Malabar special Kabiri Rice

For Rice :-

1. Basmathi rice -3 cups( soak for 20 minutes)
2. Whole spices- few cardamom,cloves, cinnamon sticks
3. Musambi zest of one musambi(optional)
4. Salt to taste
5. Water to boil rice

For garnishing:-

1. Ghee or oil 1/4 cup
2. One big carrot chopped in small pieces
3. Few curry leaves
4. Onion 2 thinly sliced
5. Cashew and rainstorms as desired

To fry chicken:-

1. 1 kg chicken
2. 2 tsp Kashmiri chilli powder
3. 1 tbsp any Kabsa or Arabic masala
4. 1 tsp pepper powder
5. 1/2 tsp turmeric powder
6. 1 tsp garam masala
7. Salt to taste

For chicken masala:-

1. 2 large onion thinly sliced
2. 2 tomatoes thinly sliced
3. Ginger big piece, garlic one whole, coarsely ground
4. 2-3 split green chillies
5. 2 tsp Kashmiri chilli powder
6. 1/4 tsp turmeric powder
7. 2 tsp Kabsa masala or any Arabic masala
8. 1 tsp pepper powder
9. Maggi chicken cubes 2
10. 1 tsp garam masala
11. Musambi juice of one whoke musambi
12. Salt to taste
13. Chopped coriander and mint leaves handful

For dum process

1. 2-4 tbsp ghee
2. Garam masala
3. Kabsa masala or Arabic masala
4. Musambi juice half of one musambi
5. Chopped coriander and mint leaves
6. Garnishes(see above for ingredients)

Method

1. 1st step is marinating the chicken:- In a big bowl add 1 kg chicken, 1/2 tsp turmeric powder, 2 tbsp Kashmiri chilli powder, 1 tbsp any brand kabsa or Arabic masala, 1 tsp garam masala, 1 tsp pepper powder,salt to taste and juice of a lemon. Mix well and marinate at least for one hour.
2. Second step is to soak 3 cups of basmati rice for at least 20 minutes.
3. Third step is deep frying all the garnishes and marinated chicken. For this heat 1/4 cup coconut oil or any other oil in a pan. Add thinly sliced 2 onions. Fry until golden brown and crisp. Remove it from oil and set aside. In the same oil, fry cashews and raisins separately and remove it from oil and set aside. In this same oil now add chopped carrots and fry for a minute and remove it from oil and set aside. In this same oil add two whole strings of curry leaves and set aside. In this oil add marinated chicken one by one and fry this chicken well from both side until crisp. Remove it from oil and set aside.
4. 4 th step is to cook the soaked basmati rice. In a big kadai boil water. Add soaked rice , whole spices- cardamom, cloves, cinnamon sticks and few pepper corns. Add 1 tbsp oil and 1 musambi zest(optional) If you don’t like the flavours of zest skip this step. Add salt to taste. Cook the rice until 90 %done. Remove the excess water from rice and let it cool down completely.
   
5. 5 th step is to cook the kabiri rice masala. In the same pan in which chicken is fried, add 1 tbsp ghee, add thinly sliced 2 onions, sauté until onions turn translucent . Add crushed one big piece of ginger, chopped one whole garlic, 3-4 sliced green chillies. Stir until raw smell leaves. Add 3 medium sized tomatoes thinly sliced. When tomatoes becomes mushy, add chopped mint and coriander leaves. Add 1 tbsp Kashmiri chilli powder,1/2 tsp turmeric powder, 1 tsp garam masala, 1 tbsp kabsa or ant Arabic masala, 2 cubes of chicken stock. Salt to taste, and 1 tsp pepper powder . Stir until raw smell leaves from masalas. Add fried chicken and combine well . Add half of the musambi juice and mix well. Cover and cook for few minutes Finally add few fried onions and mix well. Kabiri Biriyani masala is ready to dum.
6. Final step is to prepare for dum. In a big Biriyani pot first layer half of the chicken masala, then a layer of prepared rice. Sprinkle garnishes, chopped mint and coriander, also spread 2-3 tbsp musambi juice , and spread 1 tbsp ghee over the rice. Sprinkle garam masala and mandi masala. Repeat the process. Close the lid and leave it for dum in lowest flame at least for 30 minutes. After 30 minutes dum Kabiri rice is ready to serve. Goes well with raita and pickle.