KOLKATA STYLE CHICKEN BIRYANI - There are Biryani recipes and then there's the Kolkata style Biryani. Let's build up this Chicken Biryani step by step. Ready? Let's go.

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KOLKATA STYLE CHICKEN BIRYANI
Preparation time 15 minutes
Cooking time 35-40 minutes
Serving 4

Ingredients
For Yellow Potato
2 medium Potatoes, cut in half , आलू
1 cup Saffron water / Yellow colour , केसर का पानी या पीला रंग

For Marinating Chicken
500-750 gm Chicken, curry cut , चिकन
4-5 tbsp Curd , दही
1 tsp Ghee , घी
1 tbsp Ginger-Garlic paste, अदरक लहसुन का पेस्ट
1 tsp Degi red chilli powder , देगी लाल मिर्च पाउडर
¼ tsp Turmeric powder , हल्दी पाउडर
1 tsp Coriander powder , धनिया पाउडर
¼ cup Fried onion , तला हुआ प्याज
1 fresh Green chilli , हरी मिर्च
Salt to taste , नमक स्वादानुसार

For Frying Potatoes and Egg
¼ cup Oil , तेल
3 Green cardamom , हरी इलायची
1 Maze , जावित्री
Soaked Potatoes , भीगाए हुए आलू
3 Hard-Boiled eggs , उबले हुए अंडे

For Biryani Masala
1 tbsp Shahi jeera , शाही जीरा
2 tbsp Black peppercorns , काली मिर्च के दाने
8-10 Green cardamom, हरी इलायची
1 Black cardamom , बड़ी इलायची
2 Maze , जावित्री
4-5 Cloves , लॉन्ग
2 inch Cinnamon stick , दालचीनी
½ tsp Fennel seeds , सोंफ
¼ Nutmeg , जायफल

For Cooking Chicken
Remaining oil , बचा हुआ तेल
1 medium Onion, sliced , प्याज
Marinated chicken , मैरिनेटेड चिकन
Fried Potatoes , तले हुए आलू

For Boiled Rice
Water , पानी
Salt to taste , नमक स्वादानुसार
1 inch Cinnamon stick , दालचीनी
½ tsp Fennel seeds , सॉफ
2-3 Green cardamom , हरि इलायची
1 Black cardamom, बड़ी इलायची
1 Star anise , चकरी फूल
6-8 Black peppercorns , काली मिर्च के दाने
1 Bay leaf , तेजपत्ता
3 cups Basmati rice, soaked for 20 minutes , बासमती चावल

For Richness
2 tbsp Fresh Cream , मलाई
1 tbsp Fried onion
1 tsp Prepared Biryani masala
2 tbsp Gravy (yakhni)
1 tsp Kewra water

Other Ingredients
Saffron water , केसर का पानी
Fried Onion
Prepared Biryani masala
¾ cup Gravy (yakhni)

Optional
Dried Prunes (आलूबुख़ारे ) 5-6 no’s to add while dum
Meetha itr (मीठा इत्र ) 1 -2 drops to finish

Process
For Yellow Potato
Add saffron water or yellow water in a bowl, add cut potatoes & keep it for a minute.

For Marinating Chicken
In a bowl, marinate the chicken with curd, ghee, ginger garlic paste, degi red chilli powder, turmeric powder & coriander powder.
Add fried onion, green chilli, salt to taste & mix well until the chicken is well-coated with the marinade. Rest for 10 minutes or 1 hour.

For Frying Potato & Egg
In a non-stick pan, heat oil, add green cardamom, maze, soaked potatoes & hard-boiled egg, fry on low flame for 2-3 minutes.
Take out the egg in a different bowl & keep aside for further use.
Fry the potatoes until crisp and golden in color.

For Biryani Masala
In a pan, add shahi jeera, black peppercorns, green cardamom, black cardamom, mace, cloves, cinnamon stick, fennel stick, nutmeg & dry roast until fragrant.
Remove and let it cool down & grind it into a fine powder.

For Cooking Chicken
In a large pot, add remaining oil, add onion & saute on medium flame until light golden in color.
Add marinated chicken & saute for 4-5 mins. Add fried potatoes & saute again.
Add water & stir well. Cover-cook on medium flame until the chicken is 80% cooked.
Remove the chicken & potatoes from the yakhni & keep aside.
Strain the yakhni in a bowl & keep it aside for further use.

For Boiled Rice
Boil water in a sauce pot,add salt to taste.
Take a muslin cloth, add cinnamon stick, fennel seeds, green cardamom, black cardamom, star anise and black peppercorns, tie a knot & make a potli of it.
Add the spice potli into the hot boiling water. Add soaked basmati rice & let cook on medium heat until 70% cooked.
Once done, strain the rice and keep aside for further use.

For Richness
In a bowl, add fresh cream, fried onion, biryani masala, prepared yakhni and mix well.
Add kewra water & mix again.

For Layering
Keep a heavy bottom pan.
In a large pot, add the cooked chicken, potatoes, prepared yakni & fried onion.
Add the boiled rice and layer it evenly. Pour the saffron water.
Layer it with fried onion, sprinkle some biryani masala.
Cover it with a lid and dum-cook for 15-20 minutes.
Serve hot.

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