Kolkata's Special Biryani

Name: Kolkata's Special Biryani
Cuisine: Indian
Ingredients: For Biryani Masala; 1 tbs cumin seeds; 1 tbs black pepper; 1 tbs white pepper; 2-3 black cardamom; 7-8 green cardamom; 1 whole nutmeg; 2 whole maces; 5-6 whole cloves; 1 inch long cinnamon stick; Rest ingredients; 2 cups Basmati Rice; 4 Tbs White Vegetable Oil; 2 tsp Rose water; 1 tsp Kewra Water; 1 Dollop of ghee; 4 Pieces Chicken; 2 Medium sized Potatoes; 4-5 big Onions; 20-25 cloves Garlic; 1 inch long Ginger; 150 gms plain Curd; 1 tbs Red chilli powder; 1 pinch sugar; 2 Tbs warm milk; 1 pinch saffron; to taste Salt; 50 g coriander leaves; 4 boiled eggs; 30 g mint leaves

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Ingredients

For Biryani Masala
1 tbscumin seeds
1 tbsblack pepper
1 tbswhite pepper
2-3black cardamom
7-8green cardamom
1whole nutmeg
2whole maces
5-6whole cloves
1 inchlong cinnamon stick
Rest ingredients
2 cupsBasmati Rice
4 TbsWhite Vegetable Oil
2 tspRose water
1 tspKewra Water
1Dollop of ghee
4 PiecesChicken
2Medium sized Potatoes
4-5big Onions
20-25 clovesGarlic
1 inchlong Ginger
150 gmsplain Curd
1 tbsRed chilli powder
1 pinchsugar
2 Tbswarm milk
1 pinchsaffron
to tasteSalt
50 gcoriander leaves
4boiled eggs
30 gmint leaves
1 tspatra

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Steps

1

Dry roast all the whole spices on a hot tawa, till they start to release their aroma.
2

Take them off the heat and let them cool a little following which blend them to get the powdered spice.
3

Sieve coarse grounded spices to get finer powder.
4

Immerse the rice in water for at least 30 mins.
5

Cook the rice (80% cooked) in boiling water with a pinch of salt and some whole spices.
6

Cut the onions and fry them in lot of oil.
7

Make a smooth paste of ginger and garlic.
8

Soak the saffron threads in lukewarm milk.
9

Make slits lengthwise on chicken pieces.
10

Cut the potatoes in big chunks and cook them in a pressure cooker till tender.
11

Slow cook the chicken pieces with oil, spices, curd, chilli powder and ginger garlic paste till it gets cooked 80%. Take it out in a plate.
12

Fry the potatoes in the same pan after you remove the chicken.
13

Assemble the layers in a heavy bottomed pan.
14

Apply ghee on the inner surface of the pan, put chicken, potato, boiled egg and half of rice, then put half of the saffron soaked milk, fried onions, coriander leaves, mint leaves, 1 tbsp ghee, kewra, water, rose water and atra(used for fragrance).
15

Do the same layering again with rice and rest ingredients and cover with lid.
16

Place the pan on hot tawa and cook for another 10 mins on a very low flame.
17

Serve your birayni hot with Raita.