Wash the chicken pieces well. Drain all the water and pat dry using a kitchen towel or paper towel. Prick the chicken pieces with fork or sharp knife tip.
Marinate the chicken with lemon juice, ginger garlic paste, turmeric powder and salt. Keep aside for 15 minutes.
Meanwhile dry roast cumin seeds and coriander seeds together. In a grinding jar, add cinnamon, cardamom Mace, cloves, nutmeg,
Black peppercorns, fry chillies including roasted cumin seeds and coriander seeds and make a fine powder.
Mix together yogurt, onion paste and the Biryani masala together well. After 15 minutes, marinate the chicken with yoghurt-onion mixture and keep aside for 2 hours.
Wash rice under running water several times and soak for 30 minutes.
Heat 4 tbsp oil in a pressure cooker. Fry half of the sliced onions till golden brown. Drain and keep aside.
Add remaining mustard oil along with bay leaves, green cardamom and cloves and fry for a minute.
Add other half of onions and fry till it changes color. Add chicken pieces one by one shaking off most of the marinations. Stir continuously but gently till the chicken turns brownish from all sides.
Now add all the marinade and stir. Keep the flame on medium low heat. Do not add any water as the yogurt will release enough water.
Once the yoghurt releases water, cook till the gravy is consistent. At this stage add 2 cups water and bring flame on high.
Once the water starts boiling, close the lid and pressure cook for 5 whistles. Release the air instantly.
Add the potatoes and cook for 3-4 minutes. Now add the soaked rice along with Zafran color, kewra water and meetha attar. Add salt and ghee too.
Add 1 cup water and give 4 whistles. Release all the air from the cooker. Open the whistle and cook for 5 minutes on low flame
Serve Kolkata Street Style Chicken Biryani with salad, raita or Ghol.
