Biriyani Choru

Ingredients

• - 2 cups rice rice
• - 400g coconut flavoured biryani rice
• - 3 large onions
• - 2 tomatoes
• - 1/2 cup yogurt
• - 4 tbsp ghee
• - Whole spices
• - Fresh mint and coriander
• - Salt to taste

Method

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. 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. 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. Fry birista: Slice 2 large shallots thinly. Deep fry until very dark golden. Drain.
5. Fry ghee: Heat 3 tbsp ghee. Add 10 cashews until golden and 1 tbsp raisins until puffed.
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. Layer and garnish: Top with birista, fried cashews and raisins.
8. Heat through: Cover and heat on the lowest heat for 5 minutes.
9. Drizzle ghee: Add a generous drizzle of ghee over the top.
10. Serve: Biriyani choru is a mixed rice and curry dish unique to Kerala restaurants. Serve with raita and pappadam.