B for Biryani......Kolkata Style Chicken Dum Biryani
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  • 3. Be cautious not to overcook the rice. So always keep an eye while boiling the rice.
  • 10. Star Anise
  • 2 lbs (900gms approx)
  • 10. Star Anise
  • to taste
  • 1. Dry roast all the ingredients mentioned under "Biryani Masala" till they are aromatic.
  • 2. In a separate bowl take the yogurt and mix it with the Biryani Masala, ginger
  • 1. Finely chop the onions and separate the slices.
  • 1. Add half of the Barista (fried onions) to the marinated chicken.
  • 2. In the same pan heat the same oil in which onions where fried. Add the marinated chicken and cook till the chicken gets nicely cooked.
  • 2. In a heavy bottomed pan take lots of water
  • 1/4 cup of warm milk, add the saffron strands and keep it aside for
  • 2. Add the Kewra essence to this milk and mix well
  • 2. Add a layer of rice, cooked meat, barista, eggs, potatoes, chopped coriander, chopped mint and sprinkle few drops of saffron milk mixed with kewra essence. Again add a layer of rice and continue till you are done. Make sure the pan is heavy bottomed otherwise the rice will stick to the bottom.
  • 3. You can add ghee on top of each layer but I like to add it in the beginning (i.e before layering).
  • 5. Place a tawa on heat to the lowest possible mark. Put the pan with Biryani on top of the tawa. Or you can use the double boiler method where you can take a pan filled with water. Boil the water and then place Biryani pan on it.
  • 6. Cook the Biryani on Dum (steam) for 30



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