Kolkata Biryani

Ingredients

• 2 cups basmati rice
• 1.5 lbs chicken thighs, boneless and skinless, cut into 1.5-inch pieces
• 2 medium onions, thinly sliced, divided
• 3 whole eggs
• ½ cup yogurt
• 2 tbsp ginger-garlic paste
• 3 tbsp biryani spice mix (cumin, coriander, cinnamon, cloves, bay leaves, cardamom)

Instructions

1. 1

   Boil 4 cups salted water in a large pot. Add rice, stir once, and cook until 70% tender, ~6 minutes. Drain and set aside.

2. 2

   Heat 3 tbsp oil in a separate large skillet over medium-high. Fry half the sliced onions until golden brown and crispy, ~8 minutes. Transfer to paper towels; reserve oil in pan.

3. 3

   In the same skillet, fry remaining onions over medium until softened, ~3 minutes. Add ginger-garlic paste and cook until fragrant, ~1 minute.

4. 4

   Add chicken pieces to the skillet. Stir to coat with oil, then cook without stirring for 3 minutes to brown edges.

5. 5

   Stir in yogurt and biryani spice mix. Cook, stirring occasionally, until chicken is cooked through, ~10 minutes.

6. 6

   Fry eggs in a separate pan until whites set but yolks still jiggle, ~3 minutes per side. Slide onto a plate.

7. 7

   Layer half the cooked rice over the chicken in the skillet. Top with fried eggs, then remaining rice.

8. 8

   Cover skillet with foil, then a lid. Cook over medium-low heat for 12 minutes without lifting the lid.

9. 9

   Remove from heat and let rest covered for 3 minutes. Fluff with a fork and scatter crispy onions on top.

10. 10

    Serve hot directly from the skillet or transfer to a serving platter.

Tools you’ll need

• large pot (5+ quarts)
• large skillet or heavy-bottomed pan (12-inch)
• separate smaller skillet or frying pan
• fork for fluffing
• paper towels
• foil
• lid or cover
• wooden spoon

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