The word “Biryani” comes from the Persian word “Birian” which means “fried before cooking”. One could conclude that the biryani originated in Iran (modern day Persia). Another interesting story traces the origins of the dish to Mumtaz Mahal(1593-1631), Shah Jahan’s queen who inspired the Taj Mahal. As we know, the Mughals came to Indian from Persia. Thus, it is fair to assume that biryani actually has Persian origins. But some biryani lovers also believe in an alternative story.
This is my all time favorite dish and same like me maximum people love it and any festival is hardly complete without it – the delightful biryani is one of the favorite delicacies of India. Biryani is the world famous rice feast from India. This dish has two primary ingredients – basmati rice and chicken with an assortment of spices mix for creating this savory delight. But as we know that every region in India has its own special and delectable biryani recipe that’s as finger-licking good as the other! From the Lucknowi biryani to the Hyderabadi specialty and the Sindhi biryani to the Kacchi biryani and the Kolkata special biryani we love them all. Biryani is a dish that has been improvised upon in many ways. It has also absorbed the local flavors from every region that is why we have more than 50 different types of biryani that are popular in India and abroad. To give biryani lovers a head start, I have put together a list of 15 different types of biryani that you must try before you die. Some of these like Hyderabadi biryani and Lucknowi biryani are famous, but there are also many rare types of biryanis that you have not heard of or tried yet. Here’s a list of all the few different type of biryani variations:
- Mughlai Biryani
- Lucknowi Biryani
- Hyderabadi Biryani
- Ambur Biryani
- Kolkata Biryani
- Sindhi Biryani
- Sindhi Biryani
- Bombay Biryani
- Afghani Biryani
- Srilankan Biryani
I have tried different biryani recipes from different places in India, even tried to cook it in different styles. But, not found a comparison of them with Kolkata style Mughlai Chicken Dum Biryani. When I’m away from Kolkata, I badly miss its biryani.
As I belong to Kolkata I just loved Kolkata Special Biryani so, here I’m sharing its recipe. Agree that cooking biryani is not an easy job. It takes time, patience and practice. I found that rice cooking step is pretty crucial, if you overcook it a little even, then the entire biryani will be messy. So, you have to always careful and keep an eye when cooking rice.
Kolkata Special Biryani
Biryani is the world famous rice feast from India. This dish has two primary ingredients – basmati rice and chicken with an assortment of spices mix for creating this savory delight. But as we know that every region in India has its own special and delectable biryani recipe that’s as finger-licking good as the other!
- Biryani Masala (Spices)
- 1 small Cinnamon Stick
- 2 Green Cardamom
- 2 Black Cardamom
- 1 tablespoon Whole Cumin Seeds or Shah Jeera
- 1 tablespoon Whole Coriander Seeds
- 1 Nutmeg or Jaifol
- 1 Mace or Javetri flower
- 1/2 tablespoon Whole Black pepper
- 4-5 Whole Cloves
- 1 Star Anise
- Rice Preparation
- 2 Cups Fine quality Basmati rice
- 1 Bay leaf
- 1 Small Cinnamon stick
- 2 Green Cardamoms
- 1 tablespoon Salt or according to taste
- Chicken Preparation
- 300 gram Chicken
- 1 tablespoon Red chili paste or Kashmiri red chili powder
- 1 cup Plain Curd
- 2 tablespoon Ginger-garlic paste
- 1 Bay leaf
- 2-3 Finely Chopped Onions
- 1/2 tablespoon Turmeric
- Salt according to taste
- 2-3 Medium Sized Potatoes
- oil to cook
- Final stage Biryani Preparation
- 1 tablespoon Kewra water
- 1 tablespoon Rose water
- 4-5 tablespoon Ghee or Clarified Butter
- a pinch of saffron soaked in ½ cup warm milk
- 1 Fried Onion
- 2 Boiled Eggs (optional)
- 2 Slit green chilies (optional)
- Step 1 Dry roast all the Biryani spices on a tawa. Stir and roast them till they start leaving their aroma.
- Step 2 Now grind all the spices in a mixer and make a very fine and smooth texture of them.Your freshly made biryani masala is ready to use.
- Step 3 Take the chicken pieces and wash them well and dry them with the help of a clean cloth.
- Step 4 Marinate them with curd, salt, turmeric, red chili powder, Biryani masala, ginger-garlic paste. Keep the marinated chicken in a freeze for a minimum of 1 hour.
- Step 5 Now wash basmati rice well and soak it for 30 minutes. Take 5 cups of water and boil it. Add rice, 1 bay leaf, 2 green cardamoms and salt to it.
- Step 6 When rice is 70% ready (almost ready but not fully cooked) switch off the gas flame and stain the water.
- Step 7 Take a deep pan and heat oil. Peel the potatoes and marinate with salt and turmeric powder. Semi-fry the peeled potatoes and keep the potatoes in a different bowl.
- Step 8 Add more oil in pan and heat again. Add a bay leaf and saute for a minute. Now add onions and fry till it becomes golden. Add chicken pieces to it, stir and fry them in medium flame till spices star releasing water and aroma. After 15 minutes of doing that, cover the pan, cook for another 15 mints in low-medium flame.
- Step 9 Now take a big deep pan or Handi. Grease it with extra ghee/butter. Add half rice in 1st layer then add cooked chicken as the 2nd layer, add eggs and potatoes too on it. Now add the leftover rice as the 3rd layer.
- Step 10 Spread chicken gravy evenly on it. Spread kewra and rose water, fried onion above all and also the saffron milk. Last but not the least, spread Ghee all over it. Add 2 green chilies. Close the pan with a lid.
- Step 11 Seal lid with the help of whole wheat dough. Now put it on gas, cook it for 15 mints on dum on lower flame. Remove from heat and keep it for other 5 mints. You can garnish it with fried onions. Your mouth watering Biryani is ready.