Name: Kolkata style Chicken Dum Biriyani
Ingredients: 1 kg chopped chicken; 500 gm long grain basmati rice; 250 gm beaten yogurt(curd); 200 gm ghee; 50 gm sliced onions; 25 gm ginger paste; 25 gm garlic paste; 10 gm cloves; 10 gm cinnamon stick; 10 gm javitri(mace); 10 gm Shahi jeera; 10 gm White pepper; 5 gm jayfal(nutmeg); 4-5 Saffrons string soaked in milk; 5 ml kewra water; 50 gm mint leaves; to taste Red chilli powder; 2 tbsp oil; Salt & sugar to taste; 1 tsp Turmeric powder; 2 pinch Black pepper; 1 cup Beresta(fried onions); 2 Tomato

Ingredients

1 kg chopped chicken
500 gm long grain basmati rice
250 gm beaten yogurt(curd)
200 gm ghee
50 gm sliced onions
25 gm ginger paste
25 gm garlic paste
10 gm cloves
10 gm cinnamon stick
10 gm javitri(mace)
10 gm Shahi jeera
10 gm White pepper
5 gm jayfal(nutmeg)
4-5 Saffrons string soaked in milk
5 ml kewra water
50 gm mint leaves
to taste Red chilli powder
2 tbsp oil
Salt & sugar to taste
1 tsp Turmeric powder
2 pinch Black pepper
1 cup Beresta(fried onions)
2 Tomato

Steps

To prepare this mughlai recipe take a large bowl,mix yogurt(curd) with red chilli powder,turmeric powder along with ginger & garlic paste.
Mix all the ingredients well & add chopped chicken, salt to the mix & let the chicken marinate for about an hour.
Heat oil in a kadai,add green cardamom, sliced onions.Then add the marinated chicken & saute the chicken well.
Now add tomatoes, red chilli powder, ginger & garlic paste,fried potatoes & sautev them again till the oil separated.
Cook the chicken on low-medium flame.
Now on another burner boil water in a pan & add the whole spices.Once the water starts boiling add the soaked long grain basmati rice & cook it.
Dry roast the biriyani masala like nutmeg, mace, sahajeera,saha marich (white pepper), green cardamom, cinnamon stick, cloves,black pepper & then grind them in a grinder.
In a kadai heat ghee,then add salt,sugar, roated & grinded biriyani masala.Then add the boiled rice.Add kewra water.
In a copper vessel heat ghee & then layer the cooked & fried rice,then the cooked chicken & then again the cooked biriyani masala rice.
Now make a final layer of the garnish with mint leaves,saffon soaked in milk, kewra water & beresta (fried onions).
Make a dough of the wheat flour & line the lid with it.Seal the copper vessel & put the vessel in a preheated oven on 180 degree centigrate for 15 to 20 minutes.
Garnish the biriyani with boiled eggs & serve hot.
Serve the biriyani with kachumber raita.