Kolkata Biryani

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Recipe

Ingredients

2 cups	basmati rice
500 grams	chicken, cut into pieces
2 medium	potatoes, peeled and halved
2 tablespoons	ghee
2 tablespoons	vegetable oil
1 cup	yogurt
1 large	onion, thinly sliced
1 tablespoon	ginger-garlic paste
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	coriander powder
1 teaspoon	garam masala
2 pieces	bay leaves
4 pieces	green cardamom
4 pieces	cloves
1 inch	cinnamon stick
1 pinch	saffron strands
1/4 cup	milk
Salt	to taste
Fresh	coriander leaves, chopped

Instructions

1. 1 Wash and soak the basmati rice for 30 minutes.
2. 2 Boil the potatoes with a pinch of turmeric and salt until half-cooked, then drain and set aside.
3. 3 Heat oil in a pan and fry the sliced onions until golden brown, then set aside half for garnishing.
4. 4 In the same pan, add the ginger-garlic paste, turmeric powder, red chili powder, coriander powder, and salt, and sauté for a minute.
5. 5 Add the chicken pieces and yogurt, and cook until the chicken is half-cooked.
6. 6 In a separate pot, bring water to a boil with bay leaves, green cardamom, cloves, and cinnamon stick. Add the soaked rice and cook until 70% done, then drain.
7. 7 In a heavy-bottomed pot, layer the potatoes, chicken mixture, and half-cooked rice.
8. 8 Warm the milk and dissolve saffron strands in it, then pour over the rice.
9. 9 Drizzle ghee over the top, sprinkle garam masala, and add the reserved fried onions.
10. 10 Cover the pot with a tight-fitting lid and cook on low heat for 20 minutes to allow the flavors to meld.
11. 11 Garnish with fresh coriander leaves before serving.