|Fluff with a fork to reveal the |
pretty orange hue of the saffron
|Served with Shrimp Curry|
|Choto Alu'r Dum|
10-12 baby potatoes, peeled
6-8 boneless, skinless chicken thighs, cut in bite-sized pieces
1/2 cup birista or deep-fried onions, crushed
3-1/2 cups simmering chicken broth
- Marinate chicken in next 4 ingredients for half an hour.
- Sift pulao/biryani masala in a tea strainer over a plate and set solids aside.
- Heat 2 Tbsp. oil in a skillet over medium-high heat, brown potatoes and set aside.
- In the same skillet, heat 2 more tablespoons oil, sputter sifted solids from pulao/biryani masala, remove solids from oil, enclose in a tea ball or tie in cheesecloth and set aside.
- In the same oil, sputter Shah jeera and bay leaves, add 1/2 cup birista and stir-fry for 2 minutes.
- Add ginger-garlic paste, 2 Tbsp. sifted biryani masala along with potatoes and chicken pieces.
- Stir well and simmer over medium heat for 20 minutes until chicken is tender.
- Transfer cooked chicken and juices to a large saucepan in an even layer.
- Scatter drained rice over chicken and potatoes.
- Pour simmering chicken broth around edges, along with 2 Tbsp. sifted biryani mix and mint but do not stir.
- Submerge the tea ball or cheesecloth bundle in the broth.
- Turn heat down to low, cover saucepan and simmer for 30 minutes without lifting the lid.
- Scatter crushed saffron and ghee over cooked rice, cover and allow to rest for 10 minutes.