Every city in India has its own special identity about Biryani. Hyderabadi Biryani Spicy, Lucknow Biryani Mild and aromatic, while Kolkata Style Chicken Biryani specialty is her soft, gentle and luxurious taste. It is believed that Kolkata’s Biryani ‘Nawab Vaji Vaji Ali Shah’ was published. The Kolkata biryani was created by touching the Lucknow Biryani with a Bengali touch. Not much spices are used in this; Instead of aromatic basmati rice, juicy chicken, hairstyle and most importantly, cooked potatoes! Yes, Kolkata Biryani potato feels different and unique.

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This biryani felt a light sweet and aromatic taste. Kolkata is a special estimate of laying eggs and potatoes in biryani. Eating biryani can experience the balance of chicken, potatoes and spices in every grass. The taste of this biryani is a bit more than the other biryani, which is known as the glory of Kolkota, at once, make sure to make it at home. Let’s learn the materials and actions needed.

Material

For chicken marriage:

• Chicken – 500 g
• Yogurt – 1 cup
• Ginger-garlic paste-1 tablespoon
• Red chili – 1 tsp
• Turmeric – 1 tsp
• Hot spice – 1 tsp
• Salt – To taste
• Lemon juice – 1 tablespoon

For rice:

• Basmati Rice – 2 cups (soaked 30 minutes and squeezed)
• Domestic: 2
• Green Well-3-4
• Cinnamon – 1 piece
• Cloves-4-5
• Salt – 1 tablespoon
• For biryani layering:
• Cooked potatoes-2-3 (peele fry)
• Boiled eggs – 2 (optional)
• Onion – 2 large (finely chopped brown)
• Milk – 1 cup (soak the saffron)
• Ghee – 2 tablespoons
• Rose water/Kevada water-2-3 drops

Action

• Kalakota Style Chicken Biri Baruni First of all chicken pieces of yogurt, ginger-garlic paste, spices,
• Mix well with lemon juice and salt. Cover and marinate for 1-2 hours.
• Boil the water in a large pot. Add salt and hot spices to it. Cook 70% of the soaked basmati rice and cook. Stir.
• Boiled potatoes and fry until golden in hot oil. These potatoes give biryani a special taste.
• Heat a little oil/ghee in a pan. Add the marinated chicken and cook. Once the chicken is soft and spicy, turn off the heat.
• First apply ghee in a thick bottom pot. Add a layer of rice to the bottom. Add chicken, potatoes, eggs and fried onion cooked on it.
• Sprinkle the saffron milk. Add roses/kevada water and a little ghee.
• Add the remaining rice on top and give the layer back. Turn the lid tight and fry for 20-25 minutes on low heat.
• Serve with hot Kolkata Style Chicken Biryani Ratia or Salad.
• Each grass of biryani will give the aroma, chicken juicy and the unique taste of potatoes.

FAQs ( questions)

Why are the potatoes in Kolkata Style biryani?

Nawab’s kitchens put potatoes in it to make the biryne more rich and satisfying when the meat was expensive or available. This emphasis became a beloved and integral part of Biryani, which symbolized the instrumental ingenuity of the royal kitchens of that time.

What is the specialty of Kolkata Style Biryani?

The rice in the biryani is aromatic and the meat is cooked soft. Light spices and eggs, potatoes are especially included, which gives it a different identity to the biryani.