Kolkata Style Chicken Biryani

4.30 from 3 votes

This is type of biryani served in West bengal where the biryani has potatoes. The potatoes soak the extra spice in the biryani and served along with the fragrant and flavourful biryani.
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Served AsLunch
Servings 2


  • Chicken 500-600gm
  • Sliced onion - 2
  • Potatoes halved into 2 - 2
  • Ginger garlic paste 1 tbsp
  • Red chilly powder 1 tsp
  • Yoghurt 2 tbsp
  • Tej patta 1
  • cloves 5-6
  • Elaichi 2
  • Cinnamon 1
  • Star annise 2
  • Cloves+elaichi+cinnamon in ratio of 2:1:2 powder - 1tsp
  • Salt
  • Saffron in milk
  • Ghee/refined oil
  • Coriander leaves - handful
  • Basmati rice 2 cups
  • Kewra water - few drops


  • Marinate the chicken with yoghurt, salt, red chilly powder, (clove+elaichi+cinnamon) powder, tej patta and little oil (2 tsp) for atleast 4-5 hrs .
  • Now in a kadhai, add refined oil. Deep fry the halved potatoes and keep aside.
  • Boil the basmati rice in water with rest of the whole garam masalas, salt till half done. Do not throw the starch hot water, will be used later.
  • Now in the same kadhai add the sliced onions and fry till golden brown, add the marinated chicken and stir.
  • Add the potatoes and cook till half done. Now add the the half cooked basmati rice, then sprinkle the fried onions, corriander leaves, saffron in milk.
  • Add ghee/refined oil (2 tbsp) to about half cup of the hot starchy water and spribkle this all over the layered rice. Sprinkle the Kewra water. Cover it and seal the lid of the kadhai with some dough. Cook on a low flame for 25-30 minutes.

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4.30 from 3 votes

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Sreemoyee Bhattacharjee
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