Chicken Biryani Recipe In Bengali

For the Chicken:

• 1 kg boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
• 1 cup plain yogurt
• 2 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1/2 tsp garam masala
• 1/4 cup lemon juice
• Salt to taste

For the Rice:

• 2 cups basmati rice, soaked for 2 hours
• 2 cups water
• 1/2 tsp salt

For the Biryani:

• 1 cup sliced onions
• 1 cup chopped tomatoes
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 inch ginger, julienned
• 2 cloves garlic, minced
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1/2 tsp fennel seeds
• 1/4 cup chopped mint leaves
• 1/4 cup chopped cilantro leaves
• 2 tbsp ghee or clarified butter
• 1/2 cup kewra water (optional)

Preparation:

Marinating the Chicken:

1. In a large bowl, combine the chicken, yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, lemon juice, and salt.
2. Mix well and refrigerate for at least 2 hours, or overnight.

Cooking the Rice:

1. In a large pot, bring the water and salt to a boil.
2. Add the soaked rice and stir.
3. Reduce heat to low, cover, and simmer for 12-15 minutes, or until all the water has been absorbed.
4. Fluff the rice with a fork and set aside.

Making the Biryani:

1. Heat the ghee in a large pot or Dutch oven over medium heat.
2. Add the cumin seeds, coriander seeds, and fennel seeds and toast for 1 minute, or until fragrant.
3. Add the onions and sauté until translucent.
4. Add the tomatoes, bell peppers, ginger, and garlic and cook for 5-7 minutes, or until softened.
5. Add the marinated chicken and cook for 10-12 minutes, or until browned.
6. Stir in the mint and cilantro leaves.
7. Layer the rice and the chicken mixture in the pot, alternating between the two.
8. Sprinkle with kewra water, if desired.
9. Cover and cook over low heat for 20-25 minutes, or until the chicken is cooked through and the rice is fluffy.
10. Garnish with additional mint and cilantro leaves and serve hot.

Tips:

• For a more flavorful biryani, use a variety of spices, such as cinnamon, cloves, and cardamom.
• If you don’t have kewra water, you can substitute with rose water.
• You can also add boiled potatoes or hard-boiled eggs to your biryani for extra flavor and texture.
• Serve the biryani with raita, chutney, or a side of salad.

Variations:

• Vegetable Biryani: Omit the chicken and add your favorite vegetables, such as carrots, peas, and corn.
• Shrimp Biryani: Use shrimp instead of chicken.
• Lamb Biryani: Use lamb pieces instead of chicken.

Wrapping Up: A Culinary Masterpiece

Indulge in the tantalizing aroma and exquisite flavors of this authentic Bengali chicken biryani recipe. Whether you’re a seasoned cook or a novice in the kitchen, this step-by-step guide will empower you to create a dish that will delight your taste buds and impress your guests. So, gather your ingredients, follow the instructions, and embark on a culinary adventure that will leave you craving for more.

Questions You May Have

Q: How can I make my biryani more flavorful?
A: Use a variety of spices and experiment with different combinations to find your preferred flavor profile.

Q: What is the best way to store biryani?
A: Store the biryani in an airtight container in the refrigerator for up to 3 days.

Q: Can I freeze biryani?
A: Yes, you can freeze biryani for up to 2 months. Allow it to thaw overnight in the refrigerator before reheating.

Q: What side dishes go well with biryani?
A: Raita, chutney, and salad are all great accompaniments to biryani.

Q: How do I reheat biryani?
A: You can reheat biryani in the microwave or on the stovetop over low heat.