Kolkata Biryani

🛒 Ingredients

• Basmati Rice 173 g · 201 kcal
• Chicken Thighs (boneless, skinless) 90 g · 148 kcal
• Potatoes 45 g · 35 kcal
• Onions 30 g · 12 kcal
• Ginger-Garlic Paste 6 g · 5 kcal
• Plain Yogurt (full-fat) 18 g · 11 kcal
• Ghee 9 g · 79 kcal
• Refined Vegetable Oil 9 g · 79 kcal
• Whole Spices (cardamom, cloves, cinnamon, bay leaf) 2 g · 0 kcal
• Ground Spices (turmeric, red chili, coriander, cumin, garam masala) 4 g · 0 kcal
• Saffron (soaked in milk) 8 g · 5 kcal
• Kewra Water 1 g · 0 kcal
• Rose Water 1 g · 0 kcal
• Green Chilies 2 g · 1 kcal
• Fresh Mint Leaves 2 g · 0 kcal
• Fresh Coriander Leaves 2 g · 0 kcal
• Boiled Eggs 25 g · 39 kcal

👨‍🍳 Instructions

1. Wash and soak Basmati rice for 30 minutes, then drain. Marinate chicken pieces with half of the ginger-garlic paste, half of the yogurt, ground turmeric, red chili powder, coriander powder, cumin powder, and a pinch of salt for at least 30 minutes.
2. Peel and halve potatoes. Heat refined oil in a heavy-bottomed pot, fry the potatoes until golden brown, then drain and set aside. In the same oil, fry thinly sliced onions until deep golden brown and crispy (birista); remove half for garnish and keep the rest in the pot.
3. Add whole spices to the remaining oil and fry for a few seconds until fragrant. Add the marinated chicken, green chilies, and the remaining ginger-garlic paste. Cook on medium heat for 10-15 minutes until chicken is partially cooked and the oil separates.
4. Add the fried potatoes and remaining yogurt to the chicken mixture, stir gently, and cook for another 5 minutes. Boil water with salt and whole spices in a separate large pot, then add the soaked rice and cook until 70-80% done (al dente). Drain the rice.
5. In a heavy-bottomed pot or handi, layer half of the par-cooked rice, followed by the chicken and potato mixture. Sprinkle with garam masala, fresh mint, coriander leaves, and half of the fried onions. Place the boiled eggs over this layer.
6. Cover with the remaining rice. Drizzle the saffron-infused milk, kewra water, rose water, and ghee over the top. Garnish with the remaining fried onions, mint, and coriander leaves.
7. Cover the pot tightly with a lid and seal the edges with dough (dum cooking method) or use a heavy lid to ensure no steam escapes. Cook on very low heat for 30-40 minutes. Let it rest for 10 minutes before gently mixing and serving hot.