Servings | Prep Time |
8people | 15minutes |
Cook Time | Passive Time |
1hour | 10hours |
|
|
The dish revolves around six basic techniques: 1. The caramelisation of the onions. 2. The use of garam masala. 3. The marination of the meat. 4. The cooking of the rice until it is ek kan, around 20% cooked. 5. The layering of the rice over the marinated meat. 6. The dumm of the dish.