Kolkata Special Chicken & Aloo Biryani
Awadhi heritage meets Kolkata royalty. Delicately aromatic basmati rice layered with juicy chicken, melt-in-mouth spiced golden whole potato (aloo), boiled egg, and a whisper of meetha attar.
Tools & Equipment
Kitchen essentials needed for this recipe.
Kolkata Special Chicken & Aloo Biryani Ingredients
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Step-by-Step Directions
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Fry & Braise Golden Aloo
Boil peeled halved large potatoes in turmeric-salted water until 60% tender, then pan-fry in desi ghee until a golden crust forms. Braise briefly in biryani gravy until fork-tender.
Simmer Spiced Chicken Korma
Cook chicken in mustard oil and ghee with ginger, garlic paste, whisked yogurt, and fragrant Kolkata biryani masala (nutmeg, mace, shahi jeera, white pepper) until tender and succulent.
Parboil Aromatic Basmati
Boil soaked long basmati rice with whole spices (green cardamom, cinnamon) until 70% done. Drain thoroughly.
Layer Chicken, Aloo, Eggs & Fragrance
In your handi, arrange the cooked chicken, soft golden potatoes, and boiled eggs at the base. Spread the rice on top. Drizzle saffron milk infused with 2 drops of edible meetha attar and rose water.
Slow Dum for 20 Mins & Serve
Seal with aluminum foil and lid. Cook on a tawa over low flame for 20 minutes. Rest 5 minutes, then scoop gently to serve this fragrant, non-greasy royal delicacy.