Indian
Indian - South Indian Classics
Kolkata Biryani
Chef's Menu Description
Fragrant aged basmati rice layered with spiced meat, saffron-infused milk, and sweet caramelised onions, sealed and slow-cooked in dum style.
Ingredients
- • 750 g chicken, cut into medium pieces
- • 2 cups jeerakasala (short-grain) rice
- • 1 cup thick curd
- • 1 tbsp ginger-garlic paste
- • 3 onions, thinly sliced
- • 3 tbsp ghee
- • 10 cashews
- • 1 1/2 tsp garam masala powder
- • 2 tsp salt
Preparation Steps
1
Phase 1
Marinate the chicken with curd, ginger-garlic paste, garam masala and 1 tsp salt for 1 hour.
2
Phase 2
Fry the onions in ghee until deep golden birista; fry the cashews until golden and reserve both.
3
Phase 3
Cook the marinated chicken covered on medium heat until tender and the gravy thickens.
4
Phase 4
Wash and drain the jeerakasala rice, then parboil in plenty of water with a little salt until three-quarters done; drain.
5
Phase 5
Layer the rice over the chicken gravy, top with birista and cashews, and seal the pot; dum-cook on low for 20 minutes.
6
Phase 6
Rest for 10 minutes, mix gently, and serve with pickle and pappadam.