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The ingredients needed to prepare Kolkata Style Chicken Biryani :-:
- Get To make biryani spice :-
- Prepare 4 Green cardamom
- Take 2 Black cardamom
- Use 5 Cloves
- Prepare 1 inch Cinnamon
- You need 1 floret Mace
- Take 1/2 Nutmeg
- You need 1 piece Star anise
- Take 1 tsp Black peppercorn
- You need 1 tsp Fennel seeds
- Get 1 tsp Cumin seeds
- You need leaf Bay
- Take 1 tbsp Caraway seeds
- Use To marinate Chicken :-
- Provide 500 grams Chicken
- Take 1 cup Hung curd
- Take 2 tbsp Ginger-garlic paste
- Get 2 tbsp Coriander leaves+mint leaves+green chilli paste
- You need 2 big sized - Fried onions
- Prepare 1 piece Lemon juice
- Take 1 tbsp Cumin powder
- Prepare 1 tbsp Coriander powder
- You need 1 tsp Kashmiri red mirch powder
- Take Salt as per taste
- Prepare 4 tsp Mustard oil
- Provide To make rice :-
- Use 2 cups Basamati rice
- Prepare 1 Bay leaf
- Prepare 2 Green cardamom
- Provide 4 Cloves
- Use 1 inch Cinnamon
- Provide Salt as per taste
- Take 1/2 bowl Mustard oil
- Prepare To make biryani :-
- Provide 1 pinch Saffron
- Prepare 1 cup Warm liquid milk
- Use 4 tbsp Fried onion
- Use 1 tbsp Lemon juice
- Get 1 tsp Rose water
- Prepare 1 tsp Keora water
- Provide 1 drop Mitha atar
- Use 2 tbsp Ghee
- Use 3 medium sized - Fried potatoes
Instructions to make Kolkata Style Chicken Biryani :-:
- Marinate chicken overnight in a bowl.
- Dry roast all the biryani spices separately and make a powder, that is called Biryani masala.
- Wash and clean the rice and soak for 1 hour.
- Boil water.
- Add mustard oil,salt, bay leaf, Cinnamon, green cardamom, cloves in it.
- Add Basamati rice.
- Cook until rice is half done.
- Separate whole garam masala and bay leaf with sieve.
- Drain water and spread the rice on flat surface.
- Soak the saffron strands in warm milk and keep aside for 1 hour.
- Take a large handi and arrange the rice, marinated chicken and fried potatoes in layers separated by ghee and saffron milk.
- Sprinkle rose water, keora water, biryani masala, lemon juice on it.
- Cover the air tight lid.
- Cook it for about 1 hour in low flame.
- Once done transfer to the serving plates.
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