0 0
Kolkata Chicken Biryani

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
For Potatoes
5nos Potatoes (medium)
a generous pinch Salt
to shallow fry Oil
a pinch Turmeric
For Kolkata Biryani Masala
25nos Cardamom
25nos Cloves
dalchini) (1”) - 4nos Cinnamon
(all spice) - 20nos Kebabchini
Caraway seeds - 1 tbsp Shahi jeera
(Javitri) - 3nos Mace
(jaiphal) - ¼ no Nutmeg
(optional) - 10nos White pepper
For Marinating Chicken
1kg Chicken
to taste Salt
½ tbsp Ginger paste
1tbsp Garlic paste
1½ tsp Chilli powder
(dissolved) - 3tbsp Saffron
1tbsp Kewra water
1tbsp Rose water
4nos Bayleaf
2tbsp Kolkata Biryani Masala
½ tsp White pepper powder
1½ cups Curd
4nos Boiled Eggs
1 tbsp Desi Ghee
For Fried Onions
1cup Oil
2cups Onion sliced
Fried onion oil
For Rice
3 lts Water
3tbsp Salt
3cups Basmati rice (soaked)
handful Cardamom
handful Cloves
2nos Bayleaf
3-4tbsp Fried onion oil
For Assembling
1 tsp Kolkata Biryani Masala
handful Fried onions
Leftover rice water - ½ cup Ittar
¼ cup Milk
3tbsp Saffron
2tbsp Kewra water
1 tbsp Rose water
1drop Ittar
2tbsp Desi Ghee
for sealing Dough

Kolkata Chicken Biryani

Fragrant rice with Kolkata special Biryani Masala

  • Non Vegetarian

Full of flavour.

  • Serves 4
  • Medium


  • For Potatoes

  • For Kolkata Biryani Masala

  • For Marinating Chicken

  • For Fried Onions

  • For Rice

  • For Assembling





Step 1 - Potatoes

Peel the potatoes and prick them using a fork. Put them in salted water for at least ½ hour to soak.
Heat oil in a pan and add the potatoes and fry them till they get a light colour on the outside. Remove them from the heat and sprinkle turmeric. Pour a spoon of hot oil on top of turmeric


Step 2 - Biryani Masala

In a pan add the spices under biryani masala and lightly toast them, remove them to a plate to cool down and then grind them to a powder. Store this biryani masala in an air tight container.


Step 3 - Marinating Chicken

Mix together chicken, salt, ginger & garlic paste, salt, chilli powder, dissolved saffron, kewra, rose water, bayleaves, biryani masala, white pepper powder, ghee, curd and ghee. Mix them together and keep aside.


Step 4 - Browning Onion

Heat oil in a pan and add sliced onions to it. Cook till they brown evenly. Remove and strain the onions from the oil and keep aside.


Step 5 - Cooking Chicken

In a hot pan add the a little oil left over from frying the onions, add the brown onions and pour over the marinated chicken. Take the heat to high and add the potatoes. Once it has a boil, lower the heat, cover and cook till both chicken and potatoes are half cooked. Turn off the heat add the boiled eggs, cover and keep it on stand by.


Step 6 - Blanching Rice

Boil water and add salt and whole spices into it. Once it gets a good boil, skim off any of the whole spices that are floating on top. Make sure that the water is quite salty.
Add rice, leftover fried onion oil and cook the rice till it is ½ cooked. Strain the rice and retain the rice water.


Step 7 - Assembling the Biryani

To assemble the biryani place the rice over the half cooked chicken. Sprinkle some biryani masala & fried onions on top and add the rice. Spread the rice evenly. Pour ½ cup of the rice water (left after straining the rice). Add dissolved saffron to milk along with rose, kewra and ittar.

Sprinkle this milk over the rice. Add some ghee and now cover the vessels with a tight fitting lid. You can also use any dough to seal the cover.

Cook the biryani on high heat for 2 mins, then lower the heat and let it cook for 12-15mins. Turn off the heat and let it sit for another 10-15mins before opening and serving.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

Lauki Barfi
Lauki Ki Barfi
Milk Cake
Milk Cake
Lauki Barfi
Lauki Ki Barfi
Milk Cake
Milk Cake

Add Your Comment