New Delhi: Kolkata-style chicken biryani is known for its subtle spice, fragrant rice and signature addition of potatoes and boiled eggs. Unlike heavier versions found elsewhere, this biryani carries gentle warmth rather than intense heat, allowing aroma and texture to shine. Influence traces back to Awadhi kitchens, yet Kolkata interpretation developed distinct identity with lighter seasoning, touch of sweetness and generous use of golden fried aloo. Long-grain basmati rice remains separate and delicate, while marinated chicken cooks slowly to stay tender and juicy.
Saffron milk, kewra water and meetha attar lend unmistakable perfume that rises as soon as lid is lifted. Balance of ghee and vegetable shortening gives richness without overwhelming palate. Cooked on dum over low heat, flavours settle gradually, creating layered dish that feels celebratory yet comforting. Served with simple salad or cooling raita, Kolkata style biryani remains timeless centrepiece for family gatherings and festive tables across homes.
Kolkata-style biryani recipe
Ingredients for Kolkata-style biryani
- 2 kg chicken, large bone-in pieces (with fat)
- 750 g to 1 kg long-grain basmati rice
- 4-6 large potatoes, peeled and halved
- 4-6 hard-boiled eggs
- 200 g whisked curd
- 250 ml warm milk
- 20 ml hot milk
- 1 tsp saffron
- 3-4 drops meetha attar
- 1 tsp kewra water
- 1 tsp rose water
- 20 g salt (adjust to taste)
- 3 tbsp ginger paste
- 2 tbsp garlic paste
- ¾ tsp biryani masala
- ½ tsp shahi garam masala
- 2½ tsp red chilli powder
- ½ tsp black pepper powder
- 1 pinch yellow food colour
- 100 g white ghee
- 50 g vegetable shortening
- 3 large onions, thinly sliced (for birista)
- Whole spices for rice
4 green cardamom pods
1-inch cinnamon stick
4 cloves
2 bay leaves
How to prepare Kolkata-style biryani
- Mix chicken with curd, ginger paste, garlic paste, red chilli powder, salt and half biryani masala. Refrigerate for at least 2 hours or overnight.
- Parboil potatoes with pinch of salt and a little food colour until 70 per cent cooked. Fry in ghee until golden. Set aside.
- Soak rice for 30 minutes. Boil large pot of water with whole spices and salt. Add rice and cook until 70-80 per cent done. Drain immediately.
- Warm 250 ml milk and mix in remaining biryani masala and 4 g salt. In separate bowl, soak saffron in 20 ml hot milk.
- Heat ghee and vegetable shortening together. Fry sliced onions until crisp and golden. Remove and drain.
- In heavy pan, add marinated chicken and potatoes. Cook until chicken is tender and light gravy forms.
- Grease heavy-bottomed pot with ghee. Add layer of chicken with gravy, potatoes and eggs.
- Spread rice on top. Drizzle saffron milk, prepared milk mixture, meetha attar, kewra and rose water.
- Scatter fried onions. Seal pot with dough or foil. Cook on low heat for 25-30 minutes, placing tawa underneath. Rest for 15 minutes before serving.
Kolkata style chicken biryani stands apart for its fragrance, softness and unmistakable aloo. Gentle layering and slow dum cooking ensure every spoonful carries warmth, aroma and quiet richness.