Malabar Chicken Biryani

🔥 Prep

• Cut the 500g chicken into medium-sized pieces and marinate with 50ml yogurt, 1 tbsp ginger garlic paste, 1 tbsp biryani masala, 1 tsp salt, and 3 slit green chillies; set aside for 20 minutes.
• Thinly slice all 4 onions (approx. 500g) lengthwise for frying.
• Roughly chop the 2 tomatoes.
• Slit the remaining 3 green chillies.
• Wash 400g Jeerakasala rice thoroughly until water runs clear; soak in water for 20 minutes, then drain.
• Measure out 4 tbsp ghee, 15 cashew nuts, 15 raisins, remaining 1 tbsp biryani masala, 1 tbsp ginger garlic paste, 1 tsp salt, and 800ml water.

🔥 Cook

• 1. Heat 2 tbsp ghee in a heavy-bottomed pan over medium heat; add 15 cashew nuts and fry for 1 minute until golden, then add 15 raisins and fry for 30 seconds until they plump up; remove both with a slotted spoon and set aside.
• 2. In the same ghee, add the sliced 4 onions and fry over medium heat for 12–15 minutes, stirring frequently, until deep golden brown and crisp (birista); remove half the fried onions and set aside for layering.
• 3. To the pan with remaining onions, add the remaining 1 tbsp ginger garlic paste and 3 slit green chillies; sauté over medium heat for 1 minute until raw smell disappears.
• 4. Add the chopped 2 tomatoes and cook over medium heat for 3–4 minutes until they turn mushy and oil separates.
• 5. Add the marinated chicken (with marinade), remaining 1 tbsp biryani masala, and 1 tsp salt; mix well and cook over medium-high heat for 5 minutes to sear the chicken.
• 6. Reduce heat to low, cover, and simmer for 15 minutes until chicken is 90% cooked and gravy is thick; turn off heat.
• 7. Meanwhile, bring 800ml water to a rolling boil in a large pot over high heat; add 1 tsp salt and the drained 400g Jeerakasala rice; cook over high heat for 4–5 minutes until rice is 70% cooked (grains should have a slight bite); drain immediately in a colander.
• 8. In a heavy-bottomed biryani pot (or the same pan if oven-safe), spread the chicken gravy evenly as the bottom layer.
• 9. Layer the parboiled rice evenly over the chicken; sprinkle the reserved fried onions, fried cashews, raisins, and drizzle the remaining 2 tbsp ghee over the top.
• 10. Seal the pot tightly with a lid (or seal with dough/foil); place over very low heat (or on a tawa/griddle over low heat) and dum cook for 20 minutes.
• 11. Turn off heat and let the biryani rest, still sealed, for 10 minutes before opening.

🔥 Serve

• Gently fluff the biryani from the bottom to mix the layers slightly before serving.
• Serve hot with a side of coconut chammanthi (chutney), onion raita, or a simple cucumber salad.
• Accompany with pappadam (poppadoms) and a wedge of lime for extra freshness.