Dry roast all the whole spices on hot tawa , till they release their aroma , take off the heat let it cool for sometime and then grind them together to get a powdered spice
Soak rice for half an hour then to prepare the rice , boil required amount of water and drop some 4 to 5 cardamom , cloves and 1 cinnamon stick
then add in the rice to the boiling water , cook till it is three fourth done , drain it and spread it on a plate.
Marinate chicken pieces in ginger, garlic , green chilli paste , curd , some salt for 1 hour.
Fry the onions till dark brown in colour — keep it aside.
Fry the boiled potatoes and keep aside .
Soak some saffron in warm milk and add in the biryani spice , some kewra water and mitha attar, — keep it aside
Now heat oil in a kadai , add in the marinated chicken pieces , add in some salt , and turmeric powder and cook on low flame , till the chicken is done and oil oozes out.
Now that all the elements of biryani are ready we need to do the assembling.
Take a heavy bottomed vessel. on the bottom place 2 to 3 potatoes and some chicken then on top of it put a layer of rice
sprinkle some saffron and spice mix, some salt , some ghee and put in some of the caramelised onions.
Then repeat the same step with first the potaotoes and chicken and then topping it off with rice layer .
Last layer should be that of rice and top of it add again some onion , biryani spice mix , saffron milk and lastly a dollop of ghee.
Cover the pan with an aluminium foil and then cover it with a lid and put it on stove on low flame for 15 to 20 minutes .
Your Kolkata Style biryani is ready to be served with some raita —-