Kolkata biryani

Marinate the Meat: In a large bowl, combine the meat pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala powder, salt, and oil. Mix well to coat the meat evenly. Allow it to marinate for at least 2 hours, preferably overnight in the refrigerator for the best flavors. Prepare the Rice: In a large pot, bring 6 cups of water to a boil. Add the soaked and drained basmati rice along with the whole spices (bay leaves, cloves, cardamom pods, cinnamon stick), and salt. Cook the rice until it is 70-80% done. The grains should still have a slight bite to them. Drain the rice and set aside. Fry the Potatoes and Onions: Heat oil or ghee in a frying pan. Fry the potato quarters until they are golden brown and partially cooked. Remove from the pan and set aside. In the same pan, fry the sliced onions until they are golden brown and crisp. Remove from the pan and set aside. Layering the Biryani: In a heavy-bottomed pot or Dutch oven, spread a layer of marinated meat at the bottom. Top the meat layer with half of the partially cooked rice. Arrange the fried potatoes and fried onions over the rice. Sprinkle some fresh mint leaves and cilantro over the potatoes and onions. Drizzle half of the saffron milk and ghee over the rice layer. Repeat the layering process with the remaining meat, rice, potatoes, onions, mint leaves, cilantro, saffron milk, and ghee. Dum Cooking: Cover the pot with a tight-fitting lid. You can also seal the edges with dough to trap the steam inside. Cook the biryani on low heat for 30-40 minutes, or until the meat is tender and the rice is fully cooked. Garnish and Serve: Gently fluff the biryani with a fork to mix the layers. Garnish with additional fried onions, mint leaves, and cilantro. Serve hot with raita, salad, or your favorite side dish. Enjoy the rich and flavorful Kolkata Biryani, a culinary delight that captures the essence of Bengali cuisine!