5 Bengali Recipes by Rumki Paul

Kolkata Chicken Biryani

INGREDIENTS

1 cup = 250 ml

• 1 kg Chicken, cut into biryani pieces
• 500 grams long grain Basmati rice
• 3 Large Potatoes, cut into halves
• 5 boiled Eggs

For the Kolkata biryani masala

• 8 green Cardamom (Choti elaichi)
• 1 black Cardamom (Badi elaichi)
• ½ teaspoon Cloves (Laung)
• 2-inch Cinnamon stick (Dalchini)
• ½ Nutmeg (Jaiphal)
• 2 Mace (Javitri)
• ½ tablespoon Shah Jeera (Caraway seeds)
• 1 teaspoon black Pepper (Kali mirch)
• 1 teaspoon Kababchini (Cubeb pepper)

For the beresta or barista

• 3 large Onions, thinly sliced
• ½ cup Vegetable oil or any other odourless oil

For the potato fry

• ½ teaspoon Salt
• ½ teaspoon Turmeric powder
• Beresta fried oil, to fry the potatoes

For the chicken marination

• 100-gram Yogurt (approx. ½ cup)
• 2 tablespoons Ginger paste
• 2 tablespoons Garlic paste
• 1 teaspoon Lemon juice
• ½ tablespoon Kolkata biryani masala
• 1 teaspoon Kewra water
• 1 teaspoon Rose water
• 1 teaspoon red Chilli powder
• ½ cup Beresta or Birista (Crispy fried onion)
• 1 tablespoon Salt (Adjust accordingly)

For the biryani rice

• 2 Bay leaves (Bay leaves)
• 2 teaspoon Shah Jeera (Caraway seeds)
• 2 black Cardamom (Badi elaichi)
• 8 green Cardamoms (Choti elaichi)
• 2 teaspoons Cloves (Laung)
• 4 inches Cinnamon stick (Dalchini)
• 4 teaspoons Salt, adjust the amount accordingly
• 5 cups water to cook the rice

Other ingredients for assembling

• 10 Alubukhara (Dried plum)
• ½ tablespoon Kolkata biryani masala
• ½ cup Beresta or Birista (Crispy fried onion)
• 1 teaspoon Kewra water
• 1 teaspoon Rose water
• 3 drops Meetha attar
• 1 teaspoon Saffron (Kesar)
• ¼ cup grated Mawa or khoya (Milk solids)
• 6 tablespoons Milk
• 3 tablespoons melted Ghee (Clarified butter)
• 15-20 Bay leaves (Tejpatta) to cover the base of the pan

INSTRUCTIONS

For the Kolkata biryani masala

1. Put a dry pan on the flame. Add the whole spices 1 black cardamom, 8 green cardamom, ½ teaspoon cloves, 2 inches cinnamon sticks, ½ tablespoon shah jeera, 1 teaspoon black pepper, 1 teaspoon kabab chini, 2 mace, and ½ nutmeg, one by one into the pan. Dry roast them over medium flame for 2-3 minutes until a nice aroma comes out of the spices. Then transfer them to a separate dry plate allow them to cool down completely before grinding.
2. Take the whole spices into a small jar of a grinder and pulse it to a smooth dust-like texture.

Note: You can prepare the masala in advance and store it in an airtight container in a cool and dry place away from sunlight for 3-4 months.

For the beresta or barista

3. Then slice the onions evenly and separate them with hands. Now put a pan on flame and add ½ cup oil to it. Once the oil is hot, add onion slices and fry it over medium flame till crispy and golden in colour. Then strain the beresta properly and transfer them to a tissue-lined separate plate. Don’t overcrowd the pan during the time of preparing beresta and stir it continuously or else it will not get fried evenly.

For the chicken marination

4. Wash the chicken thoroughly before marinating and squeeze out the excess water from the pieces. Take the chicken pieces into a large mixing bowl.
5. Add ½ cup yogurt, 1 teaspoon lemon juice, ½ cup beresta, 2 tablespoons garlic paste, 2 tablespoons ginger paste, 1 teaspoon kewra water, 1 teaspoon rose water, 1 tablespoon salt, ½ tablespoons Kolkata biryani masala and 1 teaspoon chilli powder, one by one into the bowl and mix it properly so that each piece can get coated evenly with the marination. Cover the chicken either with a plate or cling film. Marinate the chicken for at least 4-5 hours or you can refrigerate it overnight for the best result.

Note: You can adjust the amount of salt accordingly.

For the Kolkata biryani potato

6. Take 3 good quality starchy big-size potatoes. Peel the potatoes cut them into halves and wash them thoroughly. Pat dry the potato pieces and marinate them with ½ teaspoon salt and ½ teaspoon turmeric powder.

Note: If you are using medium-sized potatoes, then take 5-6 potatoes, and no need to cut them into halves.

7. In the same oil where beresta was fried, add the potatoes and fry them evenly till light golden colour. Drain the potatoes and keep them aside on a separate plate.

For the boiled eggs

8. In a separate pan, add water and allow it to boil. Once the water starts boiling, add eggs to the pan cook it for 14 minutes, and switch off the flame. Drain the water and add cold water so that the eggs come to room temperature. Peel the eggshell and wash the eggs. Keep the boiled eggs aside.

For cooking the chicken

9. Now it’s time to cook the chicken. Put the same pan on flame where beresta was fried or use the beresta fried oil for a better flavour of the chicken.
10. Add the chicken pieces with marination and fried potatoes into the pan and cover the pan. Cook it over medium flame for 10 minutes. Then flip the pieces and cook them on low flame for another 15 minutes and then switch off the flame.

For cooking the rice for biryani

11. Wash the basmati rice for couple of times until the water gets clear. Don’t rub the rice during the time of washing it or else the rice grain may break. Soak it for exactly 1 hour not more than that and then strain the water completely with the help of a strainer.
12. First, take a piece of cotton cloth or cheesecloth. Then add the whole spices 2 bay leaves, 2 black cardamom, 8 green cardamom, 2 teaspoons cloves, 4 inches cinnamon sticks, 2 teaspoons shah jeera at the centre of the cloth and tie it diagonally from the ends and make a bag so the whole spices cannot come out of it.
13. Take a large pan and add 5 cups of water to it. Add the spice bag and 4 teaspoons salt to the water. Put the flame on high and allow the water to boil. Once the water starts boiling, put the flame on low and cook it for another 2 minutes so the water can absorb the aroma of the spice distinctly.
14. Now discard the spice bag from the pan add the soaked rice into the pan and give a stir. Cook the rice till 65%-70%. Put the flame in high and cook it took exactly 4 minutes not more than that.
15. Switch off the flame and strain the rice completely. Keep it aside.

For assembling all the ingredients for the layering of the biryani

16. Take 3 tablespoons of hot milk into a bowl and add 1 teaspoon of saffron into it. Soak the saffron in the milk at least for 20 minutes so that it can release its flavour and colour to the milk.
17. On the other hand, take 3 tablespoons milk in another bowl and add 1 teaspoon rose water, 1 teaspoon kewra water, 3 drops meetha attar one by one into the milk and mix it well and keep it aside.
18. Take a heavy bottom pan. Make sure the pan is completely dry. Take some melted ghee in a bowl and brush it at the bottom and sides of the pan. Arrange enough bay leaves at the bottom of the pan so the base gets covered completely.
19. Take the chicken pieces and potato chunks out of the yakhni aka chicken gravy or broth and arrange them as the first layer for the Kolkata chicken biryani. Keep the gravy aside.
20. Add 10 alubukhara in between the chicken pieces.
21. Sprinkle ¾ teaspoon Kolkata biryani masala and 2 tablespoons grated mawa on the top. Then add the reserved yakhni aka gravy on top of the chicken pieces.
22. Make a thin layer of rice over the chicken pieces and yakhni. Spread the rice evenly and make sure no gap is there. Then sprinkle the rest of the i.e. ¾ teaspoon Kolkata biryani masala and 2 tablespoons grated mawa on top of the rice layer.
23. Drizzle half of the amount of both saffron milk (Step 16) and fragrant milk (Step 17) one by one on the top.
24. Again, spread rice evenly on the top and make a thin layer of rice. Sprinkle some ½ cup beresta aka crispy fried onions on the top.
25. Again, spread rice evenly on the top and make the last layer of rice. Drizzle the rest of the amount of saffron milk and fragrant milk, one by one on the top. Place the boiled eggs (Step 8) on the top. Then drizzle 3 tablespoons of melted ghee on the top and sides of the pan.
26. Seal the pan with aluminium foil or else you can make an atta dough and seal the lid of the pan.
27. Switch on the flame and place the pan on a medium flame for 5 minutes. Then put the flame in lowest and cook it for another 30 minutes. Then switch off the flame but don’t disturb the pan for another 15 minutes.