The zenith of Indian rice dishes. A highly complex, layered masterpiece of marinated chicken and par-boiled saffron rice, sealed and steamed (dum) to lock in aromatics.
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chicken with yogurt, half the onions, herbs, ginger-garlic paste, biryani masala, salt, and 2 tbsp oil for at least 3 hours .
a large pot of heavily salted water with whole spices (cardamom, cloves, cinnamon). Add soaked rice and until 70% cooked (al dente). Drain.
In a heavy-bottomed pot, spread the chicken in a single layer at the bottom.
Layer the 70% cooked hot rice evenly over the raw chicken.
Drizzle the saffron milk, melted ghee, remaining herbs, and remaining onions over the rice.
Seal the pot hermetically with dough or heavy foil (Dum). Cook on high for 10 mins to generate , then on the absolute lowest heat for 40 mins . Rest 15 mins before opening.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
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NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
