Bengali Chicken Biryani is a beloved traditional dish that beautifully marries succulent chicken pieces with fragrant basmati rice and aromatic spices. This article presents a step-by-step guide to recreating this flavorful and aromatic delicacy right in your kitchen.
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| Bengali Chicken Biryani |
Ingredients:
- 500g chicken, cut into pieces
- 2 cups basmati rice, soaked for 30 minutes
- 2 large onions, thinly sliced
- 2 tomatoes, chopped
- 1 cup plain yogurt
- 4-5 potatoes, peeled and halved
- 1/2 cup cooking oil or ghee
- Whole garam masalas (bay leaves, cinnamon, cardamom, cloves)
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- Saffron strands soaked in warm milk
- Salt, to taste
- Fresh coriander and mint leaves for garnishing
Instructions:
1. Marinating the Chicken:
- In a bowl, mix the chicken pieces with yogurt, ginger paste, garlic paste, turmeric powder, red chili powder, cumin powder, coriander powder, and a pinch of salt.
- Let the chicken marinate for at least 2 hours, preferably overnight, in the refrigerator.
2. Preparing the Rice:
- Parboil the soaked rice with whole garam masalas and salt until it's 70% cooked.
- Drain the rice and set aside.
3. Frying the Onions and Potatoes:
- Heat oil/ghee in a large pan. Fry the sliced onions until they turn golden brown. Remove half for garnishing.
- In the same oil, fry the potatoes until they are golden. Remove and set aside.
4. Cooking the Chicken:
- In the same pan, add the marinated chicken and cook until it's tender and the oil separates.
5. Layering the Biryani:
- In a heavy-bottomed pot, layer the bottom with some chicken gravy.
- Add a layer of rice over the chicken, followed by some fried onions, mint, and coriander leaves.
- Repeat the layers until all the chicken, rice, and fried onions are used.
- Drizzle saffron milk over the top layer.
6. Dum Cooking:
- Cover the pot with a tight-fitting lid. You can also seal the edges with dough to trap the steam.
- Cook on low heat for about 20-25 minutes. This "dum" cooking allows the flavors to infuse and the rice to fully cook.
7. Serving:
- Gently fluff the layers with a fork.
- Serve the Bengali Chicken Biryani hot, garnished with the remaining fried onions, mint, and coriander leaves.
Conclusion:
Bengali Chicken Biryani is a culinary masterpiece that captures the essence of traditional Bengali flavors. By following this recipe, you'll be able to recreate this aromatic and mouthwatering dish in your own kitchen, delighting your taste buds and those of your loved ones. Enjoy the rich blend of spices, tender chicken, and fragrant rice that this dish brings to the table.