Slow-Cooked Dum Biryani

Ingredients

• 2½ cups Zorba Aged Basmati Rice
• 500 g marinated vegetables or chicken
• 2 sliced onions
• ½ cup curd
• Biryani masala and whole spices
• Saffron milk
• Mint, coriander and ghee

Prepare the rice

Soak rice for 30 minutes. Parboil it with salt and whole spices until the grains are about 70% cooked, then drain.

Cook the masala

Brown the onions, reserve a handful and cook the marinated filling in the same pan until the masala becomes rich and glossy.

Layer the biryani

Spread rice over the masala. Add saffron milk, herbs, fried onions and ghee in even layers.

Seal and cook on dum

Seal the pot tightly and cook on the lowest heat for 20 minutes. Rest for 10 minutes before opening and serving.