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How to make Kolkata Chicken Biryani with Aloo

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.

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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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How to make Kolkata Chicken Biryani with Aloo

Recipe by Sandhya Riyaz

5.0 from 2 votes

Course: Main courseCuisine: Indian, Bengali, AwadhiDifficulty: Moderate

Servings

servings

Prep time

minutes

Cooking time

minutes

Marination Time

2 – 4

hours

Dum Time

minutes

A fragrant and subtle dum-cooked Kolkata-style biryani made with basmati rice, marinated chicken, golden fried potatoes, and a hint of kewra—lightly spiced and full of Nawabi charm.

Ingredients For the Chicken Marinade

500 grams, 500 Chicken
(bone-in, 1.1 lb, 10–12 medium pieces)
½ cup, ½ Thick yogurt
1½ tablespoon, 1½ Ginger-garlic paste
1 teaspoon, 1 Red chili powder
¼ teaspoon, ¼ Turmeric
½ teaspoon, ½ Garam masala
Salt – to taste
1 tablespoon, 1 Lemon juice
1 tablespoon, 1 Mustard oil
½ cup, ½ Fried onions (birista)
For the Rice
2 cups, 2 Aged basmati rice
3 nos. 3 Green cardamom
4 nos. 4 Cloves
1 inch stick, 1 Cinnamon
1 nos. 1 Bay leaf
1 teaspoon, 1 Salt – 1 tsp
1 tablsepoon, 1 Kewra water
Saffron – few strands soaked in 2 tbsp warm milk (optional)
For the Potatoes
2 nos. 2 Potatoes (peeled and halved)
Ghee or oil – for frying
A pinch of biryani masala or turmeric (optional for frying)
For the base:
1 nos. 1 Onion (medium sized)
2 nos. 2 Green chilli (slit)
1 tablespoon, 1 Whole spices
(2 clove, 2 cardamom, cinnamon stick, 1 bay leaf)
For Dum and Layering
2 tablespoon, 2 Ghee
½ cup, ½ Fried onions
Nutmeg – pinch
1 drop, 1 Biryani Attar
2 nos, 2 Boiled eggs (optional)
3 tablespoon 3 Mint (optional)

Directions to make Kolkata Chicken Biryani With Aloo

Marinate the Chicken
Mix all marinade ingredients with chicken. Cover and rest in fridge for at least 2 hours (or overnight).
Parboil the Rice
Soak rice for 20 minutes.
Boil 7–8 cups water with whole spices and salt.
Cook rice until 80% done (firm to bite). Drain and let cool. Drizzle kewra water and ghee on top.
Fry the Onions
Slice 2 onions thinly. Fry in oil or ghee on medium heat until golden brown and crisp. Set aside on paper towel.
Prep the Potatoes
Boil potatoes until just fork-tender (80% done). Drain.
Fry them in ghee or oil until golden and crisp outside. Optional: Dust with a pinch of turmeric or biryani masala for extra flavor.
Prep Saffron Milk
Soak a few strands of saffron in 2 tbsp warm milk. Let it sit for 10–15 minutes for the color and aroma to release.
Cook the Chicken
In a heavy-bottomed pan, add oil, when hot add whole spices, sliced onions and green chili. Saute well. Then add cook the marinated chicken until 90% done and oil separates.
Add the golden fried potatoes to the pan and coat gently in the masala.
Layer the Biryani
In a heavy vessel or same wide pan:
Layer half the rice.
Add chicken pieces and potatoes evenly.
Sprinkle fried onions, ghee, pinch of nutmeg, and saffron milk.
Top with the rest of the rice and remaining fried onions.
Dum Cooking
Cover tightly (use dough or foil and lid).
Simmer on low flame for 20–25 minutes or place over a tawa for indirect heat.
Rest for 10 minutes before opening.

Notes

1 cup = 250 ml

Directions To make kolkata chicken biryani with step by step images

Marinate the Chicken
Mix all marinade ingredients with chicken. Cover and rest in fridge for at least 2 hours (or overnight).
Fry the Onions
Slice 2 onions thinly. Fry in oil or ghee on medium heat until golden brown and crisp. Set aside on paper towel.
Prep Saffron Milk
Soak a few strands of saffron in 2 tbsp warm milk. Let it sit for 10–15 minutes for the color and aroma to release.
Soak the Rice
Soak rice for 20 minutes.
Parboil the Rice
Boil 7–8 cups water with whole spices and salt.
Cook rice until 80% done (firm to bite). Drain and let cool. Drizzle kewra water and ghee on top.
Prep the Potatoes
Boil potatoes until just fork-tender (80% done). Drain.
Fry them in ghee or oil until golden and crisp outside. I used fried onion oil for flavor, so continued in the same pan. Optional: Dust with a pinch of turmeric or biryani masala for extra flavor.
Cook the Chicken
In a heavy-bottomed pan, add oil, when hot add whole spices, sliced onions and green chili. Saute well. Add the marinated chicken. Mix well.
Add potatoes:
Cook the marinated chicken until 90% done and oil separates. Add the golden fried potatoes to the pan and coat gently in the masala. Remove half of the chicken and add half portion of 80 % cooked rice.
Layer the Biryani
In a heavy vessel or same wide pan:
Layer next half of the rice.
Add chicken pieces and potatoes evenly.
Sprinkle fried onions, ghee, mint (optional), pinch of nutmeg, and saffron milk.
Top with the rest of the rice and remaining fried onions.
Dum Cooking
Cover tightly (use dough or foil and lid).
Simmer on low flame for 20–25 minutes or place over a tawa for indirect heat.
Rest for 10 minutes before opening.

Chicken biryani with basmati rice, fried aloo, and chicken, neatly plated with raita and boiled egg on the side.

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

Why does Kolkata chicken biryani have 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.

Can I skip kewra or attar in Kolkata 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.

What’s the best rice-to-chicken ratio for 2 cups rice biryani?

For 2 cups basmati rice, about 500g chicken (bone-in) works best. It keeps the balance of flavors, meat, and masala just right.

How do I keep the rice fluffy in biryani?

Cook rice only 80% before layering. During dum, the steam will finish cooking it without turning mushy.

Can I make Kolkata biryani without boiled eggs?

Yes, eggs are optional—but commonly served on the side. The fried potato is more traditional and essential to the dish.