kolkata style chicken dum biryani / How to             make kolkata style chicken dum biryani.

                                                                              By - Chef Yash pawar

Biryani is a blended rice dish beginning among the regal khansamas of the durbar of Old Delhi, under the Mughal Empire, during the late sixteenth 100 years of the then Mughal Court. It is made with Indian flavors, rice, and generally a meat of some sort (chicken, hamburger, goat, sheep, prawn, fish) or at times with no meat, and some of the time, furthermore, eggs and potatoes.

For Yellow Potato, For Marinating Chicken & For frying Potatoes and Egg

INGREDIENTS:

1. Potatoes [ Cut into half ] -  no. 2
2. Saffron water / Yellow colour - 1 cup.
3. Chicken [ Curry cut ] - 500-750 gm
4. Curd - 4-5 Tbsp.
5. Ghee - 1 tsp.
6. Ginger-garlic paste - 1 Tbsp.
7. Degi red chilli paste - 1 tsp.
8. Turmeric Powder - 1/4 tsp.
9. Coriander Powder -1 tsp.
10. Fried Onion - 1/4 cup.
11. Green Chilli - no. 1
12. Salt to taste
13. Oil - 1/4 cup.
14. Green Cardamom - no. 3
15. Mace  - no.1
16. Soaked Potatoes 
17. Boiled eggs - no. 3

METHOD:

1. For Yellow Potato, In a bowl, add saffron water or Yellow water. Cut potatoes and keep it for a minute.
2. For Marinating Chicken, In a bowl, add Chicken,  Curd, Ghee, Ginger-garlic paste, Degi red chilli paste, Turmeric Powder, Coriander Powder and marinade well.
3. Add Fried Onion, Green Chilli, Salt to taste and mix well until the marinade is coated properly to the chicken, Rest for 10 minutes or 1 Hour.
4. For Frying Potato and egg in a non-stick pan, heat oil, add green cardamom, maze, soaked potatoes. Hard-boiled egg fry on low flame for 2-3 minutes.
5. Take out the egg in a different bowl and keep aside for futher use.
6. Fry the potatoes until nice crisp and golden in colour.

For Biryani Masala, For Cooking Chicken & For other ingredients

INGREDIENTS:

1. Shahi Jeera - 1 Tbsp.
2. Black peppercorns - 2 Tbsp.
3. Green Cardamom - no. 8-10
4. Black Cardamom - no. 1
5. Mace - no. 2
6. Cloves - no. 4-5
7. Cinnamon stick - 2 inch
8. Fennel seeds - 1/2 tsp.
9. Nutmeg - 1/4
10. Remaining oil 
11. Onion [ Sliced ] - no. 1
12. Marinated Chicken
13. Fried Potatoes
14. Water
15. Salt to taste
16. Cinnamon stick - 1 inch
17. Fennel seed - 1/2 tsp.
18. Green Cardamom - no. 2-3
19. Black Cardamom - no. 1
20. Star anise - no. 1
21. Black pappercorns - no. 6-8
22. Bay leaf - no. 1
23. Basmati rice [ Soaked for 20 minutes ] - 3 cup.
24. Fresh Cream - 2 Tbsp.
25. Fried onion - 1 Tbsp.
26. Prepared Biriyani Masala - 1 tsp.
27. Gravy [ Yakhni] - 2 Tbsp. 
28. Kewra Water - 1 tsp.
29. Saffron water 
30. Fried onion 
31. Prepared Biryani Masala
32. Gravy [ Yakhni] 

METHOD:

1. For Biryani Masala, In a pan, add Shahi Jeera, .Black peppercorns,  Green Cardamom,  Black Cardamom,  Mace, Cloves, Cinnamon stick, Fennel seeds, Nutmeg and dry roast until fragrant.
2. Remove and let it cool down and grind it into a fine powder.
3. For Cooking Chicken, In a large pot, add remaining oil, and onion and saute on medium flame until light golden in colour.
4. Add marinated chicken and saute it for 4-5 minutes. Add fried potatoes and saute it well.
5. Add water and stir it well, Cover it with a lid and cook on medium medium flame until the chicken is 80% cooked.
6. Remove the chicken and potatoes from the Yakhni and keep it aside. for further use.

1. For Boiled Rice, In a pot, add water for boiling, salt to taste.
2. Take a muslin cloth, add Cinnamon stick, Fennel seed, Green Cardamom, Black Cardamom, Star anise, Black pappercorns, tie a knot and make a potli of it.
3. Add the spice potli into the hot boiling water, add soaked basmati rice and let it cook on medium heat until 70% cooked.
4. Once done, strain the rice and keep aside for further use.
5. For Richness, In a bowl, add fresh cream, fried onion, biryani masala, prepared yakhni and mix it well.
6. Add kewara water and mix it wel, keep it aside for further use.
7. For Layering, keep a heavy bottom pan.
8. In a large pot, add the cooked chicken, potatoes and prepared yakni, fried onion.
9. Add boiled rice and layered it evenly pure the saffrin water.
10. Layer it with fried onion, sprinkle some biriyani masala.
11. Cover it with a lid and dum for 15-20 minutes.
12. Serve hot.