Thalassery Biryani

Wash the khyma rice thoroughly and soak for 20 minutes. Drain. Cook the rice in boiling salted water with a few whole spices until 70% done (the grains should still have a bite). Drain and set aside.

Heat coconut oil in a large heavy pot. Fry the sliced onions in batches until deep golden brown and crispy. Remove half for garnishing; leave the rest in the pot.

Add ginger-garlic paste and green chillies to the pot. Sauté for 2 minutes.

Add chopped tomatoes and cook for 5 minutes until they break down.

Add coriander powder, fennel powder, and garam masala. Stir and cook for 2 minutes.

Add the chicken pieces and coat well with the masala. Cook on high heat for 5 minutes to sear.

Add coconut milk and salt. Stir, cover, and cook on medium heat for 20 minutes until the chicken is cooked through and the gravy is thick.

In a separate pan, heat ghee and fry cashews and raisins until golden. Set aside for garnishing.

Layer the biryani: spread half the par-cooked rice over the chicken curry. Scatter coriander and mint leaves. Add the remaining rice on top. Drizzle ghee over the top layer.

Seal the pot tightly with a lid (or dough seal). Cook on very low heat (dum) for 20 minutes. Open, garnish with fried onions, cashews, and raisins. Serve with raita and pickle.