Malabar Biryani

Instructions

1. Prepare the meat
   Marinate the chicken (or mutton) with yogurt, ginger-garlic paste, turmeric powder, 1 tablespoon biryani masala, salt, and half of the chopped mint and coriander leaves. Let it rest for at least 30 minutes, preferably 1-2 hours in the refrigerator.
2. Cook the rice
   In a large pot, bring water to a boil with whole spices, 1 teaspoon salt, and 1 tablespoon ghee. Add the soaked and drained rice, cook until it's 70% done (about 5-7 minutes). Drain and set aside, keeping the whole spices with the rice.
3. Prepare the meat gravy
   Heat 2 tablespoons ghee in a heavy-bottomed pan. Add the sliced onions and sauté until golden brown. Add the marinated meat, chopped tomatoes, green chilies, remaining biryani masala, and salt. Cook on medium heat until the meat is tender and the gravy thickens slightly, about 20-25 minutes.
4. Layer the biryani
   In a heavy-bottomed pot or biryani handi, spread half of the partially cooked rice. Layer all of the meat gravy over it. Sprinkle half of the remaining mint and coriander leaves. Top with the remaining rice. Pour the saffron milk over the top layer. Sprinkle the remaining mint and coriander leaves.
5. Dum cooking
   Drizzle the remaining ghee around the edges of the pot. Seal the pot with aluminum foil, then place the lid on top to create an airtight seal. Place the pot on a very low flame (use a tawa or flat pan underneath if needed) and cook for 20-25 minutes. This slow steam cooking (dum) allows the flavors to meld together perfectly.
6. Garnish and serve
   Once done, let it rest for 5-10 minutes. Open the lid and gently fluff the biryani with a fork, taking care not to break the rice grains. Garnish with fried cashew nuts and raisins. Serve hot with raita, pickle, and pappadum on the side.