step-by-step instructions to make bengali Chicken Biryani

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Chicken Biryani is a delicious rice dish that is popular in Bengal and other parts of Bangladesh. It is made with chicken, rice, spices, and aromatic ingredients. Here are the ingredients and instructions for making Bengali Chicken Biryani:

Ingredients:

• 1 kg chicken, cut into medium pieces
• 1/4 cup hung curd
• 2 tbsp ginger-garlic paste
• 1/4 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1/4 tsp salt
• 2 tbsp biryani masala (see below for how to make it)
• 2 tbsp fried onions
• 4 tbsp oil
• 4 potatoes, peeled and halved
• A few drops of yellow food color
• 4 cups basmati rice, soaked for 30 minutes and drained
• 6 cups water
• 2 bay leaves
• 4 green cardamoms
• 4 cloves
• 2 cinnamon sticks
• 1/4 tsp salt
• 2 tbsp ghee
• A few strands of saffron, soaked in 2 tbsp warm milk
• 2 tbsp kewra water
• 2 tbsp rose water
• A few drops of mitha attar (optional)
• 2 tbsp chopped mint leaves
• 2 tbsp chopped coriander leaves
• 1/4 cup fried cashews and raisins (optional)

To make biryani masala, dry roast 2 tbsp coriander seeds, 1 tbsp cumin seeds, 1 tsp fennel seeds, 1 tsp caraway seeds, 1 tsp black peppercorns, 4 green cardamoms, 4 cloves, 2 cinnamon sticks, 2 star anise, 2 mace blades, 2 black cardamoms, 4 dried red chillies, and 2 bay leaves in a skillet over low heat until fragrant. Cool and grind to a fine powder. Store in an airtight container.

Instructions:

1. In a large bowl, beat the hung curd and mix with ginger-garlic paste, turmeric powder, red chilli powder, salt, and 1 tbsp of biryani masala. Add the chicken pieces and coat well. Refrigerate for at least 2 hours or overnight.
2. In a large skillet, heat 2 tbsp of oil over high heat and fry the potatoes until golden brown. Sprinkle some salt and yellow food color over them and keep aside.
3. In the same skillet, heat the remaining oil over high heat and fry the marinated chicken pieces until browned on both sides. You may need to do this in batches. Sprinkle some fried onions over the chicken and keep aside.
4. In a large pot, bring the water to a boil and add the bay leaves, green cardamoms, cloves, cinnamon sticks, and salt. Add the rice and cook until 80% done. Drain and keep aside.
5. In a large oven-proof dish, spread a layer of rice and drizzle some ghee over it. Arrange the chicken pieces and potatoes over the rice. Sprinkle some biryani masala, saffron milk, kewra water, rose water, mitha attar, mint leaves, and coriander leaves over the chicken. Cover with another layer of rice and drizzle some more ghee over it. Sprinkle the remaining biryani masala, saffron milk, kewra water, rose water, mitha attar, mint leaves, and coriander leaves over the rice. Garnish with fried cashews and raisins if using.
6. Cover the dish tightly with aluminum foil and bake in a preheated oven at 180°C for 25 minutes or until the chicken is cooked through and the rice is fluffy.
7. Serve hot with raita, salad, and pickle. Enjoy your Bengali Chicken Biryani! 😋