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Easy
By David Sly and Cheong Liew
Published 2025
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).
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