To pay tribute to Dubai Food Festival 2018, which kickstarts today, we will run a session of scrumptious formulas from acclaimed culinary specialists going to the occasion. We begin with Sanjeev Kapoor – grant winning gourmet expert, TV have, proprietor of nearby eatery Khana Khazana and writer of numerous indian-style cookbooks. Here he uncovers how to cook his prestigious biryani dish …

Fixings:

750g chicken, cut into 16 pieces on the bone

1/4cup ghee

1 tablespoon caraway seeds (shahi jeera)

4 cloves

7 smashed green cardamoms

1 inch smashed cinnamon stick

2 medium onions, cut

5 green chillies, opening

1 tbsp ginger glue

2 tbsp garlic glue

salt to taste

21/2 tbsp biryani masala (see underneath)

1/4 tsp turmeric powder

1 teaspoon coriander powder

2 teaspoons Kashmiri red stew powder

11/4 containers seared onions

3/4 container yogurt

1 container new mint takes off

1 tbsp lemon juice

1/2 glass slashed crisp coriander clears out

2 tbsp screw pine (kewda) water

3 tbsp rose water

2 tbsp margarine

2 tbsp cream

A liberal squeeze of saffron

2 inch ginger piece, cut into thin sgtrips

1 sprig of crisp mint clears out

Entire wheat mixture (atta) to seal

keep perusing beneath

For The Rice:

21/2 glasses Basmati rice, doused

4 green cardamoms

2 dark cardamoms

1 cove leaf

4 cloves

1/2 tbsp rose water

2 tbsp lemon juice

Strategy:

1. Heat the ghee in a profound non-stick container, include the caraway seeds, cloves, green cardamoms and cinnamon and sauté till fragrant. Include the onions and sauté for five to seven minutes or until very much seared.

2. Add the green chillies, ginger glue, garlic glue and sauté for two minutes. Include the chicken, salt and biryani masala and cook for five minutes

3. Add the turmeric powder, coriander powder and red bean stew powder and cook for a few minutes.

4. Add half glass cooked onions and blend well. Include the yogurt, half glass mint leaves, lemon juice, coriander leaves, kewda water and two tablespoons rose water and blend well

5. Meanwhile, to cook the rice, bubble some water with green cardamoms, dark cardamoms, narrows leaf and cloves in a profound non-stick container. Deplete and include the rice and let it cook till half done. Include the rose water and lemon squeeze and blend. Strain the rice and hold the water.

6. Spread the rice over the chicken uniformly.

7. Dissolve saffron in two tablespoons tepid water and include spread, cream and three some the saved rice water and blend well. Sprinkle this blend over the rice.

8. Sprinkle half container mint leaves, half glass seared onions and ginger strips and cover the skillet with a well-fitting top. Seal the edges with douch. Place the skillet on a warmed tawa and cook on medium warmth for 20 minutes.

9. Let remain for five minutes. Open the top and sprinkle the staying rose water and carmelized onions. Embellishment with mint sprig and serve hot.

Biryani Masala:

1/2 glass green cardamoms

3 cutting edges mace

10 cloves

2inch cinnamon stick

Technique:

1. Grind every one of these fixings together. This should give you 51/2 teaspoons of biryani masala.