Back to 4 servings rice 2 cups jeerakasala or kaima rice, washed until the water runs clear; basmati can be used 3 tbsp ghee 1 tsp vegetable oil 3 cinnamon sticks, 2 inches each 4 whole cloves 3 green cardamom pods 1 bay leaf 1 star anise, optional 1 small red onion, diced 1 garlic clove, crushed 2 green chilies, slit, optional 4 cups hot water, about 1.5 parts water to 1 part rice chicken masala 1 lb bone-in chicken pieces, about 450 g; skinless, cut into 8 to 12 pieces, washed and patted dry 2 tbsp vegetable oil, from frying the onions 2 large red onions, thinly sliced 2 inch fresh ginger, about 40 g, roughly chopped 12 garlic cloves 6 green chilies, adjust to heat preference 1 tomato, chopped 0.25 cup plain yogurt, whisked 0.5 tsp Malabar garam masala, or regular garam masala 2 tsp lime juice 0.5 cup fresh cilantro, chopped 0.25 cup fresh mint leaves salt, to taste topping 1 cup thinly sliced red onions, for frying 10 whole cashews, split 1 tbsp golden raisins 1 pinch saffron strands, crushed and steeped in 2 tbsp warm water 1 tsp rose water, optional cooking oil, for deep-frying the onions
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1 Step 1: Fry the sliced onions for the topping in batches in neutral oil over medium heat, stirring, until evenly golden and crisp, about 4 to 6 minutes per batch. Drain on paper towels. Fry the cashews until golden, then the raisins for a few seconds until puffed. Set aside, keeping the leftover onion oil.2 Step 2: Wash the rice until the water runs clear, then drain thoroughly. Heat the ghee and a little oil in a wide heavy pot, add the cinnamon, cloves, cardamom, bay leaf and star anise, then the diced onion and crushed garlic, and fry until translucent.3 Step 3: Add the drained rice and fry for 3 to 5 minutes until each grain is coated in oil. Add the hot water, salt and slit green chilies, bring to a boil, then cook on medium-high until the water is level with the rice.4 Step 4: Turn the heat to the lowest setting, gently fold the rice, cover and cook for 8 to 10 minutes, then remove from heat and rest covered for 5 to 8 minutes. Keep covered until serving.5 Step 5: For the masala, heat 2 to 3 tablespoons of the leftover onion oil in a thick-bottomed pot. Saute the sliced onions over medium heat until translucent, then add the chicken and saute until the pieces are no longer pink on the outside.6 Step 6: Pulse the ginger, garlic and green chilies into a coarse paste. Add to the pot with salt and cook for 2 to 3 minutes, until the raw smell is gone.7 Step 7: Stir in the whisked yogurt, chopped tomato, most of the fried onions and the Malabar garam masala. Cover and cook on low heat for 10 to 15 minutes, stirring occasionally, until the chicken is cooked through and white throughout, with juices running clear and no pink near the bone. The chicken should reach 165°F (74°C) internally.8 Step 8: Uncover and reduce any watery gravy over medium heat until thickened. Stir in the cilantro, mint and lime juice, then spread the masala evenly across the bottom of the pot.9 Step 9: Layer the rice evenly over the chicken masala. Scatter the remaining fried onions, cashews, raisins and cilantro over the rice, then drizzle the saffron water and rose water, if using.10 Step 10: Seal the pot tightly with foil and a heavy lid or weight. Dum cook on the lowest flame, using a heat diffuser if you have one, for 20 to 25 minutes so the steam infuses the rice.11 Step 11: Turn off the heat and let the biryani rest, covered, for 5 minutes. Gently fold the rice and chicken together, transfer to a platter and garnish with the reserved fried onions, cashews and raisins.getsaucepan.com/r/888d68b6-9dd8-5264-b899-7acb7aaeab1b
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