#KolkataChickenBiriyani #ChickenBiriyani #Biriyani #CookingBowlYT

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Kolkata Chicken Biriyani is all about the potatoes and eggs-and a hint of sweetness. Kolkata biryani is distinguished by its yellow-coloured rice which is soaked in food colour & kewra water.

Recipe :

First Step: Marination of Chicken
Ingredients for Marination of Chicken: Marination Time Overnight/4-5 hours
Chicken-500 gm
Onion Paste-2 medium size onion
Ginger-Garlic-Green Chilli Paste-3 tbsp
Salt-1 tbsp
Turmeric Powder-1/2 tbsp
Red Chilli Powder-1 tsp
Cumin Powder-1 tsp
Coriander Powder- 1 tsp
Biriyani Masala-1 tsp
Curd-3 tbsp

Second Step:
Soaking Rice: Basmati Rice 500 gm (Soaking Time 1 hour)

Third Step:
Making Beresta & Frying Potatoes:

For Beresta:
Onion- 2 Medium Size Chopped Onion
Cooking Process: Take cooking oil for frying onions. Fry on low-med heat until golden brown. Keep it aside.

For Frying Potatoes:
Potatoes-2/3 potato
Salt-1/2 tsp
Food Colour- A pinch of food colour
Cooking Process:
In the same oil add potatoes, salt & food colur. Fry until light golden & keep aside.

Fourth Step: Mixing Milk & Essence:
Milk-6-7 tbsp milk
Rose Water-1 tsp
Kewra Water-1 tsp
Meetha Ataar-2-3 drops

Fifth Step: Cooking Chicken
Cooking Process: Take cooking oil 3-4 tbspIn a karat. Add 1 bay leaf, 2 cinnamon, 3-4 green cardamom, 1-star anise,4-5 cloves. Put the marinated chicken into Kadai. Cook on low-med heat until chicken cooked 60%. Do not cover the Kadai.

Sixth Step :
Boiling Rice:
Take water for Boiling Rice. Add 2 bay leaf, 2-3 green cardamom, 2 cinnamon, 4-5 cloves, 2-star anise & 1 tsp salt into it. Wait for roaring bubble & add rice. Cook until rice cooked 70%.

Last step :
Assemble:
Make a layer of rice after chicken. Then garnish with beresta. Add fried potatoes & boiled eggs. Pour the mixture of milk & essence, add 3 tsp ghee, 2 tsp biriyani masala. Cover & cook it on Tawa for 30 mins. Kolkata style Chicken Biriyani is ready to serve. Serve it hot with Raita.

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