Kolkata Style Chicken Biryani Recipe Kit Recipe

About this recipe

Experience the authentic flavors of Kolkata with our Kolkata Style Chicken Biryani Recipe Kit! This kit includes premium ingredients like aromatic basmati rice, succulent chicken, and a blend of traditional spices such as cardamom, cinnamon, and cloves. Follow our easy steps to create layers of fragrant rice, tender chicken, and golden-fried potatoes, all infused with kesar water for a rich, royal taste. Perfect for family dinners or special occasions, this biryani is a true celebration of Bengali cuisine. Order now on the AnyFeast website or app and bring the taste of Kolkata to your kitchen!

Ingredients

• 100 g Coriander Leaves
• 500 g Onion
• 500 g Chicken Whole
• 1 kg Basmati Rice
• - Mint Leaf
• 500 g Curd
• 50 g Shahi Biryani Masala
• 100 Ml Govind Ghee
• - Toned Milk
• 200 g Table Salt
• 25 g Ginger Garlic Paste
• 20 g Turmeric Powder
• 500 Ml Champion Oil

Instructions

1. 1. Rinse 1 1/2 cups of Basmati rice and soak for 30 minutes. Thinly slice 2 large onions. Chop 1/4 cup coriander and 1/4 cup mint leaves.
2. 2. In a large bowl, combine 500g chicken, 1 tbsp ginger-garlic paste, 1 tsp turmeric powder, 2 tsp Kolkata biryani masala, 1 cup curd, half of the chopped herbs, and salt. Mix well and marinate for at least 1 hour.
3. 3. Heat oil in a pan and fry the sliced onions until golden brown (birista). Set aside. In the same oil, fry 2 tbsp cashews and 2 tbsp sultanas until golden, then set aside.
4. 4. Bring a large pot of water to a boil. Add salt and the drained, soaked rice. Cook for 3-4 minutes until the rice is 50%% cooked. Keep the rice in the hot water.
5. 5. In a heavy-bottomed pot (handi), spread the marinated chicken evenly. Using a slotted spoon, layer half of the 50%% cooked rice over the chicken. Top with half the fried onions, remaining herbs, fried cashews, and sultanas.
6. 6. Add the final layer of rice. Top with the remaining fried onions. Pour 2 tbsp of ghee over the rice. Sprinkle a pinch of saffron soaked in 1/4 cup of milk.
7. 7. Seal the pot with a lid, using dough to close any gaps (dum method). Cook on very low heat for 45-50 minutes. Let it rest for 10 minutes before opening.
8. 8. Gently fluff the biryani with a fork and serve hot.