Kolkata Style Chicken Biryani Recipe by Chef Ranveer Brar

Biryani is one of the most loved dishes in India, and the Kolkata style Biryani is a flavor-packed twist on the classic. In this recipe, Chef Ranveer Brar takes us through the step by step process of making this delicious dish that is sure to impress your family and friends.

Ingredients:

For the Yellow Potatoes:

• 2 medium potatoes, cut in half
• 1 cup saffron water or yellow color

For Marinate Chicken:

• 500-750 g chicken, curry cut
• 4-5 tbsp curd
• 1 tsp ghee
• 1 tbsp ginger-garlic paste
• 1 tsp degi red chili powder
• ¼ tsp turmeric powder
• 1 tsp coriander powder
• ¼ cup fried onion
• 1 fresh green chili
• Salt to taste

For Frying Potatoes and Egg:

• ¼ cup oil
• 3 green cardamom
• 1 mace
• Soaked potatoes
• 3 hard-boiled eggs

For Biryani Masala:

• 1 tbsp shahi jeera
• 2 tbsp black peppercorns
• 8-10 green cardamom
• 1 black cardamom
• 2 mace
• 4-5 cloves
• 2 inch cinnamon stick
• ½ tsp fennel seeds
• ¼ nutmeg

For Cooking Chicken:

• Remaining oil
• 1 medium onion, sliced
• Marinated chicken
• Biryani masala
• 2 cups basmati rice, washed and soaked
• 4 cups water
• Salt to taste

Instructions:

1. Start by soaking the potatoes in saffron water or yellow color for 15 minutes.


2. In a separate bowl, mix the chicken with curd, ghee, ginger-garlic paste, degi red chili powder, turmeric powder, coriander powder, fried onion, green chili, and salt. Marinate for 15 minutes.


3. In a pan, heat oil and add green cardamom and mace. Fry the soaked potatoes until golden brown. Remove and keep aside.


4. In the same pan, add the hard-boiled eggs and fry until golden brown. Remove and keep aside.


5. In another pan, heat oil and add shahi jeera, black peppercorns, green cardamom, black cardamom, mace, cloves, cinnamon stick, fennel seeds, and nutmeg. Fry for 2 minutes.


6. Add sliced onion and fry until golden brown. Add the marinated chicken and fry until the chicken is fully cooked.


7. Add the biryani masala and fry for 2 minutes.


8. In a large pot, add the cooked chicken mixture, basmati rice, water, and salt. Cover and cook on low heat for 20 minutes.


9. Once the rice is cooked, add the fried potatoes and eggs on top. Cover and cook for another 5 minutes.


10. Serve hot with raita or chutney.

And there you have it, a delicious Kolkata Style Chicken Biryani. This dish is a perfect meal for special occasions or just a cozy night in with your family. Follow Chef Ranveer Brar's recipe to make this flavorful and satisfying dish.