Kozhi Biryani (Kerala Chicken Biryani)

Ingredients

• Chicken - 1 kg
• Basmati rice (jeera rice) - 1 kg
• Onion - 6 whole
• Ginger - 50 g
• Garlic - 8 clove
• Green chilies - 4 whole
• Curd - 1 cup
• Poppy seeds (khus khus) - 2 tsp
• Garam masala powder - 3 tsp
• Coriander leaves - 2 tbsp
• Mint leaves - 2 tbsp
• Curry leaves - 2 tbsp
• Lime juice - 2 tbsp
• Ghee (Dalda) - 250 g
• Cashew nuts - 2 tbsp
• Raisins - 2 tbsp
• Cloves - 4 clove
• Cardamom pods - 6 whole
• Caraway seeds (shah jeera) - 1 tsp
• Cinnamon stick (1-inch) - 1 piece
• Nutmeg (jathika) - 1/4 whole
• Mace (jathi pathri) - 1 tsp

Instructions

1. 1Soak the basmati rice for 15 minutes, then drain and set aside so it is ready when the chicken is cooked.
2. 2Make the garam masala by dry-roasting 4 cloves, 6 cardamom pods, 1 tsp caraway seeds, a 1-inch cinnamon stick, 1/4 whole nutmeg and 1 tsp mace until aromatic, then grind to a fine powder and set aside.
3. 3Heat oil in a pan and add half of the chopped onions; sauté until they change color and become soft, which builds the sweet base for the gravy.
4. 4Add a paste of ginger, garlic and green chilies and the chopped green chilies to the pan, and sauté until the raw smell disappears and the mixture is fragrant.
5. 5Stir in the biryani masala powder, and when the spices become aromatic add the chicken pieces, tossing to coat them evenly.
6. 6Add the curd, poppy seeds, salt and 1/2 cup water, then allow the chicken to cook on medium flame until the flavors meld and the meat is beginning to cook through.
7. 7When the chicken is half cooked, add the lime juice, chopped curry leaves, coriander leaves and mint leaves; continue cooking until the gravy becomes dry, then remove the pan from the heat.
8. 8Heat the ghee in a separate pan and fry the remaining chopped onions until golden brown; in the same ghee quickly fry the cashews and raisins until golden, then transfer them to a small bowl.
9. 9Return the pan used for frying to the heat, add the soaked rice and lightly fry it for 5–10 minutes so each grain picks up flavor; then add the required amount of water (double the quantity of rice), salt, cover and cook until the rice is done.
10. 10In a large heavy pot, layer the cooked chicken pieces first and sprinkle 3 tsp of the prepared garam masala powder over them, then add a layer of cooked rice, sprinkle more garam masala, fried onions, cashews and raisins, and repeat the layers until all the chicken and rice are used, finishing with fried onions and coriander leaves on top.
11. 11Cover the pot and leave on low heat to keep it warm so the layers settle and the aromas mingle.
12. 12Serve the biryani with raita and pappadam.