Kannur Chicken Biryani (Jeerakasala Rice)

Ingredients (38)

• chicken1 kg
• garlic3 tbsp
• ginger1.5 tbsp
• green chillies8
• fennel seeds0.5 tsp
• onion3
• cashew nuts15
• raisins2 tbsp
• tomato2
• fresh coriander leaves0.33 cup
• fresh mint leaves0.33 cup
• thick curd0.33 cup
• lime juice1 tbsp
• black pepper powder1 tsp
• coriander powder1 tsp
• garam masala powder1.5 tsp
• turmeric powder0.5 tsp
• caraway seeds0.5 tsp
• star anise1
• green cardamoms2
• bay leaf1
• oil3 tbsp
• salt1 tsp
• jeerakasala rice3 cup
• hot water4.5 cup
• oil5.5 tbsp
• ghee1 tbsp
• cinnamon2
• green cardamoms2
• cloves3.5
• ginger1 tbsp
• fresh coriander leaves2 tbsp
• garam masala powder0.25 tsp
• salt1.5 tsp
• fried onions1
• fresh coriander leaves1.5 tbsp
• fried cashews
• fried raisins

Method

1. 1

   Grind the garlic, ginger, green chillies and fennel seeds into a smooth paste.

2. 2

   Mix the chicken with the prepared paste, curd, lime juice, turmeric powder, coriander powder, black pepper powder, garam masala, salt and chopped mint and coriander leaves.

3. 3

   Marinate for 30 minutes.

4. 4

   Heat the oil in a heavy-bottomed pan.

5. 5

   Fry the cashew nuts and raisins until golden. Remove and keep aside.

6. 6

   In the same oil, sauté the sliced onions until golden brown.

7. 7

   Add the star anise, bay leaf, cardamoms and caraway seeds.

8. 8

   Add the chopped tomatoes and cook until soft.

9. 9

   Add the marinated chicken and cook over medium heat until the chicken is tender and the gravy thickens.

10. 10

    Adjust the seasoning if required.

11. 11

    Wash the Jeerakasala rice and drain well.

12. 12

    Heat the oil and ghee in another heavy-bottomed pot.

13. 13

    Add the cinnamon, cardamoms and cloves.

14. 14

    Add the ginger-garlic-green chilli paste and sauté for a minute.

15. 15

    Add the drained rice and gently roast for 2–3 minutes.

16. 16

    Pour in the hot water and add the salt.

17. 17

    Cook until the rice is 90% done, with the grains still firm.

18. 18

    Spread half of the cooked rice over the chicken masala.

19. 19

    Sprinkle some coriander leaves and a little garam masala.

20. 20

    Add the remaining rice.

21. 21

    Top with the fried onions, fried cashews, fried raisins and remaining coriander leaves.

22. 22

    Cover the pot tightly with aluminium foil and a lid.

23. 23

    Cook on very low heat for 15–20 minutes, or place in a preheated oven at 180°C for 15 minutes.

24. 24

    Allow the biryani to rest for 10 minutes before opening.

25. 25

    Gently fluff the rice and serve hot.