Thalassery biryani

Method

1. 1 Using fragrant, short-grain kaima rice instead of long-grain basmati rice is a hallmark of Thalassery.
2. 2 Sauté the rice in ghee butter for 3 minutes, then cook with water in a 1:5 ratio for 12 minutes.
3. 3 Sauté a generous amount of sliced onions until golden brown and crispy, then remove them from the pan, reserving the onion oil.
4. 4 Cook the chicken with yogurt, garam masala, and herbs for 25 minutes to make a thick sauce.
5. 5 Layer the rice and chicken sauce, then sprinkle fried onions, cashews, and raisins between the layers.
6. 6 Simmer over the lowest heat for 20 minutes, covered tightly with a paste-like material or a damp cloth.

With an appliance

• Oven 2 hr

  Replace step 6: cover the pot tightly and bake at 170 degrees for 25 minutes; maintain a more even temperature than using a stovetop warmer.