Calcutta/Kolkata Chicken Biryani

Calcutta/Kolkata Chicken Biryani -

Check out the recipe of the authentic Kolkata Chicken Biryani.

Ingredients:

1.Fine Basmati Rice - 500 gm
2.Chicken - 1 kg
3.Onion - 200 gm.Made into a fine paste
4.Ginger - One 1 inch stick. Crushed.
5.Garlic - One 1 inch stick. Crushed.
6.Vegetable Oil - 2 tsp.
7.Salt, to taste.
8.Cumin powder
9. Kashmiri Mirch Powder
10.Coriander Powder
11. Turmeric Powder

Spice Ingredients:

1.Biryani Spices:
   Jaiphal-1 pc
   Joitri-1 pc
   Sa jeera-2 pcs
   Sa morich - 4-5
   Kali mirch -8-10
   Chota elaichi - 4 pcs
   Black cardamon - 2-3 pcs
   Cinnamon stick - Two 1 inch sticks
2.Ghee - 3-4 tsps

Procedure:

Prepare the chicken marinade by mixing above ingredients - 2 to 11. Keep aside for 2 hrs.

Cooking the rice:

1.Soak the rice in water for 30-40 mins.
2. In a deep heavy bottomed kadai, pour water to 80% of the level and heat it until it boils.
3. Once boiling - add the biryani spices,salt and ghee. Then add the rice
4. Parboil the rice i.e. to say, 60-70% boiling and drain aside the water.
The parboiled-scented rice is ready. Keep aside.

Cooking the chicken:

Ingredients:

1 medium sized onion
Garam masala powder - 1 tsp
Curd - 100 gms, whisked

Prepare a chicken curry with a thick gravy. The usual chicken curry preparation will be just fine.Separate the chicken from the gravy and keep it aside.

Layering and the "Dum".

Here comes the Biryani.

Ingredients:

1. Kewra Water - 1 drop
2. Rose Water - 1 drop
3. Meetha Itra - 1 drop
4. Ghee - 4 tsp. Melted.
5. Saffron strands soaked in hot milk.
6. Boiled Egg - Depends on the number of pieces.
7. Boiled Large Slice of Potato.
8. Chicken Pieces
9. Chicken Gravy
10.Parboiled Rice.

Method:

Coat a flat bottomed deep pan with some melted ghee.
Put a layer of chicken first
Then put a layer of rice. Add some saffron milk.potato slices and boiled egg.
Repeat the layering until the rice, chicken, eggs and potato is exhausted.
Now, add the ingredients - 1 -4.
Seal the pan with a cover and some atta(flour dough).
Set the oven on Low(SIM) and place a thick plate on the oven. The Biryani pan will be put on top of the plate so that it does not face the direct heat.
Leave it aside for 30 mins for best results.

Serving: Keep the biryani sealed until the plates have been laid out to serve. This ensures that the flavours remain intact.

Note: There are several ways by which you can customize the biryani. Using brown fried onions, dry fruits not only enhance the flavor but give the biryani a rich look. But the philosophy of cooking should remain the same as mentioned above, else it might become a pulao.