Recipe
Why make it
Layers of long-grain basmati and a tangy, spiced chicken masala, steamed together until every grain stays separate. Made with potatoes and dried plums, the way many Karachi homes make it.
Serves 6
+ 8 more in the full recipe
Step 1 of 6
Fry the onions in oil over medium heat until deep golden. Lift out half and set aside for layering.
Step 2 of 6
Add ginger-garlic paste and chicken to the pot. Cook on high until the chicken changes colour.
Step 3 of 6
Stir in tomatoes, yogurt, biryani masala, chili powder, turmeric, 1 tsp salt and the potatoes. Cover and cook on low until the chicken is tender and the oil separates.
Step 4 of 6
Meanwhile boil the soaked rice in plenty of water with 1½ tsp salt until about 70% cooked. Drain well.
Step 5 of 6
Layer half the rice over the chicken, then the plums, mint, coriander, green chilies and fried onions. Top with the remaining rice and drizzle with the saffron milk.
The last step is in the full recipe.
Cook’s tip
Rice is ready to drain when a grain breaks into two or three pieces between your fingers.
Ready to cook?
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