Malabar Chicken Biryani

Instructions

1. 1

   Marinate the Chicken

   • In a large bowl, combine the chicken pieces with curd, ginger-garlic paste, turmeric powder, red chili powder, garam masala, lemon juice, and 1 tsp of salt.
   • Mix thoroughly to ensure the chicken is evenly coated.
   • Cover the bowl and let it marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor.
2. 2

   Prepare the Rice

   • Gently wash the jeerakasala rice until the water runs clear, then soak it in fresh water for 20 minutes. Drain completely.
   • In a pot, heat 1 tbsp of ghee over medium heat. Add the cinnamon stick, cloves, green cardamom, and bay leaf. Sauté for 30-45 seconds until fragrant.
   • Add the drained rice and gently sauté for 1-2 minutes, being careful not to break the grains.
   • Pour in 4 cups of hot water and 1 tsp of salt. Bring to a rolling boil, then reduce the heat to low, cover the pot, and cook for 10-12 minutes until the rice is 90% cooked and all the water is absorbed.
   • Turn off the heat and let it sit, covered, for 5 minutes. Then, gently fluff the rice with a fork and set aside.
3. 3

   Prepare Birista and Garnish

   • Take 2 of the 5 sliced onions for the birista. Heat 1 cup of oil in a wide pan over medium heat.
   • Add the sliced onions and fry, stirring occasionally, for 12-15 minutes until they are uniformly golden brown and crispy. Do not rush this step.
   • Remove the fried onions (birista) with a slotted spoon and drain them on a paper towel to absorb excess oil.
   • In the same hot oil, fry the cashew nuts until they turn light golden, then add the raisins and fry until they plump up. Remove and set aside with the birista.
4. 4

   Cook the Chicken Masala

   • In a heavy-bottomed pot (biryani handi), heat 3 tbsp of ghee over medium heat.
   • Add the remaining 3 sliced onions and sauté for 10-12 minutes until they are soft and golden brown.
   • Add the slit green chilies, chopped ginger, and chopped garlic. Sauté for another 2 minutes until the raw aroma disappears.
   • Add the chopped tomatoes and the remaining 0.5 tsp of salt. Cook for 5-7 minutes, stirring, until the tomatoes turn mushy and oil begins to separate from the masala.
   • Add the marinated chicken along with the entire marinade. Mix well and cook on medium-high heat for 5 minutes, stirring continuously.
   • Reduce the heat to medium-low, cover, and cook for 15-20 minutes, until the chicken is tender and the gravy has thickened. Stir in the chopped mint and coriander leaves.
5. 5

   Layer the Biryani for Dum

   • Ensure the chicken masala is spread evenly at the bottom of the pot.
   • Gently spread half of the cooked rice over the chicken layer.
   • Sprinkle half of the birista, fried cashews, raisins, and a handful of fresh mint and coriander leaves.
   • Spread the remaining rice as the final top layer.
   • Garnish with the rest of the birista, cashews, raisins, and herbs.
   • Drizzle the saffron-infused milk and the remaining 2 tbsp of ghee evenly over the top layer of rice.
6. 6

   Dum Cooking

   • Cover the pot with a tight-fitting lid. To create a perfect seal, you can place a clean kitchen towel under the lid or seal the edges with aluminum foil.
   • Place the pot on the lowest possible heat setting and let it cook for 15-20 minutes. This slow-steaming process is called 'dum'.
   • After 20 minutes, turn off the heat and let the biryani rest, unopened, for at least 15 minutes. This crucial step allows the flavors to meld and settle.
7. 7

   Serve the Biryani

   • Open the lid and take a moment to enjoy the incredible aroma.
   • Use a wide spatula or spoon to gently mix the biryani from the sides, ensuring you get a mix of rice and masala in each serving without breaking the rice grains.
   • Serve hot with traditional accompaniments like raita, papad, and a lime pickle.