Couscous Biryani

1. 1

   Heat 4 tablespoons oil in a Dutch oven on medium heat and saute pine nuts and cranberries or raisins till golden, about one minute. Drain and reserve.

2. 2

   Increase heat and in the same oil sear the chicken about 2 minutes. If using Paneer saute till light golden color on two sides. Drain and set aside.

3. 3

   In the same pot add remaining oil and saute onions for 2 minutes or till translucent. Add garlic and ginger and saute 2 minutes, stirring and scraping constantly.

4. 4

   Add tomatoes and saute 3 minutes on high heat. Add yogurt, cayenne pepper and garam masala and stir well. Lower flame and cook about 20 minutes stirring from time to time till yogurt reduces to half its original volume.

5. 5

   Add chicken or fried paneer, cover and simmer till tender.

6. 6

   Stir in saffron, sugar and salt to taste.

7. 7

   Add boiling water to the couscous and chopped apricots as per package instructions.Cover and rest. Lightly grease a bundt or jello ring. Spoon half the couscous into the mold and pat down tightly. Pour the cooked chicken into the mold and smoothen with a spatula. Cover with the remanining couscous. Press down tightly to sandwich the curry between the layers of couscous. Plastic wrap and refrigerate overnight.

8. 8

   Before serving remove plastic wrap and wrap tightly with foil or a heat proof lid and steam in a pressure cooker or cook in a preheated oven at 300C, in a bain marie for one hour. Carefully turn ring over onto a large plate and unmold. Garnish with sprigs of coriander, berries and pine nuts if desired. Serve hot with an onion salad or as is.

* Per serving · 4 servings · Values may vary.