Malabar Chicken Biryani

1. 1
   prep · ~20 min

   Soak the rice and prep the chicken.

   1.Wash the jeerakasala rice until the water runs mostly clear.

   2.Soak the rice in water for 20 minutes, then drain well.

   3.Clean the chicken and keep the pieces ready.

   4.Slice the onion, chop the tomato, slit the green chili, and gather the herbs and spices.

   TIPDrain the rice well so it fries lightly in ghee instead of turning sticky.
2. 2
   fry · ~10 min

   Fry the onions, cashews, and raisins.

   1.Heat the oil and 1 tbsp ghee in a heavy pot over medium heat.

   2.Add the sliced onion and fry until golden and crisp, stirring often.

   3.Remove a small handful of fried onion for layering and garnish.

   4.Fry the cashews until lightly golden, then fry the raisins until they puff. Remove and keep aside.

   TIPKeep the heat at medium so the onions brown evenly without burning.
3. 3
   saute · ~8 min

   Cook the chicken masala.

   1.In the same pot, add the remaining 1 tbsp ghee if needed.

   2.Add fennel seeds, green chili, and ginger-garlic paste and cook until fragrant.

   3.Add chopped tomato and cook until soft.

   4.Add yogurt, turmeric powder, red chili powder, garam masala, black pepper, lemon juice, mint, coriander leaves, and part of the salt.

   5.Add the chicken and mix well so every piece is coated.
4. 4
   simmer · ~15 min

   Simmer the chicken until nearly done.

   Cover and cook the chicken on low heat until tender and the masala thickens, about 15 minutes. The gravy should be moist but not watery.

   TIPIf the masala looks too wet, uncover for the last few minutes so the biryani layers stay fluffy.
5. 5
   boil · ~10 min

   Cook the rice with whole spices.

   1.In another pot, bring the water to a boil with bay leaf, cinnamon, green cardamom, cloves, star anise, and the remaining salt.

   2.Add the drained rice and cook until it is just tender and separate.

   3.Turn off the heat as soon as the grains are cooked through but still hold their shape.

   TIPJeerakasala rice cooks quickly, so watch closely and avoid overcooking.
6. 6
   assemble · ~3 min

   Layer the biryani.

   1.Spread the cooked chicken masala evenly in the heavy pot if needed.

   2.Spoon the cooked rice over the chicken in an even layer.

   3.Top with the reserved fried onion, fried cashews, fried raisins, and a few more mint and coriander leaves.
7. 7
   rest · ~15 min

   Dum cook the biryani.

   Cover the pot tightly and cook on very low heat for 15 minutes so the rice and chicken finish together and the aroma settles into the layers.

   TIPPlace the pot on a tawa or thick pan if your stove runs hot to protect the bottom layer.
8. 8
   serve · ~5 min

   Fluff gently and serve hot.

   Let the biryani rest for 5 minutes off the heat, then fluff from the sides with a flat spoon and serve without overmixing the layers.

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