Malabar Chicken Biryani

Ingredients:

3 garlic cloves
3cm (1 inch) piece of ginger
1 large green chilli
1/2 tsp ground turmeric
Salt to taste
3 medium onions, sliced
2 tsp yoghurt
1/4 tsp fennel seeds
1 large tomato, chopped
5cm (2 inch) cinnamon stick
1 bay leaf
4 cloves
4 cardamom pods
2 tsp ground black pepper
1 tsp garam masala
1 tsp ground coriander
2 tsp ground red chillies
600g (3 cups) basmati rice or jeera rice
Juice of 1 lemon
1kg (2 1/3 lb) chicken portions (bone in)
Oil
3 tbsp ghee
1.5l (6 cups) water + 80ml (1/3 cup) water
1 tsp rose water
20 cashew nuts
3 tbsp raisins
1 sprig coriander (cilantro) leaves

Method:

In a food processor or wet/dry grinder grind the garlic, ginger, and green chillies to a smooth paste. If needed, add a little water to make the process easier. Scrape half the mixture into a bowl and stir in the turmeric, ground chillies, and garam masala. Add the chicken pieces and rub the marinade all over with your hands. Transfer to the refrigerator and marinate for at least 1 hour. After this time, add oil to a pan and use to shallow fry the chicken pieces until golden brown all over (about 15 minutes). Transfer to a plate and set aside until needed.

Soak 7 cashew nuts in 120ml (1/2 cup) water and set aside for half an hour for the cashews to soften. Drain the cashews, place in a food processor and grind to a smooth paste (add a little water, if needed). Scrape into a bowl and set aside.

Soak the basmati rice in water for half an hour then drain and set aside.

Heat some oil in a pan and use to separately fry 15g (1/4 cup) of sliced onions, 13 cashew nuts and the raisins separately. As each is cooked turn out onto a plate and set aside.

To prepare rice for the biryani: Heat 2 tbsp ghee in a deep pan, add the fennel seeds and allow to splutter for 30 seconds. Add one medium onion, sliced thinly, and fry until translucent. Now add the cloves, cardamom pods, cinnamon stick and bay leaves. Continue frying for about 1 minute then add 2l (8 cups) of water along with the washed rice and the lemon juice. Season to taste with salt then bring to a boil. Turn down the heat to a simmer and cover the pan with a lid. Once cooked, drain and keep it aside.

To prepare gravy for chicken: Heat a glug of oil in a pan and fry the remaining sliced onions until golden brown. Add the remaining garlic, ginger and chilli paste and fry for a few seconds. Throw in the tomatoes, the remaining pieces (ground coriander, ground red chillies, ground black pepper, garam masala) and the cashew nut paste. Season to taste then fry for 3-4 minutes. Add the chicken pieces along with 80ml (1/3 cup) water. Finally, add 2 tsp yoghurt and 1 tsp vinegar. Cook again for a couple of minutes.

To arrange the layers : Take a deep heavy-based pan or flame-proof casserole and place a layer of chicken in the base. Now add a layer of rice and drizzle over 1/2 tsp rose water. Layer the chicken and rice alternatively until finished; but make sure that the top layer is rice. Drizzle 1/2 tsp rose water over the top, followed by 1 tbsp ghee. Now you can garnish biryani with fried cashew nuts, raisins, onions and chopped coriander leaves.

I think it’s always best to ‘dum’ the biryani as this improves the flavour. To do this in the oven place the prepared biriyani in a preheated oven (180°C) for 10-15 minutes then serve.