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The ingredients needed to cook Chicken Biryani(kolkata wedding style):
- Use 2tsp Homemade biryani garam masala
- Use 1 nutmeg
- Use 2 star anise
- You need 10 green cardamoms
- Prepare 10 cloves
- Prepare 10 black pepper
- Use 2 black cardamom
- Get 5 pc kabab chini
- Provide 1 stick cinnamon
- Provide For biryani rice
- Provide 1/2 kg basmati rice(Nafees/wagah)
- You need 1/4 tsp shahi jeera
- You need 3 Green cardamom
- You need 3 cloves
- You need 3 kebab chini
- Use 1 inch Cinnamon stick
- Use 1/2 kg chicken
- Prepare 1/2 kg potato
- Provide 2 tbsp juice of ginger garlic
- You need 1 onion
- Get 1 tbsp curd
- Get To taste Salt
- Get 1/2 tsp chilli powder
- Prepare 2 Aloo bukhara(dried plum)
- Prepare 1 pinch zafran(saffron)
- Prepare 1 pinch zafrani colour
- Use 2 drops biryani atar(essence)
- You need 1 tsp kewra water
- Use 2 tbsp ghee(clarified butter)
- Take As needed Refined oil
- Prepare 4 tbsp milk
Steps to make Chicken Biryani(kolkata wedding style):
- Roast and grind all the whole garam masala. U can Store in an airtight container for future use
- Marinate chicken with salt, chilli powder, alu bukhara, curd and ginger garlic juice for 15 min.
- Heat 2tbsp oil in a pan and cook the chicken in it till 90% cooked. Add water if required. Do not dry the gravy. It should b in liquid form.
- Peel the potatoes and put slit marks in the middle. Coat zafrani colour. Cook the potatoes with 1tsp oil and salt and water. Tip:Add only as much water as it is required to boil and dry. (You should not throw away the water.)
- Rice: add 2 an a 1/2 tsp salt and a pinch of shahi zeera, 3 elaichi, 3 cloves 3 kabab chini and a small stick of cinnamon. Bring to boil. Then add soaked rice. Cook 90%. Drain extra water Tip: when the rice is cooked halfway add 1tbsp lime juice. This way the rice grain does not break.
- Assembling: take a big pot. 1) Place the cooked chicken 2) drop in the potatoes.3) sprinkle some garam masala 1tsp kewra water and 2 drop essence mixed with 4tbsp milk and saffron(keep half milkfor the last layer)
- Layer the full boiled rice. Add melted ghee on top. Drizzle zafrani milk and sprinkle garam masala. Seal the pot with flour dough.
- Place the pot on a tawa and cook on low flame for 1/2 an hour.
- Serve hot with raita or ghol.
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