Kolkata Special Chicken Biryani
Fragrant rice dish cooked with chicken, potatoes, and aromatic spices, a Kolkata specialty.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Biryani's journey to Kolkata began with Wajid Ali Shah, the last Nawab of Awadh, who was exiled to Kolkata in 1856. His royal cooks brought with them the Awadhi style of biryani, but due to economic constraints and the availability of local ingredients, it underwent significant modifications, leading to the unique Kolkata biryani we know today.
Kolkata biryani is more than just a dish; it's a symbol of the city's rich cultural heritage and a testament to the fusion of Mughal and Bengali culinary traditions. It holds a special place in the hearts of Kolkatans and is often associated with celebrations and special occasions.
Festive Food
Biryani is a staple at Eid celebrations and wedding feasts in Kolkata. It signifies abundance and is a symbol of hospitality and generosity.
Street Food Icon
While often enjoyed in restaurants, Kolkata biryani is also a popular street food. Numerous roadside stalls offer delicious and affordable versions of the dish, making it accessible to all.
Family Recipe Tradition
Many Kolkata families have their own unique recipes for biryani, passed down through generations. These recipes often incorporate subtle variations in spices and cooking techniques, reflecting the family's individual preferences.
Kolkata Chicken Biryani is characterized by its subtle sweetness, delicate spicing, and the signature addition of potatoes and boiled eggs.
The flavor profile leans towards the milder side compared to other biryani variations. The rice, typically long-grain basmati, is infused with saffron, rose water, and kewra water, lending a fragrant aroma and subtle sweetness. Spices like cardamom, cinnamon, cloves, and nutmeg are used sparingly to create a nuanced flavor. Chicken pieces are marinated in yogurt and spices before being layered with the rice. The distinctive addition of potatoes, cooked until soft and creamy, and boiled eggs further enhances the flavor and texture of the dish.
Saffron Infusion
Soak saffron strands in warm milk for at least 30 minutes to extract the color and flavor. This saffron-infused milk is then drizzled over the rice layers for a beautiful golden hue and a subtle floral aroma.
Slow Cooking
The biryani is traditionally cooked using the 'dum' method, which involves slow cooking the ingredients in a sealed pot. This allows the flavors to meld together and creates a tender and flavorful dish.
Potato Perfection
Use waxy potatoes that hold their shape well during cooking. Parboil the potatoes before adding them to the biryani to ensure they are cooked through and have a creamy texture.
Rice Quality
Use aged basmati rice for the best results. Soak the rice for at least 30 minutes before cooking to help it expand and become fluffy.
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