Kolkata Chicken Dum Biryani Recipe
Master the art of authentic Kolkata Chicken Dum Biryani at home. A flavorful, aromatic recipe featuring tender chicken, fragrant rice, and the iconic potato.
Equipment
- Large heavy-bottomed handi (or deg / Dutch oven)
- Long-grain basmati rice strainer
- Mixing bowls for marination
- A flat tawa (griddle) for the dum process
- Tight-fitting lid or aluminium foil / atta dough for sealing
- That heavy base and tight seal? Non-negotiable for proper dum cooking.
Ingredients
For the Rice
- 3 cups high-quality aged basmati rice
- Water for boiling
- 2 pcs green cardamoms
- 1 pcs bay leaf
- Salt generous—rice should taste seasoned
For the Chicken
- 1 kg chicken large pieces, on the bone
- 1 cup thick yogurt whisked
- 2 tbsp ginger-garlic paste
- Salt to taste
- 1 tsp red chili powder mild
- ½ tsp turmeric powder
- Juice of ½ lime
The Kolkata Stars
- 4 pcs large potatoes peeled and halved
- 4 pcs hard-boiled eggs
Aromatics (This Is Where the Magic Lives)
- 4 tbsp ghee
- ¼ cup warm milk + a pinch of saffron
- 1 tbsp kewra water
- 1 tsp rose water
- ½ tsp Meetha Atar do not skip—this is essential
Whole Spice Biryani Masala
- 1 tsp shahi jeera
- 4 pcs green cardamoms
- 2 pcs black cardamoms
- 1 inch cinnamon stick
- 4 pcs cloves
- 1 blade mace javitri
- A tiny pinch of freshly grated nutmeg
Instructions
Let’s Cook: Step-by-Step Kolkata Chicken Dum Biryani
1. Marination: Time Is Flavor
- Mix chicken with yogurt, ginger-garlic paste, salt, turmeric, chili powder, and lime juice.Cover and refrigerate at least 4–6 hours. Overnight is even better.Why this matters:Yogurt tenderizes the chickenTime lets the spices sink inYou get that melt-in-the-mouth texture Kolkata biryani is known for
2. The Potato Secret (Don’t Rush This)
- Par-boil the potatoes in salted water until just tender—knife should go in but not crumble.Heat 1 tbsp ghee in a pan. Lightly fry the potatoes with:A pinch of turmericA pinch of saltYou’re not browning them heavily—just sealing the surface so they hold shape during dum.Trust me, this step makes that potato.
3. Cooking the Rice (70–80% Rule)
- Bring a large pot of water to a rolling boil. Add salt, bay leaf, cardamoms.Add soaked basmati rice.Cook until 70–80% done.Test it this way: press a grain between fingers—it should snap with a white core.Drain immediately. Overcooked rice is the fastest way to heartbreak.
4. Layering: The Art of Biryani
- Now we build flavor, gently.In your handi:Marinated chicken at the bottomFried potatoes and boiled eggsA layer of partially cooked riceDrizzle saffron milk, kewra water, rose waterDot generously with gheeFinish with a whisper of Meetha AtarRepeat rice + aromatics if needed. End with rice.
5. The Dum Process (Slow Fire, Big Reward)
- Seal the pot tightly with foil or atta dough.Place the handi on a tawa, then on low heat.Let it cook for 20–25 minutes.No peeking. No stirring. Let the steam do the work.When you finally open it, that first rush of aroma? That’s Kolkata welcoming you home.
How to Serve
- Serve hot with:Simple onion-cucumber raita (you’ll find my go-to recipe on dishstories.com)Or a light, spicy salanFinish the meal with Mishti Doi—I’ve shared a traditional version on the site that pairs beautifully.
Video
Notes
Nutrition & Serving (Per Plate)
- Serving Size: ~450g
- Calories: 650–750 kcal
- Protein: ~35g
- Carbs: ~85g
- Fats: ~25g