Kolkata Chicken Biryani with clear step-by-step photos and a video. Kolkata (Bengali) Biryani is a fragrant rice dish made with long-grain basmati, aromatic spices, meat (chicken or mutton), and potatoes. Evolving from Lucknow/Awadhi biryani, its defining feature is the addition of potatoes and occasionally boiled eggs, giving it a distinct character.
This Bengali chicken biryani carries the subtle, refined flavors of Awadhi cooking but is milder on heat than some regional biryanis. The use of potatoes—popular in Bengal—adds a comforting texture and absorbs the biryani gravy beautifully. Serve with onion slices, lemon wedges, and raita for a complete meal.
About this recipe
Here is a practical Kolkata-style chicken biryani recipe (also called Kolkata Murgh Biryani). The dish traces back to the exile of Awadh’s last Nawab, Wajid Ali Shah, in the mid-19th century. Potatoes, then a novel ingredient in the region, were introduced into the biryani by his chefs and became a beloved tradition in Kolkata’s biryani.
Although the preparation takes some time, the result is rewarding—a fragrant, well-balanced biryani that’s perfect for family meals and gatherings.
Why you’ll love this recipe
- Step-by-step instructions with a recipe video make the process easy to follow.
- Customizable: ingredients and spice levels can be adjusted to suit your taste.
- Make-ahead friendly: store in an airtight container in the refrigerator for up to 2 days and reheat until piping hot.
- Option to use homemade Kolkata biryani masala or store-bought for convenience.
- Simple dum method included that doesn’t require dough or foil.
- Balanced and family-friendly — mild yet flavorful, suitable for kids and adults.
- Gluten-free.
Ingredients and substitutions
- Chicken: Bone-in pieces give the best flavor, but boneless can be used for convenience.
- Rice: Use aged, long-grain basmati for aroma and long, separate grains.
- Potatoes: Key to Kolkata biryani—small potatoes work best; halve larger ones so they cook evenly.
- Herbs: Coriander and mint are optional. Traditional Kolkata biryani often skips them.
- Spice powders: Turmeric, red chili, coriander, and cumin powders as needed.
- Ginger-garlic paste for flavor depth.
- Onions: Make crispy fried onions (birista) or use store-bought birista.
- Oil: Mustard oil is traditional—heat to smoking point then cool before using. Any neutral oil can substitute.
- Whole spices: Green and black cardamom, cinnamon, cloves, bay leaf, and mace for authentic aroma.
- Optional: Mace and cardamom powders, saffron, kewra water, Meetha attar and a touch of ghee for finishing.
- Ghee/clarified butter: Adds moisture and authentic flavor; recommended.
See the recipe card below for detailed measurements.
How to make Kolkata Chicken Biryani (Step-by-step)
Preparations
- Peel potatoes and pressure cook for 1 whistle. Let pressure release, then set potatoes aside.
- Soak basmati rice in water for 30 minutes, then drain and set aside.
Making Birista (fried onions)
- Heat oil in a heavy-bottomed pan on high heat and add sliced onions.
- Fry, stirring continuously, until the slices turn light golden and crisp. Drain and spread on a plate.
- Remove excess oil from the pan, leaving about 1/4 cup for later use.
Frying potatoes
- Pat the cooked potatoes dry with a kitchen towel.
- Shallow-fry until the edges are lightly golden.
- Lower the heat and season with salt, red chili powder and turmeric. Cook 3–4 minutes, then set aside.
Making Kolkata biryani masala
- On low-medium heat, roast the whole spices listed for the biryani masala until aromatic.
- Cool completely and grind to a fine powder. Skip if using store-bought masala.
Marinating chicken
- In a bowl combine chicken with ginger-garlic paste, yogurt, turmeric, red chili powder, coriander powder, biryani masala, salt, small amounts of mace/cardamom powder (if using), chopped coriander and mint (optional), half the fried onions, and a little oil. Marinate and set aside.
Cooking rice
- Heat 7 cups of water, add bay leaf, cloves, green cardamom, salt and ghee; bring to a boil.
- Remove whole spices with a small strainer, then add drained basmati and cook until the water comes to a boil again and the grains show a slight bite (al dente).
- Reserve 1/2 cup of the cooking water, drain the rice in a colander and set aside.
Cooking chicken
- Heat a heavy-bottomed pan on medium and add 1/2 cup oil (you can reuse oil from frying onions).
- Add whole spices (black cardamom, mace, cinnamon, bay leaf, cardamoms, cloves) and stir for 10 seconds, then add the remaining sliced onions and cook till light golden.
- Add ginger-garlic paste and cook a minute. Add marinated chicken and sauté on high for 5–7 minutes until oil separates.
- Cover and cook until the chicken is fully cooked. Meanwhile, mix cream (or khoya), milk, reserved rice water and 1.5 tsp biryani masala to form the finishing liquid.
Assembling and layering
- Lower heat to the minimum. Add the fried potatoes to the chicken gravy and combine gently.
- Stir in lemon juice, kewra water and a few drops of Meetha attar if using.
- Spread the partially cooked rice evenly over the gravy.
- Pour saffron-infused water and the milk-cream-masala mixture over the rice. Sprinkle remaining kewra, Meetha attar (sparingly), the rest of the fried onions and 2 tsp ghee.
- Cover with a tight-fitting lid for dum cooking.
Dum cooking
- You can seal the pot with dough or foil, or use a heavy plate and weight method to close the lid tightly.
- Cook on the lowest heat for 20 minutes, then remove from heat and rest for 5 minutes before opening.
- Gently fluff the biryani and serve hot.
Tips for perfect Kolkata biryani
- Use a thick-bottomed pan to prevent burning and ensure even heat distribution.
- When frying onions for birista, do not add too many at once or the oil temperature will drop; keep oil hot for crisp onions.
- Spread fried onions in a single layer to keep them crisp, not stacked.
- If using mustard oil, heat it to smoking point and let it cool before cooking.
- Do not overcook potatoes in the pressure cooker—slightly undercooked potatoes hold shape better during dum.
- Cut large potatoes in halves so they cook through during shallow frying and dum.
- Use fresh curd for marination; avoid lemon if the curd is already sour.
- Add Meetha attar and kewra very sparingly—2–3 drops diluted in a little water to avoid overpowering the biryani.
Recipe FAQs
Kolkata biryani is milder and more aromatic than many other regional biryanis. Key differences: subtle use of aromatic spices, the addition of potatoes, the occasional use of khoya or milk/cream in finishing, and traditionally mustard oil for cooking.
Allow biryani to cool to room temperature, then refrigerate in an airtight container for up to 2 days. For longer storage, freeze in portions up to two weeks. Reheat only the portion you need, with a sprinkle of water to retain moisture. Avoid repeated reheating to preserve texture and flavor.
Yes. Use the same layering and masala approach, but adjust cooking time: cook or pressure-cook the mutton until tender before assembling, as it requires longer cooking than chicken.
If you try this recipe, please leave a comment and rating. Enjoy your Kolkata Chicken Biryani!
Recipe Card
Kolkata Chicken Biryani (Bengali Biryani)
Video
Equipment
- Heavy-bottomed pan / Kadhai
Ingredients (high level)
- Chicken – 700 g, cut into pieces
- Basmati rice – 700 g, aged, soaked 30 minutes
- Potatoes – 4 medium (small preferred)
- Onions – 4 (for frying and gravy)
- Yogurt, ginger-garlic paste, lemon juice
- Ghee, oil (mustard oil optional), whole and ground spices
- Cream/khoya and milk for layering, saffron, kewra water, Meetha attar optional
Instructions (summary)
- Prep potatoes and soak rice. Fry onions to make birista; reserve oil.
- Shallow-fry potatoes, season lightly and set aside.
- Roast and grind biryani masala if making at home.
- Marinate chicken with spices, yogurt, herbs and some fried onions.
- Cook rice until al dente, reserve 1/2 cup cooking water and drain.
- Sauté whole spices, onions, ginger-garlic, then cook marinated chicken until oil separates and chicken is cooked.
- Layer chicken gravy and potatoes in the pan, top with rice, saffron water, milk-cream-masala mix, remaining fried onions and ghee.
- Dum cook on very low heat for 20 minutes using a tight seal or weight method, rest 5 minutes, then serve.
Notes
- Traditional Kolkata biryani often omits coriander and mint; include them only if you prefer.
- Keep potatoes slightly undercooked before frying to prevent them becoming mushy during dum.
- Use Meetha attar and kewra sparingly—just a few diluted drops for aroma.
Nutrition
Nutrition information is an approximation.