Mopla kozhi biryani
This chicken biryani from a region in Kerala is very popular for festivals and weddings.
Prep time: 40 mins
Cooking time: 1 hour Ingredients 1kg chicken, cut into large pieces pinch turmeric powder 1 tbsp chilli powder 4 tbsp ghee (clarified butter) 200g onions, thinly sliced 200g ripe tomatoes, chopped 4 tsp chopped green chillies 50g ginger-garlic paste 1 bunch fresh coriander leaves, chopped 1 bunch fresh mint, chopped 1 lime, juiced For the rice 2 tbsp 1 tsp 500g 1 1/2 litres For garnish: 2 10og 50g Method 1. Marinate chicken in a mixture of turmeric powder, chilli powder and salt for 10-15 minutes. Heat ghee in a heavybottomed pan. Add chicken and fry over low heat until it begins to brown. Remove from pan. To the same pan, add onion, tomatoes and green chillies. Stir well, add ginger-garlic paste, half the coriander and mint leaves, lime juice and salt. Cover and cook over a low heat until tomatoes are completely soft. Add chicken, stir and cover. Cook until chicken is done. To prepare rice, heat ghee in a pan and add whole spices. Sauté for a minute then add rice. Sauté again then add salt and water. Bring to a boil then lower heat. Cover and simmer until rice is cooked. Using a fork, fluff up rice and mix in prepared chicken gently to ensure rice does not get mushy. Garnish with eggs, cashew nuts, raisins and fried onion. Serve hot with raita.
4. ghee (clarified butter) mix of whole spices (cinnamon stick, a few cardamoms and cloves) Kaima rice, washed water boiled eggs, peeled fried cashew nuts and raisins crispy fried onions