Kolkata Chicken Biryani is a delicious and aromatic rice dish that originated in the vibrant city of Kolkata (formerly known as Calcutta) in West Bengal, India. This particular style of biryani is known for its rich flavors, fragrant spices, and succulent chicken pieces layered with fragrant basmati rice.
The process begins with marinating the chicken in a flavorful blend of yogurt, ginger-garlic paste, red chili powder, turmeric powder, biryani masala, and salt. This marinade tenderizes the chicken and infuses it with a medley of spices, creating a mouthwatering base for the biryani.
Next, the basmati rice is parboiled with aromatic whole spices such as bay leaves, green cardamom pods, cloves, and cinnamon. This pre-cooking step ensures that the rice grains are firm yet partially cooked, ready to absorb the flavors of the chicken and spices as they finish cooking.
In a heavy-bottomed pan or Dutch oven, the biryani takes shape as the marinated chicken is cooked with caramelized onions, tomatoes, and slit green chilies. The combination of these ingredients releases a delightful aroma and imparts a rich taste to the chicken.
The biryani is then assembled in layers, with a bed of partially cooked rice forming the foundation. The chicken mixture is spread over the rice, followed by a sprinkling of biryani masala, garam masala, fresh mint leaves, and coriander leaves. This layering process is repeated, creating a harmonious blend of flavors throughout the biryani.
To enhance the visual appeal and add a touch of luxury, saffron strands are soaked in warm milk and drizzled over the top layer of rice. This imparts a beautiful golden hue and a delicate aroma to the dish.
Finally, the biryani is cooked on low heat, allowing the flavors to meld and the rice to fully cook. This slow cooking process ensures that the biryani is perfectly cooked and each grain of rice is separate and fluffy.
When the Kolkata Chicken Biryani is ready, it is garnished with fried onions, adding a delightful crunch and a hint of sweetness to the dish. The biryani is best enjoyed hot, served with raita (yogurt dip) or a refreshing side salad, which provides a cooling contrast to the bold flavors of the biryani.
Kolkata Chicken Biryani is a culinary delight that combines fragrant spices, succulent chicken, and fluffy rice in perfect harmony. Its enticing aroma and mouthwatering taste make it a favorite dish for special occasions, celebrations, or simply a hearty meal shared with loved ones.
To make Kolkata-style Chicken Biryani, you'll need the following ingredients:
For the chicken marinade:
* 500 grams chicken (cut into pieces)
* 1 cup plain yogurt
* 2 tablespoons ginger-garlic paste
* 1 tablespoon red chili powder
* 1 tablespoon turmeric powder
* 1 tablespoon biryani masala
Salt to taste
For the rice:
* 2 cups Basmati rice (soaked for 30 minutes)
* 4 cups water
* 2 bay leaves
* 4-6 green cardamom pods
* 4-6 whole cloves
* 2-inch cinnamon stick
Salt to taste
For the biryani:
* 3 tablespoons ghee (clarified butter) or vegetable oil
* 2 large onions (thinly sliced)
* 2 tomatoes (chopped)
* 2 green chilies (slit lengthwise)
* 1 teaspoon biryani masala
* 1 teaspoon garam masala
* 1/2 cup chopped mint leaves
* 1/2 cup chopped coriander leaves
* Saffron strands (soaked in 2 tablespoons of warm milk)
* Fried onions (for garnish)
Here's a step-by-step guide to making Kolkata Chicken Biryani:
* Marinate the chicken: In a mixing bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, biryani masala, and salt. Add the chicken pieces to the marinade, ensuring they are well coated. Let it marinate for at least 1 hour or overnight in the refrigerator for best results.
* Cook the rice: In a large pot, bring 4 cups of water to a boil. Add soaked Basmati rice, bay leaves, green cardamom pods, cloves, cinnamon stick, and salt. Cook the rice until it is 70-80% cooked (parboiled). Drain the rice and set it aside.
* Prepare the biryani: Heat ghee or oil in a heavy-bottomed pan or Dutch oven over medium heat. Add the sliced onions and sauté until golden brown. Remove half of the fried onions and set them aside for garnishing.
* Add the marinated chicken to the pan and cook for 5-6 minutes until it changes color. Add chopped tomatoes and green chilies. Cook for another 5 minutes until the tomatoes soften.
* Layer the biryani: Spread half of the partially cooked rice over the chicken layer. Sprinkle half of the biryani masala, garam masala, chopped mint leaves, and chopped coriander leaves. Repeat the layer with the remaining rice and spices.
* Drizzle the saffron milk over the top layer of rice. Cover the pan with a tight-fitting lid and cook on low heat for about 20-25 minutes. This will allow the flavors to meld and the rice to cook fully.
* Remove from heat and let it rest for 10 minutes. Gently fluff the biryani with a fork, ensuring that the rice and chicken are evenly mixed.
* Garnish with the reserved fried onions. Serve hot with raita (yogurt dip) or a side salad.
Enjoy your Kolkata-style Chicken Biryani!
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