Introduction

As a food enthusiast, choosing just one favorite dish is incredibly difficult. However, if I had to pick, my heart would go to Chicken and Mutton Biryani. I've been cooking for over a decade, but I only managed to cook Biryani myself during the lockdown in 2020. Back then, I prepared a traditional Kolkata Style Chicken Dum Biryani over a brick stove. The result was not only delicious but also garnered rave reviews from my family. Today, I share the recipe I follow, which I have refined over numerous attempts.

Ingredients for Marinating Chicken/Meat

6-7 medium chickens or 500g of meat Curry powder Garlic and ginger paste Onion paste Sweet ittar (sweet pickle) Red chili powder Black pepper powder Cumin powder Salt Biryani masala powder Kitchen King powder (optional)

Ingredients for Cooking Rice

1 kg of biryani rice (or any other preferred variety) All whole spices (garam masala)

Ingredients for Preparing Potatoes

3-4 medium potatoes, cut into 4 pieces Food color (preferably yellow or orange)

Procedure

Marinate the chicken or meat for at least 3-4 hours. Heat a kadhai (companiya) with refined oil and add the marinated chicken. Cook the chicken until all the water has evaporated and it turns goldish brown. While cooking the chicken, prepare the rice in water along with whole spices. Par-boil the potato pieces, adding food color and salt to taste. Combine the cooked chicken with the partially cooked rice and potatoes in the same vessel. Simmer until the flavors blend and the rice is cooked through.

The Chicken Dum Biryani from Kolkata is a culinary gem that requires the right balance of flavors and textures. Each ingredient plays a crucial role in creating the dish's signature rich aroma and taste. Marinating the meat enhances its flavor, while the rice and potatoes absorb the spices and juices, resulting in a dish that is both aromatic and deeply satisfying.

How to Cook a Perfect Steak

While Biryani is my specialty, I also enjoy a good steak. Here's a method to achieve a perfectly cooked steak:

Allow the steak to come to room temperature. This allows for even cooking and prevents the outer part from overcooking while the inside is still raw. Cut the steak and let it rest for 30-45 minutes at room temperature. Preheat a stove-top pan with oil to sear the steak. This locks in the juices and adds a flavorful crust. Bake or broil the steak at 450°F (232°C) for 8-10 minutes until it reaches the desired doneness (rare at 125°F or medium rare at 135°F). Use a food thermometer to ensure the steak is cooked to the perfect temperature.

Whether you're a seasoned chef or a beginner in the kitchen, both Biryani and steak offer unique challenges and rewards. Perfecting the art of these dishes can enhance your culinary skills and delight your guests.