CHICKEN BIRYANI

Royal, Rehmania, Shiraz, Aminia, Aliya are few among other Biryani specialists of Kolkata, taking forward the legacy of Lucknowi Biryani. Besides these old restaurants, some of which are more than 100 years old, we have numerous small shops in the Park Circus, Ekbalpur, Kidderpore area who sell authentic Lucknowi Biryani. I will not elaborate on how Kolkata ended up following Lucknowi style Biryani because by now the story is known to many. 

It goes as this, when Nawab Wajid Ali Shah was deported to Kolkata, he brought with him his personal cooks. It was from then perhaps Kolkata's love for Mughlai khana was born. The recipes were passed on to the next generation till date. I have tried to bring in that taste but never claim it to be authentic Lucknowi Biryani.... it is quite impossible to get the secret ingredients the ustads use....they never divulge the full recipe outside of family, I believe. Whatever I could gather from different recipes, I have jotted down according to my own convenience. I follow that at my home, it does turn good, a lighter version of the very flavourful and tasty restaurant ones.

The potato piece, that is peeping is definitely not a part of the authentic Lucknowi Biryani. Knowing Bengal's love for potato, it was a later addition. Or may be there was other reason; there are various theories doing the rounds, I doubt if they have proper historical evidence! There you also get one boiled egg per plate of biryani garnished with crispy fried onion. I served it with cucumber raita, but let me tell you Kolkata loves to have it with mutton / chicken chaap. At this home, we enjoy biryani alone with raita, the son would not touch a raita! Our love for  food can take us to any extent and we never claim to be healthy eaters till recently. A community that is obsessed with food, football, cricket, drama, cinema, politics.

INGREDIENTS : [ for the biryani masala ]

Green Cardamom : 4-5
Black Cardamom : 2
Cinnamon : 2 one inch stick
Clove : 4
Nutmeg : 1
Mace : 2
Cubeb[kebab cheeni] : 4-5
Shahi Jeera : 1/4 tsp
Star Anise : 1

INGREDIENTS : [ for the rice ]

Basmati Rice : 2 coffee mugs
Green Cardamom : 2-3

Black Cardamom : 1
Clove : 2-3
Cinnamon : 2 one inch stick
Shahi Jeera : 3 pinches
Bayleaf : 2-3

Mace : 2-3
Salt : As required
Water : As required

INGREDIENTS :[for the chicken]

Chicken : 1 kg [big cuts]
Potato : 2-3 cut into halves

Egg : 4-5
Ginger Paste : 2 tsp
Garlic Paste : 2 tbsp
Onion : 2
Plain Yogurt : 250 gm
Biryani Masala : 1 tsp
Bayleaf : 2
Oil : 2 tbsp
Ghee : 1 + 2 tbsp

Turmeric : 1/2 tsp
Rose water : 2-3 drops

INGREDIENTS : [ for the final round ]

The Cooked Chicken & Potato

The Boiled Eggs

The Cooked Rice

Ghee[clarified butter] : 1/2 small cup 

Edible Orange Colour : 2-3 drops
Rose water : 1 tbsp

METHOD :

Peel, wash and cut each potato into two halves. Slice the onion. Dry roast all the spices meant for biriyani masala and grind them together.

Mix together the powdered spices & plain yogurt; beat well!

Wash the chicken and marinate with salt, turmeric, the beaten spiced yogurt and half of the ginger-garlic paste along with the potatoes. Keep aside for 2 hours.

                 

Heat the oil+2tbsp ghee  in a wok. Temper with the bayleaf. Slice the onions & add to the wok! Fry till brown & take out half of it!

Add the ginger-garlic paste and fry till the spices separate from the oil. Add the chicken & potatoes with the marinade!

Cook covered at low heat for about 10 minutes stirring occasionally. After 10 minutes, cook uncovered until 70% done. Switch off the gas stove & add 1tbsp of ghee & slitted green chillies to the chicken curry, mix well!

Store the chicken curry in a bowl! Now let us prepare the rice. Take enough water in a deep bottomed vessel and put for boil. Add the required amount of salt & the whole spices mentioned in the rice making section!

Once the water starts boiling, add the rice. Cook till 60 % done. Take the rice in a colander, let the water drain completely!

Boil the required number of eggs, peel & wash! Prepare a paste with 1/2 small tea cup of ghee, 2tbsp powdered milk & the orange edible food colour!

Take a deep bottom vessel. Arrange in this order.... a layer of rice, some chicken, eggs and the potato pieces. Add 2-3 tbsp of the ghee mixure. Arrange few such layers with rice at the top.

We are supposed to seal with an atta dough but I just covered with a heavy lid. Place a pan on the gas oven. Place the vessel on it. Cook at low heat for 45-50 minutes.

Serve hot with raita and salad!