Malabar Chicken Biriyani

I have posted several dishes here and all the time my dears and nears asked me, why i have not posted my speciality "Malabar Biriyani".To be honest, it was purely due to my laziness. You might be knowing, biriyani is not an easy item to prepare. It needs time, interest and assistance. Anyway, I am not avoiding the words of my dears, here it is. My evertime special, Malabar chicken biriyani.  

Ingredients

For Masala

1. Chicken                                          - 1 kilo
2. onion                                              - 6 medium sized ones
3. Tomato                                           - 5 medium sized ones
4. Chillies                                           - 12 nos
5. Ginger                                             - 2-inch piece
6. Garlic                                              - 8 cloves(big)
7. Pepper powder                                - 1 tsp
8. Turmeric powder                            - 1/2 tsp
9. Chilli powder                                  - 1/2 tsp
10. Plain Yoghurt                                  - 3/4 cup(thick)
11. Fennel seeds(perinjeerakam)          -1 1/2 tsp
12. poppy seeds(khus khus)                  - 1 1/2 tsp
13. Mint leaves                                      - 1 cup chopped
14. coriander leaves                               - 1 cup chopped
15.  Curry leaves                                    - a handful
16. Lemon juice                                     - 2 tsp or 1 lemon juice
17. Biriyani masala                                - 1 tbsp
18. Garam masala                                  -  1/2 tsp
19. Butter or ghee                                  - 1 cup
20. Cashew nuts                                     - a small handful
21. Raisins                                             - a small handful

For Rice

1. Basmati / Jeerakashala rice             - 1 kilo / 4 cups
2. Cinnamon                                       - 1 stick
3. Cloves                                             - 4
4. Cardamom                                      - 4
5.  Bay leaf                                          - 1
6. Lemon juice                                    - 1 1/2 tsp or 1 lemon
7. Salt

Preparation

Biriyani Masala

1. Soak fennel seeds, cashew nuts and poppy seeds in a bowl with water for an hour at least and grind with very little water.
2. Grind together ginger, garlic and green chillies into a very coarse paste.
3. Marinate the chicken with all spice powders, salt, lemon juice, yoghurt and keep covered for 3 hours at least.
4. Fry the onion first for garnishing.Stir fry cashew and then raisins.Keep this oil for flavouring.
5. Heat remaining oil and add sliced onion and salute it till translucent.
6. Add ginger-garlic-green chilly paste, tomato and stir it constantly.
7. Add marinated chicken, biriyani masala and herb leaves.
8. Cook it uncovered on medium-high heat while stirring constantly till the visible liquid is reduced to half.Then keep it covered and cook on low heat for about 20 minutes.Check frequently to prevent burning.
9. Check taste and add more salt or lime or pepper if needed.

Ghee rice

1. Clean and soak the rice for 10 minutes.keep it aside.
2. Heat 3 tbsp of the remaining onion fried oil/ghee and add the whole spices-cinnamon, cardamom, cloves, & bay leaf.
3. Saute for a second and add the drained rice.stir fry the rice till it turns opaque and adds six cups of water.
4. When the water - rice mix comes to a boil, cover and cooks on slow heat till all the water is absorbed.
5. This would take about 6-8 minutes.

Dum process

1. Take a bottom thick saucepan and Spread half of the chicken masala and place half of rice over it.sprinkle some lemon juice to prevent the rice from sticking.
2. Spread the remaining masala and top it with rice followed by lemon juice.
3. Pour the ghee/oil on top of it and sprinkle some garam masala, fried onion, cashew and raisins and cover tightly.
4. Cook for 5 minutes on a low flame.