A human emotion : Kolkata Biryani

Kolkata and Kolkata biryani , are both more of a human emotion to me than the city or a food dish . I was born in this city & even though later , i went onto live the rest of my childhood and adolescent years in the lap of pristine north Bengal , this city has always been special to my heart . As i returned later to spend the rest of my twenties here , i have , by far , the best memories of youth attached here . Even though I sit so many miles away again, every single memory of the city make me smile to myself . My city of birth is for me a routine celebration of human existence and is simultaneously aristocratic and dismal , enlightening and despairing - also , decidedly most modernist in nature .

Locally, Kolkata is regarded as India’s intellectual, artistic and cultural capital. Although a nascent hipster culture thrives among its millennial residents , its dapper Bengali gentry still frequent grand colonial-era clubs.

Speaking of the Biryani part , it is very beautiful to share that every soul exposed to this taste has distinct memories .While your heart is bound to yearn for this , every fleeting visit thereafter , is sure to leave you with a greater appreciation of the food culture prevalent here. There is an eternal list of surprises for foodies like you and me - starting right from the myriad of street food to the available main course options and hand crafted sweet musings . Influenced by the Awadhi style of cooking , the Kolkata Biryani is everything that deserves the title of a heart winner ! It has a captivating aroma as the finely flavored rice is cooked together with whole potatoes , freshly grounded spices and juicy mutton or chicken pieces . I am super happy and take super pride in having created this to perfection in my kitchen again today . Hence , without any further ado , let me share the cook with you .

Things you will need ( Serves 04 adults )

For the Biryani moshla ( Lightly roast all of whole masala's in a pan and make into a fine powder)

• 01 half piece of jaiphal

• 02 whole bay leaves

• 06 -08 cloves

• 03 large black cardamom's

• 01 1 inch cinnamon stick

• 01 tsp pepper corns

• 04 small green cardamoms

• 01 star anise

• 01 javitri flower

For the Biryani rice and Chicken :

• 04 small cups of basmati Rice

• 04 whole chicken legs ( thigh and leg whole )

• 03 tbsp yogurt

• 01 tbsp ginger- garlic paste

Other elements for assembly :

• 04 boiled eggs

• 04 large onions , thinly sliced and fried crisp ( Birista )

• 04 large potatoes , whole and peeled

• 01 tbsp kewra water

• 05 tbsp ghee+butter ( melted )

• 01 tsp saffron , soaked in warm milk

Steps to follow

• Pre - marinade the chicken legs in a large bowl with yogurt , 01 tbsp of the biryani masala , salt and ginger garlic paste . Keep overnight .

• Wash the basmati rice in running water and set aside to dry - In a big pan , bring water to a rolling boil and toss in the soaked basmati rice . You can thrown in a few cloves to enhance the aroma .

• Boil the basmati for 10 mins and drain ( Note - the rice should be 30% cooked only at this point )

• In a pressure cooker , place the pre- marinated chicken along with the whole potatoes and pressure cook it for 15 mins on low flame . Once done , separate the liquids discharged ( yakhni ) from the chicken and the potatoes and keep aside .

To assemble :

• Oil the handi with some ghee.

• Place 03 - 04 whole bay leaves at the base of the handi ( This will prevent the rice / chicken from burning during the dum process )

• Lay the chicken legs on the base of the handi and arrange the pre boiled eggs and the potatoes around the chicken pieces.

• Sprinkle the rest of the biryani masala on the chicken and egg- potatoes.

• Sprinkle half portion of the pre-fried onion or birista .

• Layer with the pre- cooked basmati rice.

• Sprinkle remaining Birista on top of the rice layer , alternating with Kewra water , melted ghee - butter concoction , the yakhni and the saffron milk.

• Seal the pan with aluminium foil or a fitting lid and dum the biryani for 40 mins on low heat . Serve hot with raita !