Authentic Kolkata Chicken Biryani (Restaurant Style)

basmati rice

🥗Healthier: brown rice

💰Cheaper: long-grain rice

Brown rice adds fiber and nutrients, while long-grain rice is more affordable.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option, while thighs are less expensive than breasts.

saffron

🥗Healthier: turmeric

💰Cheaper: annatto seeds

Turmeric provides color and flavor at a lower cost.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is thicker and healthier, while sour cream is more budget-friendly.

Slice 1 kilo of onions thinly and fry in 100-150 ml of rapeseed oil on medium-low heat for 20 minutes until golden brown.

Strain the fried onions and reserve the oil for later use.

Dry roast spices including 1 black cardamom, 6-8 green cardamom pods, 1 cinnamon stick, 10-12 cloves, 1 teaspoon fennel seeds, 1 teaspoon cumin seeds, 1 piece of mace, and 1 teaspoon black peppercorns until fragrant.

Crush the roasted spices into a powder using a pestle and mortar or spice mixer.

In a bowl, mix 250 g Greek yogurt, 1 teaspoon chili powder, 1 teaspoon salt, 6-8 chopped garlic cloves, and 1 inch of chopped ginger.

Add half of the crushed spice mix (about 1 tablespoon) and a couple of tablespoons of oil to the yogurt mixture and mix well.

Add 1/3 of the fried onions to the marinade and mix.

Add 2 kilos of chicken (on the bone, skinless) to the marinade and mix well.

Cover the marinated chicken and refrigerate overnight.

The next day, parboil potatoes while preparing the biryani.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens