Step 1: Soaking the Rice
Soak 3 glasses of rice in water for 30 minutes.
Step 2: Cooking the Chicken Masala
Ingredients:
- ½ cup oil
- 1 kg chicken
- 4 onions (diced)
- 4 tomatoes (chopped)
- 1 teaspoon salt
- 2 black cardamoms
- 5 green cardamoms
- 2 star anise
- 5 cloves
- 7 dried apricots
- 2 large bay leaves (or curry leaves)
- 1 teaspoon ground cumin
- 1 teaspoon cumin seeds
- 1 tablespoon ground coriander
- 1 teaspoon fennel seeds
- 1½ teaspoons red chili powder
- 1 teaspoon crushed chili flakes
- 1-inch cinnamon stick
- 1 cup yogurt
- 1½ tablespoons ginger paste
- 1½ tablespoons garlic paste
- 1 teaspoon ground black pepper
Instructions:
- Heat oil in a pan and fry the onions until golden brown.
- Add the chicken along with all the other ingredients.
- Cook on medium heat until the oil separates from the masala.
Step 3: Boiling the Rice
Ingredients:
- Soaked rice
- 2 star anise
- 5 cloves
- 2 large bay leaves
- 10 black peppercorns
- 3 teaspoons salt
Instructions:
- Use a seasoning ball or strainer to hold the whole spices and place it in boiling water.
- Boil the rice until cooked, then drain the water and discard the spices.
Step 4: Assemble & Steam (Dum)
Ingredients:
- 2 tablespoons olive oil
- Handful of fresh chopped coriander
- Handful of fresh chopped mint leaves
Instructions:
- After draining the rice, drizzle olive oil over it.
- Layer the chicken masala, rice, coriander, and mint leaves in a pot.
- Cover with a damp cloth, place a tight lid on the pot, and cook on low heat (level 2 on an induction hob) for 12-15 minutes.
- Gently mix before serving.
Optional: You can add food color if desired, but I prefer to keep my food natural.