Kannur Chicken Biryani

---∞--- just cook it ---∞---

1. Marinate the Chicken

   Mix 1 kg chicken with salt and ½ tsp turmeric powder and set aside for at least 15 minutes (optional).

2. Dry-Roast the Chicken

   Heat a frying pan on high flame — no oil. Add the marinated chicken pieces and cook on high heat, turning occasionally, until lightly browned on both sides (just cooked). Remove from the pan and set aside.

3. Start the Chicken Masala

   • Heat ¼ cup oil in the big/deep cooking pot over medium-high heat. Add 2 bay leaves and let them sizzle for a few seconds.
   • Add 4-5 medium onions sliced lengthwise and sauté until lightly brown.
   • Pound or blend ginger, garlic, and 5 green chillies into a coarse paste. Add to the pan and sauté until the raw smell disappears.
   • Add 2 large tomatoes, salt, and ½ tsp turmeric powder. Cover and cook until the tomatoes break down and the masala is thick.
   • Add the dry-roasted chicken back into the pan. Cover and cook for 10 mins. Stir occasionally. Add 1 tsp garam masala, a handful of fresh mint leaves, a handful of fresh coriander leaves, and juice of ½ lemon. Cover and cook until the oil separates and rises to the surface, then turn off the heat. 

1. Cook the Rice

   • Heat 2 tbsp ghee and 2 tbsp oil in a large heavy-bottomed pot. Add 2 thinly sliced onions and fry until deep golden brown. Remove with a slotted spoon and set aside. In the same oil, fry the cashew nuts and raisins until golden and plump. Remove and set aside.
   • To the same pot, add 2 cinnamon sticks, 4 cloves, 4 cardamom pods, 2 star anise, and 1 tsp cumin seeds. Fry until fragrant, about 30 seconds.
   • Add the drained jeerakashala or basmati rice and sauté gently for a few minutes until the grains are coated in the spiced oil. Pour in 6 cups hot water, season with salt and juice of ½ lemon, and bring to a boil. Reduce the heat, cover, and cook until all the water is absorbed. Turn off the heat.

---∞--- layer and dum ---∞---

1. First Layer

   Spread the chicken masala evenly over the base of a large pot. Spoon half the cooked rice over the masala. Scatter over some fried onions, fried cashews and raisins, a handful of fresh mint leaves, and a handful of fresh coriander leaves.

2. Second Layer

   Add the remaining rice on top. Sprinkle with 1 tsp garam masala and scatter the remaining fried onions, cashews, and raisins over the surface.

3. Add Colour and Rose Water

   Mix 1 pinch yellow food colour with a little water and drizzle over the top along with 2 tbsp rose water.

4. Dum

   Cover the pot tightly and cook on the lowest possible flame for 10 minutes. Remove from heat and let rest for 5 minutes before opening.

5. Serve

   Gently fluff and serve hot, garnished with the remaining fried onions, cashews, and raisins.