Malabar biryani

Method

1. 1 Thinly sliced onions, cashews, and raisins are roasted separately in ghee, and then the three items are kept separate.
2. 2 Sauté the chicken with yogurt, chopped cilantro, and mint for 15 minutes to create a thick green sauce.
3. 3 Soak the rice for 30 minutes, then cook it separately in boiling water for 10 minutes until fluffy; Malabar rice has short grains, so cook it thoroughly rather than partially boiling it like basmati rice.
4. 4 Layer the rice, then the chicken, and finally cover each layer with rice. Sprinkle with fried onions, cashews, and raisins.
5. 5 Cover and cook for 15 minutes, squeeze in some lemon juice and stir well before serving.

With an appliance

• Oven 1 hr 20 min

  Replace step 5: Cover the biryani pot tightly and cook on the middle rack of the oven at 170 degrees for 15 minutes, rotating the pot at the 8th minute; let it rest for 5 minutes before squeezing in the lemon juice and stirring to prevent the layers from breaking apart.