If you are a food enthusiast with a love for Indian cuisine, then one dish that should undoubtedly be on your must-try list is the delectable Kolkata-style Chicken Biriyani. This iconic dish from the bustling streets of Kolkata, India, is a delightful blend of succulent chicken, fragrant rice, aromatic potato as a special attraction and a rich mix of spices that will transport your taste buds to a whole new level of culinary delight. In this article, we will walk you through the step-by-step process of preparing this exquisite dish right in your own kitchen. So, let’s get started!

Chicken Biriyani Recipe in Kolkata Style

Kolkata-style Chicken Biriyani, often referred to as “Calcutta Biriyani,” is a sumptuous rice dish that originated in the city of Kolkata, India. It is an exquisite fusion of Mughlai and Bengali cuisines, making it unique in taste and preparation. The dish features long-grained Basmati rice, succulent pieces of chicken, potato and a blend of aromatic spices and herbs, creating a flavor explosion that tantalizes the senses.

History and Cultural Significance of  Kolkata style Biriyani

Kolkata-style Chicken Biriyani has a rich history and cultural significance in the culinary heritage of Kolkata. It has evolved over the years, and every household might have its unique way of preparing this dish, making it a cherished tradition during celebrations and festivals.

The Origins of Kolkata Style Biriyani

The roots of Kolkata style biryani can be traced back to the kitchens of Nawab Wajid Ali Shah of Awadh, who was exiled to Kolkata in the mid-19th century. To satiate his royal cravings for Awadhi biryani, the chefs experimented and created a modified version that incorporated local flavors and ingredients. This marked the beginning of Kolkata style biryani, a fusion of Awadhi and Bengali culinary traditions. Kolkata’s biryani drew inspiration from various cultural influences over the years. The Awadhi culinary techniques remained the core, but it integrated Persian and Mughlai influences as well. Additionally, the use of aromatic spices from South Asia elevated the dish’s taste, making it unique to Kolkata. In Kolkata, biryani is more than just a dish; it is a cultural symbol that reflects the city’s history and diversity. It is prepared with love and passion, and every bite encapsulates the essence of the city’s vibrant heritage.

Ingredients You’ll Need

Before we dive into the cooking process, let’s gather all the essential ingredients you’ll need to make the perfect Kolkata-style Chicken Biriyani:

• 500 grams of Long grain Basmati rice
• 750 grams of chicken, cut into pieces
• 1 cup of yogurt (curd)
• 2 large onions, thinly sliced
• 3-4 potatoes, peeled and halved
• 1 cup of fried onions (birista)
• 1/2 cup of ghee or cooking oil
• 2 tablespoons of ginger-garlic paste
• 1/4 cup of milk
• A pinch of saffron strands
• Whole garam masalas (bay leaves, cinnamon, cloves, cardamom)
• Fresh coriander leaves and mint leaves for garnish
• Salt, turmeric powder, red chili powder, and biriyani masala powder to taste

The time required to prepare Kolkata Style Chicken Biriyani

The time required to prepare Kolkata-style Chicken Biriyani can vary depending on your cooking experience and kitchen efficiency. On average, it takes approximately 2 to 2.5 hours to prepare this delightful dish from start to finish.

This includes the time for marinating the chicken (2 hours), preparing the fragrant rice (30 minutes), assembling the biriyani (15 minutes), and the cooking process (40-45 minutes). Additionally, there might be some time involved in gathering and chopping the ingredients.

Marinating the Chicken

The key to achieving the authentic Kolkata-style Biriyani flavor lies in marinating the chicken properly. Here’s how to do it:

1. Clean and wash the chicken pieces thoroughly.
2. In a mixing bowl, add the chicken pieces, yogurt, ginger-garlic paste, red chili powder, turmeric powder, biriyani masala, and salt.
3. Mix the ingredients well until the chicken is coated with the marinade.
4. Cover the bowl with a lid or cling film and refrigerate for at least 2 hours to allow the flavors to infuse.

Preparing the Fragrant Rice

To complement the succulent chicken, the fragrant rice is equally important. Follow these steps to prepare the perfect rice:

1. Wash the Basmati rice under running water until the water runs clear.
2. Soak the rice in water for about 30 minutes.
3. In a large pot, bring water to a boil and add the whole garam masalas (bay leaves, cinnamon, cloves, and cardamom) and salt.
4. Add the soaked rice and cook until it is 70% cooked.
5. Drain the excess water and set the partially cooked rice aside.

Assembling the Biriyani

Now that you have marinated chicken and partially cooked rice, it’s time to assemble the biriyani:

1. In a deep-bottomed, heavy pan, add a layer of marinated chicken at the bottom.
2. Top the chicken with a layer of partially cooked rice.
3. Sprinkle some fried onions, ghee, and chopped mint-coriander leaves over the rice.
4. Repeat the process with another layer of chicken and rice, garnishing with the remaining fried onions, ghee, and mint-coriander leaves.

Cooking the Biriyani

To cook the Kolkata-style Chicken Biriyani to perfection, follow these steps:

1. In a small bowl, mix saffron strands with warm milk and let it steep for a few minutes.
2. Drizzle the saffron milk over the layered biriyani.
3. Cover the pan with a tight-fitting lid to trap the steam.
4. Place a tava (griddle) under the pan and cook on low heat for about 40-45 minutes. This process ensures even cooking and prevents burning.

Serving and Enjoying

Once the biriyani is cooked to perfection, it’s time to serve and relish this culinary delight:

1. Gently fluff the rice with a fork, mixing it with the flavorful chicken.
2. Serve the Kolkata-style Chicken Biriyani hot, garnished with more fried onions, mint, and coriander leaves.
3. Accompany it with raita (yogurt-based side dish) or a refreshing cucumber salad to balance the spices.

Tips and Tricks for the Perfect Biriyani

• Use good-quality Basmati rice for the best results.
• Ensure the chicken is marinated for a minimum of 2 hours to achieve maximum flavor.
• Opt for a heavy-bottomed pan to prevent the biriyani from sticking to the bottom while cooking.
• Adding a little rose water or kewra water while assembling adds a delightful aroma to the biriyani.

Common Mistakes to Avoid

• Overcooking the rice can result in mushy biriyani. It’s essential to cook the rice only until 70% done before assembling.
• Using too much food color or artificial additives can compromise the authenticity and health aspects of the dish.

Healthier Alternatives

For those looking for healthier options, consider using brown Basmati rice or substituting ghee with a healthier cooking oil.

Frequently Asked Questions ( FAQs):

Why Potato was introduced in Kolkata Style Biriyani?

Potato was introduced in Kolkata Style Biriyani as a unique and traditional addition to the dish. The inclusion of potatoes in the biriyani is said to have historical significance and cultural roots.

Legend has it that Nawab Wajid Ali Shah, the last ruler of Awadh (present-day Uttar Pradesh, India), was exiled to Kolkata (then Calcutta) during the British colonial era. With him, he brought his royal chefs and the Awadhi culinary traditions, including the exquisite Awadhi biriyani.

Nawab Wajid Ali Shah, the last ruler of Awadh, was exiled to Kolkata by the British. During this period, the Nawab and his entourage faced financial constraints as they were displaced from their kingdom. The Nawab’s kitchen had to adapt to the new circumstances and find ways to prepare food that was both delicious and economical.

In Awadhi culinary traditions, biriyani was a lavish and opulent dish made with expensive ingredients like high-quality meat and fragrant spices. However, due to the shortage of funds, the Nawab’s chefs had to make adjustments to the traditional biriyani recipe to fit within their budget.

To make the biriyani more cost-effective, they decided to include potatoes as a filler ingredient. Potatoes were readily available and inexpensive, making them an ideal addition to stretch the dish’s servings without compromising on taste.

Over time, this practice of using potatoes in biriyani became a permanent feature in Kolkata-style Biriyani. It not only remained a symbol of adaptation during challenging times but also became a cherished and unique element of the culinary heritage of Kolkata.

So, the introduction of potatoes in Kolkata-style Biriyani is not just a culinary choice; it is also a historical reminder of how this exquisite dish evolved to suit the economic circumstances of its time and became a beloved part of Kolkata’s cultural identity.

The addition of potatoes not only enhanced the flavor of the biriyani but also made it more filling and economical. Today, the presence of potatoes in Kolkata-style Biriyani remains a distinctive feature that sets it apart from other regional variations of the dish and adds to its unique charm and taste.

What is special in Kolkata biryani?

Kolkata biryani, also known as Calcutta biryani, is a unique and distinct variation of the traditional biryani, celebrated for its delectable flavors and culinary heritage. Several aspects make Kolkata biryani special:

1. Potatoes: One of the defining features of Kolkata biryani is the inclusion of potatoes. This sets it apart from other biryani varieties and adds a delightful element to the dish. The potatoes are usually cooked alongside the marinated meat and rice, absorbing the flavors of the aromatic spices and becoming soft and succulent.
2. Lighter Spices: Compared to the more fiery and robust flavors found in other regional biryanis, Kolkata biryani is known for its milder and more delicate spice profile. The spices are carefully balanced to allow the flavors of the meat and rice to shine through.
3. Aroma and Fragrance: Kolkata biryani is renowned for its captivating aroma and fragrance. The dish incorporates fragrant spices like saffron, rose water, and kewra water, which infuse the biryani with a heavenly scent, enticing anyone nearby.
4. Dum Pukht Cooking: Kolkata biryani is traditionally cooked using the “dum pukht” method, which involves sealing the pot with dough or cloth to trap the steam. This slow-cooking process allows the flavors to meld beautifully and ensures tender, flavorful meat and perfectly cooked rice.
5. Served with Accompaniments: Kolkata biryani is often served with a side of yogurt-based raita and a refreshing cucumber salad. The cooling and tangy raita complement the spiciness of the biryani, providing a balanced and enjoyable dining experience.
6. Cultural Significance: Kolkata biryani has a rich cultural significance and history in the city. It is deeply rooted in the culinary heritage of Kolkata and has become an integral part of the city’s food culture. The dish is associated with celebrations, festivals, and family gatherings, making it a cherished and beloved delicacy.
7. Influence of Mughlai and Bengali Cuisines: Kolkata biryani is an exquisite fusion of Mughlai and Bengali culinary traditions. The Mughlai influence is evident in the use of fragrant spices, while the Bengali touch is seen in the addition of potatoes and the overall subtlety of flavors.
8. Variety of Meats: While Kolkata biryani is most commonly made with chicken, it is also available in mutton and even egg variants, catering to the preferences of different food enthusiasts.

The special combination of flavors, cooking techniques, and cultural significance makes Kolkata biryani an exceptional dish that continues to captivate the hearts and taste buds of food lovers everywhere. Whether enjoyed at a street-side eatery or a fine dining restaurant, Kolkata biryani is a culinary experience not to be missed.

What is the difference between Kolkata biryani and Hyderabadi biryani?

Kolkata biryani and Hyderabadi biryani are two popular and distinct variations of the classic biryani, each with its unique characteristics and flavors. Here are the key differences between the two:

1. Rice: The type of rice used is a significant difference between the two biryanis. In Kolkata biryani, fragrant long-grain Basmati rice is typically used, which adds a delicate and aromatic touch to the dish. On the other hand, Hyderabadi biryani is made using shorter and thicker grains of rice known as “Kaima” or “Jeera Samba,” giving it a different texture and flavor.
2. Meat: Both biryanis often use meat as the main ingredient, but the choice of meat differs. Kolkata biryani is commonly prepared with chicken, while mutton and beef versions are also available. In contrast, Hyderabadi biryani is renowned for its tender and succulent meat, which is usually either mutton or chicken.
3. Cooking Style: The cooking technique varies between the two biryanis. Kolkata biryani is typically cooked using the “dum pukht” method, where the marinated meat and rice are layered in a pot and slow-cooked together to let the flavors blend. In contrast, Hyderabadi biryani follows the “Kacchi” style, where raw marinated meat is layered with half-cooked rice and cooked together, allowing the meat to infuse its flavors into the rice during the final cooking process.
4. Spices: While both biryanis feature a range of aromatic spices, the spice blend and intensity differ. Kolkata biryani tends to have a milder spice profile, with a balance of flavors that doesn’t overpower the delicate taste of the rice and meat. In contrast, Hyderabadi biryani is known for its robust and spicier taste, with a stronger presence of spices like green chilies and red chili powder.
5. Potatoes: One of the most notable distinctions is the presence of potatoes in Kolkata biryani, which is not a common feature in Hyderabadi biryani. The use of potatoes in Kolkata biryani adds an additional layer of flavor and texture, making it a unique aspect of this particular variation.
6. Accompaniments: The side accompaniments also differ. Kolkata biryani is often served with a yogurt-based raita and a cucumber salad, providing a refreshing and cooling element to balance the spiciness. Hyderabadi biryani, on the other hand, is traditionally served with a tangy gravy known as “Mirchi Ka Salan” and a zesty mint-coriander chutney.
7. Regional Influence: Both biryanis have their regional influences and history. Kolkata biryani is a fusion of Mughlai and Bengali culinary traditions, while Hyderabadi biryani is deeply rooted in the royal kitchens of the Nizams, reflecting the rich flavors of the South Indian region.

In conclusion, while both Kolkata biryani and Hyderabadi biryani are loved and cherished for their unique attributes, they offer distinct taste experiences due to their different ingredients, cooking styles, and regional influences. Both biryanis have their devoted fan base and continue to delight food enthusiasts worldwide.

What are the side dishes make Kolkata Biriyani more delicious?

1. Chicken or Mutton Curry: To enhance the meaty flavors of Kolkata biryani, a flavorful chicken or mutton curry is an excellent choice. The curry can be made with a rich tomato-onion base and infused with aromatic spices like cinnamon, cardamom, and cloves. The tender pieces of chicken or mutton in the curry add an extra layer of taste to the biryani.
2. Egg Curry: If you’re serving egg biryani or simply want to add more protein to the meal, a creamy and mildly spiced egg curry complements Kolkata biryani beautifully. The boiled eggs soaked in the flavorful gravy are a delightful addition to the overall taste.
3. Raita: A refreshing yogurt-based raita is a classic accompaniment to any biryani. Preparing a simple cucumber and onion raita with a touch of roasted cumin and mint leaves can provide a cooling contrast to the spiciness of the biryani, making the meal more balanced and enjoyable.
4. Mixed Vegetable Salad: A colorful and vibrant mixed vegetable salad with cucumbers, tomatoes, onions, and carrots adds freshness and crunch to the meal. A light lemon dressing or a sprinkle of chaat masala can further enhance the salad’s flavors.
5. Paneer Tikka Butter Masala:  It is indeed a delectable and flavorful side dish that pairs wonderfully with Kolkata biryani. This fusion of North Indian and Mughlai cuisines brings together the rich and creamy flavors of paneer tikka with a luscious and aromatic buttery tomato gravy. Here’s how it complements Kolkata biryani.

In conclusion, Kolkata biryani stands as a true culinary masterpiece, blending the rich heritage of Mughlai and Bengali cuisines to create a dish that is both unique and unforgettable. With its aromatic long-grain Basmati rice, tender meat, delicate spices, and the addition of the delightful potatoes, Kolkata biryani captures the essence of flavors that tantalize the taste buds. Its Dum Pukht cooking method ensures every bite is a burst of savory goodness. Complemented by an array of delectable side dishes, like the beloved Paneer Tikka Butter Masala, this biryani elevates any meal into a celebration of taste, culture, and the art of culinary mastery.