July 15, 2014

Kolkata style chicken dum biriyani with step wise pictures/Spicy south indian prefect chicken dum biryani/chicken biriyani recipes

Before going to Indian we travelled to dubai for 3 days..There I tasted few biriyanis and mughalai chicken dishes.Ahha..those was awesome... I loved food more than the tourist places in dubai...After tasting those dishes I came to know about the mughalai dishes and their popularity in Indian cuisine..Before leaving dubai,strongly decided to prepare at least few mughalai recipes for my blog.Now the time came.Before last sunday I tried this authentic chicken biryani..When I searched for perfect Kolkata chicken biryani recipe, got few links. Shocking. There is no similarity in all the recipes.. but,I want to give an exact recipe with perfect notes so,searched in google,wikipedia and few blogs, web sites and articles about mughalai cuisine..I said already that when I preplaned every thing before night,it will take very less time to cook.. So, same In the way I prepared every thing in mind and marinated chicken last night..Usually,we people wake ups late on sundays.but,to prepare this wonderful biriyani I wake up early  in the morning and started cooking after my hot coffee ..Believe me.I completed within 1 hour..When you prepare whole items to cook you may need 1 hour like me..I really enjoyed each spoon and DH appreciated honestly.. Here is goes the complete details of the recipe. try it and enjoy..




chicken(with bones)- 500 gms or 13 medium size drum sticks (I used)
chilli powder-1 tsp
salt-1/2 tsp
GGP/ginger garlic paste- 1 tsp
turmeric powder-1/2 tsp
mint leaves-fistful
cilantro leaves fresh-few leaves
green chilis chopped -2 (optional)


onions-3 med size
tomatoes-1 big
potato-1 big
black cumin-1 tsp
chilli powder-1 tsp
salt-to taste
GGP/ginger garlic paste- 1 tsp
turmeric powder-1/2 tsp
coriander+cumin powders-1tsp+1 tsp
garam masala or biryani masala-1 tsp
warm milk-1/4 cup
orange food color-2 pinches
mint leaves-hand ful
cilantro leaves fresh-hand ful
boiled eggs-2 or 3
**chopped cashews+almonds+dried apricots-handful

basmati rice-2 cups
oil-1 tsp
cumin-1 tsp
cinnamon stick-1 inch
fennel seeds-1 tsp
salt-little bit or 2 pinches
cardamom pod-1
pepper corns-5-6(optional)
bay leaf-1 small


wash and marinate chicken with half turmeric,salt,1 tsp GGP..Over night marination is good for best recipe or at least keep this aside for 1 hour......*I went with over marination step..

chop 1 onion into pieces and other two chop into thin long slices and chop tomatoes,potato too.......Wash and soak rice for 30 minutes..

Heat a pan with 1/4 cup of oil and fry sliced onions finely..remove from oil and place them on 

heat a pressure cooker with oil and add in back cumin and saute..Then add chopped onions and fry well......

Now heat a big vessel with enough water and add in whole spices which mentioned under "TO COOK RICE YOU NEED"..When water starts boiling add in rice and cook til 70%. rice should be half cooked at least but not completely..

Then drain rice into colander and keep aside.Boil milk and when milk is warm add color and mix.keep aside.

Now in cooker,add in marinated chicken and mix it once..To this add all spice powders as per your taste.(i.e., chili powder,salt,turmeric,cumin,coriander,biryani masala powders,GGP)Next add potato pieces and tomatoes and mix..

Let it cook for 5 minutes under large flame  and 10 minutes in medium flame without lid.

Then add in few cilantro leaves and spread rice on top.Also spread half of the fried onions and mint+coriander leaves.Now place boiled egg pieces carefully and rice on top.

Finally mint+cilantro leaves,remained fried onions,all chopped dry fruits,color mixed milk..

By this time,you must complete all the ingredients which you took for biryani making.means empty bowsl.:)

Now heat a big broad pan and turn on heat.When it`s hot place biryani cooker on top of it and close it with lid or plate.On top of it put a big weight.I kept my water kettle. ;)

Put flame in low(I kept on big gas burnor-not small) let it cook fro 15 minutes without disturbing..

Then turn off and after 15 minutes remove lid.Mix carefully and serve with  raita and any gravy..


I covered almost each and every point which i followed.but,you should adjust spice powders quantities as per your taste.

If you use very big size drum sticks or chicken pieces you may need to cook more time.

Here Which I used chicken drumsticks are medium in size.After cooking 15 minutes in open method,again cooked 15 minutes in dum method.so,it is a perfect time to me.

Never disturb the biryani vessel while it is on flame in dum method.You may loss the aroma and taste.

First in cooker i fried sliced onions and then removed and fried chopped onions.So,don`t confuse with above pictures

You can add whole spices(which given to cook rice) in cooker to cook chicken,but I skipped..

Potato and boiled eggs are main ingredients in kolkata chicken biryani and it is the main difference when you compare with other biryanis.

I used lots of mint+coriander leaves.for a perfect biryani you need these two leaves definitely.


Hi.......This is Maha..Thank you so much for visitng my space and for your valuable and comments..Any doubts about recipes you can comment.Aim and reason of This blog is to introduce recipes and It`s my interest ..PLEASE Please..DON`T give and paste any Htmls and event links. Vulgar comments will be deleted..Strictly requesting..Don`t SPAM HERE...
Thank you..

Happy blogging!Happy cooking!

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