Thalassery Biryani

Rice:

Wash the rice in water, and drain completely.

Heat the ghee and a small amount of dalda in a kadai. Add the drained rice and fry for a few minutes.

Add water to the rice in a ratio of 1¾:1 water to rice.

Add cinnamon, cloves, cardamom, bay leaf, Indian white poppy seeds, star anise, and lemon juice. Reduce to a simmer, cover the pan, and cook until all the water is absorbed.

Masala:

Heat the coconut oil and a little ghee in a deep kadai. Add chopped onions, cashew nuts, and sultana raisins, then fry until it caramel in colour. Remove from the heat and set aside.

Heat the chopped tomatoes and a little water in a deep kadai (do not add oil) until the tomatoes are softened.

Add crushed ginger, garlic, chopped green chili, and chopped shallot. Stir until the raw smell fades.

Stir in fennel seeds, cumin seeds, turmeric powder, mace, and red chili powder.

Mix in the chicken. Cover and cook, stirring intermittently to prevent sticking, until almost cooked.

Add ¼ of the fried onion mixture, lemon juice, garam masala powder, chopped coriander leaves, and pudina (mint) leaves. Reduce to a simmer.

Add black pepper powder and yogurt, and cook until the chicken and masala mixture blend together.

Assembly:

Combine the rice, remaining onion mixture, artificial color, saffron milk, and rosewater.

Layer the masala and rice in a dish, and cover with the lid, tightly sealing the lid with a maida dough or dishcloth.

Place hot coals or charcoal on the lid while cooking. The flame need to be in a simmer mode in this stage of preparation.

Serve.