Malabar chicken biriyani

Serves 6 · 1 hr 15 min

You need

• 1 kg chicken
• 3 tbsp Tasteio Biriyani Masala
• 1 kg jeerakasala or basmati rice
• 3 onions, sliced; ½ cup curd
• 1 tbsp ginger-garlic paste, 3 green chillies
• Mint, coriander, 4 tbsp ghee, cashews, raisins, salt

Method

1. Marinate the chicken with 2 tbsp masala, curd, ginger-garlic paste and salt for 30 minutes.
2. Fry the onions in ghee until golden; keep half aside with fried cashews and raisins.
3. Add the chicken to the pan with green chillies and cook until tender and the masala is thick.
4. Par-boil the rice with whole spices and salt until 70% cooked, then drain.
5. Layer the rice over the chicken, sprinkle the remaining masala, fried onions, mint and ghee. Seal and cook on very low heat for 20 minutes.

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Photo: “Thalassery biryani” by Sheetal, Wikimedia Commons, CC BY 2.5.