Instructions

• 1 Heat oil/ghee in a heavy pot. Fry potatoes until lightly golden. Remove and set aside.
• 2 In the same pot, fry onions until golden brown. Add ginger-garlic paste and sauté.
• 3 Add tomatoes, yogurt, turmeric, chili powder, coriander powder, and whole spices. Cook until oil separates.
• 4 Add chicken pieces and sauté until sealed. Add fried potatoes and salt. Cook until chicken is half done.
• 5 In another pot, parboil rice with salt and whole spices until 70% cooked. Drain.
• 6 Layer chicken masala and rice in the pot. Sprinkle saffron milk and a little ghee between layers.
• 7 Cover tightly (seal with dough if desired) and cook on low flame (dum) for 25–30 minutes.
• 8 Gently fluff layers before serving. Serve hot with raita or salad.