Kolkata Style Chicken Biryani Recipe Kit Recipe

About this recipe

Experience the rich flavors of Kolkata with our Kolkata Style Chicken Biryani Recipe Kit. This kit includes all the essential ingredients and spices to create an authentic, aromatic biryani right in your kitchen. Follow our easy step-by-step instructions to marinate the chicken, layer it with fragrant basmati rice, and cook it to perfection. Perfect for family dinners or special occasions, this biryani is a true crowd-pleaser. Order now on the AnyFeast website or app and bring the taste of Kolkata to your table!

Ingredients

• - Rajah Jeera Whole Cumin Seeds
• 100G Fresh Spices Fresh Small Green Chillies
• 1 Kg Natco Brown Basmati Rice, 1Kg
• 950G Shazans Chicken Breast
• 1 Kg Baby Potatoes 1kg
• NaN Medium English Brown Eggs
• - Jalpur Fennel Seeds Whole
• - Jalpur Green Cardamoms Whole
• 100 G Saras Turmeric Haldi Powder
• 1 Litre Ktc Edible Mustard Oil
• - Sapna Ginger Garlic Paste 1kg
• - Schwartz Whole Cloves
• - Ceylon Cinnamon Quills BWFO
• 400 G Trs Coriander Powder
• 100G Natco Star Aniseed 100g
• 750 G Top-Op Table Salt Drums

Instructions

1. 1. Wash the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
2. 2. Peel and boil the baby potatoes in salted water until they are just tender. Drain and set aside.
3. 3. Hard boil the eggs, peel them, and set aside.
4. 4. Cut the chicken breast into medium-sized pieces. Marinate the chicken with ginger garlic paste, turmeric powder, coriander powder, and a pinch of salt. Let it rest for 30 minutes.
5. 5. Cut the tofu into cubes and marinate it lightly with ginger garlic paste, turmeric powder, and a pinch of salt. Set aside to allow the flavors to infuse.
6. 6. Heat cooking oil in a large, heavy-bottomed pot. Add green cardamoms, mace powder, fennel seeds, cumin seeds, cloves, cinnamon quills, and star anise. Sauté until the spices release their aroma.
7. 7. Add the marinated chicken to the pot and cook on medium heat until the chicken is browned and partially cooked. Remove the chicken from the pot and set aside.
8. 8. In the same pot, add the boiled potatoes and lightly fry them until golden brown. Remove and set aside.
9. 9. Add sliced green chillies to the pot and sauté for a minute. Then, add the drained basmati rice and gently stir to coat the rice with the spices.
10. 10. Layer the partially cooked chicken, fried potatoes, and hard-boiled eggs over the rice. Drizzle cream over the layers for added richness.
11. 11. Add water to the pot (approximately 1.5 times the volume of the rice) and season with salt to taste. Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes, or until the rice is fully cooked and the flavors are well combined.
12. 12. While the biryani is cooking, heat a small amount of cooking oil in a separate pan. Lightly fry the marinated tofu cubes until golden brown. Set aside.
13. 13. Once the biryani is cooked, gently fluff the rice with a fork. Layer the fried tofu cubes on top of the biryani to integrate them into the dish. Serve hot.