Kerala Chikken Biriyani Recipe

Rinse the basmati rice under cold water until water runs almost clear to remove excess starch. Soak the rice in cold water for 30 minutes, then drain.

In a large pot, bring 5 cups water to a boil. Add 1 tbsp oil or ghee, cardamom, cloves, cinnamon stick, bay leaves and 1.5 tsp salt.

Add the drained rice to the boiling water. Cook uncovered on high until the rice is about 70-80% done (grains should be lightly cooked but still have a slight bite), about 6-8 minutes depending on rice. Drain the rice in a colander and set aside. (Alternatively, par-cook and spread on a tray.)

Pat chicken pieces dry. In a large bowl combine yogurt, ginger paste, garlic paste, turmeric, red chili powder, garam masala, 1.5 tsp salt and lime juice.

Toss the chicken pieces in the marinade until evenly coated. Cover and refrigerate for at least 1 hour, preferably 3–4 hours or overnight for deeper flavor.

Heat coconut oil and 1 tbsp ghee in a heavy-bottomed wide pot (dutch oven or biriyani handi) over medium heat.

Add sliced onions and a pinch of salt. Fry, stirring frequently, until onions turn deep golden brown and caramelized, about 18–22 minutes. Remove half the fried onions to a bowl for garnish (you will use them as birista).

To the remaining onions in the pot, add fennel seeds, black peppercorns, mace, and slit green chilies. Sauté for 1–2 minutes until fragrant.

Add chopped tomato and cook until it softens and oil separates, about 4–5 minutes.

Add the marinated chicken pieces to the pot. Stir to combine with the onion-spice mixture. Increase heat to medium-high and sear the chicken for 4–6 minutes, turning pieces so they brown slightly.

Reduce heat to medium-low, cover the pot and simmer the chicken until it is about 80% cooked and the marinade has reduced into a thick gravy, about 12–15 minutes. Stir gently once or twice to prevent sticking. If the mixture becomes too dry, add up to 1/4 cup water.

Stir in chopped coriander, chopped mint and curry leaves. Taste and adjust salt. If you like more sauce, optionally add the tomato puree mixed with 1/2 cup water and 1/2 tsp salt; simmer 3–4 minutes.

Preheat oven to 160°C (320°F) if you plan to finish in oven. If using stovetop dum, use very low heat.

Warm the milk slightly and steep saffron threads in it for 5 minutes to release color and aroma.

In the heavy pot with the chicken gravy, check that the surface is evenly distributed. Sprinkle half of the par-cooked rice over the chicken in an even layer.

Scatter half the fried onions, half the reserved chopped mint and coriander, a few roasted cashews and 1/2 tbsp lemon juice over the rice layer. Drizzle half the saffron-milk over this layer.

Gently add the remaining rice in a final layer. Top with remaining fried onions, remaining mint and coriander, boiled egg halves, remaining cashews and the rest of the saffron-milk. Dot the top with 1 tbsp butter or ghee to enrich and seal the pot.

Seal the pot for dum (steam-cooking). You can cover with a tight-fitting lid and seal the rim with dough (optional) or simply tuck a clean kitchen towel under the lid to trap steam. Cook on very low flame for 25–30 minutes. If using oven, cover pot tightly and bake at 160°C (320°F) for 25–30 minutes.

After dum, switch off heat and let the biriyani rest, sealed, for 10 minutes before opening to allow steam to settle.

Gently fluff and mix the layers lightly so chicken and rice are distributed. Serve hot with raita, pickle or salan (optional).

If you prepared the optional tomato-based sauce: heat a small pan, add the tomato puree, 1/2 cup water and 1/2 tsp salt and simmer 4–5 minutes until slightly thickened. Spoon alongside biriyani as a moist accompaniment.