Biryani From Malabar
Ingredients
1
kg
Basmati rice
1
Chicken
4
tbsp
biryani masala paste
10
green chillies
2
tbsp
ginger garlic paste
50
grams
coriander leaves
25
grams
Mint leaves
150
ml
curd
150
grams
tomatoes
1
kg
onions
1
tsp
black cumin seeds
2
cinnamon sticks
2
bay leaves
50
grams
Cashew nuts
5
cardamoms
200
grams
ghee
2
tbsp
coriander powder
500
ml
Milk
1
pinch
saffron
1
litre water
Instructions
Soak the rice in lukewarm water.
Sauté the onions until golden brown in the ghee.
Stir in the tomatoes and sauté until they soften.
Stir in the ginger garlic paste, curd, biryani masala, turmeric powder and coriander powder.
Stir in the chicken and cook for ten minutes.
Take off the stove.
Sauté the whole spices, onion, mint, coriander leaves, cashew nuts and bay leaves in a little ghee until brown.
Pour in the milk and water and bring to a boil.
Lower the heat, drain the rice and add it to the milk and water mixture
Cook for 15 minutes until the liquid reduces.
Remove half the rice into another container.
Place pieces of the chicken on top of the lower bed of rice and then top with the removed rice.
Allow the rice to cook for a further 4-5 minutes and take of the stove.
Serve.