Kolkata Style Chicken Biryani Recipe

About this recipe

Kolkata Style Chicken Biryani is a fragrant and flavorful dish perfect for lunch or dinner. With tender marinated chicken, aromatic basmati rice, and bold Indian spices, this biryani is a celebration of Kolkata's rich culinary heritage. The layers of chicken and rice cook together, absorbing the complex flavors of cinnamon, cardamom, and bay leaf, while the fried onions add a delightful crunch. Each serving is packed with protein and balanced with carbs, making it a great option for maintaining energy and strength throughout the day. This biryani is best enjoyed fresh out of the pot, paired with raita or salad for a complete meal. Whether you're meal prepping or hosting, this dish is sure to impress with its irresistible taste and satisfying texture.

Ingredients

• 300 g Nutrich Chicken Thigh Boneless
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 500 g Onion
• 500 g Desi Tomato (Tamatar)
• 100 g Milky Mist Greek Yogurt Cup
• 20 g Turmeric Powder
• 50G Suhana Meatmutton
• - Ginger Powder
• 100 g Garlic - Single Clove
• medium Chilli Green Long
• 40 g Orika True Cinnamon Stick
• 50 g Cloves
• 500 G Mongri Fali/Radish Pods(500 Gm)
• 1 pack (50 g) Town Grocer Bay Leaf/Tej Patta
• 850 g Sundrop Heart+ Blended Cooking Oil
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

1. 1. Rinse the rice thoroughly under cold water and soak it for 20 minutes while you prepare the other ingredients.
2. 2. Heat the oil in a large pan and sauté sliced onions until golden brown, then set aside half for garnishing.
3. 3. Add ginger, garlic, and green chilies to the pan and cook for 1 minute until fragrant.
4. 4. Add chicken thighs and cook on medium heat until they are lightly browned on all sides.
5. 5. Stir in Suhana Dal Makhani Spice Mix, fresh turmeric, cinnamon, cloves, cardamom, bay leaf, and salt, mixing well.
6. 6. Add chopped tomatoes and yogurt to the pan, cooking until the chicken is coated in the thick masala.
7. 7. Drain the soaked rice and layer it evenly over the chicken mixture in the pan.
8. 8. Add water carefully to the pan, ensuring the rice is submerged but not overly flooded.
9. 9. Cover the pan tightly and cook on low heat for 20 minutes until the rice is perfectly cooked and absorbs the flavors.
10. 10. Gently fluff the rice with a fork to mix it with the chicken masala without breaking the grains.
11. 11. Garnish with reserved fried onions and serve hot with a side of raita or salad.