Method
- Rinse the rice until the water runs clear, then soak for 2 hours (Sela needs the longer soak).
- Heat the oil, add the ginger-garlic paste and tomatoes and cook until the oil separates. Add chilli, turmeric, coriander and salt.
- Add the chicken and cook on high heat for 5 minutes. Stir in the yoghurt, cover and cook until the chicken is tender, about 25 minutes. Add the potatoes, plums, green chillies, garam masala and half the fried onion. The masala should be thick.
- Boil a large pot of well-salted water with the whole spices. Add the drained rice and boil for 10–12 minutes until the grain is about 80% cooked — it should still have a firm core. Drain.
- Layer half the rice over the masala, then mint, coriander and the remaining fried onion, then the rest of the rice. Drizzle the saffron milk on top.
- Seal the pot with foil and a tight lid. Cook on the lowest heat on a tawa for 15–20 minutes. Rest 5 minutes before mixing gently from the side.
Timings are written for Hima Sela. With another rice, adjust the soak and boil to the grain.
