Kozhikode Biriyani

To serve 6 persons

Ingredient	Quantity
Chicken medium pieces	1.25 kg
Sliced onion	1 kg
Ginger crushed	2 nos (2 inch piece)
Garlic crushed	10 big cloves
Green chillies crushed	10 nos
Country tomatoes slice	4 nos (medium)
Curd	135 ml
Coriander leaves chopped	85 g
Mint leaves chopped	75 g
Refined oil	100 ml
Green cardamom	5 nos
Cloves	5 nos
Cinnamon stick	2 nos (1 inch)
Mace	½ no
Melam Kozhikode Biriyani Masala	2 – 3 tbsp
Water	2 cups (1 cup is 150 ml)
Salt	To taste
To make Ghee Rice
Onion	75 g
Ghee	30 ml
Refined oil	70 ml
Kaima Rice	5 cups (1 cup – 200 g)
Hot water	7 ½ cups (1 cup is 150 ml)
Green Cardamom	½ tsp
Cloves	½ tsp
Cinnamon	1 stick
Mace scraped	½ tsp
Salt	To taste

Cooking method:

Heat oil in a heavy bottomed handi and add the whole spices.
Once the spices splutter add the sliced onions.
Saute the onions until they start turning colour.
Add the crushed ginger, garlic and green chilli and saute until the raw smell is gone.
Add the Melam Kozhikode Biriyani Masala and sauté for a minute, followed by the tomatoes.
Once the tomatoes are mashed and the oil starts separating, add curd and then chicken. Saute for a while and add water.
Cook further till the oil separates again. Season with salt.
Finish with the chopped mint and coriander leaves.
Layer with cooked ghee rice and serve hot.

To make Ghee Rice

Cooking method:

Wash and drain the rice.
Heat oil and ghee in a thick bottomed vessel.
Add the spices and sliced onion, till onion becomes soft.
Add the rice and saute till the rice is coated with oil.
Add water and salt and mix well.
When water level goes below the rice level, cover with a tight fitting lid.
Transfer the vessel on to a pre-heated tawa.
Cook further for 10 minutes on a very low flame and switch of the flame and leave it on the tawa.