Kolkata chicken Biryani

Kolkata chicken biryani is a flavorful and aromatic dish originating from the city of Kolkata in West Bengal, India. It is known for its unique blend of spices and the addition of boiled potatoes, which sets it apart from other types of biryani. Here's a basic recipe for preparing Kolkata chicken biryani:

Ingredients:

For Marinating Chicken:

- 500 grams chicken, cut into pieces

- 1 cup yogurt (curd)

- 2 tablespoons ginger-garlic paste

- 1 teaspoon red chili powder

- 1/2 teaspoon turmeric powder

- 1 teaspoon biryani masala

- Salt to taste

- Juice of 1 lemon

- Fresh coriander leaves, chopped

- Fresh mint leaves, chopped

For Rice:

- 2 cups basmati rice, soaked for 30 minutes and drained

- 4-5 cups water

- 2-3 green cardamom pods

- 2-3 cloves

- 1-inch cinnamon stick

- 1 bay leaf

- Salt to taste

For Layering:

- Boiled potatoes, peeled and halved

- Saffron strands soaked in warm milk

- Ghee (clarified butter)

- Fried onions (birista)

- Fresh coriander leaves, chopped

- Fresh mint leaves, chopped

Instructions:

1. Marinate the chicken pieces in yogurt, ginger-garlic paste, red chili powder, turmeric powder, biryani masala, salt, lemon juice, chopped coriander leaves, and mint leaves. Cover and refrigerate for at least 2 hours or overnight for best results.

2. In a large pot, bring water to a boil. Add the soaked and drained basmati rice along with green cardamom pods, cloves, cinnamon stick, bay leaf, and salt. Cook the rice until it is 70-80% cooked. Drain the rice and set aside.

3. In a heavy-bottomed pan or biryani pot, layer the marinated chicken at the bottom.

4. Place the boiled potato halves over the chicken layer.

5. Spread a layer of cooked rice evenly over