Kolkata style Chicken Biryani & Burhani

Ingredients

• 500 gms chicken on bones
• 1 sprig coriander leaves chopped
• 1 sprig mint leaves chopped
• 300 gms onion barista
• 150 gms yogurt
• 1 Tbsp lime juice
• 1 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1 tsp cumin powder
• 1 Tbsp ginger- garlic-
• 4-5 green chilies paste
• 2 bay leaves
• 2-3 green cardamom
• 4-5 black peppercorns
• 3-4 cloves
• 1 inch cinnamon stick
• 1 mace
• 2-3 drops keora water
• 2 drops orange food colour
• 1/4 cup mustard oil
• as per taste Salt
• 4 medium size whole potatoes
• as required Oil to fry
• 1 tsp red chilli powder
• 1 tsp turmeric powder
• 1 tsp garam masala powder
• 500 gms Basmati Rice long grain
• 2-3 green chillies
• 1 Tbsp ghee
• 1 lime
• 1 inch cinnamon stick
• 2-3 green cardamoms
• 3-4 whole black peppercorn
• 3-4 cloves
• 1 mace
• 1 star anise
• 2-3 drops keora water
• as per taste Salt
• 1 Onion barista
• 1 Tbsp ghee
• as needed coriander leaves
• as required mint leaves
• 1 cup cooked Rice water
• 1 tsp garam masala powder
• 2 drops orange food colour (optional)
• 1 cup yogurt
• 1/2 cup water
• as required Few mint leaves
• 1/2 tsp roasted cumin powder
• as per taste Black salt

Steps

1. For Chicken marination – in a big bowl add washer chicken pieces. Add ginger-garlic-green chilli paste, turmeric powder, red chilli powder, cumin powder, onion barista, mint leaves, coriander leaves, yogurt, salt, food colour (optional), garam masala powder, bay leaves, cloves, Keora water, cardamoms, mace, star anise. Mix well and set aside for at least 1 hour.
2. For cooking chicken – in a heavy bottomed pan add 1/4 cup mustard oil, add marinated chicken and cook on low flame for 25-30 mins covered. Oil will surface and chicken will be cooked. Set aside
3. For potatoes – in a wok heat oil and add peeled potatoes. Add red chilli powder, turmeric powder and fry for 3-5 mins. Add 1 cup water and cover to cook until 3/4th done. Set aside
4. For Rice – In a heavy bottomed bowl heat water and once boiling add cardamoms, cloves, mace, start anise, cinnamon stick, bay leaves, ghee, whole green chillies and lot of salt. Ghee will give a smoothness. Add rice and cook till 80% done. Drain but retain 1 cup of the rice water for later use
5. For Assembling – in a big heavy bottomed pan add cooked chicken, add cooked rice, add more onion barista, coriander leaves, mint leaves, garam masala powder, ghee, cooked rice water, food colour (optional) and put on Dum on low flame for 20-25 mins.
6. For Burhani – in a bowl mix yogurt, water, mint leaves, roasted cumin powder, rock salt and Burhani is ready
7. Plate and enjoy