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kolkata style chicken dum biriyani

Apr-22-2018
Mahek Naaz
60 minutes
Prep Time
60 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT kolkata style chicken dum biriyani RECIPE

kolkata

Recipe Tags

  • Non-veg
  • Hard
  • West Bengal
  • Steaming
  • Main Dish

Ingredients Serving: 3

  1. Biriyani masala = 1 small cinnamon stick
  2. 2 green cardamom
  3. 2 BLACK cardamom
  4. 1 tsp Shah jeera
  5. 1 tsp whole coriander seeds
  6. 1 nutmeg
  7. 1 mace
  8. 1/2 tsp whole black pepper
  9. 4 whole cloves
  10. 1 star anise
  11. rice= 2 full cups of fine quality Basmati rice
  12. 1 bay leaf
  13. 1 small cinnamon stick
  14. 2 Green cardamoms
  15. 1 tsp salt or according to taste water
  16. chicken preparation= 300 gm chicken
  17. 1 tsp red chilli powder
  18. 1/2 cup curd
  19. 2 tspp ginger garlic paste
  20. 2 Chopped onions
  21. 1/2 tsp turmeric powder
  22. salt to taste
  23. 3 medium sized potatoes
  24. oil to cook
  25. 1 tsp keora water
  26. 1 tsp rose water
  27. 5 tsp ghee or refind oil
  28. a pinch food colour soaked in 1/2 cup milk
  29. 2 boiled egg
  30. 2 slit green chillies

Instructions

  1. Dry roast all the Biriyani spices on a tawa. Stir and roast them till they start leaving their aroma.
  2. Now grind all the spices in a mixer and make a very fine and smooth texture of them.
  3. Your freshly made biriyani masala is ready to use.
  4. Take the chicken pieces and wash them well and dry them.
  5. Marinate them with card, salt,turmeric,red chilli powder,Biriyani masala,ginger garlic paste.
  6. Keep the marinated chicken in a freeze for a 1 hour.
  7. Now wash the Basmati rice very well and soak it for 30 minutes.
  8. Take 6 big cups of water and boil it add rice, 1 bay leaf,2 green cardmom,salt to it.
  9. When rice is 70% ready ( almost ready but not full) switch off the gas flame and stain the water.
  10. Take a deep pan heat oil.Peel the potatoes and marinate with salt and orenge colour.
  11. Semi fry the peeled potatoes and keep the potatoes in a different bowl.
  12. Add more oil and heat again add bay leaf and saute for a minute.
  13. Now add onions and fry till it becomes golden,add the chicken pieces to it.
  14. Stir and fry them in medium flame till spices star releasing water and aroma.
  15. After 15 minutes of doing that covee the pan,coo for another 15 minutes in low medium flame.
  16. Now take a big deep pan or Handi grease it with extra ghee or oil.Add half rice in 1 st layer.
  17. Now add the cooked chicken as the 2 nd layer.Add eggs and potatoes too on it.
  18. Now add the leftover rice as 3 rd layer.Spread cheicken gravy evenly on it.
  19. Spread keora and rose water above all and also the orenge colour milk
  20. Spread ghee or oil allover it,spread biriyani masala and garnish it with fried onions. Add 2 green chillies.Close the pan with a lid.
  21. Seal the lid.Now put it on gas.
  22. Cook it for 15 minutes on dum on lower flame.Remove from heat and keep it for other 15 minutes.
  23. Your mouth watering Biriyani is ready.Serve it hot....

Reviews (1)  

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Milli Garg
Apr-25-2018
Milli Garg   Apr-25-2018

Deliciously amazing!

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