CALCUTTA CHICKEN BIRYANI

AuthorThillaismasala
RatingDifficultyAdvanced

Calcutta style chicken biryani recipe is a tasty mix of rice and chicken together with potatoes, made flavourful as it is cooked the Calcutta method. Terrific to be served for a Sunday lunch with your pals.

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Kolkatta Chicken Biryani

Yields1 Serving
Prep Time20 minsCook Time35 minsTotal Time55 mins

 1 kg Chicken
 1 kg Basmati Rice
 4 tsp Oil
 2 tsp Ghee
 8 OnionSliced
 4 Tomatoes Chopped
 4 Green chillies
 2 PotatoesChopped
 5 Cardamom
 3 Cinnamon
 5 Cloves
 3 tsp Ginger garlic paste
 2 tsp Thillai’s Turmeric Powder
 2 tsp Thillai’s Chilli Powder
 2 tsp Thillai’s curry powder
 2 tsp Thillai’s Garam masala
 Salt To Taste
 WaterAs Required
 2 tsp Lemon Juice
 250 g Yogurt
 Fresh Mint leavesFew
 Fresh Coriander leavesFew

PREPARATION METHOD
1

Wash and cut Chicken. In a pressure cooker, take the chicken along with salt,2 tspn of THILLAI’S CHILLI POWDER, 2tspn of THILLAI’S TURMERIC POWDER, 2 tspn of GARAM MASALA and yogurt.

2

Pressure cook for 2-3 whistles. Once done, allow the pressure to fall down. Cook the excess water if any.

3

Wash and soak the rice for 15 minutes.

4

When ready to use, drain the rice over a sieve.

5

Grind the shallots along with fresh mint leaves, fresh coriander leaves and green chilies to a smooth paste. Keep it aside.

6

Then add the onion sliced, green chilies, followed by the ginger garlic paste, saute well. Add chopped tomatoes and saute well.

7

Once the tomatoes get soft, add the ground masala to it and cook well till the oil comes out.

8

Add the drained rice and bring to boil. Cover with lid and cook for 1 whistle.

9

Simmer completely and cook for 10 mins.

10

Grease a nonstick pan with ghee, spread the cooked biryani nicely and cover with a thick lid and dum cook for another 15 mins.

Now the Perfect Calcutta Chicken Biryani is ready !!
SERVICE SUGGESTION
11

Serve hot with Onion Raita.

Ingredients

 1 kg Chicken
 1 kg Basmati Rice
 4 tsp Oil
 2 tsp Ghee
 8 OnionSliced
 4 Tomatoes Chopped
 4 Green chillies
 2 PotatoesChopped
 5 Cardamom
 3 Cinnamon
 5 Cloves
 3 tsp Ginger garlic paste
 2 tsp Thillai’s Turmeric Powder
 2 tsp Thillai’s Chilli Powder
 2 tsp Thillai’s curry powder
 2 tsp Thillai’s Garam masala
 Salt To Taste
 WaterAs Required
 2 tsp Lemon Juice
 250 g Yogurt
 Fresh Mint leavesFew
 Fresh Coriander leavesFew

Directions

PREPARATION METHOD
1

Wash and cut Chicken. In a pressure cooker, take the chicken along with salt,2 tspn of THILLAI’S CHILLI POWDER, 2tspn of THILLAI’S TURMERIC POWDER, 2 tspn of GARAM MASALA and yogurt.

2

Pressure cook for 2-3 whistles. Once done, allow the pressure to fall down. Cook the excess water if any.

3

Wash and soak the rice for 15 minutes.

4

When ready to use, drain the rice over a sieve.

5

Grind the shallots along with fresh mint leaves, fresh coriander leaves and green chilies to a smooth paste. Keep it aside.

6

Then add the onion sliced, green chilies, followed by the ginger garlic paste, saute well. Add chopped tomatoes and saute well.

7

Once the tomatoes get soft, add the ground masala to it and cook well till the oil comes out.

8

Add the drained rice and bring to boil. Cover with lid and cook for 1 whistle.

9

Simmer completely and cook for 10 mins.

10

Grease a nonstick pan with ghee, spread the cooked biryani nicely and cover with a thick lid and dum cook for another 15 mins.

Now the Perfect Calcutta Chicken Biryani is ready !!
SERVICE SUGGESTION
11

Serve hot with Onion Raita.

CALCUTTA CHICKEN BIRYANI

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