Easiest Way to Make Any-night-of-the-week Chicken dum Biriyani kolkata style

Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, Easiest Way to Make Perfect Chicken dum Biriyani kolkata style. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Chicken dum Biriyani kolkata style, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken dum Biriyani kolkata style delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chicken dum Biriyani kolkata style is 2-3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to first prepare a few components. You can have Chicken dum Biriyani kolkata style using 44 ingredients and 12 steps. Here is how you can achieve it.

#week2of5 #goldenapron3 #week9 The Kolkata biryani, traditionally, is a dish where the meat and the potatoes are slow cooked in clarified butter, on low heat. The uncooked rice, the meat and potatoes are then layered in a big-based pot (handi) to which certain spices such as cardamom, mace, saffron, cloves and sweet ittar are added. The handi is sealed and then cooked further in the dum method. Also eggs are added to the rice along with the meat and the potato.

Ingredients and spices that need to be Get to make Chicken dum Biriyani kolkata style:

1. For marination chicken
2. 500-600 gm Chicken skinout biriyani cut
3. 1 cup yougart/ curd
4. 2 tsp onion paste
5. 1 tsp ginger paste
6. 1 tsp garlic paste
7. 1 tsp green chilli paste
8. For cooking rice
9. 2 1/2 cups long grains basmati rice/biriyani rice
10. 3-4 green cardamoms
11. 2-3 bay leaves
12. to taste Salt
13. For chicken cooking tempering
14. 2 bay leaves
15. 2 red chillies
16. 1 " cinnamon stick
17. 2-3 green cardamoms
18. 3-4 cloves
19. biriyani masala(all ingredients powdered)
20. 1 mace/ javitri
21. 1/2 nutmeg/ jaifal
22. 4-5 green cardamoms
23. 2 red chillies
24. 8-10 black pepper
25. 3 " cinnamon sticks
26. 6-7 cloves
27. Other ingredients for chicken cooking
28. 1/2 tsp cumin powder
29. 1/2 tsp corriender powder
30. 1 tsp ginger paste
31. 1/2 tsp garlic paste
32. 3 medium onions chopped
33. 5-6 tsp ghee
34. For layering
35. 2-3 medium potatoes cuts into half 80 percent boiled
36. 3-4 onions birista/crisp fried onion
37. 1 tsp Kewra water
38. 1/2 tsp rose water optional
39. 2-3 drops meetha atar
40. 5-6 string saffrons
41. 1 cup milk
42. 2 tsp ghee
43. Salt as required
44. Sugar as required

Instructions to make to make Chicken dum Biriyani kolkata style

1. Marinate the chicken with all ingredients and keep it for atleast 1 hr.
2. Put ghee, pinch of sugar,and fry marinated chicken in medium flame untill chicken start becoming golden. Keep aside.
3. In same pan add ghee give tempering, wait for aroma of spices then add chopped onions, fry till golden brown, then add ginger garlic paste, salt followed by other masala. Put chicken pieces and cook low to medium heat untill it cooked. Keep aside it for layering.
4. For cooking rice take 41/2 cup water, put into boil add spices to boiling water, add rice. Cook rice upto 70-80 percent done. Keep aside the rice for cooking.
5. Boiled potatoes fry medium heat with ghee and pinch of sugar. If you want to add boiled eggs so same way you can fry eggs. Keep aside potatoes for layering.
6. Put saffrons into milk for nice colour and keep aside for layering.
7. Kewra water and mitha atar keep aside for layering.
8. Grease a deep thick bottomed kadai/pan with ghee. Add rice in the first layer.Now add a layer of potatoes and some birista. sprinkle some biriyani masala.
9. Again layer of rice then put layer of chicken with gravy. Don't put chicken and gravy in one place, spread it equally on that layer. Then put another layer of rice. On top rest of birista. Put kewra water, rose water,drop of mittha atar, sprinkle of biriyani masala and saffron milk. All spread equally not in one place. At last put ghee and seal with lid.
10. Either you can use dough or alluminium foil for sealing or anything else. Put on sim/ low heat for 15-20 mins. Then another 3-4 mins put flame high. Open the seal and give a gentle mix every layer to side.
11. Serve hot with onion salad, raita or chicken chaap.
12. Note: everything prepared first, then start cooking. Timming is very important. While layering rice should be hot-warm then good. Prepared saffron milk at starting point of biriyani making then it get enough time for nice colour. Ghee is main ingredient for this biriyani so try to put generous amount. You can skip ghee to white oil too but taste will differ. For dum thick bottom pan is required otherwise it will burn to bottom.

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