Chicken Biryani Kolkata Style From Sneha's Kitchen

-
INGREDIENTS:

Rice 500 gm

Chicken 500 gm

Boiled eggs 4

Aloo 4 large Cut into half

Chopped onion 3 

Ginger & garlic paste 2 Tlsp

Chopped tomato 1

Turmeric powder

Red chilli powder

Cumin powder

Coriander powder

Salt 

Sugar

White oil

Ghee

Whole garam masala ( bay leaves , cinnamon stick , cardamoms , clove , mace , nutmeg )

Khowa kheer 50 gm

Onion berestha

Homemade biriyani masala 
http://chefdecuisines.blogspot.com/2020/08/homemade-biriyani-masala.html

Milk 

Saffron or yellow food colour

Kewra water 1 Tsp

Rose water 1 Tsp

Mitha attar 2 - 4 drops.


METHOD:

(1) CHICKEN MARINATION:-

At first wash the chicken .
Then marinate it with ginger - garlic paste,  salt , cumin powder , coriander powder , turmeric powder , red chilli powder , home made biriyani masala .


(2) RICE PREPARATION:-

Wash the rice then soak it for 30 mins .
After 30 mins strain the water from the rice and keep aside.
Then take water in a handi and add large quantity of salt , white oil 1Tlsp , whole garam masala which is tie into a white cotton cloth and boil them. 
After the water get boil add the rice into it. When the rice cook  75 % switch off the flame and strain it immediately .
After that , dry it in the open air.

POTATOES BOILING PROCESS:-

Wash the potatoes . Peel the skin and cut into halves . 
Then take a pressure cooker and put the potatoes , water , salt , yellow food colour , red chilli powder , biriyani masala powder into it and whistle for two times .

* Take 1/4 cup of milk & add into it some saffron or yellow food colour . Keep aside.

* * Take 1 cup of milk and add the all essences and keep aside
 
CHICKEN MAKING PROCESS:

Heat 2 Tlsp oil & 2 Tlsp ghee in a kadai. Keep the flame medium. 
Add green cardamoms , clove , cinnamon stick and temper it for 1/2 min. Then add chopped onion to the mix and fry till it turns golden brown . After that add the marinated chicken and mix it well in medium flame . Then add tomato into the mix until you see the oil comes out of it. Then add water and put on the lid and let it boil for another 5 - 8 mins. Your chicken gravy is ready. 

Then cool it down to the room temperature and separate the chicken and gravy in two different bowls . 

CHICKEN & RICE LAYERING PROCESS:

Take a big handi and add the chicken gravy into it. Then add a 1/3 of the rice in the 1st layer then add a layer of chicken and potatoes , pour some onion berestha , khowa khir , biriyani masala , ghee and add some essence into the same . Then create the next layer with the 2/3 of the Rice and again add remaining chicken , potatoes , onion berestha , khowa khir , biriyani masala , Ghee and essence . And in the final layer add rest of the rice with eggs , khowa khir , biriyani masala , ghee , essence and food colour ( yellow) . 

After all warp the handi with aluminium foil and cover it. Then keep a tawa in the oven and put the handi in top of it. switch on the oven and heat it in high flame for 5 mins then turn down the flame very low and let it cook for another 15 - 20 mins ( Do not check or open in between). 
Switch off the flame and keep the handi standby for another 10 mins . 

SERVE:
Your Kolkata style Chicken Biriyani is ready to serve .   









Comments

Post a Comment

Popular posts from this blog

Kolkata's famous Egg Chicken Moghlai Paratha (PART - 1)

-
Image
INGREDIENTS :- PARATHA DOUGH All purpose flour 2 cups Refined oil 5 Tlsp Salt Sugar 1Tlsp Water CHICKEN FILLING Boneless chicken keema Onion paste Ginger paste Garlic paste Tomato puree Mustard oil Turmeric powder Red Chili powder Kashmiri red chilli powder Shahi Garam masala Salt Sugar PARATHA FILLING  ( for 1 pc ) Egg 1 Chicken filling 2 Tlsp Bread crumbs 2 Tlsp Chopped onion 1 - 2Tlsp Chopped chilli 1Tsp Salt Garam masala powder 1 pinch METHOD:- PARATHA DOUGH At first take the flour , salt , sugar and oil and mix them well . Then make a soft dough with water.  Cover and keep it aside. CHICKEN FILLING:- Heat mustard oil in a pan . Then add the onion paste and fry it for 3 mins. Then add ginger - garlic - chilli paste into it. Mix it and cook for few mins. Then add the tomato puree . Mix well. Add the chicken keema and fry it well. Add the masalas , salt ,sugar . Cover it and cook on low flame for few mins . Finally mix some garam masala powder and keep it aside . ...
Read more

Restaurant Style Dry Chilli Chicken From Sneha's Kitchen

-
Image
INGREDIENTS:- FOR CHICKEN MARINATION Boneless chicken cubes 300 gms Salt as per taste Paper 1Tsp Corn flour 2 Tlsp All purpose flour 2 Tlsp Ginger & garlic paste 1Tlsp Soya sauce 1Tlsp Egg 1 FOR GRAVY Onion patels 1 cup Sliced green chillies 4 - 5  Chopped garlic 1Tlsp Capsicum cubes  White part of spring onions 3 Tlsp Chopped green part of spring onions 1 Tlsp Red chilli sauce 2 Tlsp Tomato ketchup 2Tlsp Vinegar 1/2 Tsp Soya sauce 1Tlsp Corn flour 1Tlsp Oil  Salt METHOD :- At first marinate the chicken cubes and keep aside for 1 hr. Then , deep fry the chicken cubes in a wok untill golden brown and keep aside . Next , heat 3 Tlsp of oil in a wok . Then add chopped garlic and saute for few secs on flame . Then add white part of spring onions and green chillies . Mix every thing well and add the onion's patels and diced capsicums. Saute for 2 mins on high flame untill they turns crispy . Then add all the sauces and mix well . cook for 1 min.  After tha...
Read more

CHINGRI NARKEL DIA GANTHI KOCHUR DANLA FROM SNEHA'S KITCHEN

-
Image
INGREDIENTS:- Ganthi kochu ( arbi ) Chingri mach Finely chopped onion Ginger paste Chopped tomato Tamarind Green chilli paste  Grated coconut Whole garam masala ( bay leaves , cardamom , cinnamon stick , red chilli , cumin ) Mustard oil Salt Turmeric powder Red chilli powder Cumin powder Coriander powder Sugar Ghee Garam masala powder METHOD :- At first marinate the chingri with some salt , turmaric and red chilli powder. Then boil the arbi with some salt and black tamarind . Then strain them and let them cool . Then peel off the skin and cut them into halves . Next heat mustard oil and fry the chingri and arbi one by one. And keep them aside . Then heat mustard oil and ghee together and add the whole garam masalas .  Then add the chopped onion and fry untill golden brown on medium heat.  Then add the chilli and ginger paste and cook for few minutes .  Then add the chopped tomatoes and salt . Cook for few minutes.  When the oil separates from the gra...
Read more