Indulge your culinary senses in the exquisite realm of Paragon Biryani, a celestial dish that beckons from the heart of Thalassery, the epitome of North Kerala's culinary excellence. Picture this: a tantalizing blend of aromatic Kaima rice, succulent chicken, and a symphony of spices that transports you to the culinary haven that is Hotel Paragon.
Before we embark on this gastronomic journey, a culinary tidbit: for an authentic touch, I opted for the sizzling allure of fried onions. However, if you're feeling a tad calorie-conscious, fear not! A culinary compromise is at hand—opt for raw onions and sauté them along with the masala. The result is still a gustatory triumph.
Now, let's delve into the ensemble of ingredients that will dance harmoniously in your pot:
Ingredients:
Chicken - 1kg
Onions (medium, sliced) - 4
Green chillies - 10
Ginger - One thick, one-inch piece
Garlic - one whole bunch
Tomatoes, sliced - 2
Biryani masala - 1 tbsp (homemade, of course)
Biryani rice - 5 cups
Cinnamon sticks - 2
Cloves - 5-6
Onion, thinly sliced - 2
Raisins - 1/4 cup
Cashews - 1/4 cup
Coriander leaves - 1 cup
Lemon juice - 2 tbsp
Ghee - 1 tbsp + 1 tbsp
Oil - 3 tbsp + 3 tbsp
Salt to taste
Saffron mixed in half a cup of milk
Method:
For the Rice:
- Wash and drain the rice, setting it aside for the moment.
- In a vessel, heat a cup of oil and half a cup of ghee. Fry thinly sliced onions till they attain a golden-brown hue; set them aside.
- Roast cashews in oil or in the oven.
- In the same oil, sauté the drained rice for 5-6 minutes until the grains start to splutter gently.
- Add 10 cups of boiling water, sufficient salt, and the cinnamon-clove duo.
- Reduce the flame and cook for 10-12 minutes until the rice is just cooked with a hint of firmness.
- Introduce the remaining lemon juice and blend well.
For the Masala:
- Grind the green chillies, ginger, and garlic (3) into a coarse paste.
- In a wide-based pan, heat oil, and consecutively sauté the ground paste and tomatoes until they reach the pinnacle of cooked perfection.
- Now, introduce the fried onions and chicken pieces. Sprinkle some salt, mix well, and let it cook, covered, until the chicken is a vision of culinary beauty. Sauté diligently, allowing the chicken to acquire a light brown hue, akin to a pan-fried masterpiece.
- Add a tablespoon of biryani masala, lemon juice, and half of the coriander leaves. Set aside.
Layering:
- Begin by layering half of the chicken masala at the bottom of a robust, oven-proof dish.
- Crown it with rice, enough to blanket the chicken pieces.
- Sprinkle the saffron mix, roasted onions, cashews, coriander leaves, and biryani masala.
- Add more layers of rice, repeating the symphony. Ensure that rice takes center stage as the topmost layer.
- Grace the top layer of rice with a few teaspoons of ghee.
- Cover the vessel with a snug lid and seal it with dough.
- Allow it to bask in the warmth of a preheated oven at around 100 degrees Celsius for 20-30 minutes.
Serve this masterpiece garnished with additional roasted onions, cashews, and coriander leaves, and revel in the culinary opulence of Paragon Biryani. It's not just a dish; it's an ode to the artistry of Thalassery's culinary heritage.
