Indian Main Course

Kolkata Style Chicken Biryani Recipe

Name: Kolkata Style Chicken Biryani Recipe
Prep time: PT20.00M
Cook time: PT50.00M
Total time: PT72.00M
Yield: 6.00
Cuisine: Indian
Ingredients: 3 Cubes MAGGI Magic Cubes Chicken (Crumbled); 4 Tablespoons Ghee; 2 Units Cinnamon (1 Inch Pieces); 6 Units Cloves (Coarsely Crushed); 2 Units Green cardamom; 1 Unit Star Anise (Coarsely Crushed); 1 Teaspoon Whole Peppercorns; 1 Unit Black Cardamom (Coarsely Crushed); 2 Units Onion (Sliced); 1 Teaspoon Ginger-Garlic Paste; 1 Teaspoon Red Chilli Powder; 1/2 Teaspoon Turmeric Powder; 4 Teaspoons Coriander Powder; 2 Units Tomato (Sliced); 500 Grams Chicken (Cut Into Small Pieces); 3 1/2 Cups Water; 1 1/3 Cup Rice; 1 Pinch Salt; 3 Tablespoons Coriander Leaves (Chopped); 3 Tablespoons Mint Leaves (Chopped); 2 Units Potato; 100 Mililliters Oil; 2 Units Egg

72Min

Medium

Recipe Variants

Whether, it is a Sunday lunch with family or a weekend party with friends, you can rarely go wrong with a Chicken Biryani! While the cooking process can be slightly lengthy, the simplicity makes up for it. Serve it with some raita or a salad, because you don’t really need too many things on the table when you have a big handi of aromatic, flavourful biryani! Just make sure you retain chicken on the bone for maximum flavour. Just before removing the dish from the flame, top it with roundels of fried potatoes and slices of boiled egg for a Kolkata-style Biryani experience! Keep the pan covered, to let the flavours soak in completely.

Ingredients

6 Servings

3 Cubes

MAGGI Magic Cubes Chicken (Crumbled)

4 Tablespoons

Ghee

Cinnamon (1 Inch Pieces)

Cloves (Coarsely Crushed)

Green cardamom

Star Anise (Coarsely Crushed)

1 Teaspoon

Whole Peppercorns

Black Cardamom (Coarsely Crushed)

Onion (Sliced)

1 Teaspoon

Ginger-Garlic Paste

1 Teaspoon

Red Chilli Powder

0.5 Teaspoon

Turmeric Powder

4 Teaspoons

Coriander Powder

Tomato (Sliced)

500 gms

Chicken (Cut Into Small Pieces)

3.5 Cups

Water

1.33 Cups

Rice

1 Pinch

Salt

3 Tablespoons

Coriander Leaves (Chopped)

3 Tablespoons

Mint Leaves (Chopped)

Potato

100 ml

Oil

Egg

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Nutrition Value

Energy

679.6 kcal

Carbohydrates

54.5 g

Protein

23.07 g

Fats

41.21 g

Information per serving

Step 1

20 Min

Prepare ingredients as mentioned in the list.

Step 2

10 Min

: Heat ghee in a pan, and add cinnamon, cloves, green cardamom, star anise, whole peppercorns and black cardamom. Then, add onions and sauté till golden-brown.

Step 3

5 Min

Add the ginger-garlic paste and sauté till the raw smell is gone. Add the red chilli powder, turmeric powder and coriander powder. Sauté for a minute.

Step 4

10 Min

Add tomatoes and sauté till they are well-cooked. Then, add the chicken pieces and sauté for 5 minutes.

Step 5

5 Min

Add water, crumbled MAGGI Magic Cubes (Chicken), mint leaves and coriander leaves. Mix well and add salt to taste. Add the rice when the water starts to boil.

Step 6

20 Min

Lower the flame, cover and cook till the rice and chicken are done. While the Biryani is cooking, fry the roundels of potato and keep on absorbent paper. Just before removing Biryani from fire, place the fried potato roundels and boiled egg slices on top and keep covered till serving.

Step 7

2 Min

Serve hot with raita.

Step 1 of 7

Prepare ingredients as mentioned in the list.

Step 2 of 7

: Heat ghee in a pan, and add cinnamon, cloves, green cardamom, star anise, whole peppercorns and black cardamom. Then, add onions and sauté till golden-brown.

Step 3 of 7

Add the ginger-garlic paste and sauté till the raw smell is gone. Add the red chilli powder, turmeric powder and coriander powder. Sauté for a minute.

Step 4 of 7

Add tomatoes and sauté till they are well-cooked. Then, add the chicken pieces and sauté for 5 minutes.

Step 5 of 7

Add water, crumbled MAGGI Magic Cubes (Chicken), mint leaves and coriander leaves. Mix well and add salt to taste. Add the rice when the water starts to boil.