Coconut Biryani Masala Base

Ingredients

• •500g basmati rice, soaked 30 min
• •800g chicken or mutton
• •3 tbsp ROASTICOCO
• •4 onions (3 for base, 1 for crispy topping)
• •1 cup yogurt
• •Biryani spices: bay leaf, star anise, mace
• •Saffron in warm milk
• •Ghee, mint, coriander

Method

1. 1

   Fry one sliced onion in ghee until deeply caramelized and crispy. Drain and set aside for garnish.

2. 2

   In the same ghee, cook remaining onions until golden. Add ROASTICOCO and biryani spices. Cook 2 minutes — this is your masala foundation.

3. 3

   Add marinated meat (yogurt, salt, chili) and cook until sealed. Add ½ cup water, cover and cook 80% done.

4. 4

   Meanwhile, boil rice until 70% cooked with whole spices and salt. Drain.

5. 5

   Layer: masala at bottom, rice on top, drizzle saffron milk and ghee, scatter mint and crispy onions.

6. 6

   Seal with foil and lid. Cook on lowest heat (dum) for 25 minutes. The steam does the final work.