Donne Biryani

Ingredients

• - 2 cups rice
• - 400g chicken
• - 2 onions
• - Spices as required
• - 3 tbsp ghee or oil
• - Salt to taste

Method

1. Marinate meat: Mix 750g chicken or mutton with 1 cup yogurt, 2 tbsp ginger-garlic paste, 2 tsp red chilli powder, half tsp turmeric, 1 tsp garam masala and salt. Marinate overnight.
2. Fry birista: Slice 3 large onions thinly. Deep fry until very dark golden. Drain. Reserve oil.
3. Parboil Sona Masoori rice: Wash 2 cups Sona Masoori rice. Soak 20 minutes. Boil in salted water with whole spices 6-7 minutes. Drain.
4. Cook meat masala: In a heavy pot heat reserved birista oil. Add marinated meat. Cook on high heat 10-12 minutes.
5. Build layers: Spread cooked meat as base. Sprinkle half the birista.
6. Add rice layer: Add parboiled rice. Add remaining birista and 3 tbsp ghee.
7. Add mint and coriander: Add generous amounts of fresh mint and coriander.
8. Add saffron milk: Drizzle saffron milk over the rice.
9. Seal and dum cook: Seal with dough-sealed lid. Cook on tawa — high heat 5 minutes then lowest heat 35-40 minutes.
10. Serve: Donne biryani is named after the banana leaf bowls it is traditionally served in. Rest 10 minutes. Serve with raita.