Recipe of Any-night-of-the-week Kolkata Special: Chicken Dum Biriyani
Hey everyone, I hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, Easiest Way to Prepare Ultimate Kolkata Special: Chicken Dum Biriyani. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Kolkata Special: Chicken Dum Biriyani, 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 Kolkata Special: Chicken Dum Biriyani 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 Kolkata Special: Chicken Dum Biriyani is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Kolkata Special: Chicken Dum Biriyani estimated approx 1.5 hrs. Prep T.
To get started with this particular recipe, we have to first prepare a few components. You can cook Kolkata Special: Chicken Dum Biriyani using 50 ingredients and 9 steps. Here is how you can achieve it.
The Kolkata style Biriyani culture is actually the admixtures of both the Awadhi & Lucknowi Styles-
Taking it from its very Tastes, Flavours & ingredients used in it…& is absolutely unique in its own nature & is the trendsetter to the rest others- That are all quite popularly well known & acclaimed in themselves as well…
Kolkata style has become quite distinctive in its nature for its extremely rich fragrant & aromatic flavours yet, less spicy as always & the most unique usage of the very whole boiled & gently sautéd potatoes & whole hardboiled eggs in it, that too lightly sautéd usually but in many a places in Kolkata it isn’t
I never go overboard or experimental, when it comes to my weaknesses ie. the Biriyani part & try to keep it the most authentic & traditional & surely very much attached & close to the roots-
Of whichever types I’m preparing, ensuring not to dishearten myself or even others with certain typical & traditional age old dishes while going overboard on experimenting on them- The very quintessential touch in the same is always mandatorily a pre-requisite for me, in every way 💁♀️
#thc
#thcweek2
#Biriyani
#cooksnapchallenge
Ingredients and spices that need to be Make ready to make Kolkata Special: Chicken Dum Biriyani:
- For the Chicken Marinade:
- 750 gms Chicken on Bones (Preferably, Legs or Breasts pieces)
- 2 Cups Plain Yoghurt
- To Taste Salt: For the Chicken Marinade
- 1 tsp or To Taste Sugar: Recommended
- Dry Roasted Spice Masala Powder:
- 1.5 tbsps Whole Coriander Seeds
- 1 tbsp Whole Cumin Seeds
- 1 Bay Leaf
- 1/2 tbsp Whole Black Peppercorns
- 4 Green Cardamoms
- 1 Mace Flower
- 1/4 tsp Nutmeg Powder
- 4-5 Cloves
- 1 inch Cinnamon Stick
- 1-2 Star Anise
- 1 Stone Flower/Dagad Phool: Optional
- 3-4 Whole Dry Red Chillies
- 4-6 Potatoes: Medium Boiled & Gently Sautéd with Salt & Turmeric
- 4 Eggs: Whole Boiled & Shelled- Gently sautéed with salt-haldi
- 2 Cups Basamati Rice: Long Grains, preferred
- To taste Salt: For the Rice too, while that's cooking
- 2 Cups Onions/Shallots: Deep Fried (Birista)
- 1/2 Cup Veg Oil: Any Neutral
- 1/2 Cup Ghee
- 1/2 Cup Fresh Coriander Leaves: Finely Chopped
- 1.5 tbsp Fresh Mint Leaves: Finely Chopped
- Tempering Spices:
- 1-2 Bay Leaves
- 2 tbsps (3 G) Paste
- 1/2 Cup Shallots: Finely Chopped
- 2 tbsps Biriyani Masala Powder: Any- (Chicken/Meat, etc.)
- 1 tsp Turmeric
- 1 tsp Red Chilli Powder
- 1 L Chicken/Meat Stock: To cook the Dish till the end
- 1/8 Cup Fresh Lemon Juice
- 1/4 Cup Warm Milk: Soaked with 1/4 tsp Saffron Strands
- 1/4 Cup Garnish: Fresh Coriander Leaves- Finely Chopped
- 1 tbsp Fresh Mint Leaves: Finely Chopped
- 1 Handful: Fresh Lemon Wedges/Roundels, Cucumbers, Tomatoes, etc
- 1 Cup For the Curd Raita: Plain Curd- Whisked with some Sugar
- 1/4 Cup Shallots: Finely Chopped
- 1-2 tbsps Fresh Green Chillies: Finely Chopped
- 1/4 Fresh Coriander Leaves: Finely Chopped
- 1/2 Cup Fresh Cucumbers: Finely Chopped
- 2 tbsps Fresh Pomegranates Aerials: Optional
- 1 tsp White & Black Peppercorns: Freshly Cracked
- 1/2 tsp Black Salt: Optional
- 1/2-1 tsp Roasted Cumins Powder
- Garnish: Your Way
Instructions to make Kolkata Special: Chicken Dum Biriyani
- Chicken Marinade: For that, we need to first wash & clean the chicken pieces well-
Now, prepare the Dry Spices Mix first by dry roasting them well & cooled down to grind/pound smoothly-
Also, before starting all that-
Wash & Soak the measured Rice in some water for at least 30-45 mins time
- Now, once the dry ground spices are ready-
Mix it up with the plain curd, salt & sugar, finely chopped onions/shallots, garlic & ginger & green chillies, etc. to be mixed with it & once again blended everything well together until nicely combined and well blended to a nice smooth textures
- Apply & Coat the washed Chicken Pieces well with this freshly prepared marinades-
Preferably, if this step can be done overnight for the better results, however usually I do follow that for most of my similar recipes-
Yday, it’s quite undecided & hence the rest period for the Chicken Marinade just got about 4-5 hrs time to rest while, I prepared it for my dinner & marination was done in the afternoon itself-
At least, 4 hrs is highly recommended
- Keep rest other things absolutely ready & handy for the smooth cooking process further-
Strain the soaked rice and let it be in that position for about 30 mins time or so-
In this interim: The Green Chutney or my style of Yoghurt Burhani can be prepared & be chilled in the refrigerator until the cooking procedures are all completed and we’re set to have it all, thereafter
- Also, prepare the Birista at this point as well & set aside- Don’t throw the remaining Birista Oil-
Since, that need be used in our remaining cooking procedures-
Post the given minimum Marination resting time period: It’s now the time to fry the Chicken pieces well until it’s nicely & gently charred (not burnt though at all), from both its sides and then, transferred to a separate plate to wait until the layering & lining of the final cooking process starts
- Now, heat up a heavy bottomed pan/pot/vessel: Use the fried oils (whatever’s remaining) & also add a little more extra (if the need be so)- Layer the entire Rice on it first, put some more salt in it & some saffron milk-
Also, a little Birista-
Then arrange & layer the sautéed chicken pieces on the top, add in the remaining saffron milk & Birista on the top, a few slit green chillies (if you choose to), I didn’t though
- Add in the Chicken Stock to it now, we’re using this instead of plain water as it’s normally or usually done but these stocks are always an added taste & flavours enhancers for sure (if you have it in your reserve)-
Cover the lid of the pan/pot now and let it slow cook in the lowest possible heat, for about 30 mins time (keep a close check on it always)
- Once that’s done turn off the flame and let it sit on the hot oven for sometime more-
Then, put the chicken pieces at one side of the pan and fluff up the rice with a long fork or similar spoon, ensuring not to break/damage its cooked grains at all-
Cover it back now once more & after about 5-6 mins time, it’s ready to be served now absolutely piping hot with our prepared chilled whichever Chutneys been prepared & some green colourful salad
- You can pepp it up too, with your favourite chilled drinks (any that’s of your choice)-
Garnish it your own way-
Dish out nicely on your serving platters and simply enjoy with your Family and Close Friends or this can be quickly prepared with certain Preppings, if can be done well beforehand for any small scale get togethers or any in-house parties or similar…& ENJOY
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