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Chicken Biryani(kolkata wedding style)
Chicken Biryani(kolkata wedding style)

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We hope you got benefit from reading it, now let’s go back to chicken biryani(kolkata wedding style) recipe. To cook chicken biryani(kolkata wedding style) you need 31 ingredients and 9 steps. Here is how you do that.

The ingredients needed to prepare Chicken Biryani(kolkata wedding style):
  1. Use 2tsp Homemade biryani garam masala
  2. You need 1 nutmeg
  3. Take 2 star anise
  4. Provide 10 green cardamoms
  5. Use 10 cloves
  6. Use 10 black pepper
  7. Use 2 black cardamom
  8. You need 5 pc kabab chini
  9. Provide 1 stick cinnamon
  10. Prepare For biryani rice
  11. Prepare 1/2 kg basmati rice(Nafees/wagah)
  12. Get 1/4 tsp shahi jeera
  13. Use 3 Green cardamom
  14. Prepare 3 cloves
  15. Get 3 kebab chini
  16. Get 1 inch Cinnamon stick
  17. Prepare 1/2 kg chicken
  18. Get 1/2 kg potato
  19. Use 2 tbsp juice of ginger garlic
  20. Prepare 1 onion
  21. Use 1 tbsp curd
  22. You need To taste Salt
  23. Prepare 1/2 tsp chilli powder
  24. Prepare 2 Aloo bukhara(dried plum)
  25. Prepare 1 pinch zafran(saffron)
  26. You need 1 pinch zafrani colour
  27. Take 2 drops biryani atar(essence)
  28. Use 1 tsp kewra water
  29. Take 2 tbsp ghee(clarified butter)
  30. You need As needed Refined oil
  31. Get 4 tbsp milk
Steps to make Chicken Biryani(kolkata wedding style):
  1. Roast and grind all the whole garam masala. U can Store in an airtight container for future use
  2. Marinate chicken with salt, chilli powder, alu bukhara, curd and ginger garlic juice for 15 min.
  3. Heat 2tbsp oil in a pan and cook the chicken in it till 90% cooked. Add water if required. Do not dry the gravy. It should b in liquid form.
  4. Peel the potatoes and put slit marks in the middle. Coat zafrani colour. Cook the potatoes with 1tsp oil and salt and water. Tip:Add only as much water as it is required to boil and dry. (You should not throw away the water.)
  5. Rice: add 2 an a 1/2 tsp salt and a pinch of shahi zeera, 3 elaichi, 3 cloves 3 kabab chini and a small stick of cinnamon. Bring to boil. Then add soaked rice. Cook 90%. Drain extra water Tip: when the rice is cooked halfway add 1tbsp lime juice. This way the rice grain does not break.
  6. Assembling: take a big pot. 1) Place the cooked chicken 2) drop in the potatoes.3) sprinkle some garam masala 1tsp kewra water and 2 drop essence mixed with 4tbsp milk and saffron(keep half milkfor the last layer)
  7. Layer the full boiled rice. Add melted ghee on top. Drizzle zafrani milk and sprinkle garam masala. Seal the pot with flour dough.
  8. Place the pot on a tawa and cook on low flame for 1/2 an hour.
  9. Serve hot with raita or ghol.

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