Rozmeen's Kitchen

By Rozmeen Bhai

Biryani is the dish of celebrations, and making it well is a labour of love. Rozmeen Bhai's biryani is built in layers, each prepared with care.

The rice

Aged long-grain basmati is rinsed until the water runs clear and soaked for thirty minutes. It is boiled in heavily salted water with whole spices until about seventy percent cooked.

The chicken

Chicken on the bone is marinated in yoghurt, ginger-garlic paste, chilli, turmeric, biryani masala, mint, coriander and plenty of golden fried onions, then cooked until nearly tender.

Layering

In a heavy pot, the chicken goes in first, then the rice. On top: saffron soaked in warm milk, a little ghee, more fried onions, mint and coriander.

Dum

The pot is sealed tightly and cooked on the lowest heat for twenty to thirty minutes, so the steam finishes the rice and carries the aromas through every grain.

At the table

Serve with raita and a simple salad. A good biryani, Rozmeen says, should be fragrant before the lid is even lifted.