Magic happens when you layer traditional Indian aromatics with chicken and rice.
Far from quiet, narrow streets separated two adjacent rows of houses.
Come dusk, a gentle wind would blow and bring with it the aromas drifting out of the kitchens.
Prerna Singh
What Is Biryani?
Mughals came to India in the 1500s and brought with them their own culture, language, and cuisine.
Dumis a Hindi name for pressure and that is the technique mainly involved in cooking this Biryani.
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This makes for a great dish if you want to hey a crowd.
Serve with a side ofraita(a simple yogurt dressing) and its a complete meal.
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Add the chicken and massage well to coat with marinade.
Cover and pop in the refrigerator to marinate for at least 30 minutes or up to 1 hour.
Wash rice in 2 to 3 batches of water.
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Drain and set aside.
In a large pot, add the salt, the whole spices, and lots of water.
Bring it to a rolling boil.
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Add the rice to the pot.
Set aside for later.
Do not discard whole spices in the rice.
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Stir the saffron strands into the milk.
Cover and set aside for 30 minutes or until ready to layer the biryani.
Heat the oil in a frying pan over high heat.
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Drop a strand of onion into the hot oil.
If it sizzles loudly, then the oil is hot enough.
The pan should be wide enough to accommodate all the onion slices without crowding.
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Set a plate lined with a paper towel nearby for draining the finished onions.
Carefully drop the onions into hot oil (be careful as the oil might splatter).
Cook for 2 to 3 minutes or until the onions are brown and crispy.
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Its easy to overcook and burn the onion so keep a constant eye on the pan.
Add the remaining 1 teaspoon of ginger garlic paste.
Cook for a minute or until the paste begins to turn golden brown.
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Add the finely chopped red onion.
Cook for 3 to 5 minutes on medium heat until the onion softens and begins to turn golden.
Add marinated chicken and the marinade.
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The chicken will finish cooking in the oven after being layered with other components of the biryani.
Grease a 3-quart oval baking dish with 1 teaspoon ghee.
Spread half of the rice in an even layer on the bottom of the baking dish.
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Press down gently with your hand to pack the rice layer.
Tightly cover the dish with 2 to 3 layers of aluminum foil.
Garnish with the pomegranate arils (seeds).
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