Photograph of the finished Kolkata biryani

India · Cơm biryani gà Kolkata khoai tây trứng

Kolkata biryani

1 hr 40 min Hands-on time + 2 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Basmati rice Basmati rice 15.5 oz
  • Photograph of Chicken thighs Chicken thighs 1.2 lb
  • Photograph of Potato Potato 1.1 lb
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Unsweetened yogurt Unsweetened yogurt 5.6 oz
  • Photograph of Rose water Rose water 1 ⅓ tbsp
  • Photograph of Saffron threads Saffron threads 0.4 g
  • Photograph of Ghee Ghee ½ cup
  • Photograph of Garam masala Garam masala 0.4 oz
  • Photograph of Sugar Sugar 0.7 oz

Method

  1. 1 Marinate the chicken with yogurt and garam masala for 2 hours, then cook for 20 minutes until tender.
  2. 2 Boil large whole potatoes for 12 minutes, then fry them until golden brown; potatoes the size of a fist are a telltale sign of Kolkata biryani.
  3. 3 Boil the eggs for 9 minutes, peel them, and then lightly fry them until the surface is slightly set.
  4. 4 Soak the rice and then boil it to about 70% doneness with a little sugar and ghee — Kolkata rice is mildly sweet, not spicy like the Hyderabad version.
  5. 5 Arrange the chicken, potatoes, eggs, and rice in layers, pour saffron milk mixed with rose water over them, and simmer for 20 minutes.

With an appliance

  • Oven 1 hr 40 min

    Replace step 5: arrange the layers in a covered pot and cook on the middle rack of the oven at 170 degrees for 20 minutes, rotating the pot at the 10th minute to ensure even cooking of the rice; the steps for cooking the chicken, potatoes, and eggs remain the same.

Start cooking