Mappila Biryani

This rich, flavourful biryani shows how to give Arab rice dishes Kerala flavours. You only need to add raita (yogurt relish), crisp papad and lime pickle to make a satisfying meal. Assorted vegetables may be substituted for the chicken if desired. For coconut cream, chill a can of premium coconut milk for 30 minutes; use cream skimmed off top.

Chicken curry
  • Walnut-sized piece of seedless tamarind
  • 1/2 cup water
  • 2 cloves garlic, peeled
  • 1/2 inch piece ginger, halved
  • 1 medium onion, peeled and quartered
  • 1/2 cup fresh coriander leaves and tender stems
  • 1/2 cup fresh mint leaves
  • 40 fresh curry leaves, divided
  • 2 hot green chilies, stemmed
  • 6 large canned whole plum tomatoes,lightly drained
  • 2 tbsp plain Balkan-style yogurt
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground black pepper
  • 1/2 tsp turmeric
  • 1 tsp ground coriander seeds
  • 1 tsp ground cumin seeds
  • 1 tsp garam masala
  • 1 tbsp ground fennel seeds
  • Salt to taste
  • 1/2 cup coconut cream
  • 10 boneless skinless chicken thighs, quartered
  • 2 tbsp vegetable oil
  • 2 tbsp ghee or unsalted butter
  • 1/2 tsp black mustard seeds
  • 1/2 tsp fenugreek seeds
  • 20 raw cashews
  • 1 bay leaf
Rice
  • 11/2 cups basmati rice, washed and drained
  • 6 cups water
  • Salt to taste
Garnish
  • 2 tbsp vegetable oil
  • 1 medium onion, sliced into thin half-circles
  • 2 hard-boiled eggs, peeled
  • 2 tbsp chopped fresh coriander leaves
  • 2 tbsp unsalted butter

Put tamarind and water in microwave-safe bowl and cook on high for 2 minutes. Mash with fork, let rest 5 minutes. Pour into fine-mesh sieve set over bowl. Squeeze out liquid and discard fibrous residue. Set tamarind extract aside.

In food processor, mince garlic, ginger, onion, fresh coriander, mint, 20 curry leaves and green chilies. Add tomatoes, yogurt, spices, salt, coconut cream and tamarind extract. Process, transfer to mixing bowl. Add chicken, coat with marinade. Cover, refrigerate 1 to 4 hours.

Warm oil and ghee or butter in non-stick skillet on medium-high. Add mustard seeds, fenugreek, cashews, remaining curry leaves and bay leaf. Sauté 30 seconds. Add chicken and marinade. Stir, cover and boil. Reduce heat to medium-low and cook 30 minutes until chicken is done. Uncover, increase heat to medium and thicken sauce 5 minutes.

Meanwhile, in a heavy-bottomed saucepan, bring rice and water to a boil, then simmer 8 minutes. Drain and spread on tray to cool.

For garnish, warm oil in non-stick frying pan over medium-high. Sauté onions until golden, 10 minutes. Cut each egg into 6 pieces.

To assemble biryani, preheat oven to 350F. In a large, flat, ovenproof dish, spread half the rice thinly on bottom. Using slotted spoon, lift chicken pieces out of sauce and spread evenly over rice. Cover with a layer of remaining rice and drizzle sauce evenly all over. Spread fried onions and eggs (yolk side up) on top and sprinkle with fresh coriander leaves. Dot evenly with butter. Cover tightly with foil and bake 30 minutes. Let biryani rest another 10 minutes before transferring to platter.

Serves four to six