Calcutta Kitchen

Recipe

Kolkata Chicken Biryani (কলকাতা চিকেন বিরিয়ানি)

Authentic Kolkata Chicken Biryani with aromatic basmati rice, chicken yakhni, potatoes, biryani masala, saffron milk and traditional dum cooking.

Kolkata chicken biryani layered with fragrant basmati rice, chicken and potatoes.

Recipe information

Prep time
180 min
Cook time
120 min
Total time
320 min
Servings
8
Difficulty
hard

About this recipe

Kolkata Chicken Biryani is distinguished by its delicate aroma, lightly spiced yakhni, soft potatoes and fragrant long-grain rice. Unlike heavily spiced biryanis, the Kolkata style focuses on balance, subtle flavours and the signature dum process that allows every grain of rice to absorb the aroma of saffron, kewra, rose water and meat stock.

Equipment

Atomberg Zenova Mixer Grinder

Atomberg Zenova Mixer Grinder

Powerful mixer grinder designed for grinding spices, making fresh masalas, chutneys, batters, and smooth pastes with consistent results.

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Bergner Biryani Handi

Bergner Biryani Handi

Premium triply handi with even heat distribution, ideal for dum cooking, biryanis, pulao, curries, and one-pot meals.

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Prabha Heavy Gauge Round Bottom Kadhai

Prabha Heavy Gauge Round Bottom Kadhai

Heavy-gauge round-bottom iron kadai that distributes heat evenly, retains heat exceptionally well, and is perfect for frying, sautéing, and slow cooking.

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INKULTURE Stainless Steel Measuring Cups & Spoons

INKULTURE Stainless Steel Measuring Cups & Spoons

Premium stainless steel measuring cups and spoons with engraved measurement markings that won't fade over time.

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Ingredients

  • For the Rice

  • For the Chicken Marinade

  • For the Potatoes

  • For the Beresta

  • Kolkata Biryani Masala - First Stage

  • Kolkata Biryani Masala - Second Stage

  • Aroma Mix

  • Saffron Milk Mixture

  • Yakhni Mixture

  • For the Tempering

  • Rogan-Ghee Mixture

Cooking method

  1. Phase 1 — Preparation

  2. Wash the rice thoroughly until the water runs mostly clear and soak it for 2 hours

  3. In a large bowl combine chicken, curd, ginger juice, garlic juice, refined oil, red chilli powder and Kashmiri chilli powder. Mix thoroughly and marinate for 2 hours. Do not add salt at this stage

  4. Thinly slice the onions and keep them ready for making beresta

  5. Peel the potatoes, cut them in half and keep submerged in water to prevent discoloration

  6. Prepare the biryani masala by dry roasting the first-stage spices until fragrant. Add the second-stage spices and salt, roast briefly, cool completely and grind into a fine powder. Sieve and reserve the fine powder

  7. Prepare the aroma mix by combining kewra water, rose water, meetha attar, lemon juice and sugar. Stir until the sugar dissolves

  8. Phase 2 — Chicken, Potato & Yakhni

  9. Fry the sliced onions in refined oil until deep golden brown and crisp. Remove and reserve as beresta

  10. In a separate pan cook the potatoes with beresta, red chilli powder, Kashmiri chilli powder, salt and a little water until about 70% cooked. Remove the potatoes, reserve the rogan and discard the remaining stock

  11. In the beresta oil add cardamom, cloves and cinnamon. Once aromatic add the marinated chicken and salt. Cook until the chicken begins releasing moisture

  12. Add the reserved potato rogan and some beresta. Continue cooking until the chicken is approximately 60–70% cooked and the gravy develops flavour

  13. Carefully collect the rogan floating on top and reserve it separately. Strain the remaining liquid to obtain a clear yakhni

  14. Prepare the yakhni mixture by combining the strained yakhni with biryani masala, aroma mix, saffron milk, red chilli powder, Kashmiri chilli powder, prunes and salt to taste

  15. Warm the reserved rogan with ghee and khoya to create the final rogan-ghee mixture

  16. Phase 3 — Rice, Layering & Dum

  17. Begin layering in the dum handi with the chicken as the bottom layer

  18. Pour part of the yakhni mixture over the chicken and sprinkle biryani masala evenly

  19. Add a layer of beresta followed by the potatoes

  20. Sprinkle more biryani masala, additional beresta, khoya and the prunes

  21. Bring the rice cooking water to a boil with salt, cardamom, cloves, cinnamon and vinegar. Add the soaked rice and cook until approximately 70% done

  22. Drain the rice thoroughly and spread it evenly over the layered chicken and potatoes

  23. Top with the remaining beresta, rogan-ghee mixture and saffron milk mixture

  24. Seal the handi with dough to prevent steam from escaping

  25. Cook on high flame for 10 minutes, then reduce to low flame and continue dum cooking for 25 minutes

  26. Turn off the heat and allow the biryani to rest undisturbed for 15–20 minutes before opening the seal

  27. Gently fluff the rice, ensuring the layers remain intact, and serve hot

Pro tips

  • The rice should be only 70% cooked before dum
  • Do not add salt to the chicken marinade
  • Fine biryani masala is essential for smooth flavour distribution
  • Reserve the rogan carefully as it adds colour and richness
  • Resting after dum is crucial for proper flavour development

Frequently asked questions

Why are potatoes used in Kolkata biryani?

Potatoes are a defining characteristic of Kolkata style biryani and absorb the flavour of the yakhni beautifully

Can I skip meetha attar?

Yes, but a small quantity adds the traditional aroma

Why is vinegar added while boiling rice?

It helps keep the rice grains separate

Can I make it ahead?

Yes, biryani tastes even better after resting for a few hours

Watch the recipe

Video preview: Kolkata Chicken Biryani Watch on YouTube

Kolkata Chicken Biryani

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