Kolkata Biryani

Description
Kolkata Biryani or should I say Calcutta Biryani found it’s way from the Lucknowi Biryani.

Nawab Wajid Ali Shah (who was the last Nawab of Awadh) was sent to exile in Kolkata. Shah was accompanied by his personal chef who would cook him his supper.

Some poor people in Kolkata couldn’t afford meat, so they found a replacement to it which was a Potato. Today, potato is regarded as a special ingredient used in the Kolkata Biryani.

Contributed by tummy and tools.

Ingredients

 * Boneless Chicken - 500 gm
 * Basmati Rice - 3 cups
 * Potato - 4
 * Onions (chopped) - 2
 * Yoghurt/Dahi/Curd - 1 cup
 * Red Chilli Powder - 1.5 tsp
 * Turmeric - 1 tsp
 * Coriander Powder - 2 tsp
 * Ginger - 3 inch 1 piece
 * Garlic - 8 pods
 * Kewra Water - 1 tbsp
 * Salt - To taste
 * Ghee - 6 tbsp
 * Kesar/Saffron - 2 threads
 * Nutmeg - Acc to taste
 * Cloves - 6
 * Black Peppercorns - 10
 * Cinnamon Sticks - 2
 * Bay leaf/Tej patta - 4
 * Green Cardamom - 3ld
 * Black Cardamom - 3

Recipe for Kolkata Biryani

 * 1) Heat the deeply bottomed pan for 2 minutes before adding 3 tbsp ghee.
 * 2) Add the properly chopped onions in the heated ghee
 * 3) Saute until light brown.
 * 4) Add ginger-garlic paste now and let it saute again for 3-4 minutes.
 * 5) Chicken marination would be done with curd, salt, turmeric, red chilli and coriander powder.
 * 6) Add the spices in the preparation with chicken.
 * 7) Let the chicken get sauteed in the masala properly for about 20-25 minutes.
 * 8) Add just a little water to the masala so that it many get a gravy-like texture.
 * 9) Start layering of the chicken gravy, potato and our homemade rice. Make 3-4 layers of rice, chicken and fried potatoes
 * 10) Now cook the biryani for another 10-12 minutes and don’t open it till about 25 minutes after.
 * 11) Hey it, ready.