• Onions – 4 medium, finely chopped
• Tomatoes – 2 medium, chopped
• Ginger-garlic paste – 2 tbsp
• Green Chilies – 5 nos., finely chopped
• Full cream yogurt – 3 tbsp
• Mint Leaves- 3 to 4 springs
• Red Chili Powder – 2 tsp
• Turmeric Powder – 1/2 tsp
• Salt – To taste
• Chicken – 1 kilogram, washed and cleaned
• Jeerakasala/Khaima Rice – 3 cups, washed and drained
• Hot Water – 6 cups
• Ghee (Clarified butter) – 4 tbsp
• Saffron – A generous pinch
• Warm milk – 1/2 cup
• Lemon juice – As required

To Prepare the Biryani Spice Mix

• Cinnamon – 2 sticks
• Black peppercorns – 10 nos.
• Cloves – 5 nos.
• Cardamom – 5 nos.
• Mace – 2 nos.
• Fennel seeds – 1/2 tsp
• Star anise – 3 nos.
• Coriander seeds – 1 tsp
• Poppy seeds – 1 tsp
• Cumin seeds- 1 tsp
• Bay leaf – 2 nos.

For Garnish

• Cashew nuts – 15 to 20 nos.
• Raisins (Sultanas) – A handful
• Coriander leaves – A handful, finely chopped
• Crispy fried onions – 1 cup (2 onions, finely sliced)

How to Make Malabar Chicken Biryani

• Lightly toast the spices required to make a biryani spice mix on a griddle. Keep the flame low to make sure not to burn the spices. This may take a couple of minutes. Toasting helps intensify the flavors of the spices. Allow the spices to cool down. Grind the spices in a grinder to a smooth powder. The biryani spice mix is ready.
• Next, heat ghee in the pressure cooker. Fry the cashew nuts and raisins for a few seconds till they acquire a nice golden brown color. Remove onto a plate and keep aside. I did not have cashew nuts at hand, so I used almonds instead. They too give a nice crunch and texture to the biryani.
• Mix the saffron in warm milk and keep aside.
• To make crispy fried onions for garnish, thinly slice 2 large onions and fry them in the ghee till they are crispy and brown. Make sure you do not burn the onions. Otherwise, it will leave a bitter taste in the mouth. Remove the onion onto the plate and keep aside.
• Now we have to make the chicken gravy, add in the chopped onions to the remaining ghee and sauté it till it turns golden brown. Add in the ginger-garlic paste and green chilies and sauté for a minute.
• Add in the tomatoes and cook till they are soft and mushy.
• It’s time to spice things up. Add the biryani spice mix, red chili powder, turmeric powder and some salt. Give it a quick stir.
• The oil will begin to separate. Now add in the chicken and thick yogurt and mix it nicely. Cover the cooker with a lid and let the chicken cook for 10 minutes. The chicken will absorb the flavors and taste amazing.
• Remove the lid and add mint leaves and rice and give it a nice stir. Let the rice coat in the spices and take their color. Keep mixing it gently at frequent intervals till you toast the rice in the spices. Try not to break the rice grains or the chicken. Sprinkle the saffron mixed with mix little by little. Continue toasting the rice on medium flame for 5 to 6 minutes. This process is very important and ensures the flavors are evenly distributed.
• Now pour in the hot water and adjust the salt. Do not add cold water as it will kill all the flavors. You might need to adjust the amount of water depending upon your pressure cooker.
• Now put the lid back on and cook the biryani till 2 whistles. Turn of the flame and let the pressure release on its own.
• Serve the biryani in the serving bowl. It’s time for the toppings! Garnish the biryani with fresh coriander leaves, fried onions, cashew nuts and raisins.
• Don’t forget to add a dash of lemon juice. Serve the biryani hot with raita.