Biryani recipe – step-by-step instructions for

• Step 1: Prepare the saffron. Grind the saffron threads into a fine powder in a mortar. Then dissolve with a little lukewarm water or 2 ice cubes. Set aside.
• Step 2: Preparations: Wash the rice thoroughly and soak in water. Cut the onions into long strips.
• Step 3: Fry the onions. Add the oil to a pan and sauté the onion over a medium heat until lightly golden brown. Remove 1/2 of the onions and set aside for later.
• Step 4: Brown the meat.Add the chicken together with the garlic-ginger paste, biryani masala (see below for more info), chili powder and turmeric to the remaining onions in the pan. Fry everything on all sides over a medium heat.
• Step 5: Add the yogurt & tomatoes. Add the tomatoes and yogurt to the pan and sauté for a further 1-2 minutes.
• Step 6: Add the potatoes & plums. Add the potatoes and dried plums. Continue to simmer over a medium heat until the oil is visible and the meat is cooked. Add salt to taste. Remove the pan from the heat and set aside.
• Step 7: Finish the masala. Remove the pan from the heat and set aside for later.
• Step 8: Cook the rice. Drain the soaking water from the rice. Cook the rice in plenty of water with cloves, star anise and bay leaf (as with the pasta method). As soon as the rice is 80% cooked, strain and drain.
• Step 9: Build up the layers. In a large pot, first layer the rice, then the chicken and potato sauce (masala). Spread fresh mint, coriander, lemon slices and the prepared saffron water in between. Continue layering until all the ingredients have been used. The last layer should be rice. Spread the herbs, saffron water and golden brown onions on top again.
• Step 10: Final cooking.Cover the pot tightly and leave to cook on a low heat for approx. 20 minutes. If necessary, place a tea towel between the pot and the lid to prevent steam from escaping.