- For Chicken Masala
- Chicken Pieces : 1 kg
- Potato (quartered) : 1
- Oil : 1 cup
- National Masalaydar Bombay Biryani : 1 packet
- Yogurt : 1 cup
- Zarda / Orange Food Color : quarter teaspoon
- Tomato (sliced) : 1
- Green Chili (chopped) : 6-8 (very spicy thin ones known as Malir ki Mirch)
- Fresh Coriander : 4 tablespoons
- Fresh Mint Leaves : 3 tablespoons
- Lemon (sliced) : 2
- Dried plum (Aalo-bukara) : 5-6
- Cooked Sayla-Rice : as explained
- For Sayla Rice
- Sayla Rice : 3 cups
- National Cumin Seeds : 1 teaspoon
- National Iodized Salt : 3 tablespoons
- Water : 3 liters
- Fresh Coriander : 1 teaspoon
- Fresh Mint : 1 teaspoon
For Cooking Rice
Soak Sayla-Rice for at least three hours while changing the water at every hour.
In a large pot take approximately 3 liters of water; add National Cumin Seeds, National Iodized Salt, fresh coriander, and fresh mint leaves.
Bring to a rapid boil.
Now add the soaked rice and boil till it reaches teenkanni.
Strain and use it immediately for the biryani.
In a large pan put the chicken, potato, oil (reserve 2 tbsp), National Masalaydar Biryani Masala, and 1/2 cup of water. Turn up the heat to medium-high and cook with the lid covered for 15 minutes. Turn the heat off and there should be little or no liquid left by this time.
In a mixing bowl whisk the yogurt and food color together and pour over the cooked chicken.
Place sliced tomato, green chilies, fresh coriander, fresh mint, lemon slices and dried plums on top of the chicken and yogurt layer.
Top the chicken with the Sayla-Rice. Cover with a lid and place a tawa underneath the pan. Cook on high flame for 10 minutes.
Turn the heat low; drizzle 2 tablespoons of water and 2 tablespoons of oil on top of the rice layer.
Tightly cover with a lid. There should be no gaps, and give dum.
Serve hot accompanied with a cooling cucumber and yogurt raita.