Kolkata Dum Biryani is a world-famous, less spiced rice dish. It is unique for its use of long-grain Basmati rice, slow-cooked meat, a hard-boiled egg, and a signature large, golden potato. Unlike fiery or heavily-spiced biryanis, the Kolkata style relies on a delicate, aromatic profile. It uses clarified butter (ghee), saffron-infused milk, and drops of sweet ittar, kewra, and rose water.
Kolkata Dum Biryani is a world-famous, less spiced rice dish. It is unique for its use of long-grain Basmati rice, slow-cooked meat, a hard-boiled egg, and a signature large, golden potato. Unlike fiery or heavily-spiced biryanis, the Kolkata style relies on a delicate, aromatic profile. It uses clarified butter (ghee), saffron-infused milk, and drops of sweet ittar, kewra, and rose water.
In a large bowl, combine the chicken, yogurt, ginger-garlic pastes, spices, and half of your fried beresta. Mix well and let it marinate for 45-60 minutes.
In a heavy-bottomed pan, fry the parboiled potatoes in oil until golden brown. Drain and set aside. In the same leftover oil, lightly fry the hard-boiled eggs for 1-2 minutes until they get a light crust.
In the same pan, cook the marinated chicken over medium heat until the chicken is tender and the oil separates to form a thick, rich gravy (yakhni).
Boil a large pot of water with the whole spices and lemon juice. Add the soaked rice and cook until it is about 70-80% done (it should bite easily but still have a firm center). Drain completely.
Seal the pot tightly with a tight-fitting lid (you can use a strip of chapati dough to ensure no steam escapes). Place the pot on the lowest flame (or a tawa) for 15-20 minutes.
Turn off the heat and let it rest for 10 minutes before opening. Gently fluff the rice from the edges using a fork.
