Tasty Malabar dum biryani | Dum biriyani | Malabar | cuisine | Kerala

4 cups kaima rice

1 onion

Ghee as required

1/4 cup coconut oil

Salt as required

7 1/2 cups water

Cashew, raisins and garam masala as
required

Fistful of mint and coriander leaves
(chopped)

For masala

1 kg chicken (cut into pieces)

6 onions

3 tomatoes

10 green chillies

1 big piece ginger

3 cloves of garlic

1 cup mint and coriander leaves
(chopped)

2 tbsp garam masala

2 tbsp pepper powder

2 tsp turmeric powder

1/2 tsp chilli powder

1/4 cup yogurt

1 1/2 grated coconut

Juice of half lemon

Oil as required

Salt as required

Marinate the chicken pieces with salt,
turmeric powder, pepper powder, chilli powder, and garam masala

Keep it aside for 15 minutes

Heat oil in a pressure cooker

Add chopped onions and salt

Sauté well

Add the marinated chicken pieces

Add green chillies, ginger-garlic paste
and tomatoes

Close the lid of the pressure cooker

Turn off the heat when the cooker
whistles once

Grind the grated coconut and yogurt
into a fine paste

Add lemon juice into this

Add this mixture into the cooked
chicken masala

Mix well

To prepare the flavoured rice, wash the
rice well

Heat ghee in a pan

Add cashews and raisins

Roast and keep it aside

In the same pan add thinly sliced
onions

Fry and keep it aside

Roast the cleaned rice in ghee in the
same pan

When the rice begins to change colour,
pour coconut oil

Add salt as required and cover the lid

Turn off the heat when the rice is
cooked

In another vessel, serve some of the
previously cooked chicken masala

Serve the cooked rice on top of it

Add garam masala and chopped mint and
coriander leaves

Repeat the layers

Add roasted cashews, raisins, fried
onions and a pinch of garam masala on top of it

Close the lid

Put some hot coals on top of the lid

Cook over gas stove for 5 minutes

Garnish with more roasted cashews and
raisins if required

Tastes best when served hot

Cucumber raitha, pickle and papad are
the perfect side dishes for the Malabar chicken biryani.