Bengal Special ~ Calcutta Biry@ni

"Calcutta special Biry@ni"

Bengal Special Calcutta Style Chicken Biryani is one of the most demanding and famous dish in all over the world.Calcutta Style Chicken Biryani Recipe may be a delicious combination of rice and chicken together with potatoes, made flavoursome because it is cooked the Calcutta way. Great to be served for Lunch .This Calcutta Style Chicken Biryani is sort of distinct in flavor from the rest and stands out with the utilization of potato within the biryani.“However, the standard of the dish was never compromised.If you are vegetarian then you can also made veg Biryani by using soyabean nutri instead of chicken.
 

#Ingredients:~

• For Biryani Masala:  

• 1 Nutmeg(jayfall)
• 1 & 1/2 tbsp Mace(javitri) 
• 2 tbsp  Black cumin (Shahjeera)
• 1 & 1/2 tbsp White peppercorn(sukha Dhaniya Powder)
• 1 & 1/2 tbsp Allspice ( Kababchini)
• 10 to 12 pcs  cloves(long)
• 10-12 Green cardamoms( hari ellachi)
• 1 cinnamon stick( dalchini)
• 2-3 small Bay leaves( Tej Pta)       

• For Marinate the chicken: 

• 1 & 1/2 kg  chicken pieces
• 1 cup Greek Yogurt
• 1 & 1/2 tsp red Chili powder
• 2 tsp Coriander powder
• 1 tsp Biryani Masala
• Make a paste with
• 1  cup  Onion paste
• 2 tbsp  Ginger paste
• 2 tbsp garlic paste    

• For Tempering:

• 2 Bay leaves
• 4 Green cardamoms
• 4 cloves
• 3 Cinnamon Bark
• 1 tsp rose water
• 1 tsp Kewra water or screw pine water
• 2-3 drops edible rose oil also known as Rose otto or Meetha attar
• Salt to taste

• Biryani Rice:

• 4 cups long grain Basmati Rice( white rice)
• 4-5 tbsp salt
• 4-5 Green Cardamoms
• 2 bay leaves
• 2 barks cinnamon
• 4-5 allspice

• Other Ingredients:

• 5-6 hard boiled eggs
• 4 potatoes cut in half
• 3-4 sliced onion ( approximately 3 cups)
• 2 tsp Rose water
• 2 tsp Kewra water
• 2 to 4 drops Meetha attar
• 1 &1/2 fat pinch saffron
• 1 & 1/2 cup white oil
• 4 tbsp Ghee
• Wheat flour dough

           Recipe:~

(follow step by step)

Step 1. Prepare Biryani Masala:- 

1. Put all whole spices given in briyani masala ingredient list on a preheated Tawa or Pan over medium heat.
2. Give  a stir  or cook it for a few seconds and let them warm, remember your spices should be warm, not toasted. This will help to extract the smell from the spices.
3. Let them  cool and then grind.

Step 2. Marinade the chicken:-

1. Add  little amount of Biryani Masala to the yogurt  and mis it well.
2. Now, Add onion paste, salt9as per your taste), ginger garlic paste,coriander powder, red chili powder and  beaten yogurt.
3. Mix it well, cover it with a lid  and keep it in the refrigerator, for at least  2 hours, overnight is better.

Step 3. Cook the chicken:-

1. Wash it and soak the rice in water for a minimum of hour, then drain the rice.
2. Next, Fill a pot with water and add bit of salt.
3. Add potatoes in filled water.
4. Set the pan over medium-high heat and put that water contain potatoes to a boil.
5. put the flame at sim for 10-15 min, till potatoes are 80% done, then drain the potatoes and allow them to cool.
6. Preheat your Dutch oven(roasting pan) and heat oil, when oil is hot, add sliced onion in pan and cook it about 8-10 minutes (till golden brown). 
7. Add boiled potatoes to the remaining oil and cook it only for a moment to crisp the outer skin of the potato, then keep aside the crisp potatoes.
8. Now, Add ghee to the remaining oil, let the ghee melt.
9. Add whole spices to the recent oil and give a stir or cook it little bit then add within the marinated chicken.
10. Over high heat cook only for a moment , then reduce the heat to medium to medium-low and continue cooking until the chicken is almost 80% done, you would like to stir the chicken for several times, just to make sure that it doesn't stick with the inner bottom of the pan.
11. now, take a bowl .In a bowl, add rose water, kewra water, Mithe ator, mix it and keep aside.
12. When you see the chicken is nearly done, add the potatoes, and Biriyani Masala and add essence mix or waters mixture ,give a good stir to mix everything well and switch off the heat.

Step 4. Cook the Rice:-

1. Take a bowl , on the other hand take rose water, kewra water, Mithe ator and a big pinch of Saffron. mix all water and keep aside.
2. Take another large pot with lid and fill the pot with water, add 4-5 Tbsp of salt, now boil the water.
3. Take the drained rice and add 3 to 4 drop of lemon juice and mix it.
4. Once water start boiling, put drained rice in the water and also add Green Cardamom, bay leaves and barks cinnamon and allspices (given in rice ingredient list) give a stir and let it come up to a boil. 
5. Then reduce the heat to medium and cook for 2-3 minutes, the rice will be half cooked not completely cooked.
6. Drain the cooked rice in a colander.

Step 5.  Final Step:-

1. Preheat your tawa over medium flame.
2. Put some ghee in a heavy duty dutch oven or cooking pot with lid,
3. Put one portion or one layer of rice, then transfer the cooked chicken , put some fried onion, the essence mix(water mixture), Then add remaining ghee, Biriyani masala, then put another layer of rice, again Biriyani Masala, remaining fried onion, again add mixed essence then add hard boiled eggs.
4. Put the lid and cover the side of the lid with the dough, so steam cannot escape, if you want you'll also cover the pot with aluminium foil( but health wise this method isn't good) but I favor to follow the great old dough process. 
5. Then place the pot on the preheated Tawa, and over low flame let it cook for 15 to 20 minutes.Then turn off flame and provides 5 to 10 minutes standing time before serve.

Note:~"You can serve Biryani with Raita and salad.

Some other famous recipe of Bengal:~

(must try)

# Bengan Bhaja

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This is often one among the simplest and delectable appetizers recipe, which needs no time and extremely little effort. keep with Bengali culinary tradition, the slices of aubergine are usually fried in mustard oil which supplies it a pungent hit of flavour.

# Mishti Doi

Mishti doi is legendary and traditional dish of bengal. Every bengali not only bengali but many other country Peoplr love ,ishti doi as a dessert dish .Mishti doi may be a classic Bengali sweet made with milk, curd culture and jaggery or sugar. The jaggery used traditionally to form mishti doi is palm jaggery. In Bengali language ‘mishti’ means sweet and ‘doi’ is curd. In hindi language mishti doi are often called as meetha dahi.

The method of creating mishti doi is different than making an easy curd or dahi. The milk is thickened and reduced first then palm jaggery is added. When the milk becomes warm, curd is added. This mixture is then allowed to set for a few hours.