Chicken - 500 gms
Basmati rice- 250 gms
Onion- 1 (paste)
Garlic - 7 cloves
Ginger- 1 inch (grated)
Curd- 2 tbsp
Biriyani Attar- 2-3 drops
Rose Water- 4-5 tbsp
Keora Water- 2 tbsp
Nutmeg (Jaifal)- 1/4 tsp (powder)
Mace- 1/4 tsp (powder)
Caraway seeds (Shahjeera)- 1/2 tsp
White pepper - 1/2 tsp ( powder)
Garam Masala- 1.5 tsp
Milk- 2 tsp
Egg -2 (boiled)
Ghee- 3-4 tbsp
Yellow food colour- 1/4 tsp
1. Heat white oil in a pressure cooker and add the ginger-garlic paste along with onion paste.
2. When the paste is cooked, add the raw chicken.
3. In a bowl, add 1 tbsp curd, 1 tbsp keora water, 2 drops of biriyani attar, 2 tbsp of rose water and mix well. Add water if required and put this into the chicken.
4. Add 1/2tsp of the powdered spices- mace, white pepper, nutmeg, caraway- to the chicken.
5. Add 1 tsp of garam masala, salt and 1.5 cups of water to the chicken. Add the potatoes cut in half.
6. Pressure cook the chicken and potatoes turning off the flame at one whistle.
7. While the chicken cooks, wash and soak the rice for 20 minutes (You can do this as Step 1).
8. Boil water in a pan and add the soaked rice. Keep checking the rice which should should be 80-90% cooked. Add salt and oil towards the end.
9. Separate the cooked chicken and potatoes from the chicken broth and keep aside.
10. Take a big, microwave safe bowl and grease the sides with ghee or oil.
11. Add 2-3 chicken pieces and potatoes as the bottom layer. You can fry the potatoes before adding.
12. Spread 2-3 tbsp of chicken broth.
13. Mix the 2 tsp of the spices powder ( Mace, Nutmeg, Caraway, White pepper) and 2 tsp of garam masala powder to the cooked rice.
14. Add a layer rice on top of the chicken layer in the bowl.
15. Spread 2-3 tbsp chicken broth, 2-3 tbsp of milk+keora water+rose water+biriyani attar (proportion same as mentioned for chicken) and 2 tsp of melted ghee.
16.On top of the rice layer, add chicken pieces and the chicken broth same as the bottom layer.
17. Keep adding alternate layers of chicken and rice along spreading the liquids as mentioned above.
18. The top most layer should be the rice along with the eggs halved and turned over.
19. Add the yellow food colour to 2 tbsp of water and spread intermittently on the top layer.
20. Put a lid or cling film on the bowl and ensure there is no gap for steam to escape.
21. Microwave at highest power for 5 minutes and then at 80% power for 5 mins.
22. Give half an hour standing time before you open the lid
Note: The spice powder needs to be crushed very finely otherwise it may taste bitter in the mouth. In case you are not able to grind very finely, you can stuff the whole/ half crushed spices in muslin cloth pouches tied with thread. Use a higher proportion of the spices if using this method; try double.
The aroma of the spices can be increased or decreased according to your taste. I prefer a subtle aroma and the recipe mentioned will give you a light, subtle flavour. Increase the amounts of spices in case you want a stronger flavour.
I will definitely add a better picture of the biriyani next time I make it. Last time I cooked I got so busy serving it to my friends that I forgot to click a picture of the biriyani served on the plate :/
I had made Kolkata Dum Biriyani for Holi this year when my friends had come over for dinner. This is the entire spread with the biriyani in the bowl beside the thermocol plates. Its surface is shining because of the cling film I had used to cover the top. That's thandai in the bottle.
I am Annesha, collector,compiler and creator of useful recipes. If you are short on time, ingredients or motivation but still want to eat a healthy meal, this is where you look for meal plans.