KOLKATA CHICKEN BIRYANI RECIPE | RESTAURANT STYLE AT HOME | FULL RECIPE WITH ALL SECRETS REVEALED!

If you’ve managed to piss someone off… make them this biryani.
Because honestly—who can stay mad when there’s tender chicken, fragrant rice, a touch of kewra, and that iconic aloo staring back at you?

This is Kolkata Biryani—lightly spiced, slow-cooked, and rich in stories. When Nawab Wajid Ali Shah was exiled to Kolkata in the 1850s, the meat was scarce and creativity ran high. So what did they do? They added potatoes. Some even threw in an egg. And just like that, history was made—and Kolkata never looked back.

I made this one the old-school way—with homemade biryani masala, golden fried aloo, a hint of rose and ittar, and layers of love (and mawa). It simmered on dum and sulked for 15 minutes—just like the person you’re trying to say sorry to. But trust me… one bite, and all is forgiven.

Because in Kolkata, biryani is basically an apology with rice.

🧂 Biryani Masala
• 7 green cardamom
• 1 inch cinnamon
• 7 cloves
• 12 white/black peppercorns
• 1 black cardamom
• ⅛ nutmeg
• 2 blades mace (javitri)
• ½ tsp fennel + 1 tsp shahi jeera
• 1 tsp kabab chini

Dry‑roast, cool, grind fine.

🍗 Chicken & Potato
• 1 kg chicken, big pieces
• 1 Tbsp ginger‑garlic paste (×2 used)
• 1 tsp salt, 1 tsp chilli powder
• 1 tsp biryani masala
• 500 g potatoes, halved, salted, yellow‑tinted
• 3 medium onions, sliced for birista
• 100 g oil/ghee
• ½ cup yogurt, 1 tsp white pepper
• 1 cup water

🍚 Rice & Fragrant Milk
• 500 g aged basmati, washed & soaked 20 min
• Boil in 2.5 L water with salt, bay leaf, cardamom, clove, pepper, mace, nutmeg, 1 tsp oil → 80 % done
• Milk mix: ½ cup milk, pinch saffron, drop yellow colour, 1½ Tbsp kewra water, 1½ Tbsp rose water, 7‑8 drops meetha ittar

🏗️ Layer & Dum
1. Fry potatoes golden; fry onions to birista.
2. Sear chicken 5‑7 min. Add yogurt, ½ birista, 1 tsp masala, white pepper, 2nd Tbsp ginger‑garlic, potatoes, 1 cup water; simmer till chicken 90 % & gravy thick.
3. Layer in heavy pot: bay leaf base → chicken + potato → prunes (aloo bukhara) → ¼ cup grated khoya, birista, ½ tsp masala → ¾ rice → repeat khoya/birista/masala → final rice layer → birista + masala → drizzle milk mix & 4 Tbsp ghee.
4. Seal with dough. Dum: high 2 min, low 15‑20 min. Rest 15 min before opening. Serve with boiled eggs if you like.

Because Kolkata Biryani isn’t just a meal—it’s love on a plate.


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