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Kolkata Chicken Biriyani is all about the potatoes and eggs-and a hint of sweetness. Kolkata biryani is distinguished by its yellow-coloured rice which is soaked in food colour & kewra water.
Recipe :
First Step: Marination of Chicken Ingredients for Marination of Chicken: Marination Time Overnight/4-5 hours Chicken-500 gm Onion Paste-2 medium size onion Ginger-Garlic-Green Chilli Paste-3 tbsp Salt-1 tbsp Turmeric Powder-1/2 tbsp Red Chilli Powder-1 tsp Cumin Powder-1 tsp Coriander Powder- 1 tsp Biriyani Masala-1 tsp Curd-3 tbsp
Second Step: Soaking Rice: Basmati Rice 500 gm (Soaking Time 1 hour)
Third Step: Making Beresta & Frying Potatoes:
For Beresta: Onion- 2 Medium Size Chopped Onion Cooking Process: Take cooking oil for frying onions. Fry on low-med heat until golden brown. Keep it aside.
For Frying Potatoes: Potatoes-2/3 potato Salt-1/2 tsp Food Colour- A pinch of food colour Cooking Process: In the same oil add potatoes, salt & food colur. Fry until light golden & keep aside.
Fifth Step: Cooking Chicken Cooking Process: Take cooking oil 3-4 tbspIn a karat. Add 1 bay leaf, 2 cinnamon, 3-4 green cardamom, 1-star anise,4-5 cloves. Put the marinated chicken into Kadai. Cook on low-med heat until chicken cooked 60%. Do not cover the Kadai.
Sixth Step : Boiling Rice: Take water for Boiling Rice. Add 2 bay leaf, 2-3 green cardamom, 2 cinnamon, 4-5 cloves, 2-star anise & 1 tsp salt into it. Wait for roaring bubble & add rice. Cook until rice cooked 70%.
Last step : Assemble: Make a layer of rice after chicken. Then garnish with beresta. Add fried potatoes & boiled eggs. Pour the mixture of milk & essence, add 3 tsp ghee, 2 tsp biriyani masala. Cover & cook it on Tawa for 30 mins. Kolkata style Chicken Biriyani is ready to serve. Serve it hot with Raita.
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