Kolkata Style Chicken Biryani

कोलकाता स्टाइल चिकन बिरयानी

26 Dec 2021

Go to recipeFood home

This Kolkata Style Chicken Biryani has been my favourite ever since I first tried it in 2015. It is different to popular Hyderabadi biryani and has potatoes and boiled eggs. If you haven't tried it before, believe me the potato and egg goes so well with everything.

This recipe is my attempt in recreating the amazing biryani my friend from Kolkata will cook for me. I am not claiming this recipe to be most authentic, but my adaptation, hence, 'Kolkata Style'. We are going to create our own Biryani Masala, because, why not? I just love fresh and fragrant whole spice blends.

Now, this recipe has a few components, so if you act smart and do a few steps simultaneously, you should be able to create this in 2 hours. For example, when you are frying your potatoes, boil eggs on the side. And when you are cooking your chicken, cook rice on the side. I have faith in you, you can do it. :)

I recommend using Long Grain 'Basmati' rice, I don't think mine were long grain.


  • Prep Time: 45 minutes
  • Total Time: 2 hours
  • Serves : 4-5 People


For Chicken Marinade

  • 1tbsp Ginger
  • 1tbsp (5-6 cloves) Garlic
  • 500g Chicken (Thighs/Breast)
  • 1tbsp Lemon Juice
  • 1tsp Green Chilli diced
  • 1/2Cup Yoghurt
  • 1tsp Salt
  • 1tsp Kashmiri Red Chilli Powder
  • 1/2tsp Turmeric Powder
  • 2tsp Garam Masala

For Biryani Masala

  • 1tsp Cumin Seeds
  • 1 Cinnamon Stick
  • 2 Bay Leave
  • 4 Cloves
  • 2 Bay Leave
  • 8 Caradamom
  • 2 Black Cardamom
  • 1tsp Coriander Seeds
  • 1/2tsp Fennel Seeds
  • 1tbsp Black Peppercorn

For Biryani Rice

  • 1 Cinnamon Stick
  • 1 Bay Leave
  • 1 Star Anise
  • 1/2tsp Fennel Seeds
  • 2 Cardamom
  • 1 Black Cardamom
  • 1tsp Cumin Seeds
  • 1.5 Cups Rice
  • 1/2tsp Salt
  • Water

For Potatoes

  • 2tbsp Oil
  • 3 Medium Potato
  • 1/2tsp Salt
  • 1/2tsp Turmeric
  • 1tsp Biryani Masala

For Frying Chicken

  • 2tbsp Oil
  • 2 Medium Onion (thinly sliced)
  • To Taste Salt
  • 2tsp Nutmeg Powder
  • 2tsp Biryani Masala
  • If needed Water
  • 4 Eggs (boiled)

Saffron Infused Milk

  • 1/2 Cup Milk
  • 1/2tsp Biryani Masala
  • 1tsp Saffron


  • Start by marinating the chicken, cube your chicken into chunky pieces and add to the bowl with ginger and garlic.
  • Add yoghurt, green chillies, Kashmiri red chilli powder, turmeric and garam masala.
  • Combine everything well, cover the bowl and leave the chicken in the fridge to marinate for at least 60 minutes. You can marinate over night if you have time.
  • Prepare biryani masala, add all biryani masala ingredients in a pan and roast them until fragrant, blend. Keep it aside.
  • Boil eggs, bring water to boil, add the egg and boil for exactly 8 mins. Remove the shell and keep aside.
  • Peel and chop potatoes into big chucks and add biryani masala, turmeric and salt to it. Give everything a nice mix.
  • Use some vegetable oil and fry the potatoes until they are crispy from the outside and soft from inside (you can check by putting a fork through). You don't want to over cook them but just want cooked through.
  • Once the potatoes are ready, put them aside.
  • Prepare rice by boiling water in a pan, tie all whole spices for your fragrant rice in muslin cloth and add to the pot with water.
  • Add a pinch of salt to the water. Rinse your basmati rice and add to the pot with boiling water
  • Bring the temperature to low to medium and cook until about 75-80 percent done. Roughly 15 minutes
  • Strain all the water and keep aside.
  • It's time to cook the chicken now, heat up some oil in a pan and add cardamom and cinnamon stick to it.
  • Add your sliced onions and cook until almost crispy. Once crispy, keep 1 tbsp of crispy onions on the side to use when you assemble all elements together.
  • Add your marinated chicken, add nutmeg powder, biryani masala and salt and cook until 80 percent cooked (roughly 20-25 minutes).
  • While your chicken is cooking, grab a bowl and add milk, saffron, biryani masala to it and microwave for 40-45 seconds, put aside
  • Once all the components are ready, it's time to assemble together and cook them 'Dum' style
  • Oil the bottom of the pot, add half of the rice, then add all the chicken, then lay out potatoes. Cover these with the remainder of rice and top it off with boiled eggs.
  • Pour the saffron infused milk over the top.
  • Cover the lid of the pot, turn on your pot at the lowest setting and cook everything for 20-25 minutes.
  • Turn the heat after the 20 minutes. Leave the lid closed for 5 mins.
  • Open the lid, scoop out the layers in a plate and enjoy with some yoghurt!!