Updated February 16, 2021

This Calcutta Style Chicken Biryani Recipe is a mouth-watering combination of rice and chicken along with potatoes, made flavoursome as it is cooked the Calcutta way. Great to be served for Sunday lunch to your family and friends



  • 2 Cup Basmati Rice
  • 1 Bay Leaves
  • 2 Cinnamon Stick
  • 2 Mace
  • 4 Green Cardamom
  • 4 Cloves
  • 3 Tbsp. Salt


  • 3 Potato
  • 3 Tbsp. Oil
  • 1/2 Tsp. Salt
  • 1/2 Tsp. Black Pepper Powder
  • 1-2 Pinch Red Food Colour
  • 1 Tsp. Kewra Water


  • 1/2 Kg Chicken
  • 2 Tbsp. Ginger Garlic Paste
  • 1 Cup Water
  • 1 Tsp. Kashmiri Red Chilli Powder
  • 1 Tsp. Biryani Masala
  • 1 Tsp. Kewra Water
  • 2 Onion Deep Fried
  • 1 Tsp. Salt
  • 2/3 Cup Curd
  • 1 Cup Oil
  • 1-2 Pinch Food Color
  • Biryani Masala
  • Some Khoya/Mawa (Optional)
  • 1 Tbsp. Clarified Butter (Ghee)
  • 1 Tsp. Kewra Water
  • Oil for Fry


  1. Boil 2 cup basmati rice in water for 1 hour
  2. Boil half pan water and
  3. Add Bay leaf, cinnamon sticks, cloves, javitri, cardamom,3 tbsp salt and mix
  4. Cover and boil the water
  5. Add rice to it once it boils
  6. Partially cook the rice along with black cardamom and bay leaves. The rice needs to be boiled till 50% done.
  7. Drain away the water and set aside the rice for later use.
  8. Take 2 tbsp of ginger garlic paste in a sieve and add 1 cup water to take out its juice
  9. Add this juice to chicken, add 1 tsp Kashmiri Red Chilly ,1 tsp Biryani Masala, 1 tsp kewra water, add deep fried onion, 1 tsp Salt , 2/3 cup curd and marinate for half an hour
  10. Dry roast the rest of the whole spices namely, peppercorns, cloves, green cardamom, and cinnamon for 30 seconds or till fragrant. Let it cool and then grind it into a fine powder in a mixer grinder.
  11. Heat oil in a deep & heavy bottomed pan.
  12. Once heated Add potatoes, 1 tsp salt, ½ tsp black pepper, a pinch of red food colour, 1 tsp kewra water
  13. Fry it on high flame for a minute, add some water then cover and cook on medium to low flame till soft
  14. Then on high flame dry the remaining water
  15. Deep fry the potatoes on high flame
  16. To start preparing this delicious Calcutta Style Chicken Biryani Recipe, take deep pan add 1 cup oil,
  17. When heated add marinated chicken and boil it
  18. Cover it and cook on high flame till it gets soft
  19. Remove it to deep fry it and keep the gravy aside to add to rice
  20. Add potato to the remaining oil, add boiled rice to it, then add chicken gravy, add food colour, biryani masala, fried onion, add khoya (optional)
  21. Then again add fried chicken, add rice again, remove bay leaf, add chicken, then add chicken gravy, add food colour, biryani masala, fried onion, add khoya (optional)
  22. Add remaining rice and repeat the same process in the end add potato, 1 tbsp ghee, 1 tsp kewra water, some oil left from frying and cover with foil paper
  23. Cook on medium to low flame for 45 minutes and let it steam then

Your Biryani is ready

Some quick tips

  1. You can also use a heavy bottomed non-stick Biryani pot or earthen pot and grease it with ghee to add more authenticity to the recipe
  2. Seal the mouth of the pot with wheat flour dough to tighten the lid if using earthen pot and place a heavy weight like mortar on top of it.
  3. Serve Calcutta Style Chicken Biryani Recipe hot with Burani raita or Tomato Onion & Cucumber raita and non-veg gravy like Laal Maas or Creamy Butter Chicken.
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