vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.












Aloo Chicken Biryani In Calcutta Style

Shahi Pulao

Shahi Pulao

Shahi pulao is a mix vegetable pulao made with a difference and tastes good with curd and...

FOXTAIL MILLET KHICHDI - KORRALU KICHIDI

Foxtail Millet Khichdi - Korralu Kichidi

Foxtail millets are highly nutritious and non-glutinous. They are considered to be the le...

BEAN PLANTAIN TOMATO RICE

Bean Plantain Tomato Rice

This is a kid special lunch box recipe, prepared with tomato, spicy beans, fried eggplant...

GINGER AND PEPPER CHITRANNAM WITH SAGO VADA

Ginger And Pepper Chitrannam With Sago Vada

Tamarind rice also popularly known as pulihora or puliyodharai or chitrannam is a common ...

STEAMED VEG PEARL BALLS WITH DIPPING SAUCE

Steamed Veg Pearl Balls With Dipping Sauce

This is a Chinese recipe where mixed veg balls are coated in a layer of basmati rice, the...

NARALI BHAT

Narali Bhat

Typical Maharashtrian recipe made with fresh coconut and jaggery flavoured with cardamom ...

Aloo Chicken Biryani In Calcutta Style Recipe, How To Make Aloo Chicken Biryani In Calcutta Style Recipe

Aloo Chicken Biryani tastes amazingly delicious and if it's made in the unique style of Kolkata then it turns out to be irresistible to taste. Fresh ground masala spices enhance the taste of the dish.

Tips for cooking Chicken:

  • Do not overcrowd chicken pieces when cooking. Leaving space between them will allow them to brown and cook more evenly.
  • Covered chicken takes longer to cook in the oven than uncovered chicken.
Read More..

About Recipe

How to make Aloo Chicken Biryani in Calcutta Style

(3 ratings)
0 reviews so far
Prep time
10 mins		 Cook time
30 mins		 Total time
40 mins
Aloo Chicken Biryani in Calcutta Style
Author : Vahchef
Main Ingredient : Chicken
 Servings : 6 persons
Published date : March 02, 2019


Ingredients used in Aloo Chicken Biryani in Calcutta Style
• Nutmeg powder - 1 tea spoon.
• Star anise - 2 number.
• Cloves - 4 number.
• Bay leaf - 2 number.
• Peppercorns - 1 tea spoon.
• Biryani flower - 2 number.
• Mace - 2 number.
• Shah jeera - 1 as required.
• Cardamom - 3 number.
• Salt - to taste.
• Caraway seeds - 1 tea spoon.
• Oil - as required.
• Rice (soaked) - 1 cup.
• Potatoes - 5 number.
• Chicken pieces - 500 grams.
• Coriander powder - 1 tea spoon.
• Cumin powder - 1 tea spoon.
• Green chilies(sliced) - 4 number.
• Mint leaves - 1 bunch.
• Brown onion - 1/2 cup.
• Coriander leaves - 1 bunch.
• Milk - 1/2 cup.
Method:
  • Take whole garammasala spices in a blender, add peppercorns, grindto a fine powder and keep aside.
  • Boil water in a vessel, season with salt, add little oil, basmatirice and boil untilrice is 70% cooked.
  • Peel the potatoes cut them into 2 halves, use a fork to makes gashesand soakthem in water seasoned with salt.
  • Heat oil in a pan, add potato pieces, fry them and transfer to a plate.
  • In the same pan, add chicken pieces, coriander powder, cumin powder, prepared masala powder, salt, green chilies, mint leaves, brown onions, coriander leaves, milk, mix well and cook till chicken pieces turn tender enough.
  • Now add fried potatoes, saute it, transfer thecooked rice on top and cook with closed lid for about 15 to 20 minutes, turn off the flame, toss it and transfer to servingbowl.

DeliciousAloo Chicken Biryani in Calcutta Style is now ready to serve.





Cooking with images





Articles


Tips for cooking Chicken:

  • Do not overcrowd chicken pieces when cooking. Leaving space between them will allow them to brown and cook more evenly.
  • Covered chicken takes longer to cook in the oven than uncovered chicken.


 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 
Browse Recipes


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter