Name: Kolkata chicken biryani recipe by Debashri Chatterji at BetterButter
Prep time: 120 min
Cook time: 40 min
Total time: 160 min
Yield: 4
Ingredients: 1.5 cup basmati rice soaked for 30 min; 250 gm chicken.; Marination; 2 onion; 1 stick cinamon; 2 green cardamom; 1 green chillies chopped; 3 dried red chilli; 1 tbsp coriander seeds; 2 cloves; 5 pepper corns; Turmeric; 1 tsp garam masala.; All grinded into paste; 2 tbsp curd; 1 tbsp ginger garlic paste; 1 star anise; 1 bay leaf; 1 cup wrm milk; 1 tbsp ghee; Coriander leaves; 2 potatoes halves; 1 boiled egg.; 4 onions chopped

Ingredients Serving: 4

1.5 cup basmati rice soaked for 30 min
250 gm chicken.
Marination
2 onion
1 stick cinamon
2 green cardamom
1 green chillies chopped
3 dried red chilli
1 tbsp coriander seeds
2 cloves
5 pepper corns
Turmeric
1 tsp garam masala.
All grinded into paste
2 tbsp curd
1 tbsp ginger garlic paste
1 star anise
1 bay leaf
1 cup wrm milk
1 tbsp ghee
Coriander leaves
2 potatoes halves
1 boiled egg.
4 onions chopped

Instructions

Marinate the chicken with grounded paste, curd, ginger garlic paste turmeric powder and garam masala. Keep overnight
Soak rice for 30 min
In meanwhile heat oil in pan. Fry the halved potatoes. Keep aside.
Now fry half of the sliced onions till golden. Keep aside.
In a heavy bottom vessel heat ghee and oil. Add dried whole spices. Add half remaining onion. Fry well.
Add the marinated chicken. Cook covered for 15 min. Add fried potatoes and mix
Parboil the rice with some green Chillies. And salt. Keep aside.
Now .in the chicken vessel. Layer parboiled rice. Add some fried onion and coriander. Layer again.
Add warm milk and ghee. On top. Add boiled egg. Cover the lid. Seal with atta dough.
Cook on a low flame for 20 min. Put off the flame
Let it stand for 15 min.
Open and serve

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