Taste the Traditional Kolkata Chicken Biryani At Home in 3 Simple Steps!

The world is, and perhaps will be, divided over the origin of biryani; some will say the current version of biryani was the brainchild of Mumtaz Mahal. In contrast, others will say that biryani originated from Persia and was brought to India by the early Mughals. 

Whatever biryani’s original story may be, for most of us, it doesn’t matter when we’re handed a fragrant and steaming plate of biryani, be it Hyderabadi or Kolkata, and anything in between. We enjoy all of them with equal love and delight. 

Speaking about Kolkata biryani, this iteration of the famous Indian rice dish slightly differs from its other brethren. How?

Kolkata chicken biryani is slightly on the lighter side in terms of spices, yet it is strikingly rich and aromatic, with an addition of one thing that Bengalis and many Indians are crazy about—potatoes! (We’ll see why later in this post).

Keeping it all aside, the journey of biryani from the kitchen to your plate takes a lot of time. It can take as much as 2 hours for the cooking and preparation. However, in three simple steps, you can make a Kolkata-style chicken dum biryani recipe at home. 

All you need to do is: order our Ready-to-Cook Biryani Range from our website and enjoy the scrumptious taste of Kolkata at home! 

What is Kolkata Chicken Biryani? 

If you’re wondering how to make Kolkata-style chicken biryani at home, then worry not! We, at Licious, have got you covered. The Kolkata chicken biryani recipe uses elaborate and aromatic spices that yield delicious results. 

However, peeled potatoes are the most exceptional ingredient in the Kolkata chicken biryani. It adds to the crispy and flavorful texture of the chicken biryani

Among several schools of theories, this one is perhaps the most original; Nawab Wajid Ali Shah—the tenth and last Oudhi ruler—is credited to have brought the biryani to Calcutta in 1856. 

After the British Raj banished the meat, Nawab Wajid Ali Shah recreated biryani in his way, which is now called Kolkata-style chicken biryani

However, since chicken or meat was not available, golden-brown and peeled potatoes were used as their replacement. 

Now you know why potatoes are crucial to Bengalis and their biryani. The Kolkata chicken biryani recipe is lighter on the side of spices and uses a yoghurt-based marinade. 

Kolkata Biryani Mix 

At Licious, we can deliver our authentic ready-to-cook Kolkata Biryani Mix right to your doorstep. 

A recipe that takes over an hour for cooking and preparation can now be finished in 3 simple steps.

There is no compromise on the flavours as well. The meat pieces are enough for two people. They are your favourite pieces, so you don’t have to worry about anything else. 

The meat has no added preservatives or chemicals and it is always fresh, never frozen. 

If you’re looking for a way to cook biryani faster and better at home, order our chef-crafted, authentic Kolkata Biryani Mix from our website now!

Print Recipe
Kolkata Chicken Biryani Cooking Method
With Licious, you can make Kolkata chicken biryani at home in under an hour without much effort. When you order from our website we will deliver freshly marinated and hygienically vacuum-packed biryani meat to your doorstep. From there, just follow the steps below to complete the cooking process:
Course Main Dish
Cuisine Indian
Prep Time 1 hour
Course Main Dish
Cuisine Indian
Prep Time 1 hour
  1. Take two tea cups of long-grain and superior quality rice and soak them in water for 20 minutes. Drain the water and set it aside.
  2. Boil ½ a medium-sized peeled potato in water with 1 tablespoon salt and 1/4th tablespoon of turmeric powder until cooked completely. Drain, and once dry, fry the potatoes in ghee until crispy.
  3. Take a pressure cooker and add one teacup of water roughly 150 ml. We’ve included a pack of Biryani Seasoning and this should be added to the water. Stir till it dissolves.
  4. Now, add rice to the cooker along with the Biryani Mix and Biryani Meat. Combine them all. Pour an additional teacup or 150ml of water into the packet and empty it into the cooker. Simmer uncovered for 30-45 seconds.
  5. Close the cooker then let it cook for two whistles on medium-high heat. Once done, let it cool. When cooled, open the cooker and gently stir the rice and the meat. Serve hot!
Recipe Notes

Tips and Tricks

Do not overcook the rice. Make sure the Biryani Mix is mixed well. Serving Suggestions Serve with raita on the side (quickly whip some curd, grated cucumber, and salt to taste. Add some roasted jeera powder for added zing!) Garnish with onion rings, cucumber and coriander leaves.

If you enjoy making our quick yet authentic Kolkata Chicken Biryani, share photos of the final dish with us on Instagram using #MadeWithLicious, we’d love to see you digging in.

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