Mangalorean Chicken Biryani

1. 1

   Step 1

   • a.Prepare Rice and Roast Spices (10 minutes)
   • b.Wash the basmati rice thoroughly under cold running water until the water runs clear. Soak it in fresh water for 30 minutes, then drain completely.
   • c.In a dry pan over low-medium heat, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, 4 cloves, cinnamon stick, and dried Byadgi chillies. Dry roast for 2-3 minutes until they become fragrant. Be careful not to burn them.
   • d.Remove the roasted spices from the pan and let them cool completely.
2. 2

   Step 2

   • a.Grind the Masala Paste (5 minutes)
   • b.In a blender or grinder, combine the cooled roasted spices, grated coconut, ginger, garlic, turmeric powder, and tamarind paste.
   • c.Add about 4 tablespoons of water and grind to a smooth, thick paste. Set this Mangalorean masala paste aside.
3. 3

   Step 3

   • a.Cook the Chicken Masala (30 minutes)
   • b.Heat 3 tbsp of ghee in a heavy-bottomed pot or dutch oven over medium heat.
   • c.Add the sliced onions and sauté for 10-12 minutes until they are soft and golden brown.
   • d.Add the ground masala paste and cook for 5-7 minutes, stirring frequently, until the raw aroma disappears and you see ghee separating at the edges.
   • e.Stir in the chopped tomatoes and slit green chillies. Cook for another 4-5 minutes until the tomatoes soften and turn mushy.
   • f.Add the chicken pieces and 1.5 tsp of salt. Mix well to coat the chicken evenly with the masala. Sear for 5 minutes, turning the pieces occasionally.
   • g.Reduce the heat to low, add the whisked curd, and stir immediately to prevent curdling. Cover the pot and cook for 15-20 minutes, or until the chicken is tender and fully cooked (internal temperature reaches 165°F or 74°C).
4. 4

   Step 4

   • a.Parboil the Rice (10 minutes)
   • b.While the chicken is cooking, bring 8 cups of water to a rolling boil in a large pot.
   • c.Add the bay leaf, 2 green cardamoms, remaining 2 cloves, and 1 tsp of salt.
   • d.Add the drained basmati rice to the boiling water and stir gently.
   • e.Cook for 6-8 minutes until the rice is 80% cooked. The grains should have a slight bite to them.
   • f.Immediately drain the rice completely in a colander and set aside.
5. 5

   Step 5

   • a.Layer and 'Dum' Cook the Biryani (25 minutes)
   • b.Once the chicken is cooked, spread the parboiled rice evenly over the chicken masala in the pot.
   • c.Sprinkle the fried onions, chopped mint leaves, and coriander leaves over the rice layer.
   • d.Drizzle the remaining 1 tbsp of ghee and the saffron-infused milk on top.
   • e.Cover the pot with a tight-fitting lid. To create a good seal ('dum'), you can place aluminum foil over the pot before putting on the lid, or seal the edge with atta dough.
   • f.Cook on the lowest possible heat for 15-20 minutes. This allows the rice to steam and absorb the aromas from the masala.
   • g.Turn off the heat and let the biryani rest, undisturbed, for at least 10 minutes.
6. 6

   Step 6

   • a.Serve the Biryani
   • b.Open the lid and gently fluff the biryani from the sides using a fork or a flat spatula, bringing some of the masala from the bottom to the top.
   • c.Serve hot with a side of cooling cucumber raita or a simple salad.

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