Name: Biryani – Kolkata Style
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6-8 People
Cuisine: Indian
Ingredients: 1.5 kg Cooked Chicken Curry; 8-10 medium, halved Boiled and Fried Potatoes; 4-5 cups (approx. 750g-1kg raw rice) Cooked Basmati Rice; 1/4 cup Chopped Coriander Leaves; 1/4 cup Chopped Mint Leaves; 2-3, slit Green Chilies; 1-2 tsp Biryani Masala Powder; 1/2 cup Milk (or saffron-infused milk); 4-5 pieces Candied Cherries (Murabba); 1/4 cup Fried Onions (Birista); 1 tsp Sugar; 1/2 tsp (or a few drops) Biryani Essence; 1 tsp Kewra Water; 1 tsp Rose Water; a few drops Sweet Attar; a few drops Yellow Food Color (or saffron liquid); a few drops Green Food Color (or essence)

Ready in

75 mins

Cuisine

Indian · Bengali

Prep Time

30 min

Cook Time

45 min

Serving

6-8 People

Calories / Serving

~700 kcal

Recipe Summary

A step-by-step guide to preparing a flavorful Kolkata-style Biryani, featuring tender chicken, spiced potatoes, aromatic basmati rice, and a blend of traditional essences and spices, finished with dum cooking for a rich and authentic taste.

Adjust servings

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All Ingredients - For the Biryani Layers

Cooked Chicken Curry 1.5 kg
Boiled and Fried Potatoes 8-10 medium, halved
Cooked Basmati Rice 4-5 cups (approx. 750g-1kg raw rice)
Chopped Coriander Leaves 1/4 cup
Chopped Mint Leaves 1/4 cup
Green Chilies 2-3, slit
Biryani Masala Powder 1-2 tsp
Milk (or saffron-infused milk) 1/2 cup
Candied Cherries (Murabba) 4-5 pieces
Fried Onions (Birista) 1/4 cup
Sugar 1 tsp

All Ingredients - For Aromatics and Color

Biryani Essence 1/2 tsp (or a few drops)
Kewra Water 1 tsp
Rose Water 1 tsp
Sweet Attar a few drops
Yellow Food Color (or saffron liquid) a few drops
Green Food Color (or essence) a few drops

Tools You'll Need

Don't have an ingredient? Try these swaps

No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Saffron?
- 1/4 tsp turmeric (color only, no flavor match)
- 1/2 tsp safflower threads
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)

⚠ Contains Allergens

Dairy

Step-by-Step Instructions

Step 1: Prepare the Base Layer

Transfer the pre-cooked chicken curry into a large, heavy-bottomed pot, spreading it evenly to form the base layer.

Step 2: Add Potatoes and First Layer of Herbs

Arrange the boiled and fried potato halves over the chicken curry. Sprinkle a portion of the chopped coriander leaves over the potatoes and chicken.

Step 3: Add First Round of Essences

Add a few drops of biryani essence using a pink spoon. Then, drizzle 1 teaspoon of Kewra water, followed by 1 teaspoon of rose water, and a few drops of sweet attar over the layer.

Step 4: Layer with Rice

Carefully layer the pre-cooked basmati rice over the chicken and potato mixture, ensuring it covers the entire surface.

Step 5: Add Spices and Milk

Evenly sprinkle 1-2 teaspoons of biryani masala powder over the rice. Pour 1/2 cup of milk (which can be saffron-infused for extra flavor) over the rice layer.

Step 6: Garnish and Add Final Essences

Place the candied cherries (murabba) on top of the rice. Add another round of 1 teaspoon Kewra water and 1 teaspoon rose water. Sprinkle 1/4 cup of fried onions (Birista) over the rice.

Step 7: Add Food Colors and Fresh Herbs

Drizzle a few drops of yellow food color (or saffron liquid) and a few drops of green food color (or essence) over the rice. Sprinkle the remaining chopped mint leaves and green chilies.

Step 8: Sweeten and Seal for Dum Cooking

Add 1 teaspoon of sugar over the top layer. Cover the pot tightly with newspaper and then a lid to create a seal for dum cooking. Place the pot on low heat for to allow the flavors to meld and the rice to cook perfectly.

Step 9: Serve the Biryani

Once the dum cooking is complete, gently open the pot, mix the biryani lightly, and serve hot with raita or salad.

Pro Tips

• Ensure the chicken curry is well-cooked and flavorful before layering.

• Use good quality basmati rice for best results, ensuring it's cooked al dente before layering.

• Seal the pot tightly during dum cooking to trap all the aromas and moisture.

Recipe Variations

• Substitute chicken with mutton or lamb for Mutton Biryani.

• Add boiled eggs along with potatoes for extra protein.

• For a richer flavor, use homemade ghee instead of store-bought.

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