This recipe does not fall into the 30 minute criterion of this site. However Diwali is a special occasion, so a little bit more time in kitchen will not hurt anybody.

After I left my home town I missed Biryani like any other Bengali. Whenever I had an opportunity I used to visit Bangalore and try Kolkata style Biryani at Lazeez in Commercial Street. Then my requirement of visiting Bangalore ended, and ever since I missed my Biryani. My hubby went one step further, he ordered Biryani at any shop, whoever had one to offer in their menu and in every case (other than at Dindigul Ponram Biryani) he did not go beyond a spoonful.

I had to try my hand at it. After trying for three long years I finally mastered the art of Kolkata style chicken Biryani and here I share my wisdom with my fellow Biryani lovers. Let’s begin!

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I have tried a lot of biryani recipes but it never was  as good as a real Kolkata style chicken biryani. Then I found this recipe and tweaked it to my advantage. The following is the recipe for two people.

Main Pieces of a Biryani

  1. Mashla (Spices)
  2. Rice
  3. Chicken
  4. Potato

I will explain how to prepare each of them one by one. While cooking you can obviously multitask, like while the chicken is cooking you can start cooking your rice etc.

Biryani Mashla (Spice)

Biryani spice-mix is the soul of the prep. The amount you will get from the ingredients listed below is a lot, and can be used to make  biryanis many times over. However, it is easy to make larger amounts. This spice-mix can be used in daily cooking as garam masala.

1 tbs cumin seeds (Saah Jeera)

1 tbs coriander seeds

1 tbs black pepper

1 tbs white pepper

2 or 3 black cardamom

7 or 8 green cardamom

1 whole nutmeg (jaifol)

2 whole maces (javetri flower)

5 or 6 whole cloves

1 inch long cinnamon stick

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Dry roast all the whole spices on a hot tawa, till they start to release their aroma.

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Take them off the heat and let them cool a little following which blend them to get the powdered spice.

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You can sieve coarse grounded spices to get finer powder if you wish. Keep the powder in an air tight container for longer use.

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Other Ingredients

2 cups of fine quality Basmati Rice (Use aged rice as it is  less starchy, hence  less sticky)

4 Tbs of White Vegetable Oil (Most of the Biryani recipes use ghee, but I like oil better, they don’t make the dish as heavy as ghee)

2 tsp Rose water or 1 tsp Rose Essence

1 tsp Keora Water (this gives the Biryani its flavor, so this item is important. I usually get this from my hometown, since it is not always available locally)

1 Dollop of ghee

4 Pieces of Chicken Legs

2 Medium sized Potatoes

4 or 5 big Onions

20 to 25 cloves of Garlic (I know they are a lot!)

1 inch long Ginger

150 gms plain Curd

1 tbs Red chilli powder

A pinch of sugar

2 Tbs warm milk

A pinch of saffron

Salt

Rice

You need to have some good quality Basmati rice. If you use aged rice even better. Wash the rice under running water and then immerse them in water for at least half an hour. This will get rid of excess starch, resulting beautiful non-sticky rice grains.

To prepare the rice, take 4 or 5 cups of water in a pan and bring it to a boil. Add couple of green cardamom, 1 clove and a cinnamon stick. Add a pinch of salt.

When the water starts to boil, add the rice and cook till it is done.  Drain the extra water. Clean under running water to get rid of excess starch and salt. Take a flat plate and spread the rice.

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Chicken

Prepare Onions

Cut 4 or 5 onions and fry them with a pinch of sugar in 2 tbs of oil till they caramelize.

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We will use half of the onions to cook the chicken and half for assembling the final dish.

Prepare Ginger Garlic paste

We will need a lot of garlic for this dish. The ratio to ginger and garlic should be approximately 1:3.

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After you peel the garlic and ginger blend them in a blender with a spoonful of water till you get a smooth paste.

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Preparing Saffron

Take 2 spoonful of warm milk (or water) and add a pinch of saffron strands and keep it aside so the milk gets the color.

If you do not have saffron handy then take same amount of water and add a pinch of turmeric. The effect will be the same. But be careful, do not add a lot of turmeric, it will ruin the aroma of the dish.

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Cooking the Chicken

Wash the chicken pieces and pat them dry with a kitchen towel or clean cloth. I usually use whole leg pieces for this preparation, as they taste better.

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Heat 2 tbs of oil in a pan and sear  all the chicken pieces.

Searing means, frying all the sides till they start  getting a golden color. This  also seals the moisture in the meat. This also stops the meat from releasing a lot of water while cooking.

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After the chicken pieces starts to get a golden brown color, add half of the fried onions, all the ginger-garlic paste, plain curd, 1 tbs biryani spice-mix, 1 tbs red chili powder, 2 tsp rose water (if you are using rose essence then use 1 tsp), 1 tsp Keora water and salt.

Do not use a lot of keora water, it tends to make the dish taste bitter

Mix well and bring it to a simmer. Reduce the heat and let it cook for at least 20 mins. Check occasionally, if required add a little water. We do not want a lot of gravy.

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When done take the chickens off the heat and keep them in a separate bowl. We will use the pan to fry the potatoes. We will use the chicken pieces and gravy separately. You can sieve the gravy to get rid of all the chunky pieces, but I am too lazy to do that.

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Prepare Potatoes

Take two potatoes, cut them  into four pieces each and cook them in a pressure cooker with a pinch of salt. When done keep them aside.

In the same pan, after finishing the chicken, fry the boiled potatoes till they start to acquire some golden color. Turn off the heat.

It is now time to assemble all the pieces to get our Holy-Grail.

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Assembly

Now that we have all the elements of biryani ready, we just need to assemble them.

Take a heavy bottom pan.

Since we are going to cook the biryani on a low heat for a long time, we need to use a heavy bottom pan; else there is a possibility of burning  the lower portion which eventually sticks to the pan.

In the pan put the potatoes, chicken legs at the bottom, top it up with 2 tbs of gravy, some fried onion and a pinch of biryani spices.

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Now add a layer of rice. Top it up with fried onion, 1 tbs of gravy, a pinch of biryani spice-mix and 1 tsp of saffron water (or milk). Put another layer of rice. Top it up with fried onion, 1 tbs of gravy, a pinch of biryani spice and a tsp of saffron water (or milk). Add the last layer of rice. Top it up with fried onion, a pinch of biryani spices and 1 tsp of saffron water (or milk). Finish it with a dollop of ghee 🙂 .

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Cover the pan with a lid. Try to use a pan with a fitting cover. We want the aroma to be sealed as much as possible. Put the pan on low flame and cook it for 10 mins. Turn off the heat and let it rest for another 5 mins.

Your Biryani is ready to serve.

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 A Quick Recap

  1. Prepare the Biryani masala.
  2. Immerse the rice in water for at least 30 mins.
  3. Cook the rice in boiling water with a pinch of salt and some whole spices.
  4. Cut the onions and fry them in lot of oil. We need nicely caramelized onions.
  5. Slow cook the chicken pieces with oil, spices, curd, chili powder and ginger garlic paste
  6. Cut the potatoes in big chunks and cook them in a pressure cooker till tender.
  7. Fry the potatoes in the same pan after you remove the chicken.
  8. Assemble the layers in a heavy bottomed pan and cover with a lid
  9. Cook for another 10 mins on a very low flame
  10. Biryani is ready to serve
Kolkata Style Chicken Biryani
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82 thoughts on “Kolkata Style Chicken Biryani

  • October 22, 2014 at 10:47 am
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    How to identify aged rice?

    Reply
    • October 22, 2014 at 11:10 pm
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      Hi Piyali,

      Its usually mentioned on the pack.

      Reply
    • May 15, 2017 at 6:10 pm
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      Hi Sharmistha,

      Your recipe is really easy to follow and the step by step pictures make it even interactive. I have started blogging recently and my first post is of Kolkata biryani. Please check my recipe also. It doesn’t need much special ingredients. One can prepare it with easily ingredients available in local grocery.

      Reply
  • March 2, 2015 at 7:45 pm
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    .thanks for sharing this delicious recipe. I really enjoyed it and its very helpful .. Keep it up !!

    Reply
  • March 4, 2015 at 2:26 pm
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    Hello Sarmistha your details recipe on kolkata style chiken biriyani will be tried and prepare on Holi 2015 by me. It will be very much helpful to me as Iam looking for it only. I would like to know that in Biriyani it is said that Star Anise, Kabab Chini, Khoa kheer and Alubalhra are the essential and important components of biriyani, without its uses biriyani wont make its taste. Please enlighten me in this regard, that it realy need or not…….Atin

    Reply
    • March 12, 2015 at 5:48 pm
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      Hello Atin,

      If you check my recipe, I have not used any of the ingredients you mentioned (Star Anise, Kabab Chini, Khoa kheer and Alubalhra). however everybody has their own recipe. If you are going to try mine, I hope you like the end dish.

      Reply
  • March 4, 2015 at 2:30 pm
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    Hello Sarmistha please tell me how to prepare kolkata style Mutton Biriyani alongwith Mutton & Chiken Chap, all Kolkata style…..my ph no. xxxxxxxxxx andwhatsap no. xxxxxxxxxx……..Atin Banerjee

    Reply
  • April 10, 2015 at 5:29 pm
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    Nice recipe.I make mine using onion paste so we get to do away with sieving the masala.your pic looks yummy.thanks

    Reply
  • April 25, 2015 at 11:02 pm
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    You made my dream true. I cant believe i have prepared kolkata biriyani in my house at bangalore. I am a big fan of kolkata biriyani and this is like my dream come true. I made it so perfect. same essence, same teast…. just perfect. Thanks a lot.

    Reply
    • May 1, 2015 at 11:00 pm
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      Thank you for your comment Pankoj, you made my day too. Thanks 🙂

      Reply
  • May 19, 2015 at 10:34 pm
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    Hiii sharmistha aunty..i am 18 years old.I tried your recipe & i think ….east or west yours this recipe is the best….

    Reply
  • May 31, 2015 at 12:43 pm
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    This dish is nice but little spicy and hot,I
    Think we should use less amount of spices

    Reply
  • August 2, 2015 at 11:47 pm
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    Hello Sarmishtha di, I’m a big fan of yours since Radhuni in Akash Bangla, and now I miss u so much that I left to watch the program. It’s really helpful for me as a hard core fan of Kolkata style Biryani & I made it today for my family. It tastes so similar & the aroma is exactly like any outlets Biryani of our city…….thanks a lot

    Reply
    • August 4, 2015 at 12:13 am
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      Thank you Tanusree for trying my recipe. It feels good to know that I was able to make a fellow Biryani lover happy. However one small correction, I am not the famous Sharmistha Dey from the the show Randhuni. Thanks again :).

      Reply
      • August 4, 2015 at 8:06 am
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        Haha. Doesn’t matter. Your recipe seems very precise and exciting. I am gonna try out this weekend and get back to you. What I loved about it is the simplicity.

        Reply
        • August 4, 2015 at 3:50 pm
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          Thank you Abhishek :), let me know how it went.

          Reply
          • August 29, 2015 at 10:44 pm
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            Hi Sharmistha, the biryani went good for me, but I think I can better it more with time… Thanks for the recipe!

  • September 14, 2015 at 8:12 am
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    Hello !! Yesterday, finally I cooked biriyani. Ur recipe was helpful. Thanks for sharing.

    Reply
  • October 14, 2015 at 2:39 am
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    Hi Sarmistha, your biriyani recipe really did well for me. Thanks for it.

    Reply
  • October 17, 2015 at 8:36 am
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    I am going to prepare your recipe tomorrow. Do I need to prepare more of biriyani spice mix if I amount of rice is 5 cups?

    Reply
    • October 23, 2015 at 10:03 am
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      sorry for the late reply, I guess you have already found out that the amount of spice mixture will be a lot and can be used many a time more.

      Reply
  • October 24, 2015 at 9:59 pm
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    Hello Maam,
    I will be trying your recipe tomorrow….I have one question for you that is….In your recipe you haven’t marinate the chicken. …..is it okk to go without the marinating. ….because all other recipes includes marinating. ….Please do let me know…..

    Reply
  • October 24, 2015 at 10:05 pm
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    Hello Maam,
    I will be trying your recipe tomorrow….I have one question for you that is….In your recipe you haven’t marinate the chicken. …..is it okk to go without the marination??? ….because other recipes are telling us that marination is important……Please do let me know…..

    Reply
    • November 3, 2015 at 5:23 pm
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      Hello Suryani, I do not marinate the chicken 🙂

      Reply
  • November 1, 2015 at 12:52 pm
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    Hi sharmistha di,
    Recipe tar jonno oshonkho dhonnobad. Aj eta try korlam. With your exact ingredients, it is just bang on target. Biryani just phataphati hoyeche. Sobai bolbo try korte.
    Thanks a lot.

    Reply
    • November 8, 2015 at 11:45 pm
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      Thank you very much Nilanjan 🙂

      Reply
  • November 23, 2015 at 4:04 pm
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    Hi Di,, without saffron can i use this recipe???

    Reply
    • December 30, 2015 at 11:06 pm
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      Sorry to reply this late, you can use little bit turmeric instead of saffron

      Reply
  • December 13, 2015 at 9:39 pm
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    Good but not easy

    Reply
    • December 13, 2015 at 9:40 pm
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      My mother can make better than this

      Reply
  • December 18, 2015 at 11:45 am
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    Hi, you have mentioned Keora & Rose water in the ingredients list but i guess in the method its not mentioned. Thanks for the recipe though! Turned out well.

    Reply
  • December 19, 2015 at 10:27 am
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    Hello Sharmistha, your recipe is good , but sorry to say .. its not awadhi style biryani. There are some places in kolkatta , like arsalan , and aminia …who claim their biryani to be of awadhi style..though the taste is similar, it feels like something ia missing in their biryani…the best awadhi biryani I ever ate is from a small shop in Lucknow called ” Idris”. I am fortunate to have authentic awadhi biryani recipe which I gained from khansamas of Nawabs in lucknow ,and its not as you described. Believe it or not..they actually call the recipe as Pulao not biryani. Though I cant share the entire recipe I sure can share a few tips…1) they dont use curd or any watery liquid such as rose water or kewra water , the entire recipe is based on oil 2) they use potli ka masala ( khus ki jad , pan ki jad, ashwagandha, joth, Timor, kabab chini, maratha maggu, pathar ke phool etc..) 3) They use pure animal fat along with vanaspati ghee instead of oil 4) The rice is actually steamed in huge steamers and not put into so called “DUM”…which makes their rice extremely fluffy .5) meat balls are used along with meat instead of potatoes and eggs.6) Many prefer to use basmati sella instead of basmati rice . So these are some features of authentic awadhi biryani.

    Reply
    • March 24, 2016 at 8:22 pm
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      K. Barman, am curious. Why cannot you share the recipe of an authentic Avadhi biryani? Please share it. I have been looking high and low for an authentic avadhi biryani recipe. Sharing on line will keep it alive for eternity. Thanks

      Reply
  • January 5, 2016 at 10:43 pm
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    Your explanation is so good and detailed will definitely be trying this

    Reply
    • January 5, 2016 at 11:46 pm
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      Thank you 🙂

      Reply
      • January 17, 2016 at 1:35 am
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        Thanks Dear

        Reply
  • February 1, 2016 at 12:37 am
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    Almost exactly the way my mom cooks. Just she adds a little sugar with raw milk and saffron. Before putting on ‘dum’

    She cooks any day with same grandeur. Dunno how. I love u mom.

    Reply
  • March 26, 2016 at 10:57 am
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    Hey Sharmishtha!!Thanks for sharing this recipe..It turned out really good..

    Reply
  • June 18, 2016 at 8:29 pm
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    Apnar explanation ta darun, jst pic perfct…

    Reply
  • July 17, 2016 at 4:06 pm
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    It was super hit. I have made biriyani at home earlier as well, but this recipe is faster, easier and wow taste. Thanks!

    Reply
    • July 18, 2016 at 10:59 pm
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      Thank you 🙂

      Reply
  • Pingback: Kolkatta Egg Dum Biryani | Sunday Biryani Recipes – Cooking From My Heart

  • September 10, 2016 at 10:27 pm
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    hello Sarmishtha madam, I m a big crazy fan of biriyani. I have tried ur recepie today. u wouldn’t believe but it was as perfect as u shared. it’s taste was so good and aromatic…thanks for ur tips..

    Reply
    • September 25, 2016 at 5:03 pm
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      Thank you 🙂

      Reply
  • December 6, 2016 at 10:40 pm
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    Hi! Really like your very detailed recipe. I am a big time Kolkata Biriyani enthusiast and have cooked a sonewhat of a variation of your recipe here but every time I found the rice comes out “anuni” as in saltless. Did you face any similar problem while following this recipe? If so do you have any suggestions to correct that?

    Reply
    • December 19, 2016 at 9:40 am
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      While pre-cooking the rice try adding some salt in the water.

      Reply
  • December 10, 2016 at 11:04 am
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    Hi Sharmistha…
    Can you plz share chicken chap recipie….

    Reply
  • December 22, 2016 at 7:44 am
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    Didi, we are planning to make biriyani on this christmas.can you give us the right quantity of all the thing used to make biriyani for 10 persons? It will be very helpful.Thanks…

    Reply
    • December 23, 2016 at 8:48 pm
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      The proportion in the blog is for 2 people, so just multiply everything by 5. I think that should work 😀

      Reply
  • December 24, 2016 at 11:14 am
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    hello mam,
    i just tried the recipie. it came out to be a brilliant dish. am a bong staying in bengaluru. i appreciate ur method. thanx for sharing. had mah taste buds tingle with the royal kolkata-biriyani. but i faced a bit prob, somewhere in the powder mix of the masala, it came to me a bitter taste. is it of the keora water?

    Reply
    • January 1, 2017 at 12:31 am
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      Keora water can be bitter if used more. You put keora water in the garam mashala?

      Reply
  • January 11, 2017 at 3:45 pm
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    Hello Sharmistha di, Thanks for this awesome detailed recipe. I have a question, I am going to prepare this for 12 people this Sunday. So the spices should be used in what proportion? And as u said, the Keora water should be used in more quantiy, so how much keora water should be used for 12 people biriyani. Will be very helpful if u reply soon. Thanks again.

    Reply
    • January 11, 2017 at 3:58 pm
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      keora water should not#

      Reply
  • January 14, 2017 at 7:22 am
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    Hi dear thnx for sharing.
    “Cook till it is done” means totally cook is it? Some ppl.told me not to overcook, like 3/4 only. I nvr get the correct consistency. Sometime the rice turns out to b too soft or even uncook

    Reply
  • January 22, 2017 at 9:15 pm
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    I tried this yesterday and it has come out perfect. I followed your instructions completely, including the measurements, so it was very easy. It was beyond my dreams that I would cook biryani one day, but thanks to you it has been possible!!
    I have shared your page (this link) with my friends who asked me how I cooked this and would also share it in my blog to make it reach some more people! Thanks once again 😊

    Reply
    • February 13, 2017 at 10:39 pm
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      Thanks 🙂 and thank you for sharing 🙂

      Reply
  • February 10, 2017 at 8:30 pm
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    Thank you Sharmistha di. We are definitely going to try this recipe on this weekend and let you know.

    Reply
  • February 22, 2017 at 12:54 pm
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    Second time prepared today following your recipe again. Thank you for so detailed explanation and giving such a good recipe.

    Just a question, if instead of saffron milk if i use keora water, is it like at every layer i need to give some amount of that ? Or just at the end? Coz i heard adding too much keora water makes the dish bitter.

    Reply
    • March 6, 2017 at 3:19 pm
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      Thank you :).

      Keora water is for flavor and you should give only in the chicken, not in the rice, and it should be little in amount. Saffron milk is for colour, if you do not have saffron you can use a little bit of turmeric in the milk to get the yellow color. Don’t confuse keora water with saffron.

      Reply
  • February 24, 2017 at 9:13 pm
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    There is one more secret ingredient..its plum
    Was having biriyani at Shiraz..luck would have the plum seed had remained in the biriyani..i asked them where did it come from. They had to reveal its an integral part. I got the same once again at Sabir. This is no coincidence. The plum is cooked with meat after being boiled with the rice

    Reply
    • March 6, 2017 at 3:15 pm
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      Yes I know that 🙂 but it is not easy to get here and I am a bit lazy 😀

      Reply
  • March 7, 2017 at 9:56 am
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    I want to try this recipe. But nowhere I am finding keora water, so any alternate for that?

    Reply
  • March 23, 2017 at 11:20 pm
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    how cn we contact wd uh if we wnt 2 join ur cooking classes here in kolkata..??

    Reply
    • March 28, 2017 at 12:32 am
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      I don’t stay in Kolkata, also do not teach any cooking class

      Reply
  • May 3, 2017 at 1:48 pm
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    Your biriyani recipe is really yammy
    Thank you:-)

    Reply
  • May 25, 2017 at 9:08 pm
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    I am my biryani cook

    Reply
  • June 3, 2017 at 5:16 pm
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    Your recipe is so good and simple.. thanks for posting this.

    Reply
  • June 11, 2017 at 2:36 pm
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    do I need to add salt with the rice? or adding with the chicken and gravy will be enough?

    Reply
    • June 18, 2017 at 10:50 pm
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      You can add little salt while cooking the rice, even some whole garam masala.

      Reply
  • June 18, 2017 at 7:41 am
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    Thanks for the awesome recipe Madam. I did the recipe as it is the first time around. It came out well but I found it little bland.

    The second time around, I added a single star anise,5/6 marathi mogga and 5/6 paththar ke phool to the spice mix. Also added a cup of coriander leaves and mint leaves. Half the leaves while cooking the chicken and the other half in small quantities between layers of rice. This came out awesome with the Avadhi flavor.

    The third time around, I grilled the potatoes before frying. Marinated the chicken for 1 hours with half of the fried onions, all the ginger-garlic paste, plain curd, 1 tbs biryani spice-mix, 1 tbs red chili powder, 2 tsp rose water, 1 tsp Keora water and salt. Grilled the chicken lightly before frying.

    This came out even better. I loved the smoky taste.
    I love cooking and trying out newer things daily.

    Reply
  • June 26, 2017 at 5:56 pm
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    Thanks for the recipe. I would definitely try this. I did not see where you put the milk with the saffron.

    Reply
  • July 15, 2017 at 9:46 am
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    Hi, first of all thanks for the recipie. My husband loves biryani the Bengali style and i had never tasted it before my marriage so your recipe helped a lot in making him happy. So thank you again.

    Reply
    • July 27, 2017 at 12:34 am
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      Thank you Tista

      Reply
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  • October 20, 2017 at 8:14 pm
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    I don’t know why but I am left with almost soggy and sticky rice and almost no salt T_T please help. It’s the 5th time I am following your recipe.

    Reply
  • November 13, 2017 at 5:32 pm
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    Thank you so much for sharing the amazing recipe with us and make our life easier.. This is my and my husband favourite dish and I keep making chicken biryani on every alternative sunday’s. Once again , thank you so much and I am sorry for late review.

    Reply
  • December 2, 2017 at 6:21 pm
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    I was curious to know how to make Kolkata type Biriyani…..A big round of appreciation for you to make the recipe look so easy to cook and delicious.I tried this and got a positive nod from my family…I just added two things which you didn’t mention …that is one drop of mitha Athar on the gravy and also used Khoa kheer….The result was fabulous….Thank you so much .

    Reply

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