Kolkata Style Biriyani

Ingredients

2 Cup Basmati Rice

2 Bay Leaves

4 Green Cardamom Pods (Elaichi)

1 Star Anise

1 Cinnamon Stick

4 to 5 Cloves

1/2 Lemon (Sliced)

Salt to Taste

4 Cup Water

1 tbsp Ghee

6 Onion (Sliced)

5 to 6 Tbsp Oil

1 to 2 Tbsp Ghee

4 to 6 Egg

4 to 6 Medium Sized Potato (Big Chunks)

Saffron Strands (Kesar)

4 tbsp milk

2 Cinnamon Stick

15 to 16 Green Cardamom Pods (Elaichi)

2 Star Anise

10 Cloves

1/3 Nutmeg

1 Mace Spice (Javitri)

1 Black Cardamom Pod (Elaichi)

1 tsp Whole Jeera

1 tsp Fennel Seed

1 tsp Black Pepper Powder

1 tsp White Pepper Powder

1 Kg Chicken Pieces (Thighs, Curry Cut, Legs)

2 tbsp Garlic Paste

1 tsp Ginger Paste

2 tbsp Red Chilli Powder

1 tsp Turmeric Powder

1 tbsp Coriander-Jeera Powder

20-25 Fresh Mint Leaves

5 tbsp Greek Yogurt Or Thick Curd

Salt to Taste

Instructions

Chicken Marinade

Roast all the whole spices in a pan. Cool them down and grind them to a powder.

Roast Whole Spices

In a big bowl, add chicken, all the spices and yogurt. Mix well, cover and let it rest for at least an hour.

Chicken Marinade

Saffron Milk

In a bowl, mix saffron strands and lukewarm or room temperature milk and set it aside for later.

Eggs and Potato

Boil the eggs, peel and keep them aside for later.

Use a fork to poke holes all over the potatoes so they cook thoroughly and the masala penetrates well.

Soak the potatoes in salt and turmeric water for about 10 mins.

Potatoes can be fried in oil or AirFried (25 Min at 180 C).

Once ready keep them aside for later.

Rice Preparation

In a big pan or kadhai, add water and all the spices.

Infusing Water with Spices

Let the water boil for a few minutes so that spices are infused. Add ghee for aroma.

Adding Ghee for Aroma

Use a strainer and remove the whole spices.

Add rice and cook at high flame for a few minutes.

Set the flame to low, close the lid and cook for additional 5 to 10 minutes or until rice is about 70% to 80% cooked. You can check by pressing a grain in the palm. It should have just a little bit of bite remaining.

Strain the rice, pour cold water on top to completely stop the cooking process. Set aside for later.

Masala

Heat a big kadhai, add oil and ghee. Now add the onions and fry until golden. Keep 1/4 onion aside for later.

Frying Onion 1

Frying Onion 2

Add chicken and potato. Mix them well and cook for 15 mins or until almost cooked. Keep the lid closed and add water if needed to prevent the spices from burning or chicken from sticking to the kadhai. Once cooked, keep half cup of gravy aside for later.

Add Chicken and Potato 1

Add Chicken and Potato 2

Add peeled eggs and mix well. Turn down the heat at this stage.

Add Peeled Eggs

Layering

In the kadhai, layer the cooked rice. We can add half of rice in first layer and then half in the second layer.

Layer the Rice

In each layer, add mint leaves, curry and onion we set aside.

Add Curry, Mint Leaves

On top of last layer, add the saffron milk.

Now close the lid. Either seal it by using dough around the rim or add a heavy weight on top. Cook on high flame for a few minutes to bring the curry to boil.

Dum Cook

Turn down the heat to lowest and cook for 15 to 20 minutes.

Turn off the flame and let it cool down for additional 15 to 20 minutes.

Open the lid and using a spatula, gently mix the curry into rice. Do not mix thoroughly - you want to see distinct layers of white and colored rice.