Novel Bengali biryani recipe cooked in kachhi style using the indigenous gobindobhog rice which is produced in Bengal only
Prep Time25 minutesmins
Cook Time1 hourhr
Total Time1 hourhr25 minutesmins
Course: Main Course
Cuisine: bengali, Indian
Keyword: bengali biryani, Bengali style biryani
Servings: 4people
Author: Samrat Roy Chowdhuri
Cost: ₹ 280
Equipment
Pressure cooker or cooking pot to dum the biryani
Pot to cook the rice
Wok/Kadai to fry onions
Bowl big enough to prepare the marinade and marinade the chicken overnight
Ladles
Serving Plates
Ingredients
1kgchickenon the bone, bigger sizes than normal curry cuts
500ggobindobhog chal (or rice)
2tspgheedesi ghee is preferred
Whole Spices to Flavor the Rice
4pccardamom
2pcbayleaf
2pccinnamon1 inch stick
6pccloves
8pcpeppercorns
1pcstar anise
1pcmace
1/2pcnutmeg
salt
For the Gobindobhog Biryani Chicken Marinade
2inchginger
10pcsgarlic pods
5pcsgreen chilies
20gbiryani masalastore bought, 2-3 tsp
1/4tspturmeric powder
200gcurdbeaten well
1tspsalt
2tspoil
For Cooking the Potatoes & Flavoring Them
2tspmustard oil
2tspoil
2pcpotatocut into halves
1/4tspturmeric powder
water
salt
2pccinnamon stick
1pcmace
For the Brown Onions
4pcsmedium-sized onions
1/2cupmustard oil
Instructions
Wash and Marinade the Chicken
Wash the chicken and let the water drain out
Prepare a paste of ginger, garlic, green chillies
Take a bowl and prepare a marinade with the ginger, garlic, green chilly paste prepared in the previous step, curd, turmeric powder, salt, biryani masala, and oil
Ensure that the marinade is consistent and there is no lump
Pour the marinade over the chicken pieces and massage properly to ensure that marinade is evenly spread.
Cover and refrigerate overnight or a minimum of 3-4 hours
Pull out the marinaded chicken from the refrigerator and let it thaw for an hour
Cook the Potatoes for Gobindobhog chaler biryani
In a saucepan or vessel, add the oil
Prick the potatoes on all sides with a toothpick or fork
Once the oil starts smoking, add the potatoes
Add turmeric powder and give it a nice stir
Saute for 2-3 minutes
In the same pot, add enough water to cover the potatoes and bring it to a boil
Add salt and allow it to dissolve in the water
Taste the water. It should be salty (like sea water). Adjust accordingly
Add the cinnamon stick and mace
Boil till the potatoes are cooked. This can take 15-20 minutes
Take gobindobhog chal (rice), wash and keep it soaked for minimum 30 minutes and maximum 45 minutes
Prepare the Brown Onions
Thinly slice the onions
In a wok or kadai, pour oil and once the oil is hot, drop the onions
Fry till the onion is golden brown
Keep aside in a bowl
Cook the Rice till 70% Done
In a pot, add water and allow the water to come to a boil
Once the water boils, add salt and all the whole spices mentioned under "Whole Spices to Flavor the Rice"
Check if the water is salty. If not, add more salt to ensure that the water is seasoned properly. It should taste like sea water
Drain and add the rice. Keep a careful eye as the rice cooks faster
Drain the rice and keep aside once it is 70% cooked
Layering the Rice and Chicken and Preparing for Dum
In a biryani pot, brush some ghee at the bottom
Add the marinaded chicken and ensure that part of every chicken piece touches the bottom of the pot. Add in the potato
Add some brown onions, chopped coriander and mint leaves on top
Carefully toss half of the rice on top of this
Repeat by adding some brown onions, chopped coriander and mint leaves
Toss rest of the rice
Add the remaining brown onions
Drizzle ghee on top
Close the lid and seal the pot
Cook on high for 10 minutes
Cook on low flame for around 20 minutes
Switch off the flame
Allow to Rest and Serve Hot
Allow the covered pot to rest for another 10 to 15 minutes
Carefully lift the lid and serve hot with a wedge of lemon and sliced onions
Notes
Gobindobhog rice should be cooked with oil to avoid the rice from sticking and creating a lump
While buying the rice for gobindobhog chaler biryani, ensure that you buy aged rice for best results
The rice has a subtle and pleasant aroma, so do not overload the biryani with a lot of spices