Malabar Chicken Biryani
A fragrant South Indian Malabar-style biryani made with short-grain Kaima rice, spiced chicken masala, ghee-fried cashews, and raisins.
Step-by-Step Instructions
Marinate chicken pieces with ginger paste, garlic paste, garam masala, and salt for 30 minutes.
Parboil basmati rice with whole spices and salt until 70% cooked; drain.
Fry sliced onions, cashews, and raisins in ghee until golden brown and crisp; set garnishes aside.
In the same pot, cook marinated chicken with chopped tomatoes until a thick masala forms.
Layer parboiled rice over the chicken masala, top with fried onions, cashews, and raisins; cover tightly and steam on low heat for 20 minutes.
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