Father's birthday special Chicken Biryani

Today I will be sharing with you all Kolkata special chicken Biryani. It obviously has potatoes in it.

I made this delicious Chicken Biryani on my father's birthday.

So let's get started.

INGREDIENTS:-

1. Basmati rice ( 500g)

2. Onions ( 200g) 

3. Tomato ( 100g) if they are sour then make sure that you deseed them, otherwise the curry will taste sour.

4. Ginger ( 1 tablespoon)

5. Garlic (½ tablespoons)

6. Salt 

7. Rose water 1 tablespoon

8. Kewra water 1 tablespoon

9. Milk ( ½ cup)

10. Chicken ( 500g)

11. Potatoes ( 500g)

12. Turmeric powder

13. Orange food colour

14. Red chilli powder

15. Kashmiri red chilli powder

16. Jeera powder

17. Corriander powder

18. Rice bran oil

19. Cloves ( 3-4 pieces)

20. Cardamoms ( 3 -4 pieces)

21. Bay leaves ( 2 pieces)

22. Dahi ( 50g)

METHOD:-

1st step:

Marinate the chicken pieces with salt and orange food colour , for 30 minutes.

And also marinate the potatoes with salt and food colour.

Put the potatoes inside the pressure cooker and let it cook until it's half soft.

In the meantime fry the chicken pieces in a kadai nicely until lightly Cooked. Now fry the potatoes as well, after taking out of the pressure cooker.

Next in the kadai heat some rice bran oil and add the chopped tomatoes ( 100g) , chopped onions ( 200g)

And add 1 tablespoon of ginger paste and cook them until nice and soft. Add salt as per your taste.

And cook the masala. Add 1 tablespoons of Kashmiri red chilli powder, corriander powder ( ½ tablespoon) and jeera powder( ½ tablespoon), dahi (50g) and cook it until the oil gets separated from the the masala .

Now add the chicken pieces and the potatoes and add them in the masala and cook them until nice and soft.

For the rice; soak the rice in water for 1 hour. And then in a kadai hear the water until the it starts boiling . Add 2 tablespoons of salt and oil in the boiling water, and add [ 3-4 cloves, 3 cardamom, 1 cinnamon stick , 2 bay leaves). And then add the soaked rice.

Cook the rice for 80% .

The rest 20% will be cooked in the dum.

For layering:-

In a cup take ½ cup of milk, add ½ teaspoon of kewra, and rose water and add orange food colour, and atur

Now grease a big kadai with ghee and add a little bit of the curry and add 1batch of rice then add the chicken pieces , potatoes again in small batches.

Add few drops of the prepared colour mixture and add 1 teaspoon of Biryani garam masala  powider . Repeat these steps one by one continuously, until the kadai gets full.

Now seal the kadai, so that the aromas doesn't come out from the kadai. And so that the beautiful , enriching aromas are all intact inside.

Now keep the kadai in dum for 10 minutes .

It's ready to be served hot.

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