Malabar Dum Biryani

• 2 kg Chicken (weight after skinning and cleaning - cut medium size pieces /biryani cut)

• 7 Red onions, sliced

• 1 cup Garlic cloves (smaller sized Indian Garlic variety)

• ³⁄₄ - 1 cup Ginger

• 50 gms Small hot green chillies (around 6)

• ¹⁄₂ kg Tomato, chopped

• 1 large handful Coriander leaves

• 1 large handful Mint leaves

• 2 Pandan leaves

• 100 gms Dalda/ Vanaspati (Hydrgenated vegetable oil)

• ¹⁄₂ cup Coconut oil

• 1 Tbsp Ghee/ Clarified butter

• 5 tsp Coriander powder

• 2 tsp Kashmiri chilli powder

• ¹⁄₂ tsp Turmeric powder

• 2 tsp Kerala garam masala (SEE NOTES)

• 2 tsp Salt (to taste)

• ¹⁄₂ cup Thick yoghurt, whipped

• 2 tsp Lime juice (if needed)

• ¹⁄₂ cup Milk

• 1 tsp Saffron

• 1-2 cup Wheat four (for dum) (You will need to make a dough to seal the lid of the pot. Wheat flour mixed with water to make a soft pliable dough)

For Marinating the Chicken:

• 4 tsp Coriander powder
• 2 tsp Chilli powder
• 1 tsp Fennel powder
• 1 tsp Black pepper powder
• ¹⁄₂ tsp Turmeric powder
• ¹⁄₂ tsp Green Cardamom powder
• 3 Tbsp Thick and sour yoghurt
• 2 tsp Lime juice
• 3 Tbsp Mint leaves, chopped
• 3 Tbsp Coriander leaves, chopped

For Rice:

• 1 kg Basmati RICE (5 1/2 cups)
• 4 litres Water
• 4 Tbsp Salt
• 3 Sticks of cinnamon
• 1 Tbsp Star anise
• 5 Green cardamom
• 5-6 Cloves
• 1 tsp Fennel seeds

Garnish:

• ¹⁄₂ cup Fried cashew nuts
• ¹⁄₄ cup Fried raisins/ sultanas
• Chopped coriander (As needed)