The Chronicle
A gem from the Malabar coast of Kerala. It uses Khyma rice (a very short grain thin rice) and involves generous amounts of ghee, cashew nuts, and raisins. The masala is mild but flavorful, dominated by fennel and green chilies.
Master Recipe
1. Cook Khyma rice separately with ghee and whole spices.\n2. Make a chicken masala with onions, green chilies, garlic, and tomato.\n3. In a pot, layer the masala and the cooked rice.\n4. Garnish with fried cashews, raisins, and fried onions.\n5. Seal and dum for 15-20 minutes.
Where to Eat
Paragon Restaurant
Kannur Road, Calicut, Kerala 673001
Paris Restaurant
Logans Road, Thalassery, Kerala 670101
Rara Avis
Thalassery, Kerala
Ajwa Biriyani
Thalassery, Kerala
Bombay Hotel
Silk Street, Kozhikode, Kerala