Long, separate grains layered with marinated meat and saffron — the dish MASP Biryani is milled for.
Ingredients
- 500g MASP Biryani Basmati rice
- 750g chicken or mutton, cut into pieces
- 1 cup thick yogurt
- 3 onions, thinly sliced and fried until golden
- 2 tbsp ginger-garlic paste
- A generous pinch of saffron soaked in ¼ cup warm milk
- Mint and coriander leaves, chopped
- Whole spices — bay leaf, cardamom, cloves, cinnamon
- Ghee, salt and red chilli powder to taste
Method
- 01
Rinse the rice until the water runs clear, then soak for 30 minutes and drain.
- 02
Marinate the meat in yogurt, ginger-garlic paste, chilli, half the fried onions and half the herbs. Rest for at least an hour.
- 03
Parboil the rice with whole spices and salt until roughly 70% cooked, then drain.
- 04
Layer the marinated meat in a heavy pot, spread the rice over it, and finish with the remaining onions, herbs, saffron milk and ghee.
- 05
Seal the lid and cook on the lowest heat for 35–40 minutes.
- 06
Rest for 10 minutes before opening, then fold gently from the base so the grains stay whole.