Mantra's Dum Biryani Recipe

Soak and prepare saffron

Rinse basmati rice under cold water until water runs clear. Soak rice in 4 cups water for 30 minutes. Meanwhile, crush saffron threads lightly and steep in warm milk; set aside to infuse for at least 15 minutes.

Parboil rice

Bring 6 cups water to a rolling boil in a large pot with 1 tsp salt and 1 bay leaf and 2 green cardamom pods from the spice mix. Add soaked rice and cook until about 70% done (grains still have a faint bite), about 6-8 minutes. Drain rice in a colander and set aside.

Mix yogurt, ginger paste, garlic paste, lemon juice, 1 tsp salt, and the Chef's Spice Mix powders (ground coriander, ground cumin, garam masala, turmeric, red chili, black pepper). Reserve whole spices (remaining bay leaf, cardamom, cinnamon, cloves) for later.

Coat the chicken (or lamb) thoroughly with the marinade. Cover and refrigerate for at least 2 hours, preferably overnight for best flavor.

Before assembling, remove meat from fridge and bring closer to room temperature for 30 minutes.

Heat 2 tbs ghee (or oil) in a heavy wide skillet over medium-high heat. Add sliced onions and cook, stirring frequently, until deeply caramelized and golden brown, about 20-25 minutes. Reserve half of the caramelized onions for garnishing. Continue to cook remaining onions until deeply browned and slightly crisp to form part of the biryani base.

In another heavy-bottomed ovenproof pot (or deep Dutch oven) heat remaining 2 tbs ghee over medium-high heat. Add the reserved whole spices: remaining bay leaf, 4 cardamom pods, cinnamon stick, and cloves. Fry for 30-60 seconds until fragrant.

Add the marinated meat to the pot and sear on high heat for 4-6 minutes per side (for chicken) until lightly browned but not fully cooked. Spoon in the reserved browned onions and 1/2 cup of the yogurt-marina mix left in the bowl. Add green chilies, chopped cilantro and mint. Pour 2 cups hot stock around (not over) the meat, bring to a simmer, then reduce heat and simmer for 8-10 minutes to begin cooking the meat and develop a flavorful gravy. Adjust salt to taste.

Remove the pot from heat. Taste the gravy; it should be slightly salty and aromatic. Sprinkle half of the reserved fried onions, a tablespoon of chopped cilantro and mint over the meat layer.

Layer the parboiled rice evenly over the meat in the pot. Drizzle the saffron-infused milk evenly over the rice so it pockets color and aroma. Scatter the remaining fried onions, chopped herbs, lemon slices, rose water and kewra water (if using) across the rice surface.

Seal the pot for dum (slow steam). To do this: wipe the rim of the pot clean, place a sheet of parchment paper or foil directly on the rice, then secure the lid tightly. Alternatively, tie the lid with dough to make an airtight seal. Cook on the stovetop over the lowest flame possible using a heat diffuser (tava) for 20 minutes. Then turn off the heat and let the sealed pot rest for another 15 minutes to finish steaming. If using an oven, preheat to 325°F (160°C) and bake the sealed pot for 30-35 minutes, then rest 10 minutes.

Carefully remove the seal. Gently fluff the rice from the edges inward with a fork, mixing a little so meat and rice combine but without breaking grains. Drizzle any accumulated flavorful juices from the underside back over the rice if desired.

Plate the biryani with additional chopped cilantro, mint and the reserved fried onions. Serve hot with cooling sides like raita, lemon wedges, and a simple salad.