Chicken Biryani(kolkata wedding style). Chicken Biryani (Kolkata's Style) is a mixed rice dish with its origins among the Muslims of the Indian subcontinent. It can be compared to mixing a curry, later combining it with semi-cooked rice. Kolkata special chicken biryani is ready to serve, serve it with your other favorite dish or just with salads.

Kolkata style Chicken Biryani is much lighter on spices and serving potato with meat is the specialty of Kolkata Biryani. Nutmeg, Mace, Cinnamon, Cardamom, Saffron, rose water and screwpine water ( Meetha Attar) these are the quintessential ingredients for this Biryani. This Calcutta Style Chicken Biryani is quite distinct in flavor from the rest and stands out with the use of potato in the biryani. You can cook Chicken Biryani(kolkata wedding style) using 31 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Chicken Biryani(kolkata wedding style)

You need 2tsp of Homemade biryani garam masala.
You need 1 of nutmeg.
You need 2 of star anise.
Prepare 10 of green cardamoms.
You need 10 of cloves.
It's 10 of black pepper.
You need 2 of black cardamom.
It's 5 pc of kabab chini.
It's 1 stick of cinnamon.
It's of For biryani rice.
Prepare 1/2 kg of basmati rice(Nafees/wagah).
Prepare 1/4 tsp of shahi jeera.
It's 3 of Green cardamom.
Prepare 3 of cloves.
It's 3 of kebab chini.
Prepare 1 inch of Cinnamon stick.
Prepare 1/2 kg of chicken.
It's 1/2 kg of potato.
It's 2 tbsp of juice of ginger garlic.
You need 1 of onion.
Prepare 1 tbsp of curd.
Prepare To taste of Salt.
You need 1/2 tsp of chilli powder.
You need 2 of Aloo bukhara(dried plum).
It's 1 pinch of zafran(saffron).
Prepare 1 pinch of zafrani colour.
It's 2 drops of biryani atar(essence).
It's 1 tsp of kewra water.
You need 2 tbsp of ghee(clarified butter).
You need As needed of Refined oil.
It's 4 tbsp of milk.

I have personally come to love meat and potato together and the Calcutta Style Chicken Biryani appeals to me on that level. As far as biryani goes India has a fair variety, something to please everyone. Lucknowi Murg Biryani, Kongunaadu Pattani Biryani, and. A close cousin of the Lucknowi Biryani, Kolkata biryani is loved for its subtle taste and less robust yet toothsome flavours.

Chicken Biryani(kolkata wedding style) step by step

Roast and grind all the whole garam masala. U can Store in an airtight container for future use.
Marinate chicken with salt, chilli powder, alu bukhara, curd and ginger garlic juice for 15 min..
Heat 2tbsp oil in a pan and cook the chicken in it till 90% cooked. Add water if required. Do not dry the gravy. It should b in liquid form..
Peel the potatoes and put slit marks in the middle. Coat zafrani colour. Cook the potatoes with 1tsp oil and salt and water. Tip:Add only as much water as it is required to boil and dry. (You should not throw away the water.).
Rice: add 2 an a 1/2 tsp salt and a pinch of shahi zeera, 3 elaichi, 3 cloves 3 kabab chini and a small stick of cinnamon. Bring to boil. Then add soaked rice. Cook 90%. Drain extra water Tip: when the rice is cooked halfway add 1tbsp lime juice. This way the rice grain does not break..
Assembling: take a big pot. 1) Place the cooked chicken 2) drop in the potatoes.3) sprinkle some garam masala 1tsp kewra water and 2 drop essence mixed with 4tbsp milk and saffron(keep half milkfor the last layer).
Layer the full boiled rice. Add melted ghee on top. Drizzle zafrani milk and sprinkle garam masala. Seal the pot with flour dough..
Place the pot on a tawa and cook on low flame for 1/2 an hour..
Serve hot with raita or ghol..

Apart from the aromatic whole spices, good quality meat, optimum use of seasonings and the dum style of cooking, it's the huge chunks of fried potatoes that lends a unique dimension to its flavour profile. Kolkata Chicken Biryani Kolkata Chicken Biryani. Kolkata Chicken Biryani lovers get ready to be surprised as you find marinated chicken, aloo (potato) & dim (boiled eggs) hidden amongst the fragrant long grains of the finest Daawat basmati rice,dum cooked in yakhni gravy to perfection in a sealed handi. The handis - sealed with dough - trap the steam which cooks the rice and chicken until its. Kolkata has its distinct style of biryani which is on a par with the best biryanis in India—including Lucknow-style biryani and the Hyderabadi biryani.