Kolkata Style Chicken Biriyani(চিকেন বিরিয়ানি)

 **Kolkata-style Chicken Biryani** is a delightful variant of biryani, influenced by Awadhi cuisine, but with a distinct Kolkata twist. It is less spicy compared to other biryani styles and is characterized by the use of potatoes, boiled eggs, and fragrant rice. Here’s a recipe to make this biryani at home:

### Ingredients:

#### For the Rice:

- 2 cups basmati rice

- 4-5 cups water

- 2-3 green cardamoms

- 1 black cardamom

- 2-3 cloves

- 1 bay leaf

- 1-inch cinnamon stick

- Salt to taste

- 1 tablespoon ghee (clarified butter)

- A few drops of rose water or kewra water

- A pinch of saffron soaked in 2 tablespoons warm milk

#### For the Chicken:

- 500 grams chicken (with bones)

- 2 medium-sized potatoes (peeled and halved)

- 2 boiled eggs

- 2 large onions (thinly sliced and fried to make birista)

- 3 tablespoons yogurt

- 1 teaspoon ginger-garlic paste

- 2 green chilies (slit)

- ½ teaspoon turmeric powder

- 1 teaspoon red chili powder

- 1 teaspoon garam masala powder

- 1 teaspoon biryani masala

- 1 tablespoon lemon juice

- Salt to taste

- Oil or ghee for cooking

#### For Garnishing:

- Fried onions (birista)

- Fresh coriander and mint leaves

- Saffron milk

- Boiled eggs (optional)

### Instructions:

#### Step 1: Prepare the Rice

1. Rinse the basmati rice until the water runs clear.

2. In a large pot, boil 4-5 cups of water and add cardamom, cinnamon, bay leaf, cloves, black cardamom, and salt.

3. Add the washed rice and cook until it's 70-80% done (rice grains should still be firm).

4. Drain the water and set the rice aside. Drizzle a bit of ghee, rose/kewra water, and saffron milk on the rice.

#### Step 2: Marinate the Chicken

1. In a large bowl, combine the chicken, yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, biryani masala, lemon juice, and salt. 

2. Let the chicken marinate for at least 1 hour (or overnight for better flavor).

#### Step 3: Fry the Potatoes and Boil the Eggs

1. Heat oil in a pan and lightly fry the potatoes until golden brown on the outside. Set aside.

2. Boil the eggs, remove the shells, and lightly fry them in the same oil.

#### Step 4: Cook the Chicken

1. In a large pot, heat some oil or ghee. Add the marinated chicken and cook on medium heat until the chicken is tender.

2. Add the fried potatoes to the chicken and let it cook together for 10 more minutes.

#### Step 5: Layering the Biryani

1. In a heavy-bottomed pot, start layering the biryani. First, spread half of the chicken and potato mixture at the bottom.

2. Add a layer of half-cooked rice, sprinkle some fried onions, mint, coriander leaves, and saffron milk.

3. Add another layer of the chicken mixture, followed by the remaining rice. Garnish with more fried onions, boiled eggs, mint, and coriander.

4. Drizzle some ghee on top.

#### Step 6: Dum Cooking

1. Seal the pot with aluminum foil or a tight-fitting lid.

2. Cook on low heat for 30-40 minutes, either on the stovetop or in the oven at 180°C (350°F).

3. Let the biryani rest for 10 minutes after cooking.

#### Step 7: Serve

- Gently mix the biryani layers and serve hot with raita, salad, or your choice of chutney.

Enjoy the fragrant and delicious Kolkata-style Chicken Biryani!