Exquisite Kolkata Biryani Recipe: A Taste of Bengali Tradition

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Kolkata Biryani

Introduction

Welcome to the world of Kolkata Biryani—a culinary masterpiece that hails from the vibrant streets of Kolkata, India. In this blog post, we invite you to embark on a gastronomic journey as we unveil the secrets of making the perfect Kolkata Biryani right in your own kitchen. From the fragrant rice to the tender chicken and the blend of aromatic spices, each bite of this iconic dish is a celebration of Bengali tradition and flavor. Join us as we delve into the rich culinary heritage of Kolkata and discover the magic of Kolkata Biryani!

Exquisite Kolkata Biryani Recipe: A Taste of Bengali Tradition
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Exquisite Kolkata Biryani Recipe: A Taste of Bengali Tradition

Course: Main CourseCuisine: Pakistnai, IndianDifficulty: Medium
Servings

5

servings
Prep time

45

minutes
Cooking time

1

hour 

15

minutes
Calories

380

kcal

Experience the flavors of Kolkata with our Kolkata Biryani recipe—a culinary delight that combines tender chicken, fragrant rice, and aromatic spices. This iconic dish captures the essence of Kolkata’s vibrant culinary scene and is perfect for any occasion. Whether you’re a fan of Indian cuisine or simply looking to spice up your dinner routine, Kolkata Biryani is sure to satisfy your cravings and leave you wanting more. Treat yourself to a taste of Kolkata with every bite of this irresistible dish!

Ingredients

  • 2 cups basmati rice

  • 500g chicken, cut into pieces (or substitute with lamb, beef, or vegetables)

  • 2 large onions, thinly sliced

  • 2 potatoes, peeled and quartered

  • 1/2 cup plain yogurt

  • 2 tomatoes, chopped

  • 1/2 cup fresh cilantro leaves, chopped

  • 1/2 cup fresh mint leaves, chopped

  • 1 tablespoon ginger-garlic paste

  • 2 green chilies, slit

  • 1 teaspoon cumin seeds

  • 1 teaspoon coriander powder

  • 1 teaspoon garam masala powder

  • 1/2 teaspoon turmeric powder

  • 1/2 teaspoon red chili powder

  • 1/4 cup ghee or vegetable oil

  • Salt to taste

  • Saffron strands soaked in 2 tablespoons warm milk

  • Fried onions for garnish (optional)

Directions

  • Prepare the Rice
  • Wash the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
  • In a large pot, bring water to a boil. Add salt and the soaked rice. Cook the rice until it is 70% cooked, then drain and set aside.
  • Cook the Potatoes
  • In a separate pan, heat ghee or vegetable oil over medium heat. Add the quartered potatoes and fry until golden brown. Remove from the pan and set aside.
  • Prepare the Chicken
  • In the same pan, add the sliced onions and sauté until golden brown.
  • Add the ginger-garlic paste and slit green chilies. Sauté for a minute until fragrant.
  • Add the chopped tomatoes and cook until they soften.
  • Add the chicken pieces along with cumin seeds, coriander powder, garam masala powder, turmeric powder, red chili powder, and salt. Mix well to coat the chicken with the spices. Cook until the chicken is partially cooked.
  • Layering and Cooking
  • In a deep baking dish or pot, layer half of the partially cooked rice evenly.
  • Top with the cooked chicken mixture and fried potatoes.
  • Layer the remaining rice over the chicken and potatoes. Drizzle saffron-infused milk over the rice for added flavor and color.
  • Cover the dish with a tight-fitting lid or aluminum foil. Cook on low heat for 20-25 minutes, or until the chicken is fully cooked and the rice is fluffy.
  • Serve
  • Once cooked, gently fluff the Kolkata Biryani with a fork.
  • Garnish with fried onions (optional) and serve hot with raita (yogurt sauce) and salad.

Notes

  • Please note that the calorie counts are approximate and may vary based on specific ingredients and serving sizes.