Chicken Biryani Kolkata

Name: Chicken Biryani Kolkata
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 4 servings
Cuisine: Indian (Westbengal)
Ingredients: Chicken (bone-in): 700g; Basmati rice: 350g, soaked; Potato: 200g, whole, fried golden; Yogurt: 150g; Fried onion: 100g; Ginger-garlic paste: 2 tbsp; Ghee: 3 tbsp; Saffron in warm milk: 4 tbsp; Kewra water: 1½ tsp; Whole garam masala: cardamom 5, clove 5, cinnamon 2-inch; Red chilli powder: 1 tsp; Coriander powder: 1 tsp; Salt: 2 tsp; Same technique as mutton biryani but chicken cooks faster in step 2; Do not skip potato — it is the Kolkata signature; Kewra water is more important than rose water for chicken biryani; Light, fragrant rice is the goal — not heavy and oily

🍗 Non-veg🌾 Gluten-free📊 Hard

Kolkata-style dum biryani with chicken, fried potato and saffron-kewra scented rice — the lighter, more fragrant alternative to mutton biryani.

⏱️30 minPrep

🔥70 minCook

🕒100 minTotal

🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Chicken Biryani Kolkata

Mix chicken with yogurt, ginger-garlic, chilli, coriander, half the birista, salt.
Marinate 2 hours.
In ghee, bloom whole spices; add marinated chicken.
Cook 20–25 min until 80% done, masala thick.
Boil rice in salted water 70% — drain.
Layer: chicken masala → fried potato → rice → birista → saffron milk → kewra water → ghee.
Seal tightly; dum 30–35 min.
Open at the table; fluff gently.
Serve with raita and salad.

📖 Cultural notes

|---|---|---|---|---| | 650 kcal | 42g | 68g | 22g | 3g | Chicken Biryani at Kolkata restaurants is more accessible price-wise than mutton, making it the everyday celebration biryani. Students, office workers and families queue for chicken biryani in equal measure. The legendary Arsalan and Aminia restaurants serve hundreds of portions daily — it is a meal that transcends religion and class in Kolkata, eaten by everyone. ---

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