Tender chicken thighs marinated overnight in a mixture of freshly ground spices, layered with long grain basmati rice, then slow cooked in a sealed earthen pot.
Chef Sanjeev Pasricha’s cooking is a perfect balance of classical technique and creative acumen – the result of a career spanning from Sydney to San Francisco; working in kitchens ranging from food trucks to hotels; and earning praise from the likes of Madhur Jaffrey. The challenge of creating the perfect biryani was always a tough call. It is a test of the magnitude and standards of Chef’s precision in the kitchen – the right spice, cut of meat, grain of rice, and sealing the pot to low flame. Chef’s main ingredients of passion, precision, and pyaar come together to make his biryani a bowl full of happiness.