Step-by-Step Guide to Prepare Favorite Kolkata style Chicken Dum Biriyani

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The ingredients needed to make Kolkata style Chicken Dum Biriyani:

1. Prepare 1 kg chopped chicken
2. Take 500 gm long grain basmati rice
3. Prepare 250 gm beaten yogurt(curd)
4. Prepare 200 gm ghee
5. Take 50 gm sliced onions
6. Prepare 25 gm ginger paste
7. Take 25 gm garlic paste
8. Make ready 10 gm cloves
9. Get 10 gm cinnamon stick
10. Get 10 gm javitri(mace)
11. Prepare 10 gm Shahi jeera
12. Make ready 10 gm White pepper
13. Take 5 gm jayfal(nutmeg)
14. Make ready 4-5 Saffrons string soaked in milk
15. Get 5 ml kewra water
16. Prepare 50 gm mint leaves
17. Make ready to taste Red chilli powder
18. Prepare 2 tbsp oil
19. Make ready Salt & sugar to taste
20. Get 1 tsp Turmeric powder
21. Get 2 pinch Black pepper
22. Prepare 1 cup Beresta(fried onions)
23. Take 2 Tomato

Instructions to make Kolkata style Chicken Dum Biriyani:

1. To prepare this mughlai recipe take a large bowl,mix yogurt(curd) with red chilli powder,turmeric powder along with ginger & garlic paste.
2. Mix all the ingredients well & add chopped chicken, salt to the mix & let the chicken marinate for about an hour.
3. Heat oil in a kadai,add green cardamom, sliced onions.Then add the marinated chicken & saute the chicken well.
4. Now add tomatoes, red chilli powder, ginger & garlic paste,fried potatoes & sautev them again till the oil separated.
5. Cook the chicken on low-medium flame.
6. 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.
7. 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.
8. In a kadai heat ghee,then add salt,sugar, roated & grinded biriyani masala.Then add the boiled rice.Add kewra water.
9. In a copper vessel heat ghee & then layer the cooked & fried rice,then the cooked chicken & then again the cooked biriyani masala rice.
10. Now make a final layer of the garnish with mint leaves,saffon soaked in milk, kewra water & beresta (fried onions).
11. 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.
12. Garnish the biriyani with boiled eggs & serve hot.
14. Serve the biriyani with kachumber raita.

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