Step by step
Method
8 steps- 01
Combine every marinade ingredient, rub thoroughly over the chicken and refrigerate for at least 1 hour or up to overnight.
- 02
Heat oil in a wide pan. Fry sliced onions in three batches over medium heat until evenly deep golden; drain on paper, remembering they darken as they cool.
- 03
Soak the rinsed rice for 30 minutes. Bring the salted water and whole spices to a rolling boil, add rice and cook for 5–6 minutes until the grains are flexible outside but still firm at the centre; drain immediately.
- 04
Spread the marinated chicken in a heavy 24–26 cm casserole. Scatter over half the fried onions, a handful each of mint and coriander, and 1 tablespoon ghee.
- 05
Layer the hot par-cooked rice evenly over the chicken without pressing. Drizzle with saffron milk, remaining ghee and rose water, then finish with the remaining onions and herbs.
- 06
Cover tightly with two layers of foil and a heavy lid. Cook over medium heat for 8 minutes until steam builds, then place over a heat diffuser on the lowest heat for 35 minutes.
- 07
Turn off the heat and rest, still sealed, for 15 minutes. Check that chicken reaches at least 74°C and rice is tender; if needed, reseal and cook 5 minutes more.
- 08
Gently lift from the bottom with a flat spoon so chicken and differently coloured rice mingle without breaking the grains. Serve from a wide platter or handi.
Cook's notes
Make it excellent
- Aged basmati and a precise par-boil are essential for long, separate grains.
- Fry onions patiently; pale onions lack flavour and burnt onions make the whole pot bitter.
- Do not open the lid during dum cooking—the trapped steam is the controlled heat source.
Serve it with
Cucumber-onion raita, mirchi ka salan, lemon wedges and a crisp kachumber salad.
Store & reheat
Cool quickly and refrigerate for up to 2 days. Reheat covered with 1 tablespoon water per portion until piping hot; do not reheat more than once.
Helpful cooking questions and genuine results are welcome.