Kolkata Chicken Biryani with Aloo is a royal, aromatic one-pot dish made with fragrant basmati rice, marinated chicken, boiled and fried potatoes, and subtle Mughlai-style spices. This 2 cup biryani recipe is perfect for small families or weekend indulgence. What sets Kolkata biryani apart is not just its mellow aroma but the humble addition of golden fried aloo, which turns every bite into a soulful surprise.
A Bite of Kolkata Chicken Biryani History
Did you know the humble potato in Kolkata biryani has royal roots?
Originating from the kitchens of Wajid Ali Shah, the exiled Nawab of Awadh, Kolkata biryani evolved from Lucknowi roots when he brought his chefs to Bengal in the 1850s. With time and resource constraints, potatoes were added as a royal substitute for meat, and today, no authentic Kolkata-style biryani is complete without it.
In this version, I’ve kept it simple yet traditional—dum-cooked with 2 cups rice, golden potatoes, kewra, saffron (optional), and fried onions. A soft-boiled egg on the side completes the experience.
Whether you’re craving a light dum biryani, looking for an easy Kolkata biryani recipe, or searching how to make biryani with chicken and potatoes, this one hits the spot—with warmth, history, and comfort.
Kolkata Chicken Biryani Ingredients & Their Role
| Ingredient | Why it matters in Kolkata Biryani |
|---|---|
| Basmati Rice | Long-grain rice is the heart of biryani. Aged basmati gives that signature fluffiness and aroma. |
| Chicken (bone-in) | Adds deep flavor to the masala and infuses the rice during dum. Bone-in is a must for richness. |
| Potatoes (Aloo) | The iconic addition—boiled and fried aloo soaks up all the spices and ghee, making every bite nostalgic. |
| Yogurt | Used in the marinade, it helps tenderize the chicken and gives the masala body and depth. |
| Ginger-Garlic Paste | Brings warmth and foundation to the marinade and the cooked masala. |
| Fried Onions (Birista) | Adds sweetness and caramel depth. Essential for that soft, rich layer of flavor. |
| Kewra Water / Rose Water | A floral touch that sets Kolkata biryani apart. Adds elegance without overpowering. |
| Whole Spices (Cardamom, Clove, Cinnamon) | Infuses the rice with subtle warmth and fragrance—use them whole, not ground. |
| Ghee | Used for frying and layering—adds richness and helps carry all the flavors beautifully. |
| Saffron / Attar (optional) | For special occasions, these lend an extra layer of aroma that makes the biryani feel royal. |
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Directions To make kolkata chicken biryani with step by step images
Pro tips for Kolkata Chicken Biryani
- Use aged basmati rice for long, separate grains. Soak it for at least 20–30 minutes before cooking.
- Boil potatoes only until 80%—then fry till golden. This gives that signature bite without turning mushy in dum.
- Don’t over-spice! Kolkata biryani is known for its subtle flavor. Go easy on chili powder and garam masala.
- Just 1 drop of biryani attar or a mix of kewra + rose water adds that authentic Nawabi aroma—don’t skip it.
- Seal the pot well for dum—use foil, a tight lid, or dough to trap the steam. This is what makes the rice fluffy and flavorful.
Serving Suggestion
- Boiled eggs on the side (optional)
Cucumber raita or onion-mint salad
A squeeze of lime just before serving enhances the aroma
Faq for Chicken biryani with potatoes
Potatoes were first added during Nawab Wajid Ali Shah’s exile to Metiabruz, Kolkata. His chefs included them as a filling ingredient, and over time, they became the signature of Kolkata-style biryani.
While you can skip attar if unavailable, kewra water or rose water is highly recommended—it gives the biryani its delicate floral aroma, a key part of its identity.
For 2 cups basmati rice, about 500g chicken (bone-in) works best. It keeps the balance of flavors, meat, and masala just right.
Cook rice only 80% before layering. During dum, the steam will finish cooking it without turning mushy.
Yes, eggs are optional—but commonly served on the side. The fried potato is more traditional and essential to the dish.