Kolkata Style Aloo Chicken Biryani | Kunal Kapur Rice Recipes | कोलकाता चिकन बिरयानी | Ramadan Spl

Chef Kunal Kapur Rice & Biryani 40 Mins 4 Servings 1.0M views Sep 26, 2021

Calcutta or Kolkata Style Chicken Biryani is a traditional biryani recipe that is influenced by various cultures, especially Awadh. This recipe explains how to prepare Fragrant rice with Kolkata Style Special Biryani Masala. Kolkata Style Aloo Chicken Biryani Recipe

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

FOR POTATOES

5nos Potatoes (medium)
a generous pinch Salt
to shallow fry Oil
a pinch Turmeric

FOR KOLKATA BIRYANI MASALA

25nos Cardamom
25nos Cloves
(dalchini) (1”) - 4nos Cinnamon
(all-spice) - 20nos Kebabchini
Caraway seeds - 1 tbsp Shahi jeera
(Javitri) - 3nos Mace
(jaiphal) - ¼ no Nutmeg
(optional) - 10nos White pepper

FOR MARINATING CHICKEN

1kg Chicken
to taste Salt
½ tbsp Ginger paste
1tbsp Garlic paste
1½ tsp Chilli powder
(dissolved) - 3tbsp Saffron
1tbsp Kewra water
1tbsp Rosewater
4nos Bayleaf
2tbsp Kolkata Biryani Masala
½ tsp White pepper powder
1½ cups Curd
4nos Boiled Eggs
1 tbsp Desi Ghee

FOR FRIED ONIONS

1cup Oil
2cups Onion sliced
Fried onion oil

FOR RICE

3 lts Water
3tbsp Salt
3cups Basmati rice (soaked)
handful Cardamom
handful Cloves
2nos Bayleaf
3-4tbsp Fried onion oil

FOR ASSEMBLING

1 tsp Kolkata Biryani Masala
handful Fried onions
Leftover rice water - ½ cup Ittar
¼ cup Milk
3tbsp Saffron
2tbsp Kewra water
1 tbsp Rosewater
1drop Ittar
2tbsp Desi Ghee

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

Always soak long-grain aged Basmati rice for at least 30 minutes in cold water before parboiling. Parboil the rice to exactly 70-80% doneness (grain should break when pressed with slight resistance) before layering for the final 'Dum' steaming.

Recipe FAQs & Expert Advice

How long can I store leftover Kolkata Style Aloo Chicken Biryani?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.