Thalassery Biryani

1. Rinse the jeerakasala rice gently until the water runs clear, then soak it for 20 minutes and drain; heat 1 tablespoon ghee in a heavy pot and fry the cashews and raisins until golden, then set aside.
2. In the same pot fry two-thirds of the sliced onions in 2 tablespoons ghee over medium heat until deep golden brown for the garnish, drain on paper, then in the remaining oil soften the rest of the onions with the cinnamon, cloves, cardamom and fennel seeds.
3. Stir in the ginger-garlic paste and green chilies and cook for two minutes, then add the tomatoes, ground poppy seeds and half the chopped mint and coriander, cooking until the tomatoes break down into a thick masala.
4. Whisk in the yogurt off the heat, then return to a gentle simmer, add the chicken pieces and salt, cover and cook for about 18 to 20 minutes until the chicken is tender and reaches an internal temperature of 75 C.
5. Meanwhile bring a separate pot of salted water to a boil, add the drained rice and the remaining 1 tablespoon ghee, and parboil for 6 to 7 minutes until about three-quarters cooked, then drain.
6. Layer the parboiled rice over the chicken masala, scatter over the remaining mint, coriander, the fried onions, cashews and raisins, then cover tightly and steam (dum) on the lowest heat for 20 minutes.
7. Turn off the heat and let it rest covered for 10 minutes, then fluff gently from the edges to the centre and serve hot with raita or lime pickle.

You'll use: Frying pan / skillet · Large pot · Saucepan · Whisk · Steamer