Malabar Chicken Biryani

Method

1. 1

   Marinate chicken: Mix 750g chicken with 1 cup yogurt, 2 tbsp ginger-garlic paste, 2 tsp red chilli powder, 1 tsp turmeric, 1 tsp biryani masala, juice of 1 lemon and salt. Marinate overnight.

2. 2

   Fry birista: Slice 4 large shallots thinly. Deep fry in oil until very dark brown and crispy. Drain. Reserve oil.

3. 3

   Parboil Jeerakasala rice: Wash 2.5 cups Jeerakasala rice (Kerala small-grain rice). Soak 20 minutes. Boil in salted water with whole spices for 5-6 minutes. Drain.

4. 4

   Prepare fresh mint and coriander: Wash and chop generously — these are essential to Malabar biryani.

5. 5

   Cook chicken masala: In a heavy pot heat reserved birista oil. Add marinated chicken and cook on high heat 10-12 minutes until nearly done.

6. 6

   Build layers: Spread cooked chicken as base. Sprinkle half the birista, fresh mint and coriander.

7. 7

   Add rice layer: Spread parboiled rice on top. Add remaining birista, fresh herbs, 4 tbsp ghee and a pinch of saffron in warm milk.

8. 8

   Seal and dum cook: Cover tightly with dough-sealed lid. Cook on tawa — high heat 5 minutes then lowest heat 30-35 minutes.

9. 9

   Rest covered: Rest 10 minutes after turning off heat.

10. 10

    Serve: Open gently. Mix from the bottom. Malabar biryani has a unique fragrance. Serve with raita and pickle.