Kolkata Style Chicken Egg Dum Biryani

Name: Kolkata Style Chicken Egg Dum Biryani
Total time: 4200 s
Yield: 04 servings
Cuisine: Indian
Ingredients: 4 cups Long Grain Basmati rice; 1 kg Chicken; 4 Hard Boiled Eggs; 6 Medium sized Boiled Potatoes; 3 Onions; 2 tsp Garlic paste; 1 1/2 tsp Ginger paste; 1/2 Lemon (juiced); 1/2 cup Curd; 1 tsp Kashmiri chilli powder; 2 tsp Biryani masala; 3 drops Rose essence; 1 tsp Kewra water; 1 pinch Saffron strand; 4 tbsp Milk; 3 Bay leaves; 2 Cinnamon stick; 4 Cloves; 4 Green Cardamom; 1 tsp Turmeric powder; 4 tbsp Ghee; 1/2 cup Refined oil; 2 tbsp finely chopped Coriander leaves; 2 tsp Salt; 8-10 fried Cashews

Sanuber Ashrafi @tasty_treatbysanu

Jamshedpur

#WorldBiryaniDay
#Kolkatabiryani
Kolkata-style Chicken biryani is a royal dish with roots in Nawabi tradition and a Bengali heart. It’s fragrant, mildly spiced, and always comes with that iconic golden fried potatoes a signature twist not found in other biryanis. Influenced by the Awadhi (Lucknowi) style, it blends aromatic long-grain basmati rice with saffron, slow-cooked chicken, hard boiled eggs and subtle spices like cardamom, cinnamon, and rose water. Rich yet light, it's comfort food with royal elegance—a bite of Kolkata's history on a plate.

Sanuber Ashrafi @tasty_treatbysanu

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Ingredients

1 hour 10 minutes

04 servings

4 cupsLong Grain Basmati rice
1 kgChicken
4Hard Boiled Eggs
6Medium sized Boiled Potatoes
3Onions
2 tspGarlic paste
1 1/2 tspGinger paste
1/2Lemon (juiced)
1/2 cupCurd
1 tspKashmiri chilli powder
2 tspBiryani masala
3 dropsRose essence
1 tspKewra water
1 pinchSaffron strand
4 tbspMilk
3Bay leaves
2Cinnamon stick
4Cloves
4Green Cardamom
1 tspTurmeric powder
4 tbspGhee
1/2 cupRefined oil
2 tbspfinely chopped Coriander leaves
2 tspSalt
8-10fried Cashews

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Steps

1 hour 10 minutes

1

Heat oil in a pan on medium flame and fry the boiled potatoes with adding food colour until it gets golden brown in colour.
2

Fry chopped onions in another pan.
3

Now take the washed chicken pieces and add curd, ginger and garlic paste, turmeric, chilli and biryani masala powder and mix well.
4

Now add a handful of fried onions and mix it together, marinate chicken for at least 45 mins to 1 hour.
5

Take the same pan used for frying onion, heat oil on medium flame, then put the marinated chicken to the pan and let it cook.
6

Stir occasionally and turn off the heat when the gravy of this chicken will mostly dry up.
7

Heat 2 tbsp ghee in a pan or cooker and put whole garam maslas.
8

Add washed rice, fry for a minute and add water and lemon juice.
9

Semi cook rice and let it cool.
10

Heat remaining ghee in a thick bottom pan and put some chicken gravy in it. Spread 1/2 inch to 3/4 inch thick layer of rice and pour some saffron milk on it.
11

Then place some chicken pieces and half of potatoes on the first layer of rice.
12

Then add rice from the top to completely cover and make two or three layers of chicken and rice.
13

Now put hard-boiled eggs, fried onion, saffron milk and chopped coriander on the top of the rice and close the lid.
14

Place the pot on lowest heat, cover the pot with a cloth and then a heavy lid or place a heavy object over the lid. Let it cook over low heat and give dum for 10 minutes.
15

Kolkata style chicken egg biryani is ready. Garnish with fried onions, fried Cashews and slices of boiled eggs.