Biriyani Choru

Method

1. 1

   Cook Jeerakasala rice: Wash 2 cups Jeerakasala rice. Soak 20 minutes. Cook with 3.5 cups water and whole spices for 12-15 minutes until each grain is cooked but separate.

2. 2

   Prepare roasted coconut masala: Dry roast 1 cup freshly grated coconut until dark golden brown. Grind with 5 dried red chillies, 1 tbsp coriander seeds, 1 tsp fennel seeds and 4 garlic cloves to a smooth paste.

3. 3

   Make meat (or vegetable) curry: Cook your choice of beef, chicken or vegetables in a separately prepared curry with this roasted coconut masala until well done.

4. 4

   Fry birista: Slice 2 large shallots thinly. Deep fry until very dark golden. Drain.

5. 5

   Fry ghee: Heat 3 tbsp ghee. Add 10 cashews until golden and 1 tbsp raisins until puffed.

6. 6

   Combine rice and curry: In a wide vessel gently fold the cooked Jeerakasala rice with 2-3 cups of the rich masala curry. Mix carefully so grains stay intact.

7. 7

   Layer and garnish: Top with birista, fried cashews and raisins.

8. 8

   Heat through: Cover and heat on the lowest heat for 5 minutes.

9. 9

   Drizzle ghee: Add a generous drizzle of ghee over the top.

10. 10

    Serve: Biriyani choru is a mixed rice and curry dish unique to Kerala restaurants. Serve with raita and pappadam.