Loved by all food lovers around the world, Chicken Biryani is that recipe of delight which when cooked perfectly can turn into a dish par excellence.
I have tried my hands on this recipe, giving it a ‘Kolkata’ touch and taste.
- 1 tbs cumin seeds
- 1 tbs coriander seeds
- 1 tbs black pepper
- 1 tbs white pepper
- 2 or 3 black cardamom
- 7 or 8 green cardamom
- 1 whole nutmeg (jaifol)
- 2 whole maces (javetri flower)
- 5 or 6 whole cloves
- 1 inch long cinnamon stick
Dry roast all the above ingredients in a hot pan till you can smell their aroma. Take them off the heat and and blend them to a powdered spice.
- 2 cups of fine basmati rice
- 500 gms of Chicken
- 4 Onions – Sliced
- 1/2 cup curd
- 2 spoons Ginger – Garlic paste
- 2 Tablespoon warm milk
- A pinch of Saffron
- 1 table spoon Red Chilli Powder
- 1/2 table spoon Turmeric powder
- Pinch of Sugar
- Salt to taste
- 1 table spoon Keora Water (This gives Biryani its flavours)
- 2 table spoon Rose Water
- 2 table spoon vegetable oil
- 1 table spoon of Ghee (Clarified Butter)
Put the onions in a pan of hot oil and add a pinch of sugar to it. Fry them until it turns golden brown. Remove from the heat and keep them aside.
Soak the Basmati rice in water for half an hour. Then take 4 cups of water in a pan and bring to a boil. Add 1 cinnamon stick, 2 green cardamom, 1 clove to it. Drain the rice and add it to the boiling water. Add a pinch of salt to it. Cook it till it is 70% cooked.
Marinade the chicken with ginger – garlic paste, salt and a little bit of oil for 3 hrs at least.
Add oil in a pan and the chicken pieces to it. let it turn golden brown and then add 1 tbs of Biryani spice mix, some of the fried onions, curd, red chilli powder, turmeric powder, keora water and the rose water to it. Cook the chicken for at least 20 mins.
Now we need to assemble all the elements in the biryani pot for the final cook.
When the chicken is done and the gravy becomes a bit thick, turn off the heat. Add the cooked basmati rice on top of the chicken in a layer. On top of the rice, spread some fried brown onions, Saffron water (I have soaked the saffron strands in 2 table spoon of warm milk and had kept it aside for an hour), biryani spice mix and a dollop of ghee.
Cover it with a lid which tightly fits into the pan so that the aroma stays inside. Cook it in low flame for 15 mins and turn off the heat. Let it rest for another 10 mins before you open the lid and your Chicken Biryani is ready to be served.