Layered Pakistani classic: spiced curry below, fragrant basmati on top, finished by steaming.

Ingredients from our range

• Shan Biryani Masala MixShan · 50 g
• Golestan Sella Basmati RiceGolestan · 1 kg / 2 kg / 5 kg / 10 kgबासमतीباسمتیbāsmatī
• TRS fried OnionTRS · 400 g
• TRS Ginger & Garlic PasteTRS · 330 g / 1 kg
• Khanum Pure Butter GheeKhanum · 500 g / 1 kgघीگھیghī
• Hemani Kewra WaterHemani · 250 ml
• Sahiba SaffronSahiba · 1 g

Plus fresh

chicken, yoghurt, tomatoes, onions, mint, coriander

How to make it

1. Soak the basmati in cold water for 30 minutes. Marinate the chicken with yoghurt, ginger-garlic paste and half of the biryani mix.
2. Fry the onions in ghee until golden, add the tomatoes and the marinated chicken and braise covered for about 20 minutes until the curry is thick.
3. Parboil the rice in plenty of salted water for 5–6 minutes – it should still be firm inside – and drain.
4. Soak the saffron in two tablespoons of warm milk.
5. Layer the rice over the curry and top with fried onions, mint, coriander, the saffron milk and a few drops of kewra water.
6. Seal the pot tightly and steam on the lowest heat for 20–25 minutes (dum). Gently fold from the bottom before serving.

Spice mixes come with their own instructions on the packet – the steps above are a rough guide.