Arsalan Style Chicken Biryani | Kolkata Chicken Biryani | Biryani Recipe

Arsalan Style Chicken Biryani | Kolkata Chicken Biryani | Biryani Recipe
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Biryani is a mouth- watering whole meal that is perfect for all occasions. It is apt to suit from dinner parties to a lazy Sunday meal. Chicken Biryani is popular across India. This recipe introduced to Indians by the Mughals. It is a recipe of flavourful rice with aromatic spices – Biryani is sure to tantalise the taste buds of many of us. There are a countless variety of Biryani, from North to South and there’s cooking style are varies to, from Dum style to Handi Biryani. Biryani can be made with meat, chicken, fish, egg and vegetables all are simply delicious. But Chicken Biryani is one of the most popular one out of these.

Arsalan Style Chicken Biryani is a famous recipe of Mughlai cuisine, made with rice, chicken, potato, egg, curd, fried onions and saffron milk.

Difficulty: Advanced Prep Time 30 min Cook Time 50 min Rest Time 15 min Total Time 1 hr 35 mins Servings: 2 Calories: 346.60 Best Season: Suitable throughout the year


Arsalan Style Chicken Biryani is a famous recipe of Mughlai cuisine, made with rice, chicken, potato, egg, curd, fried onions and saffron milk.


For Biryani Rice –

For Chicken Marinate –

Other ingredients –


Off On


  1. At first, soak basmati rice for 30 min.

    Long grain rice is recommended for making biryani. Basmati rice has long grain and this kind of rice are generally used for making biryani in India. How much time to soak rice in the water depends on the quality of the rice. This process helps the grain to expand well while cooking.
  2. Then slice onion finely.

  3. Now heat oil in a kadai and fry onion until it turns golden.

  4. Remove fried onion in a flat plate and keep aside for later use.

  5. Then make a smooth paste with ginger, garlic, little water and keep it aside.

    Please ensure that fresh Ginger & garlic shall be used for making paste. The skin of Ginger and garlic pieces shall be removed properly and the pieces shall be washed in running water before putting in the mixer grinder.
  6. Now boil the eggs.

  7. Shell the eggs.

  8. Then soak few saffron strands in warm milk and add kewra water, rose water, mitha attar one by one in the saffron milk. Mix well.


  1. In a large bowl, marinate chicken pieces and potato pieces with curd, fried onion, ginger- garlic paste, biryani masala, salt, red chili powder and mix well. Then keep aside for 2 hrs.

Making Chicken

  1. Now add 1 tbsp ghee in the remaining oil and fry marinated chicken, potato pieces.

  2. Cook for 10 min on the low flame. If water is required, then add ½ cup water now.

  3. Cook for 10 min again. Now Chicken is ready.

Making Rice

  1. Then boil 3 cups of water in a large pot. Add bay leaf, cinnamon stick, green cardamom, black cardamom, cloves, black pepper, mace, salt, ghee and soaked & washed rice.

    Here I used closed pan for cooking rice so add 1 & ½ cups water for 1 cup rice. If use open pan, add more water for cooking rice.
  2. Cook until rice is half- done. 

    Do not stir too much because it tends to break the rice.
  3. Now rice is ready and spread the rice on a flat plate.

Layering Biryani

  1. At first, make 1st layer with gravy chicken.

  2. Then make 2nd layer with rice, potato pieces and spread few ghee drops, few baristas, warm saffron milk, biryani masala on the top of rice.

  3. Now make 3rd layer with rest amount of the rice.

  4. Then place eggs, spread few ghee drops, few baristas, warm saffron milk and biryani masala on the top.

Dum Biryani

  1. Then cover the pot and seal with atta dough. Now cook on the low flame for 10- 15 minutes. Once done, switch off the flame and keep it for another 15 minutes.

  2. Now it is ready to serve. Enjoy!

Nutrition Facts

Servings 2

Amount Per Serving
Calories 346.6
% Daily Value *
Total Fat 20.08g31%
Saturated Fat 10.33g52%
Cholesterol 76.44mg26%
Sodium 665.12mg28%
Total Carbohydrate 30.12g11%
Dietary Fiber 4.32g18%
Sugars 1.98g
Protein 13.94g28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. All information and tools presented and written within this site are intended for informational purposes only and not certified by the nutritionist or registered dietitian. Any nutritional information on this site should only be used as a general guideline. Statements within this site have not been evaluated or approved by the Food and Drug Administration.


  • Cook this recipe at slow cooking method.
  • Use fresh ingredients for better taste.
  • After cooking, wait for at least 15 minutes for better taste.


Keywords: repice, biryani, chicken

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Dipaboli Sarkar

Author and Editor

Hi, I’m Dipaboli Sarkar, the Author & Editor of this food blog. I have a passion for cooking and that is the reason why I have created this food blog. In this blog, I will showcase various recipes so that people get to know the art of making it.

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