Saffron Chicken

(Murgh Zafrani) This dish is traditionally cooked in the dum manner, which involves lining the rim of the pot with a rope of flour dough and pressing a flat lid on top to make a tight seal. A layer of hot coals is arranged on the lid, and the pot is set over ashy coals—typically of tamarind wood in Lucknow—so that the food slowly steams. We found that sealing the pot with aluminum foil and baking it in a low oven works, too.