieces of uniform size(500 grams)
Rate this recipe
