Flavors Of My Plate

B for Biryani......Kolkata Style Chicken Dum Biryani

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3. Be cautious not to overcook the rice. So always keep an eye while boiling the rice.
10. Star Anise
2 lbs (900gms approx)
10. Star Anise
to taste
1. Dry roast all the ingredients mentioned under "Biryani Masala" till they are aromatic.
2. In a separate bowl take the yogurt and mix it with the Biryani Masala, ginger
1. Finely chop the onions and separate the slices.
1. Add half of the Barista (fried onions) to the marinated chicken.
2. In the same pan heat the same oil in which onions where fried. Add the marinated chicken and cook till the chicken gets nicely cooked.
2. In a heavy bottomed pan take lots of water
1/4 cup of warm milk, add the saffron strands and keep it aside for
2. Add the Kewra essence to this milk and mix well
2. Add a layer of rice, cooked meat, barista, eggs, potatoes, chopped coriander, chopped mint and sprinkle few drops of saffron milk mixed with kewra essence. Again add a layer of rice and continue till you are done. Make sure the pan is heavy bottomed otherwise the rice will stick to the bottom.
3. You can add ghee on top of each layer but I like to add it in the beginning (i.e before layering).
5. Place a tawa on heat to the lowest possible mark. Put the pan with Biryani on top of the tawa. Or you can use the double boiler method where you can take a pan filled with water. Boil the water and then place Biryani pan on it.
6. Cook the Biryani on Dum (steam) for 30