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Preparation info
    • Difficulty

      Easy

Appears in
Cheong Liew: Inside My Food

By David Sly and Cheong Liew

Published 2025

  • About

This is a deservedly famous northern Indian dish of layered rice with meat cooked in a dum-style (one-pot slow cooking influenced by the Persian Farsi).

Method

I discovered this dish during my eighth uncle’s 60th birthday – one of the last great celebrations on our family farm in Malaysia. I remember this as the beginning of my fascination with ethnic cooking. My mum and I watched as an Indian master cook performed his magic in our makeshift Indian-style kitchen with his box full of mysterious spices. Hours later, the birthday celebration was underway