The name of Calcutta Dada Boudir Biryani is hardly unknown to any Bengali. Now many people come from far away Bangladesh to eat this Biryani in Kolkata, but if you cannot go to Kolkata due to lack of time, then you can follow this recipe and make Biryani at home like Dada Boudi Restaurant.
Ingredients:
Ingredients for making Garam Masala :
1 teaspoon Shahi Jeera
4 cloves
1 jaitri
5 cardamoms
2 cinnamon sticks
1 teaspoon Shamrich
1 teaspoon of whole coriander
2 black cardamoms
1 small piece of nutmeg
Other Ingredients For Biriyani:
1.5 kg of chicken
6 potatoes (500 grams)
200 ml white oil
1 teaspoon ghee
400 grams of onion, thinly sliced
the water
Salt to taste
2 teaspoons of Kashmiri chili powder
1 teaspoon of turmeric
2 drops of sweet perfume
3 cloves of garlic and 15 grams of ginger juice
Salt to taste
10 Potato Bukhara
150 grams of sour yogurt
2 teaspoon garam masala
2 bay leaves
2 cinnamon sticks
5 red chillies
4 cloves
Salt to taste
1 kg basmati rice
200 ml white oil
200 ml of buffalo milk
50 grams of khoya
1/2 teaspoon cardamom powder
2 cups of water
2 teaspoons Keora water
1 teaspoon of rose water
2 drops of sweet perfume
1/2 teaspoon of saffron
garam masala
3 teaspoons of ghee
Coriander leaves
2 to 3 pieces of ginger
5 to 6 green chillies
2 cloves of garlic
1/2 tsp black salt
Salt to taste
Juice of 1/2 lemon
1 teaspoon of chaat masala
3 teaspoons sour yogurt
the water
Instructions or, Method of cooking:
1. We need 1.5 kg of chicken to make Dada Boudi's Biryani. Here the chicken leg pieces are taken a little bigger because Dada Boudi Biryani uses a little bigger pieces of chicken. Here the weight of one piece will be like 250 grams. Since the chicken pieces are a little big, you have to lightly score them with a knife and cut them. And 6 big potatoes are taken. Each one weighs about 600 grams.
2. To make garam masala for biryani, we need 4 cloves, 1 jaitri, 1 teaspoon whole coriander, 1 small piece of nutmeg, 2 black cardamoms, 2 cinnamon sticks, 1 teaspoon black pepper. Now all these should be fried in a dry pan. At this time, the gas flame should be kept very low, there is no need to fry it for a long time, when it starts to emit a light smell, it should be taken out, after it cools down, it should be made into a powder in a mixer.
3. Now take 200 ml of white oil in a biryani pan and add 1 teaspoon of ghee in it. When the oil and ghee are heated, add 400 grams of thinly sliced onions. Here you have to use a little more onion and keep the gas flame on high and fry it well for about 10 to 15 minutes. When you see that the onion has turned golden brown in color, add enough water to it.
4. After adding water, add some spices like salt to taste, 2 teaspoons of Kashmiri kalkar powder, 1 teaspoon of turmeric. It will be pre-cut potatoes. Then add some more water. When the potatoes are cooked, add 2 drops of attar to make the potato smell better.
5. Mix it well and add 3 cloves of garlic and 15 grams of ginger-butter water (you can also add ginger-garlic paste). After that, when the water boils, the potatoes should be boiled with a lid until 80 percent is cooked, then the potatoes should be taken out through a sieve.
Note – Remember not to peel the onions too much, just peel the potatoes separately.
6. Now the gravy that remains is called onion juice. Now put the chicken in it, there is no need to add water separately at this time because the water will start coming out of the chicken after a while. Add salt to taste. Mix it well and cook it for 7 to 8 minutes with a lid. After that open the lid and you will see that the oil will come out from the gravita and the chicken will be about 60 percent cooked.
Note – 500 ml of onion juice will be required for 1 kg of rice, so give the water in advance so that there is about 500 ml of water or onion juice before adding the chicken.
7. Now the boiled light should be arranged one by one and ten Alubokhara should be given in between. Then spread 150 ml of curd and 2 teaspoons of prepared biryani masala on top.
8. Now put water in a pot to boil the rice. When the water is hot, add 2 bay leaves, 2 cinnamon sticks, 5 peppercorns and 4 cloves and salt as needed. When the water gets a little hot, the spices should be boiled for 2 to 3 minutes. Meanwhile, add 1 kg basmati rice which has been soaked earlier.
Note – Before soaking, the rice should be washed thoroughly with water 3 to 4 times until the water runs clear. And while boiling the rice, do not let the water boil too much or stir the rice too much with the sleeve as it may break the rice.
9. Now take 200 ml of buffalo milk in a container (you can use cow's milk if you want). 50 grams of khoya kheer and 1/2 teaspoon of cardamom should be added to it. Now mix everything well.
10. Take 2 cups of water in a bowl to make saffron water. Add 1 teaspoon of rose water, 2 teaspoons of kheora, water, 2 drops of mitha attar and 1/2 teaspoon of saffron. Once mixed well, saffron water is ready.
11. When the rice is about 60 percent cooked, take it through a mesh and put it on top of the chicken. When half is given, it should be spread well around with a sleeve. Then spread the ghol which was made in milk over it. After that, the remaining half of the rice should be given from above and spread around with the sleeve again. Then spread the garam masala and saffron water prepared earlier. And finally spread 3 teaspoons of ghee on top.
12. The mouth of the pot should be closed with silver foil to breathe. If you want, you can cover the mouth well by covering the bone lid with flour. Cover the face well with silver foil and sprinkle a little water on it so that the foil sticks well.
13. Once the mouth of the bone is well closed, it should be placed on a hot pan. While inhaling, first 10 minutes on high flame, then 15 minutes on very low flame, then turn off the gas and keep it for 10 minutes.
14. After that, open the foil or the lid and you will see that the biryani rice is nicely cooked.
15. To make green chutney, you need to take coriander leaves in a mixer. Take half of the amount of coriander leaves you take and mint leaves (mint leaves should be removed from the right side). Then for jhal you need to add 5 to 6 green chillies, 2 to 3 pieces of ginger, 2 Add garlic, 1/2 lemon juice, salt to taste, 1/2 teaspoon of beet salt, 1 teaspoon of chaat masala and lastly add 3 teaspoons of sour curd. Now mix it with a little water and make a paste, then the green chutney is ready.
Now Serve biryani with green chutney.
If you have any other idea about this recipe. Comment us and we will try it. Thank you for be with us. Have a good day.
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