Bengali Style Spicy And Delicacy Dish For Bengali Chicken Biryani

By Samanwita Majumdar, Posted on 19/07/2020 - 7 Comments
Bengali Style Spicy And Delicacy Dish For Bengali Chicken Biryani

PREPARATION TIME

20m

COOKING TIME

20m

RATINGS

2.8 Average Ratings

COMMENTS

7 User Comments

This is a Bengali style home made biryani served with lachha onion. Here the chicken is very slow cooked in less oil and a grilled potato is served as a part of the dish. It is a wholesome meal. Unlike the normal biryani, basmati rice is not used. Rather aroma rice or Gobindo Bhog rice is used with abundance of spices and ghee.

Ingredients of Bengali chicken biryani

4.00 no Chicken Drum Stick
2.00 no Potato
1.75 cup Basmati Rice
5.00 no Garlic Cloves
4.00 no Chili
1.00 no Onion
3.00 no Cardamom
1.00 no Cinnamon
3.00 no Nutmeg
5.00 no Clove
6.00 no Black Pepper
0.50 cup Curd
1.00 no Boiled Egg
0.50 tbsp Salt
10.00 tbsp Ghee

Bengali chicken biryani

Wash the chicken pieces very well by cleaning the skin and inside using a lot of running water and then set them aside.

STEP : 1

Wash the chicken pieces very well by cleaning the skin and inside using a lot of running water and then set them aside.

Boil a cup of water with salt in a pressure cooker and add the chicken pieces and boil them for 10 minutes.

STEP : 2

Boil a cup of water with salt in a pressure cooker and add the chicken pieces and boil them for 10 minutes.

Once the chicken is boiled take them out of the pressure cooker and add drain off the excess water. The water may be used for preparing the chicken masala.

STEP : 3

Once the chicken is boiled take them out of the pressure cooker and add drain off the excess water. The water may be used for preparing the chicken masala.

Marinate the chicken with salt, black pepper, curd and tandoori chicken masala and set it aside for atleast 10 minutes.

STEP : 4

Marinate the chicken with salt, black pepper, curd and tandoori chicken masala and set it aside for atleast 10 minutes.

Wash and peel off the onion and garlic cloves and set aside the green chili. They will be used to forma a fine paste to cook the chicken.

STEP : 5

Wash and peel off the onion and garlic cloves and set aside the green chili. They will be used to forma a fine paste to cook the chicken.

Put all the ingredients from the above step into a mixture grinder and grind them into a semi smooth paste.

STEP : 6

Put all the ingredients from the above step into a mixture grinder and grind them into a semi smooth paste.

Heat ghee in a kadai and add the onion, garlic and chili paste and then fry it well till the onion turns pinkish in nature.

STEP : 7

Heat ghee in a kadai and add the onion, garlic and chili paste and then fry it well till the onion turns pinkish in nature.

Add the chicken pieces to the kadai and cook them well till the masala is dried and blends well with the chicken.

STEP : 8

Add the chicken pieces to the kadai and cook them well till the masala is dried and blends well with the chicken.

Once the chicken has been cooked remove it from the kadai and keep it in a bowl so that it can be used in layering with the rice.

STEP : 9

Once the chicken has been cooked remove it from the kadai and keep it in a bowl so that it can be used in layering with the rice.

Take 2 potatoes, peel and wash them and cut it into 2 halves. Add some salt and black pepper and tandoori chicken masala.

STEP : 10

Take 2 potatoes, peel and wash them and cut it into 2 halves. Add some salt and black pepper and tandoori chicken masala.

Heat ghee in a pan and then fry the marinated potatoes on all sides till they become golden brown. Also cook the potato in simmer till it is boiled.

STEP : 11

Heat ghee in a pan and then fry the marinated potatoes on all sides till they become golden brown. Also cook the potato in simmer till it is boiled.

After the potato is boiled then drain the excess ghee and set it aside in a plate so that it can be used with the layered rice.

STEP : 12

After the potato is boiled then drain the excess ghee and set it aside in a plate so that it can be used with the layered rice.

Cook the basmati rice with 3 cups of water and then set it aside after cooking to drain any excess water if present.

STEP : 13

Cook the basmati rice with 3 cups of water and then set it aside after cooking to drain any excess water if present.

Heat the cardamom, cloves, nutmeg, black pepper and cinnamon in the ghee in a kadai till they start emitting the aroma.

STEP : 14

Heat the cardamom, cloves, nutmeg, black pepper and cinnamon in the ghee in a kadai till they start emitting the aroma.

Add a little amount of rice and 2 chicken pieces and then sprinkle some salt. Cook for 2-3 minutes in simmer.

STEP : 15

Add a little amount of rice and 2 chicken pieces and then sprinkle some salt. Cook for 2-3 minutes in simmer.

Next cover the chicken pieces with little rice and repeat the process above with remaining 2 chicken pieces and the rest of the rice. Add the boiled potato and the boiled egg and cook in simmer.

STEP : 16

Next cover the chicken pieces with little rice and repeat the process above with remaining 2 chicken pieces and the rest of the rice. Add the boiled potato and the boiled egg and cook in simmer.

Heat ghee in a pan and crispy fry some long sliced onion till they turn golden brown in color and then remove it from the flames.

STEP : 17

Heat ghee in a pan and crispy fry some long sliced onion till they turn golden brown in color and then remove it from the flames.

Mix the fried onion with the chicken and rice mixture and let it blend. It is then ready to be served as a meal.

STEP : 18

Mix the fried onion with the chicken and rice mixture and let it blend. It is then ready to be served as a meal.

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Comments (7)
Munaza Munaza
Bengali side it is most. In our village most of the people make this by seeing YouTube. But this is different style also easy to make. Thanks foodiesall for the perfect dish.
Jincemon eldhose Jincemon eldhose
I have tried this dish as done in your recipe..and the result was just amazing .. very mild flavour and masala.. no overflow of spices , everything was just perfect .. rice were well cooked..no stickiness . Each detailing of your recipe help me to cook the biriyani perfectly .. After having this I felt this was the best biriyani I ever made.. much better than the restaurant. Everyone one in my family liked it very much and ask me to make it again for Sunday evening get together. I'm so happy and I would say thank you for sharing this recipe
Pravalila vadlamudi Pravalila vadlamudi
Wow by seeing and reading the recipe making my mouth watering 😋 so so nice I love this must and should I want to cookbthus recipe definitely Isanti to post comment also cooking this recipe.
Priyanka Kumari Priyanka Kumari
Every Bengali dishes are famous and liked by everyone. This bengali biryani looks nice and I love to try new types of biryani. I never tried it before but now I will make this dish surely at my home by myself. Thank you for sharing this dish here.
Piyush Chirde Piyush Chirde
this biryani looks very common but it is special because Bengali spices are added to it, chicken biryani is a very famous dish all over India, it is made in various styles according to different regions, this Bengali biryani is extraordinary, you can try this, kids will love this biryani, you can enjoy this dish with your family, thank you for sharing this special biryani recipe with us.