Since childhood I am very fond of Biriyani . We all know that sweet is the most popular delicacy in Kolkata but I would say, Biriyani is another popular delicious delicacy. Durga Puja means street snacks and Biriyani. I still remember during college days our Puja shopping always completed with Shiraj's Biriyani . During Puja days atleast two days dinner will end wit Biriyani...we love Biriyani...we miss Calcutta Biriyani ! I tried different versions of Biriyani in Calcutta, Delhi,Mumbai,Pune,B'lore,Hyderabad ..even in US but Calcutta Biriyani is my all time favorite. My mother cooks awesome Biriyani....but the recipe I shared here is little different. This is Pure Calcutta Biriyani with white-brown-orange in color, dry and aromatic.
Ingredients:
1. Rice 500 gm, soak it for half an hour . You can try with Dawat or Charminar Biriyani rice.
2. 1 Kg. chicken
3. 5 big sized onions,chop into long thin slice. 3 onion for chicken and 2 for Biriyani
4. Ginger, Garlic paste 2 table spoon each
5. Half cup curd
6. 1 table spoon red chilly
7. Keora water -Mix two table spoons of keora water with few drops of Meetha attar and Biriyani orange color
8.Saffron milk - soak 5-6 saffron strands into half cup of milk
9. 5 spoons ghee , 8 table spoons refined oil, 4-5 potatoes cut into large pieces and 40% boiled
10. 2 cloves , 2 cinnamon 1 inch ,2 bay leaves, salt to taste, 1 table spoon sugar
11. Biriyani masala - 7 elachi, 4 1 inch cinnamon sticks, sha jeera 1 table spoon, sha morich half table spoon, black paper 5 , 1 nutmeg, 2 jayitri , 1/4 cumin seeds. Roast the masala and grind it.
12. 3-4 mid sized potatoes, boil it 50% , make half of each potato, fry those with salt and turmeric powder.
Rice Preparation:
1. Boil the rice in more water
2. put 1 and 1/2 table spoon salt , two cloves
3. Boil it 40 to 50% and drain out . Let it settle for some time.
Chicken preparation:
1. Heat the kadai and add 3 table spoons oil and fry long/thin sliced onion till it turns brown completely.
2. Keep the onion aside, add 4 table spoons oil and 1 spoon ghee in the same kadai.
3. Add chicken , ginger,garlic and fry the chicken for 10 minutes
4. Add fried onion (half out of total) and chilly powder, fry it for another 5 minutes
5. Chicken will become thick after adding onion, now beat the curd properly and add. Add salt to taste.
6. Add one small spoon Biriyani masala (refer point 11)
7. Chicken should be 50% cooked
Note: I don't add turmeric powder in chicken, because this would turn Biriyani in yellow color.
Biriyani Preparation:
1. Take a big top-bottomed vessel or handi , heat it and add 1 table spoon of oil and 2 table spoons ghee.
2. Add bay-leaves in ghee. switch off the oven/gas. No you have to prepare rice and chicken layers
3. For layer, First add 3 to 4 serving spoon rice as bottom layer. on top of rice put 80% of total chicken, sprinkle some fired onion, sprinkle salt, sugar, Keora water (refer point 7), some ghee, fired potato , one small spoon biriyani masala. Then put all the rice on 3rd layer. And at last on top repeat salt, sugar, potatoes, fried onion, chicken, keora water and rest of the ghee and biriyani masala. Pour entire saffron-milk on the top layer.
4.Now put the lead and seal it with wheat flour dough or you can put a heavy vessel/stone on the lead.
5. Now place this handi on a flat tawa type vessel and add two cups of water in tawa.
6. Switch on the gas in full flame. Once lead of the handi becomes hot, then reduce the flame to low and keep it for 1 hour.
7. every 20 minutes, shake the handi, so that everything mix well .
There are many ways to prepare Biriyani , this preparation is little tedious but it turns out really well!
If you try it, please let me know your feedback :-)
Ingredients:
1. Rice 500 gm, soak it for half an hour . You can try with Dawat or Charminar Biriyani rice.
2. 1 Kg. chicken
3. 5 big sized onions,chop into long thin slice. 3 onion for chicken and 2 for Biriyani
4. Ginger, Garlic paste 2 table spoon each
5. Half cup curd
6. 1 table spoon red chilly
7. Keora water -Mix two table spoons of keora water with few drops of Meetha attar and Biriyani orange color
8.Saffron milk - soak 5-6 saffron strands into half cup of milk
9. 5 spoons ghee , 8 table spoons refined oil, 4-5 potatoes cut into large pieces and 40% boiled
10. 2 cloves , 2 cinnamon 1 inch ,2 bay leaves, salt to taste, 1 table spoon sugar
11. Biriyani masala - 7 elachi, 4 1 inch cinnamon sticks, sha jeera 1 table spoon, sha morich half table spoon, black paper 5 , 1 nutmeg, 2 jayitri , 1/4 cumin seeds. Roast the masala and grind it.
12. 3-4 mid sized potatoes, boil it 50% , make half of each potato, fry those with salt and turmeric powder.
Rice Preparation:
1. Boil the rice in more water
2. put 1 and 1/2 table spoon salt , two cloves
3. Boil it 40 to 50% and drain out . Let it settle for some time.
Chicken preparation:
1. Heat the kadai and add 3 table spoons oil and fry long/thin sliced onion till it turns brown completely.
2. Keep the onion aside, add 4 table spoons oil and 1 spoon ghee in the same kadai.
3. Add chicken , ginger,garlic and fry the chicken for 10 minutes
4. Add fried onion (half out of total) and chilly powder, fry it for another 5 minutes
5. Chicken will become thick after adding onion, now beat the curd properly and add. Add salt to taste.
6. Add one small spoon Biriyani masala (refer point 11)
7. Chicken should be 50% cooked
Note: I don't add turmeric powder in chicken, because this would turn Biriyani in yellow color.
Biriyani Preparation:
1. Take a big top-bottomed vessel or handi , heat it and add 1 table spoon of oil and 2 table spoons ghee.
2. Add bay-leaves in ghee. switch off the oven/gas. No you have to prepare rice and chicken layers
3. For layer, First add 3 to 4 serving spoon rice as bottom layer. on top of rice put 80% of total chicken, sprinkle some fired onion, sprinkle salt, sugar, Keora water (refer point 7), some ghee, fired potato , one small spoon biriyani masala. Then put all the rice on 3rd layer. And at last on top repeat salt, sugar, potatoes, fried onion, chicken, keora water and rest of the ghee and biriyani masala. Pour entire saffron-milk on the top layer.
4.Now put the lead and seal it with wheat flour dough or you can put a heavy vessel/stone on the lead.
5. Now place this handi on a flat tawa type vessel and add two cups of water in tawa.
6. Switch on the gas in full flame. Once lead of the handi becomes hot, then reduce the flame to low and keep it for 1 hour.
7. every 20 minutes, shake the handi, so that everything mix well .
There are many ways to prepare Biriyani , this preparation is little tedious but it turns out really well!
If you try it, please let me know your feedback :-)
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