Handi Biryani

Method

For the rice:

Boil 4 cups of water in a pan.

In a saucepan, heat oil and add bay leaf, green cardamom, brown cardamom, cloves and cumin. Stir for 3 to 5 minutes.

Wash and soak rice in the saucepan and toast the rice before cooking it.

Add the hot water and bring it to a boil.

Drain the rice in a large colander, spread in a big plate, cool.


For the vegetable layer:

In a pan, add 2 tablespoon of oil, few cumin seeds, chopped julienned onions and stir for 2 minutes.

Add chopped capsicum and toss for 2 minutes.

Add oil in the same pan and fry chopped boil potatoes.

Add salt for seasoning. Stir 2 minutes and keep it aside.


For the chicken layer:

In another pan, heat oil.  Add 3 - 5 bedaki chillies, cumin seeds, ginger garlic paste, turmeric powder, red chilly powder, cumin, coriander powder.

Add a couple of drops of oil and stir for 2 minutes. Season it with sea salt.

Add the chicken and stir for 2 minutes.

Add sugar and tomatoes. Cook for 10 minutes.


For the milk layer:

In a pan heat milk and add saffron and clarified butter. Stir for 2 mins. 


To fill the handi:

In a handi, pour some chicken gravy.

Take half the rice and spread at the bottom, over the gravy.

Top with layer of chicken and a bit of the gravy.

Add most of the rice over this layer.

Top with layer of vegetables and spread over rice.

Sprinkle saffron infused milk and some lime juice.

With a spoon, draw lines across the layers.

Cover with lid and seal edges with dough.

Cook on a low flame for 30 minutes.


Notes:

A handi is a round pot like vessel, with the neck narrower than the base.

It may be made of metal or earthenware. It must be heatproof though. If not available use a deep, heavy saucepan.

For a biryani with a stronger flavor, mix in some powdered mace, nutmeg into the rice before transferring to  the handi.

To save time, prepare handi a few hours ahead, and bake just before serving,