Kolkata Briyani Recipe

 Kolkata Briyani


Ingredients:

2 cups Basmati rice

500 grams chicken, cut into pieces

2 large onions, thinly sliced

2 tablespoons ginger-garlic paste

1 cup plain yogurt

2 tomatoes, finely chopped

2 potatoes, peeled and quartered

4 green chilies, slit lengthwise

1 teaspoon turmeric powder

1 teaspoon red chili powder

1 teaspoon biryani masala powder

1 teaspoon garam masala powder

1/2 cup chopped mint leaves

1/2 cup chopped coriander leaves

A few strands of saffron, soaked in 2 tablespoons of warm milk

Ghee (clarified butter) or cooking oil

Salt to taste

Water

For the marinade:

1 tablespoon lemon juice

1 teaspoon turmeric powder

1 teaspoon red chili powder

Salt to taste

For the garnish:

Fried onions

Fried cashew nuts

Fried raisins

Instructions:


Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain and set aside.

In a bowl, mix the chicken pieces with lemon juice, turmeric powder, red chili powder, and salt. Allow it to marinate for at least 30 minutes.

Heat ghee or oil in a large, heavy-bottomed pan. Add the thinly sliced onions and sauté until golden brown. Remove half of the fried onions and set aside for garnishing.

In the same pan, add ginger-garlic paste and sauté for a minute until the raw smell disappears.

Add the marinated chicken pieces to the pan and cook until they are lightly browned.

Now, add the chopped tomatoes and cook until they turn mushy.

Add the yogurt, turmeric powder, red chili powder, biryani masala powder, and garam masala powder. Mix well to combine all the spices.

Add the potatoes, green chilies, mint leaves, and coriander leaves. Mix everything together.

Drain the soaked rice and add it to the pan. Gently mix the rice with the chicken and spices, taking care not to break the rice grains.

Pour enough water into the pan, so that it is about 1-2 inches above the rice and chicken mixture. Season with salt as per taste.

Cover the pan with a tight-fitting lid and cook on low heat for about 20-25 minutes, or until the rice is cooked and the flavors have melded together.

Once the rice is cooked, remove the lid and drizzle the saffron milk over the top. Cover the pan again and let it rest for a few minutes.

Garnish with fried onions, cashew nuts, and raisins.

Kolkata Biryani is now ready to be served. Serve hot with raita or salan (gravy) of your choice.

Enjoy your flavorful Kolkata Biryani!



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