Rajma Hyderabadi Dum Biryani with Lentil Chip Crunch

Instructions

1. 1

   Rinse the basmati rice under cold water until the water runs mostly clear, then soak it in water for 20 minutes. Drain well.

2. 2

   Bring about 1200 ml water to a boil in a large pot. Add the whole spices, then add the drained rice. Cook for 5 to 6 minutes, until the rice is about 70% cooked and still slightly firm in the center. Drain and set aside.

3. 3

   Heat the cooking oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the sliced onions and cook for 8 to 10 minutes, stirring often, until golden brown. Add the sugar during the last 2 minutes to help caramelize and balance the flavors.

4. 4

   Add the ginger-garlic paste and cook for 30 to 45 seconds until fragrant.

5. 5

   Add the chopped tomatoes and cook for 5 to 7 minutes, until they soften and the mixture becomes thick and jammy.

6. 6

   Lower the heat. Whisk the low-fat plain yogurt with the Hyderabadi biryani masala seasoning, then add it to the pot gradually while stirring to prevent curdling. Cook for 2 to 3 minutes.

7. 7

   Add the cooked kidney beans and mix gently so they are coated in the masala. Simmer for 4 to 5 minutes, adding a small splash of water if the mixture is too dry. The rajma masala should be thick, not watery.

8. 8

   Spread the rajma masala evenly in the bottom of the pot. Layer the partially cooked rice over it without pressing down.

9. 9

   Sprinkle 60 to 100 ml water around the edges of the pot to create steam. Cover tightly with a lid; if needed, seal the rim with foil to trap steam.

10. 10

    Cook on very low heat for 18 to 20 minutes for dum cooking. Turn off the heat and let the biryani rest, covered, for 10 minutes.

11. 11

    Lightly crush the packaged lentil chips into coarse crunchy pieces.

12. 12

    Gently fluff the biryani from the sides, keeping some layers visible. Transfer to a serving dish and sprinkle the crushed lentil chips on top just before serving so they stay crisp.