Ingredients

• 1 kg - basmati rice
• 1 kg - chicken
• 3 medium, sliced - onion
• 2 medium, sliced -tomato
• 20 gms - ginger
• 10 flakes - garlic
• 2 tbsp, chopped - mint leaves
• 1 to 1/2 tbsp, chopped - coriander leaves
• 1/2 cup -Greek yoghurt
• 6 nos - green chilli
• 2 tsp - pepper powder
• 3/4 tsp - turmeric powder
• 1 tbsp - garam masala powder
• 1tsp - fennel (saunf)
• 3 tbsp - ghee
• 1/2 cup - refined oil
• 4 each (cinnamon, clove, cardamom) - spices
• 10 nos - cashews
• 10 nos - raisins

How to Make Malabar biryani

• For Rice: Soak the basmati rice for 1/2 an hour.
• Cook it adding a tsp of lime juice, salt, spices and a tsp of ghee.
• Drain it in a colander, keep aside. For Masala:
• Grind ginger, garlic, green chilly into a coarse paste.
• In a heavy bottom kadai, pour oil and season fennel seeds.
• Add sliced onion, saute for few minutes.
• Add the ground paste, after few seconds add tomatoes, curd and stir it becomes pulpy.
• Add all powders, finally add chicken, mint leaves, coriander, salt and cook for about 15 - 20 minutes. Layering Biryani:
• In a separate vessel, first put the gravy evenly, then rice.
• Arrange it properly and finally add fried cashews, raisins.
• Pour ghee on top and put in dum for 10 - 15 minutes, covering with a tight lid.
• Serve hot, accompanied with onion salad or raita, pappodom and any pickle.