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Prepare Homemade biryani garam masala.
You need to prepare nutmeg.
Prepare star anise.
You need to prepare green cardamoms.
Provide cloves.
Use black pepper.
Use black cardamom.
Provide kabab chini.
Prepare cinnamon.
You need For biryani rice.
Prepare basmati rice(Nafees/wagah).
Use shahi jeera.
You need Green cardamom.
Prepare cloves.
Provide kebab chini.
Use Cinnamon stick.
You need chicken.
Provide potato.
Provide juice of ginger garlic.
You need onion.
You need curd.
Use Salt.
Use chilli powder.
Provide Aloo bukhara(dried plum).
You need to prepare zafran(saffron).
Use zafrani colour.
Provide biryani atar(essence).
You need to prepare kewra water.
Provide ghee(clarified butter).
Prepare Refined oil.
Provide milk.

Short Tips:

- Salt is the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will tell when you should add salt, but it is a good rule of thumb to add a minimum of a pinch or 2 when you start cooking and again at the very end. Your palate are going to be the ultimate guide here, so taste often.

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..

When nawab of Awadh was sent to Kolkata in the period of. Kolkata Chicken Biryani lovers get ready to be surprised as you find marinated chicken, aloo (potato) & dim (boiled eggs) hidden amongst the fragrant long grains of the finest Daawat basmati rice,dum cooked in yakhni gravy to perfection in a sealed handi. How to cook Kolkata Style Chicken Biryani. Now in a kadhai, add refined oil. Deep fry the halved potatoes and keep aside.

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