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Am an open book.. a big time foodie.. an aspiring chef... who has a thirst for knowledge.. loves traveling...loves making friends.. is passionate about writing...wants to capture life through photography...is a loud mouth..a chatterbox...a self proclaimed Bohemian..and the world is my oyster !!!!

Sunday, September 4, 2011

Calcutta/ Kolkata Chicken Biryani





Calcutta biryani has evolved from Lucknow biryani. When Wajid Ali Shah, the last nawab of Oudh, was exiled to Kolkata, he brought his personal chef with him. Potatoes were used in the biryani instead of meat during the recession, which later became a special feature of the Calcutta style biryani.

Phase I - The Preparation:

Ingredients:
1.Rice - 500 gm
2.Chicken - 1 kg
3.Onion - 200 gm.Made into a fine paste
4.Ginger - One 1 inch stick. Crushed.
5.Garlic - One 1 inch stick. Crushed.
6.Vegetable Oil - 2 tsp.
7.Salt, to taste.
8.Cumin powder
9.Kashmiri Mirch Powder
10.Coriander Powder
11.Tumeric Powder

Procedure
1.Soak the rice in water for 30-40 mins.
2.Prepare the chicken marinade by mixing above ingredients - 2 to 11. Keep aside for 2 hrs.

Phase II - Cooking the rice

Ingredients:
1.Biryani Spices: Jaiphal-1 pc,Joitri-1 pc,Sa jeera-2 pcs, Sa morich - 4-5,Kali mirch -8-10,Chota elaichi - 4 pcs, Black cardamon - 2-3 pcs, Cinnamon stick - Two 1 inch sticks
2.Ghee - 3-4 tsps

Procedure:
1. In a deep heavy bottomed kadai, pour water to 80% of the level and heat it until it boils.
2. Once boiling - add the biryani spices,salt and ghee. Then add the rice
3. Parboil the rice i.e. to say, 60-70% boiling and drain aside the water.
The parboiled-scented rice is ready. Keep aside.


Phase III - Cooking the chicken

Ingredients:
1 medium sized onion, garam masala powder - 1 tsp, Curd - 100 gms, whisked.
1. Prepare a chicken curry with a thick gravy. The usual chicken curry preparation will be just fine. Separate the chicken from the gravy and keep it aside.

Phase IV - Layering and the "Dum".

Ingredients:
1. Kewra Water - 1 drop
2. Rose Water - 1 drop
3. Meetha Itra - 1 drop
4. Ghee - 4 tsp. Melted.
5. Saffron strands soaked in hot milk.
6. Boiled Egg - Depends on the number of pieces.
7. Boiled Large Slice of Potato.
8. Chicken Pieces
9. Chicken Gravy
10.Parboiled Rice.

Procedure:
1. Coat a flat bottomed deep pan with some melted ghee.
2. Put a layer of chicken first
3. Then put a layer of rice. Add some saffron milk.potato slices and boiled egg.
4. Repeat the layering until the rice,chicken,eggs and potato is exhausted.
5. Now, add the ingredients - 1 -4.
6. Seal the pan with a cover and some atta.
7. Set the oven on Low(SIM) and place a thick plate on the oven. The Biryani pan will be put on top of the plate so that it does not face the direct heat.
8. Leave it aside for 30 mins for best results.

Serving: Keep the biryani sealed until the plates have been laid out to serve. This ensures that the flavours remain intact.

1 comment:

Mrs K said...

I am a huge fan of shiraz biryani myself and have attempted this umpteen number of times,and every time I prepare it I think I came close but there is always room for more improvisation to replicate the shiraz magic :) I have added myself to your list of followers and look forward to trying more stuff from the menu card:)The biryani looks absolutely yummy !!!