Re: Chicken Biryani Recipe In Bengali Language Pdf
Latrisha Adan
After I left my home town I missed Biryani like any other Bengali. Whenever I had an opportunity I used to visit Bangalore and try Kolkata style Biryani at Lazeez in Commercial Street. Then my requirement of visiting Bangalore ended, and ever since I missed my Biryani. My hubby went one step further, he ordered Biryani at any shop, whoever had one to offer in their menu and in every case (other than at Dindigul Ponram Biryani) he did not go beyond a spoonful.
Biryani spice-mix is the soul of the prep. The amount you will get from the ingredients listed below is a lot, and can be used to make biryanis many times over. However, it is easy to make larger amounts. This spice-mix can be used in daily cooking as garam masala.
You need to have some good quality Basmati rice. If you use aged rice even better. Wash the rice under running water and then immerse them in water for at least half an hour. This will get rid of excess starch, resulting beautiful non-sticky rice grains.
If you do not have saffron handy then take same amount of water and add a pinch of turmeric. The effect will be the same. But be careful, do not add a lot of turmeric, it will ruin the aroma of the dish.
After the chicken pieces starts to get a golden brown color, add half of the fried onions, all the ginger-garlic paste, plain curd, 1 tbs biryani spice-mix, 1 tbs red chili powder, 2 tsp rose water (if you are using rose essence then use 1 tsp), 1 tsp Keora water and salt.
When done take the chickens off the heat and keep them in a separate bowl. We will use the pan to fry the potatoes. We will use the chicken pieces and gravy separately. You can sieve the gravy to get rid of all the chunky pieces, but I am too lazy to do that.
Now add a layer of rice. Top it up with fried onion, 1 tbs of gravy, a pinch of biryani spice-mix and 1 tsp of saffron water (or milk). Put another layer of rice. Top it up with fried onion, 1 tbs of gravy, a pinch of biryani spice and a tsp of saffron water (or milk). Add the last layer of rice. Top it up with fried onion, a pinch of biryani spices and 1 tsp of saffron water (or milk). Finish it with a dollop of ghee ? .
Cover the pan with a lid. Try to use a pan with a fitting cover. We want the aroma to be sealed as much as possible. Put the pan on low flame and cook it for 10 mins. Turn off the heat and let it rest for another 5 mins.
I usually take two leg pieces per person nowadays. For rice you take according to the rice you usually eat. However for the basmati rice a little extra amount is needed if you want similar amount of the regular rice we use. like if you take one cup of regular rice, then take 1.25 cup of basmati ?.
This recipe was intended for two people.
If you check my recipe, I have not used any of the ingredients you mentioned (Star Anise, Kabab Chini, Khoa kheer and Alubalhra). however everybody has their own recipe. If you are going to try mine, I hope you like the end dish.
Thank you Tanusree for trying my recipe. It feels good to know that I was able to make a fellow Biryani lover happy. However one small correction, I am not the famous Sharmistha Dey from the the show Randhuni. Thanks again :).
Hi sharmistha di,
Recipe tar jonno oshonkho dhonnobad. Aj eta try korlam. With your exact ingredients, it is just bang on target. Biryani just phataphati hoyeche. Sobai bolbo try korte.
Thanks a lot.
K. Barman, am curious. Why cannot you share the recipe of an authentic Avadhi biryani? Please share it. I have been looking high and low for an authentic avadhi biryani recipe. Sharing on line will keep it alive for eternity. Thanks
hello mam,
i just tried the recipie. it came out to be a brilliant dish. am a bong staying in bengaluru. i appreciate ur method. thanx for sharing. had mah taste buds tingle with the royal kolkata-biriyani. but i faced a bit prob, somewhere in the powder mix of the masala, it came to me a bitter taste. is it of the keora water?
Hello Sharmistha di, Thanks for this awesome detailed recipe. I have a question, I am going to prepare this for 12 people this Sunday. So the spices should be used in what proportion? And as u said, the Keora water should be used in more quantiy, so how much keora water should be used for 12 people biriyani. Will be very helpful if u reply soon. Thanks again.
I tried this yesterday and it has come out perfect. I followed your instructions completely, including the measurements, so it was very easy. It was beyond my dreams that I would cook biryani one day, but thanks to you it has been possible!!
I have shared your page (this link) with my friends who asked me how I cooked this and would also share it in my blog to make it reach some more people! Thanks once again ?
Just a question, if instead of saffron milk if i use keora water, is it like at every layer i need to give some amount of that ? Or just at the end? Coz i heard adding too much keora water makes the dish bitter.
There is one more secret ingredient..its plum
Was having biriyani at Shiraz..luck would have the plum seed had remained in the biriyani..i asked them where did it come from. They had to reveal its an integral part. I got the same once again at Sabir. This is no coincidence. The plum is cooked with meat after being boiled with the rice
The second time around, I added a single star anise,5/6 marathi mogga and 5/6 paththar ke phool to the spice mix. Also added a cup of coriander leaves and mint leaves. Half the leaves while cooking the chicken and the other half in small quantities between layers of rice. This came out awesome with the Avadhi flavor.
The third time around, I grilled the potatoes before frying. Marinated the chicken for 1 hours with half of the fried onions, all the ginger-garlic paste, plain curd, 1 tbs biryani spice-mix, 1 tbs red chili powder, 2 tsp rose water, 1 tsp Keora water and salt. Grilled the chicken lightly before frying.
I cannot thank you enough. You have no idea how long I have been looking for this recipe. I am a Bengali who misses her favourite arsalan biriyani all the time, being in Goa. I tried it today and it was spot on. Just need to add a little more salt the next time. Thank you for changing my life ?
I am quite briyani lover! Your recipe is really better than others, so I follow step by step procedure and make it attractive. I tried second time and it was tasty, all because of your useful article.
Kolkata Style Chicken Biryani is the medley of slowly cooked chicken with varieties of spices and fragrant basmati rice. Presence of fried well-seasoned potato halves and hard-boiled eggs make the Kolkata style Chicken Biryani extraordinary.
Chicken Biryani is always on top list of my family menu. It's a
hot favorite dish and anytime hit in my family. We love all types of chicken biryani including Hyderabadi chicken dum biryani, Andhra style biryani,
Chettinad biryani and many more.
However, our favorite is Kolkata style Chicken Biryani because of the mild flavor of spices, slow cooked succulent chicken pieces, richness of desi ghee and of course the presence of well-seasoned potatoes.
I remember my Kolkata days when we did not eat out often. However, once in a while we enjoyed the best biryanis in town served by few famous restaurants like Aminia, Shiraz, Arsalan to name a few. I am sharing the best Kolkata chicken biryani recipe which I have learned over the period of time.
Needless to say, my family enjoys it very much. Before going to the recipe of Kolkata chicken biryani, I will share little more information about biryani and the history of Kolkata style chicken biryani.
Biryani is an Indian dish of rice which is blended with meat, fish or vegetables and flavored with varieties of spices and saffron. While I was browsing, I came to know that Biryani was originated at Persia and was brought in India by Mughal Emperors.
Addition of boiled egg, potato and few spices make this dish really special. Both in chicken and mutton biryani, addition of egg and super soft potatoes are must. The rice is not spicy and not sweet too. But the right balance of spice laced with proportionate amount of ghee makes it aromatic and tasty. Kids can also enjoy this Kolkata style Chicken Biryani.
In a skillet, heat the oil and add the sliced onions. Fry it with a little salt and sugar until it is golden and crisp. Remove them from the oil and place them on absorbent paper. Now 'beresta' is ready.
Grease a big pot generously with ghee. Place one-third of the cooked chicken in the bottom, followed by rice, fried onions (beresta), a few potato halves, and a boiled egg. Add a splash of saffron milk to this layer.
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Lovely.. New variety of chicken biriyani ?
And pls see this post for more details & the questions u have to answer for the Liebster award.. Since I had already posted it once, did not repeat on my second post...
Stay on if you wanna know the easiest way to make an extremely flavorful chicken dum biryani without much of a fuss! Trust me, it is actually not as difficult as it may sound. My love for chicken dum biryani is so deep rooted that I may eventually get lost in my thoughts while taking you through this aromatic experience.
It could be possible that sometimes the biryani does not turn out as fluffy as it looks in any popular Indian cookbook or when you order it at your favorite Indian restaurant. But nothing to worry, your chicken dum biryani will still taste as good.
You might have already scrolled down below and sighed at the length of the chicken dum biryani recipe. Ok, I agree it looks long. But trust me, it does not involve as much effort as you have started to assume.
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