Authentic Kolkata Chicken Biryani

For Biryani Masala (Homemade Blend)

• 1 whole mace/javitri flower
• ½ whole nutmeg/jaipal
• 1 black cardamom (large)
• 8 green cardamoms
• 8 cloves
• 2 cinnamon sticks (approx 3 cm each)
• ⅓ teaspoon shah jeera (caraway seeds)
• ⅓ teaspoon shah marich/white pepper
• ⅓ teaspoon kabab chini (cubeb pepper)
• ½ teaspoon dried rose petals

For Chicken Marinade

• 1 kg chicken, bone-in (large pieces recommended)
• 1 tbsp ginger-garlic paste
• ¼ cup plain curd (yogurt)
• 1 teaspoon lemon juice
• ½ teaspoon coriander powder
• ½ teaspoon homemade biryani masala (from above)
• ½ teaspoon red chili powder
• Salt, to taste

For Barista (Fried Onions)

• 3 large onions, very finely sliced
• Oil for deep frying (such as sunflower oil)

For Rice Preparation

• 500 g aged, long-grained basmati rice
• 3 liters water
• Salt, generously
• 1 teaspoon ghee/clarified butter
• 4 green cardamoms
• 4 cloves
• 2 cinnamon sticks
• 2 bay leaves

Other Essential Ingredients

• 3 large potatoes, peeled, washed, and cut into halves
• 4 boiled eggs
• 1 large onion, finely sliced (for cooking chicken)
• 2 tablespoons ghee, melted
• 1 tablespoon biryani masala powder (use homemade)
• ¼ teaspoon kewra water
• ¼ cup warm milk
• 1 pinch saffron/kesar strands
• Whole wheat dough (for sealing the pot during dum cooking)
• 4 tablespoons oil for cooking (e.g., sunflower oil)
• A pinch of turmeric powder (for frying potatoes)

Step 1: Preparing Biryani Masala Powder

1. Gently dry roast all the biryani masala ingredients (mace, nutmeg, cardamoms, cloves, cinnamon, shah jeera, shah marich, kabab chini, dried rose petals) in separate batches over a medium flame. Roast until you perceive a fragrant aroma, taking care not to burn them. Transfer the roasted spices to a plate and allow them to cool completely.
2. Once cooled, grind the roasted spices into a fine, smooth powder using a spice grinder or a mortar and pestle. This homemade biryani masala is key to the authentic flavor.

Step 2: Marinating the Chicken

1. In a large mixing bowl, beat the curd until smooth. Add ginger-garlic paste, lemon juice, coriander powder, ½ teaspoon of the freshly prepared homemade biryani masala, red chili powder, and salt. Mix thoroughly to create a uniform paste. Add the chicken pieces to this mixture, ensuring each piece is well coated. Mix everything gently with your hands. Cover the bowl and let it marinate for at least 1 hour, or preferably longer in the refrigerator (up to 4-6 hours) for deeper flavor infusion.

Step 3: Other Preparations (Rice, Potatoes, Eggs, Barista)

1. Rinse the basmati rice meticulously under running water until the water runs clear, indicating all excess starch has been removed. Then, soak the rice in fresh water for 30 minutes. This step helps the rice grains elongate and cook evenly.
2. In a small bowl, combine the saffron strands with warm milk. Stir gently and set aside to allow the saffron to infuse and release its vibrant color and aroma.
3. Bring a pot of water to a rolling boil. Add the peeled and halved potatoes and boil for about 7-8 minutes until they are partially cooked but still firm. Drain the water and set the potatoes aside.
4. Heat 1-2 tablespoons of oil in a small pan. Once the oil is hot, carefully add the pre-boiled eggs. Sauté for about a minute until they achieve a light golden hue. Remove and set aside.
5. In the same pan with the remaining oil, add the partially boiled potatoes along with a pinch of turmeric powder. Fry them until they are beautifully golden-brown on all sides. This gives them a delightful crust and helps them absorb flavors better. Set aside.
6. For the barista (fried onions), heat enough oil for deep frying in a separate pan or wok. Once hot, add the thinly sliced onions. Fry them patiently, stirring occasionally, until they turn a beautiful light golden brown and become crispy. Be careful not to burn them. Transfer the fried onions to a kitchen towel to drain any excess oil. These crispy onions add a crucial layer of flavor and texture to the biryani.

Step 4: Making Kolkata Chicken Biryani (Cooking & Assembling)

1. Heat 4 tablespoons of oil in a large, heavy-bottomed pan or a Dutch oven. Add the finely sliced onion (the one not used for barista). Sauté until it turns golden brown. Now, add the marinated chicken. Stir well, cover the pan, and cook on medium heat until the chicken is about 50% cooked through, stirring occasionally to prevent sticking. This partial cooking ensures the chicken remains tender and moist during the dum process.
2. While the chicken cooks, bring the 3 liters of water to a boil in a separate large pot. Add a generous amount of salt (the water should taste slightly salty, like seawater), ghee, green cardamoms, cloves, cinnamon sticks, and bay leaves. Once the water is boiling vigorously, add the soaked and drained basmati rice. Cook the rice on high flame until it is approximately 60% done. The grains should still have a slight bite to them and not be fully soft. This undercooking allows the rice to absorb flavors and finish cooking during the dum process without becoming mushy. Drain the rice immediately using a colander.
3. Now, it’s time to assemble the biryani. Take a very heavy-bottomed pot (or the same one used for chicken if it’s large enough) and lightly grease the bottom with oil or ghee. Place a layer of bay leaves at the very bottom; this acts as a protective layer and prevents the biryani from sticking.
4. Carefully spread half of the partially cooked chicken (along with some of its liquid gravy) evenly over the bay leaves. Drizzle a few drops of kewra water over the chicken. Immediately, layer half of the 60% cooked basmati rice on top of the chicken. Sprinkle a generous portion of the crispy barista (fried onions) and ¼ teaspoon of the homemade biryani masala powder over the rice.
5. Create another layer with the remaining chicken and its liquid. On top of this, place the fried potatoes and boiled eggs. Finally, add the remaining rice to form the topmost layer. Garnish this layer with the remaining barista, evenly drizzle the saffron-infused milk, a few more drops of kewra water, and 2 tablespoons of melted ghee. Sprinkle the final ¼ teaspoon of biryani masala powder.
6. To cook the biryani in ‘dum’ style, cover the pot with a tight-fitting lid. To ensure no steam escapes, seal the edges of the lid completely with whole wheat dough. Place the sealed pot on a high flame for the first 5 minutes, then reduce the flame to very low and cook for an additional 20 minutes. This creates a steamy, flavorful environment inside the pot. Once the cooking time is complete, turn off the flame but do not open the lid immediately. Let the biryani rest for at least 10 minutes (or even up to 20 minutes) to allow the flavors to further settle and meld.
7. Gently open the lid, carefully break the dough seal, and serve your exquisite Calcutta-style Chicken Biryani hot. Fluff the rice gently with a fork before serving to preserve the long grains and mix the layers slightly.

• **Biryani Masala Versatility:** The homemade biryani masala you prepare can be used as an excellent all-purpose garam masala in various Indian curries and gravies. Store it in an airtight container in a cool, dark place to retain its potency and aroma for longer use.
• **Rice Quality is Key:** For an authentic and superior Kolkata Biryani, always use high-quality, aged, long-grained basmati rice. The length of the grain and its ability to remain separate after cooking are crucial for the biryani’s texture.
• **Balancing Flavors:** Kolkata Biryani is known for its mildness. Adjust red chili powder according to your preference, but resist the urge to overpower the subtle floral and aromatic notes from the kewra water and biryani masala.
• **Perfect Potatoes:** Don’t skip the step of par-boiling and frying the potatoes. This is a signature element of Kolkata Biryani, contributing a unique texture and absorbing the rich gravy.
• **Sealing for Dum:** A proper seal with dough ensures that the steam and flavors remain trapped inside, allowing the biryani to cook perfectly in its own aromas, leading to a moist and flavorful result. If dough isn’t an option, a heavy lid with a foil seal underneath can also work.
• **Resting Period:** The resting period after dum cooking is vital. It allows the flavors to deepen and redistribute, and the rice grains to firm up slightly without becoming dry.