- 50ml fresh milk (heated to 60°C)
- 1/2 tsp saffron - gently toast on low heat till brown and fragrant
- 2+4 tbsp of almond meal
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 medium onion, thinly sliced
- 3 medium tomatoes - quartered
- 1 leaf of Rajah Bay Leaves
- 3 tbsp Rajah Biryani Masala
- 1 tsp cayenne pepper
- 1/2 tsp nutmeg powder
- 1 medium whole chicken - cut into 6 pieces
- 250ml Greek yoghurt
- 40g butter
- 3 tbsp ghee
- Orange and yellow food colouring powder - mix each in a separate bowl with 1 tbsp of water
For the Dum:
- A small pack of chopped coriander leaves
- A small pack of chopped mint leaves
- 4 tbsp of ghee
- Crispy fried onions
- Handful of sultanas
- Handful of cashews
- In a heavy pot, add the ghee and butter. Once hot, add the sultanas and the cashews. Fry until brown and set aside.
- Using the same oil, add the bay leaf, ginger, garlic, onion and tomatoes. Sauté until they’re slightly dry and fragrant. Add your Rajah Biryani Masala, cayenne pepper and nutmeg powder. Stir to mix and add a little water if it’s too dry.
- Add 4 tbsp almond meal and let cook for another 3-4 minutes.
- Stir in the yoghurt and salt to taste. Once the oil has separated, add your chicken and gently stir to coat the chicken in the paste. Turn the heat down and let cook for 15 minutes. Make sure the paste doesn’t dry out and stick to the bottom of the pan! Once done, remove from heat and set aside.
- Meanwhile, heat the milk to 60°C. Sprinkle in your saffron and 2 tbsp almond meal. Stir to combine and set aside.
- In another large pot, bring 3 litres of water to the boil and add your soaked rice. Drain the water once the rice is 60% cooked.
- Time to layer the rice! Oil the bottom of another pot with 1 tbsp ghee. Add 2 cups of the cooked rice and spread evenly. Add 3 pieces of chicken on top. Spread the almond meal, coriander leaves, mint leaves, sultanas, cashews and 1 tbsp ghee onto the rice. Repeat this process until you’ve run out of components, making multiple layers.
- Using a long-handled wooden spoon, push the handle into the middle of the rice and pour in half of the saffron milk. Add the rest of the milk to the edges of the pot. Spread another tbsp ghee over the top and drizzle over your food colouring.
- Cover with aluminium foil and cook on very low heat for 1 hour.
- Before serving, gently mix the rice!