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:

  1. Heat oil in a pan and fry the onions until golden brown.
  2. Add the chicken along with all the other ingredients.
  3. 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:

  1. Use a seasoning ball or strainer to hold the whole spices and place it in boiling water.
  2. 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:

  1. After draining the rice, drizzle olive oil over it.
  2. Layer the chicken masala, rice, coriander, and mint leaves in a pot.
  3. 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.
  4. Gently mix before serving.

Optional: You can add food color if desired, but I prefer to keep my food natural.