Authentic Kolkata Chicken Biryani

Prep: 2 hours 15 mins

Cook: 1 hour 15 Mins

Total Time: 3 hours 30 mins

Yield: 2-3 Servings

INGREDIENTS:

Rice

4 cups aged basmati rice
3–4 green cardamom
4 cloves
2 bay leaves
1 small cinnamon stick
Salt, to taste

Chicken & Marinade

1 medium whole chicken, cut into pieces
1 cup thick yogurt
2 tbsp ginger-garlic paste
1 tsp mild red chilli powder
2 medium onions, sliced and fried
3 tomatoes, finely chopped
1 packet Kolkata biryani masala
Salt, to taste
Juice of 2 lemons
2 tbsp mustard oil (essential for authenticity)

Potatoes (Signature Element)

4–5 medium potatoes, peeled and halved
½ tsp turmeric
Salt, to taste
Oil, for frying

Biryani Base & Aromatics

4 large onions, thinly sliced and fried
½ cup ghee
2–3 green chillies, slit
A handful of dried plums (aloo bukhara)
1 cup warm milk
Few strands of saffron
1 tsp rose water
1 tsp kewra water
Sliced lemons, for garnish
3 boiled eggs, for garnish
Fresh coriander and mint leaves

Cook:

In a large bowl, wash the chicken thoroughly and add yogurt, ginger-garlic paste, red chilli powder, fried onions, chopped tomatoes, Kolkata biryani masala, salt, lemon juice, and mustard oil. Massage the marinade well into the chicken until fully coated. Cover and allow it to rest for 2 hours for deep flavour.
Meanwhile, prepare the potatoes. Boil them with turmeric and salt until just tender. Drain well, then fry in hot oil until golden brown. Set aside.
Once the chicken has marinated, heat oil or ghee in a heavy pot and add the marinated chicken along with all the masala. Cook on medium heat for 30–40 minutes, stirring occasionally, until the oil separates and the chicken is fully cooked. Add the dried plums, slit green chillies, and fried potatoes. Mix gently and remove from heat.
In a separate large pot, bring water to a rolling boil. Add green cardamom, cloves, bay leaves, cinnamon stick, and salt. Add the washed rice and cook until it is 70–80% done. Drain immediately.
Soak saffron strands in warm milk and set aside.
To assemble the biryani, take a heavy bottomed pot. Begin with a layer of rice, drizzle over some saffron milk. Add chopped coriander, mint, rose water, kewra water, and a few fried onions. Spoon over half of the chicken and potato korma. Repeat the layers, finishing with a final layer of Dawat Basmati rice.
Top with remaining garnishes, lemon slices, and boiled eggs. Seal the pot tightly and place on dum (very low heat) for about 20 minutes, allowing the flavours to marry beautifully.

Once done, open gently, fluff the rice carefully, and serve warm with love.