Ingredients
-
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
Directions
Steps
|
1
Done
|
Step 1 - PotatoesPeel the potatoes and prick them using a fork. Put them in salted water for at least ½ hour to soak. |
|
2
Done
|
Step 2 - Biryani MasalaIn 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. |
|
3
Done
|
Step 3 - Marinating ChickenMix 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. |
|
4
Done
|
Step 4 - Browning OnionHeat 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. |
|
5
Done
|
Step 5 - Cooking ChickenIn 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. |
|
6
Done
|
Step 6 - Blanching RiceBoil 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. |
|
7
Done
|
Step 7 - Assembling the BiryaniTo 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. |
