(serves 4) This highly popular biryani comes from the coastal state of Kerala in India. What makes it unique is the fact that it gets most of its flavours from fresh herbs rather than spices.
Prep time: 20 mins Ingredients 200g 500g 30g 30g 150g 1kg 150ml
500g 750ml 1 1 bunch few 1 tsp
4 Method 1. Heat half the ghee in a heavy-bottomed pan. Add half onions and fry until slightly brown. Add ginger and garlic pastes, tomatoes and chicken. Stir and then add yogurt and season with salt. Cook until chicken is done then set aside. Meanwhile, in a separate pan, heat remaining ghee. Add remaining onions, whole spices and rice. Sauté for 5 minutes. Add hot water and salt. Bring to a boil, cover and then simmer until rice is completely cooked and all water is absorbed. Drizzle lemon juice over and flake rice using a fork. Layer rice and chicken in a pan while both are still warm, sprinkle with coriander and mint leaves, fried onion, cashew nuts and raisins. Cover with a tight lid and place on a hot griddle for 15 minutes to warm through. Place eggs on top and serve with raita.
4. ghee (clarified butter) onions, sliced ginger paste garlic paste tomatoes, chopped chicken, cut into large pieces and washed yogurt, whisked mix of whole spices (cinnamon stick, a few cardamoms and cloves) Kaima or Jeerakasala rice (available in major supermarkets), washed and drained hot water lemon, juiced fresh coriander leaves, chopped mint leaves garam masala powder crispy fried sliced onions, fried cashew nuts and raisins, to garnish eggs, hard-boiled, peeled and quartered
Cooking time: 1 hour