What we have today as Kolkata-Style Chicken Biryani is a descendant of Awadhi Biryani. All thanks to the 10th Nawab of Lucknow, Wajid Ali Shah. Nawab was dethroned and banished from his homeland (Awadh) by the British. He was then relocated to Kolkata with his family. Not only did his family, but he came here to Calcutta with his chefs and staff. In Kolkata, he commissioned a replica of his old capital in the Metiaburuz area of the city.“Now the rulers of Awadh, among other things, were also connoisseurs of food, and they always encouraged their chefs to try and experiment with new dishes. Now, in the early 16th century, potatoes, chillies and tomatoes were cultivated in India for the first time by the Portuguese.
They had cultivated potatoes in Surat, and over the next few decades it spread to different parts of the country. It was brought to Bengal by English traders. And in those days, because the cultivation was low, it was not an easily available vegetable and was also considered to be an exotic vegetable,” (says Shahnshah Mirza, the great-great grandson of Wajid Ali Shah)They ended up making a Kolkata version of Biryani.This Biryani is signified by the aromatic rice, soft chunks of meat and most importantly the presence of potato in it. In fact, potato makes it different.For Bengalis, no Biryani can ever touch their soul if there isn’t an ‘aloo’ (potato) in it. Bengalis are crazy about the Kolkata style Biryani and it has a humongous fanbase in the city. Every lane and road of the city of joy is filled with biryani shops serving biryani with top-notch tastes.Honestly, kolkata-style chicken biryani is a tricky recipe and it should be prepared using proper techniques and measurements. If either of them goes wrong, then the whole dish may collapse. So, I must say that the difficulty of preparing this dish is complex. But it’s completely worth spending each minute on this recipe.
@KolkataCooker
For Biryani Masala :
•5 Green cardamom
•2 Black cardamom
•2 Cinnamon stick
•8-10 Cloves
•1 Maze / Javitri
•2 Star Anise
•1 tbsp Black peppercorns
•1 tbsp Greated Nutmeg
•1 tbsp White pepper
•1 tbsp Shahi jeera
For Marinating Chicken :
•800 gm Chicken
•1 tbsp Turmeric powder
•1 tbsp Red Chilli powder
•1 tbsp Coriander powder
•1 tbsp Ginger powder
•1 tbsp Prepared Biryani masala
•3 tbsp Onion paste
•2 tbsp Garlic paste
•1 tbsp Ginger paste
•4 tbsp Thick Curd
•1 tbsp Rose water
•1 tbsp Kewra water
•1 tbsp Ghee
For Fried onion and Potato :
•8-10 tbsp Oil
•5 medium Onion, sliced
•5 medium boiled potatoes
For Cooking Chicken :
•Remaining oil
•Marinated chicken
•Fried Potatoes
•5 full boiled eggs
•Fried onions
•1 tsp Prepared Biryani masala
•2-3 drops Meetha itr
For Boiled Rice :
•2 cups/500 gm Basmati rice, •soaked for 1 hour
•Water
•Salt to taste
•1 tbsp Vinegar
•1 tsp Rose Water
•1 tsp Kewra Water
•1 tbsp oil
•4-5 Green cardamom
•8-10 Cloves
•4 Cinnamon stick
•2 Bay leaf
Other Ingredients :
•8-10 strands Saffron
•2 tbsp Milk
•½ tsp Yellow Food Colour - Optional
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