Kolkata Style Chicken Biryani Recipe | Authentic Taste

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Ingredients	Step by step guide
Ingredients 1½ cups Daawat Biryani Basmati Rice 750 grams chicken, cut into 1 inch pieces on the bone 2 eggs, hard-boiled and peeled 4 small potatoes, boiled and peeled Salt to taste 2 tbsps biryani masala 2 tsps red chilli powder 1 tbsp ginger-garlic paste ½ tsp turmeric powder 3 tbsps ghee + for drizzling 1 medium onion 11 green cardamoms 3 black cardamoms 2 bay leaves 1 inch cinnamon 6-8 cloves 1 tsp finely chopped ginger 1½ tsps finely chopped garlic 1 tsp coriander powder 1 tbsp saffron milk 2 tbsps browned onions A few drops screwpine essence (kewra) A few drops rose water	Step by step guide Step 1 Soak Daawat Biryani Basmati Rice in sufficient water for 30 minutes. Step 2 Put chicken pieces in a bowl. Add salt, biryani masala, 1 tsp chilli powder, and ginger-garlic paste. Mix well. Add ¼ tsp turmeric powder, mix, and set aside to marinate. Step 3 Heat 2 tbsps ghee in a deep non-stick -pan. Step 4 Slice onion. Step 5 Add 6 green cardamoms, 2 black cardamoms, 1 bay leaf, and cinnamon to the pan and sauté until fragrant. Add sliced onions, mix, and sauté until lightly browned. Step 6 Heat 3 cups of water in another non-stick pan. Add salt, remaining black cardamom, remaining green cardamoms, remaining bay leaf, cloves, and 1 tbsp ghee. Now mix and bring to a boil. Step 7 Add ginger and garlic to the onions, mix, and sauté until fragrant. Add remaining turmeric powder and mix well. Add eggs and mix. Step 8 Halve potatoes and add, mix well, and sauté till lightly browned. Transfer the eggs and potatoes in a bowl and set aside. Step 9 Add coriander powder, the remaining chilli powder, and mix. Add marinated chicken pieces, mix well, cover and cook for 3-4 minutes. Step 10 Add the drained Daawat Biryani Basmati Rice to the boiling water, stir lightly, cover, and cook till the rice is 3/4th done. Step 11 Add eggs and potatoes to the masala, then cover and cook for 3-4 minutes. Step 12 Strain the Daawat Biryani Basmati Rice in a colander, and spread on the masala, eggs, and potatoes. Step 13 Drizzle some ghee on top, add saffron milk, browned onions, screwpine essence, and rose water, then cover and cook on medium heat for 15-20 minutes. Step 14 Serve hot.

Ingredients

Step by step guide

Ingredients

1½ cups Daawat Biryani Basmati Rice
750 grams chicken, cut into 1 inch pieces on the bone
2 eggs, hard-boiled and peeled
4 small potatoes, boiled and peeled
Salt to taste
2 tbsps biryani masala
2 tsps red chilli powder
1 tbsp ginger-garlic paste
½ tsp turmeric powder
3 tbsps ghee + for drizzling
1 medium onion
11 green cardamoms
3 black cardamoms
2 bay leaves
1 inch cinnamon
6-8 cloves
1 tsp finely chopped ginger
1½ tsps finely chopped garlic
1 tsp coriander powder
1 tbsp saffron milk
2 tbsps browned onions
A few drops screwpine essence (kewra)
A few drops rose water

Step by step guide

Step 1 Soak Daawat Biryani Basmati Rice in sufficient water for 30 minutes.
Step 2 Put chicken pieces in a bowl. Add salt, biryani masala, 1 tsp chilli powder, and ginger-garlic paste. Mix well. Add ¼ tsp turmeric powder, mix, and set aside to marinate.
Step 3 Heat 2 tbsps ghee in a deep non-stick -pan.
Step 4 Slice onion.
Step 5 Add 6 green cardamoms, 2 black cardamoms, 1 bay leaf, and cinnamon to the pan and sauté until fragrant. Add sliced onions, mix, and sauté until lightly browned.
Step 6 Heat 3 cups of water in another non-stick pan. Add salt, remaining black cardamom, remaining green cardamoms, remaining bay leaf, cloves, and 1 tbsp ghee. Now mix and bring to a boil.
Step 7 Add ginger and garlic to the onions, mix, and sauté until fragrant. Add remaining turmeric powder and mix well. Add eggs and mix.
Step 8 Halve potatoes and add, mix well, and sauté till lightly browned. Transfer the eggs and potatoes in a bowl and set aside.
Step 9 Add coriander powder, the remaining chilli powder, and mix. Add marinated chicken pieces, mix well, cover and cook for 3-4 minutes.
Step 10 Add the drained Daawat Biryani Basmati Rice to the boiling water, stir lightly, cover, and cook till the rice is 3/4th done.
Step 11 Add eggs and potatoes to the masala, then cover and cook for 3-4 minutes.
Step 12 Strain the Daawat Biryani Basmati Rice in a colander, and spread on the masala, eggs, and potatoes.
Step 13 Drizzle some ghee on top, add saffron milk, browned onions, screwpine essence, and rose water, then cover and cook on medium heat for 15-20 minutes.
Step 14 Serve hot.