Coorgi murgh biryani
150ml sunflower oil
10g whole spices
700g red onions, thinly sliced
20g curry leaves
70g desiccated coconut
80g ginger-garlic paste
20g green chillies, ground to a paste
200g tomatoes, finely chopped
10g turmeric powder
100ml yogurt, whisked
25g coriander powder
10g roasted cumin powder
5g garam masala powder
720g boneless chicken cubes
250ml chicken stock
1kg basmati rice, cooked
20g coriander leaves
40g mint leaves, chopped
Heat oil in a heavy-bottom saucepan.
Add all the whole spices and let them crackle for a minute.
Now add the onions and saute until light brown.
Add curry leaves and desiccated coconut.
Saute until the coconut is slightly brown.
Add ginger-garlic paste and saute on low heat until fragrant.
Add green chilli paste and tomatoes.
Saute until tomatoes are completely cooked and oil begins to appear on the sides of the pan.
Add turmeric, sprinkle some water and mix well.
Add yogurt and continue to mix.
Add the rest of powder spices and saute for a minute.
Add chicken and saute for 4-5 mins or until the chicken is well coated with the masala.
Season with salt.
Add the stock and simmer until the chicken is cooked and achieves the consistency of a thick sauce.
In a large heavy-bottomed saucepan, layer rice and chicken alternately, ensuring chicken is on top.
Garnish with coriander and mint and drizzle ghee over.
Place a tight lid and let it steam for 5 mins on high heat.
Let it stand for 10 mins before serving with papad, fried onions and fried cashewnuts.
Recipe by Chef Abdul Sattar, India Palace chain of restaurants.