Yet, the fruit of the labour is marvelous.
Biryani recipes are plenty and each home has its own "special recipe".
This is my version and for us it is the best when it comes to mimicking Kolkata Style Biryani.
Please make it one Sunday afternoon and thank me silently!
Ingredients for 3-4 people:
- 500 gms long grain rice
- 1/2 kilograms Chicken
- 2 medium whole potatoes boiled
- 2 chopped onions
- 2 tbsp. ginger-garlic paste
- 3-4 green chillies slit
- 1/2 cup sour yogurt
- 1/2 cup milk
- 3-4 dried apricots
- 2 tbsp. meat/mutton masala
- 2 tsp. haldi
- 6-8 cloves
- 3 javitri dried flowers
- 1 small cinnamon stick
- biryani essence (click to buy Kazima Natural Mughlai Meetha Attar)
- 3 boiled eggs
- vegetable oil for cooking
- 3 tbsp. ghee
- salt to taste
Method:
Par boil rice and keep aside.
In a large handi, add oil and fry the chicken.
After the chicken develops some color and has some fried bits, add in the whole spices, onions, ginger-garlic paste and chillies.
On high flame cook till the onions turn translucent and the masala begins to leave oil.
After the chicken develops some color and has some fried bits, add in the whole spices, onions, ginger-garlic paste and chillies.
On high flame cook till the onions turn translucent and the masala begins to leave oil.
Add in the boiled potatoes, yogurt, apricots, salt and haldi and meat masala.
Cover and cook on low flame till oil separates and the chicken is 80 percent done.
Cover and cook on low flame till oil separates and the chicken is 80 percent done.
Now add the all boiled rice and form a single layer.
Pour the milk over rice.
Do not stir.
Place the boiled eggs on top and pour ghee over the rice and eggs.
Sprinkle few drops of the essence.
On low flame, cover and cook biryani for 10-15 minutes or till the rice is completely soft.Pour the milk over rice.
Do not stir.
Place the boiled eggs on top and pour ghee over the rice and eggs.
Sprinkle few drops of the essence.
Tip:
- To ensure that the rice doesn't stick to the bottom of the vessel and burn, place the vessel on top of a flat bottom tawa or sauce pan. So that direct heat can be avoided.
- Boil eggs till half-done or soft boil. The additional 10-15 minutes into the biryani, will cook the eggs completely.
- In case there is no biryani essence or flavour available, you can add in 1-2 drops of edible rose essence, cardamom powder, freshly grated nutmeg or cinnamon powder.
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