Cook Time
1 hr 15 mins
Servings
6
Difficulty
Hard
By
Chef Tom
Fragrant short-grain jeerakasala rice layered with spiced chicken, fried onions, cashews and raisins — a Malabar wedding classic.
Ingredients
- 1 kg chicken, cut into medium pieces
- 3 cups jeerakasala (kaima) rice
- 4 onions, thinly sliced
- 3 tomatoes, chopped
- 2 tbsp ginger-garlic paste
- 1/2 cup yogurt
- 2 tbsp garam masala
- Handful of mint and coriander leaves
- Cashews, raisins and ghee for garnish
- Whole spices: bay leaf, cloves, cardamom, cinnamon
Instructions
- 1
Fry sliced onions until deep golden; reserve half for garnish.
- 2
Sauté ginger-garlic paste, tomatoes and spices, then add chicken and yogurt.
- 3
Cook the masala until the chicken is tender and oil separates.
- 4
Parboil the jeerakasala rice with whole spices until 70% done.
- 5
Layer rice over the chicken masala, top with fried onions, mint and ghee.
- 6
Seal and cook on dum (low heat) for 20 minutes. Garnish with cashews and raisins.
Watch & Cook Along
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