Eid special Kolkata Style Biriyani

Ingredients

• 2 cups Basmati Rice (rinsed and soaked 30 minutes, 70% cooked)
• 1 kg Chicken Thighs, bone‑in (cut into bite‑size pieces)
• 200 g Plain Yogurt (full‑fat, room temperature)
• 5 threads Saffron Threads (steeped in 100 ml warm milk)
• 100 ml Milk (warm for saffron infusion)
• 4 Tbsp Ghee (divided, plus extra for topping)
• 2 Tbsp Refined Oil (e.g., sunflower) (neutral oil for onion fry)
• 2 Tbsp Mustard Oil (adds characteristic flavor)
• 3 large Onion (thinly sliced for frying; also ½ cup onion paste for marination)
• 2 Tbsp Garlic‑Ginger Paste (store‑bought or homemade)
• 2 medium Potatoes (peeled, cut into wedges and fried)
• 1 tsp Turmeric Powder (ground)
• 1 tsp Red Chili Powder (adjust to heat preference)
• 1 tsp Coriander Powder (ground)
• 1 tsp Cumin Powder (ground)
• 1 tsp Salt (plus pinch for rice soak)
• 2 Tbsp Homemade Biryani Masala (blend of cardamom, cloves, cinnamon, bay leaf, star anise, fennel seeds, black pepper, etc.)
• 4 cups Water (for cooking rice)

Instructions

1. Slice and Fry Onions

   Heat ghee, refined oil and mustard oil together in a skillet over medium heat. Add the thinly sliced onions and fry, stirring occasionally, until they turn deep golden brown and become crisp.

   Time: PT10M

   Temperature: Medium heat

2. Soak Rice

   Rinse the basmati rice until water runs clear. Transfer to a bowl, add 4 cups water with a pinch of salt, and let soak for 30 minutes.

   Time: PT30M

3. Prepare Homemade Biryani Masala

   In a dry pan, lightly toast whole spices (4 cardamom pods, 4 cloves, 1 small cinnamon stick, 2 bay leaves, 1 star anise, 1 tsp fennel seeds, ½ tsp black peppercorns) until fragrant. Cool and grind to a fine powder. Set aside.

   Time: PT15M

   Temperature: Medium heat

4. Marinate Chicken

   In a large mixing bowl combine chicken pieces with turmeric, salt, red chili powder, coriander powder, cumin powder, onion paste, yogurt, saffron‑milk, 2 Tbsp ghee, garlic‑ginger paste and mustard oil. Mix thoroughly by hand until every piece is coated. Cover and refrigerate for at least 3 hours (overnight is best).

   Time: PT15M

5. Fry Potatoes

   Heat a little oil in the skillet. Add the potato wedges and fry until golden and crisp on the outside, about 8‑10 minutes. Remove and set aside on paper towels.

   Time: PT10M

   Temperature: Medium‑high heat

6. Par‑boil Rice

   Bring a large pot of water to a rolling boil. Drain the soaked rice and add it to the boiling water. Cook for 5‑6 minutes, until the grains are about 70 % done. Drain and set aside.

   Time: PT15M

   Temperature: Boiling

7. Layer the Biryani

   In the heavy‑bottomed pot, spread a thin layer of the fried onions, then a layer of fried potatoes, followed by marinated chicken (including any juices). Sprinkle a handful of the par‑boiled rice over the chicken. Drizzle a little ghee on top. Repeat the layers (potatoes → chicken → rice) until all components are used, ending with a rice layer and a final drizzle of ghee.

   Time: PT5M

8. Dum Cooking

   Seal the pot with its lid, using dough or aluminum foil to trap steam. Place the pot on a low flame (or a heat diffuser) and cook for 30 minutes, allowing the flavors to meld and the rice to finish cooking.

   Time: PT30M

   Temperature: Low heat

9. Rest and Serve

   Turn off the heat and let the biryani rest, still sealed, for 10 minutes. Gently fluff with a fork, garnish with the reserved fried onions, and serve hot.

   Time: PT10M

Nutrition Facts

Calories

580

Protein

30 g

Carbohydrates

70 g

Fat

20 g

Fiber

4 g