Hyderabad x Sicily
Biryani timballo
A biryani in a brinjal dome. Turn it out, hear the gasp, take the credit.
150 minTime
26 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original506kcalsame
26 gproteinsame
4 gfibresame
150minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Mix the chicken with hung curd, ginger garlic paste, chilli, turmeric, garam masala, half the mint and coriander, lemon juice, green chilli and 2 tsp salt. Marinate 1 hour in the fridge, and soak the rice.
- 2Heat the oil in a pan on medium heat and fry the onion for 15 minutes until deep brown and crisp. Drain on paper.
- 3Brush the brinjal slices with 1 tbsp of the onion oil and sprinkle with salt. Grill in a heavy pan on medium high heat for 2 minutes a side, in batches.
- 4Heat 1 tbsp ghee in a heavy pan on medium heat. Add the chicken and half the fried onion, cover and cook 20 minutes, stirring now and then, until the masala is thick and no pink remains.
- 5Bring the water to a rolling boil with the whole spices and 1 tbsp salt. Add the drained rice and cook 6 to 7 minutes until about 70 percent done. Drain.
- 6Grease a 22 cm round tin with ghee and line it with brinjal slices, overlapping and hanging over the edge. Layer half the rice, all the chicken, the rest of the onion and herbs, then the remaining rice. Spoon over the saffron soaked in milk and the remaining ghee. Fold the slices over and cover with foil.
- 7Bake in the oven at 180°C for 30 minutes. Rest 10 minutes, then turn out onto a platter.
Serve it like this
Turn the dome out onto a large platter, scatter crisp onion, mint and pomegranate around the base and cut the first wedge at the table so the layers show.
