Indian
Indian - Biryani and Rice
Haleem Biryani
Chef's Menu Description
Fragrant aged basmati rice layered with spiced meat, saffron-infused milk, and sweet caramelised onions, sealed and slow-cooked in dum style.
Ingredients
- • 2 cups basmati rice
- • 500g chicken, cut into pieces
- • 2 large onions, fried crisp
- • 1 tbsp ginger-garlic paste
- • 1 tsp garam masala
- • 1 tsp saffron, soaked in warm milk
- • 3 tbsp ghee
- • 1 tsp salt
Preparation Steps
1
Phase 1
Simmer the chicken with the ginger-garlic paste, salt, and 4 cups water for 25 minutes.
2
Phase 2
Reserve the stock and shred the chicken.
3
Phase 3
Cook the basmati rice in the chicken stock until half done.
4
Phase 4
Layer the rice, chicken, and fried onions in a heavy pot.
5
Phase 5
Drizzle the saffron milk and ghee, seal, and cook on low heat for 20 minutes.
6
Phase 6
Fluff and serve hot.