Kolkata Biriyani

Ingredients

• 1000 gms Chicken
• 800 unit/count Basmati Rice (Long grain rice)
• 4 unit/count Potato
• 4 unit/count Onions (Medium)
• 4 unit/count Green cardamom pods
• 2 unit/count Black cardamom pods
• 3 unit/count Cinnamon stick
• 100 gms Plain yogurt
• 3 tbsp Ginger garlic paste
• 1 tbsp Biriyani masala
• 1 tbsp Kewra water
• 1 tsp Red chilli powder
• 6 unit/count Cloves
• 2 unit/count Bay leaves
• 4 tbsp Salt
• 2 unit/count Alu Bakhara
• 1 pinch Saffron
• 1 tsp Lime Juice
• 1 pinch Yellow food coloring
• 2 tbsp Whole Milk
• 1 gms Meetha Atter
• 1 tbsp Ghee
• 0.5 tsp Biriyani Flavour
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 0.5 tsp Turmeric
• 500 gms Sunflower oil
• 1 tsp Mustard oil (Optional)

Instructions

1. 1In a bowl, combine the chicken with yogurt, mustard oil, red chilli powder, biriyani masala, cumin powder, coriander powder, ginger garlic paste, and salt to taste. Mix well and set aside to marinate for 1 hour.
2. 2Peel and halve the potatoes, then parboil them. Add yellow food coloring to the potatoes. Slice the onions thinly. In a small cup, mix saffron with water.
3. 3Heat oil in a karai and fry the parboiled potatoes until they turn light brown. Remove the potatoes and fry the sliced onions until golden brown. Set aside.
4. 4In the same karai, add the marinated chicken and fry it slightly. Remove and set aside.
5. 5In a pan, heat oil and add cloves, cinnamon stick, cardamoms, and bay leaves. Add one sliced onion and ginger garlic paste, cooking for 2 minutes. Then add chilli powder, turmeric powder, cumin powder, and coriander powder. Cook until the oil separates.
6. 6Add the fried chicken to the masala, along with a little water. Cook until the chicken absorbs the spices.
7. 7In a pot, bring water to a boil with salt, cloves, cinnamon stick, black cardamoms, and bay leaves. Add rice soaked for 30 minutes. Cook until the rice is one-third done, then drain.
8. 8In a separate pot, layer half of the cooked rice, followed by the chicken masala. Sprinkle with fried onions, biriyani masala, kewra water, and biriyani flavour. Add the remaining rice, potatoes, fried onions, biriyani masala, kewra water, lime juice, saffron water, ghee, yellow food color, and meetha atter.
9. 9Seal the pot with foil or atta and cover with a lid. Cook on low heat for 40 minutes.
10. 10Remove from heat and gently mix before serving.