Rozmeen's Kitchen

Aged basmati and spiced chicken layered with saffron, fried onions and mint, then sealed and finished on dum.

Hosted by Rozmeen Bhai

• Aged long-grain basmati rice
• Whole spices for the rice
• Chicken on the bone
• Yoghurt
• Ginger-garlic paste
• Chilli and turmeric
• Biryani masala
• Fresh mint and coriander
• Golden fried onions
• Saffron soaked in warm milk
• Ghee
• Salt
• To serve: raita and a simple salad

1. Rinse the basmati until the water runs clear and soak it for thirty minutes.
2. Marinate the chicken in yoghurt, ginger-garlic paste, chilli, turmeric, biryani masala, mint, coriander and plenty of fried onions, then cook until nearly tender.
3. Boil the rice in heavily salted water with whole spices until about seventy percent cooked.
4. In a heavy pot, layer the chicken first, then the rice. Top with saffron milk, a little ghee, more fried onions, mint and coriander.
5. Seal the pot tightly and cook on the lowest heat for twenty to thirty minutes.
6. Serve with raita and a simple salad.

Exact measurements and Apa's spice blends are in the Kitchen Club recipe cards.