Kolkata Chicken Biryani with Potato and Egg

What you need

• 400 g (2 cups) basmati rice
• 900 g (2 lb) bone-in chicken thighs, skinned
• 150 g (2/3 cup) plain yogurt, whisked smooth
• 1 tbsp ginger-garlic paste
• 1/2 tsp red chili powder
• 1 tsp garam masala
• 1/4 tsp ground mace
• 3 medium onions, thinly sliced
• 3 medium potatoes, peeled, halved
• 4 eggs
• 100 ml (scant 1/2 cup) neutral oil, for frying
• 4 tbsp ghee
• 2 Indian bay leaves, tej patta
• 3 green cardamom pods
• 4 cloves
• 1 piece cinnamon stick, 5 cm
• 1 pinch saffron strands, about 12
• 60 ml (1/4 cup) warm milk
• 1 tsp rose water
• 1/2 tsp kewra water, optional
• salt, to taste

Method

Restated from the original video

1. 1

   Rinse the rice in several changes of water until it runs clear. Soak in cold water for 30 min, then drain.

2. 2

   Mix the chicken with the yogurt, ginger-garlic paste, chili powder, garam masala, mace and 1 tsp salt. Marinate for 30 min.

3. 3

   Boil the eggs for 9 min, cool them in cold water, peel and halve.

4. 4

   Heat the oil in a wide heavy pot over medium heat. Fry the onions with a pinch of salt, stirring often, until deep golden, 15-18 min. Lift them out and spread on a plate.

5. 5

   In the same oil, fry the potatoes until golden outside, 8-10 min. Remove and sprinkle with salt.

6. 6

   Fry the egg halves cut side down for 1 min, then set them aside.

7. 7

   Add 2 tbsp ghee and 1 bay leaf to the pot. Add the chicken with its marinade and half the fried onions.

8. 8

   Cover and cook over low heat, stirring now and then, until the chicken is cooked through (74 °C (165 °F) inside) and the gravy is thick, 25-30 min. Uncover to reduce if it is thin, and taste for salt.

9. 9

   While the chicken cooks, bring 2.5 l of water to a boil with 1 tbsp salt, the cardamom, cloves, cinnamon and the second bay leaf.

10. 10

    Add the rice and boil until about three-quarters cooked, 5-6 min. The grains should still snap with a hard core. Drain well.

11. 11

    Stir the saffron into the milk with the rose water and kewra.

12. 12

    Level the chicken and gravy in the pot, lay the potatoes over it and cover with half the rice.

13. 13

    Arrange the eggs on the rice and cover with the remaining rice.

14. 14

    Scatter the remaining fried onions on top, pour over the saffron milk and dot with the remaining 2 tbsp ghee.

15. 15

    Seal the pot with foil and press the lid on tight. Cook on the lowest heat on a griddle for 30-35 min, or bake at 180 °C (350 °F) for 30 min.

16. 16

    Rest, covered, for 10 min. Fluff gently from the bottom up so layers stay intact and serve with a potato and egg half per plate.

Imported from vegrecipesofindia.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.