Malabar Chicken Biryani

Ingredients

• - 2 cups khyma or basmati rice
• - 400g chicken
• - 3 large onions
• - 2 tomatoes
• - 1/2 cup yogurt
• - 4 tbsp ghee
• - Whole spices
• - Fresh mint and coriander
• - Salt to taste

Method

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. Fry birista: Slice 4 large shallots thinly. Deep fry in oil until very dark brown and crispy. Drain. Reserve oil.
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. Prepare fresh mint and coriander: Wash and chop generously — these are essential to Malabar biryani.
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. Build layers: Spread cooked chicken as base. Sprinkle half the birista, fresh mint and coriander.
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. Seal and dum cook: Cover tightly with dough-sealed lid. Cook on tawa — high heat 5 minutes then lowest heat 30-35 minutes.
9. Rest covered: Rest 10 minutes after turning off heat.
10. Serve: Open gently. Mix from the bottom. Malabar biryani has a unique fragrance. Serve with raita and pickle.