Chicken and Rice with Boiled Eggs (South Indian Kerala Kozikode Biryani)

Don't mistake this for just another biryani recipe. It's crossed generations and is made all along the Malabar area in Kerala - from Kozhikode, Malappuram, Thalassery to Kasargod. What you need for this stellar dish is a huge amount of spices, a small amount of chilli and one perfectly boiled egg. Kozhikode also known as Calicut is a city in Kerala. This biryani recipe comes from down south.

2.2 lbs chicken legs, cut into small pieces (1 kg)
rice (400 g)
water, 1.5 times more than the quantity of rice (600 mL)
6 green cardamoms
2 sticks cinnamon
3 bay leaves
3 javitri
fennel seeds (10 g)
onion (200 g)
tomatoes (80 g)
green chilli (20 g)
ginger (50 g)
garlic (50 g)
red chilli powder (50 g)
coriander (50 g)
mint (30 g)
turmeric (5 g)
sea salt
garam masala (15 g)
oil (60 mL)
4 eggs, boiled
butter (30 g)

Pour oil into the pot, add whole spices into it and stir a while.

Put crushed onions, julienne of green chillies and ginger.

Now add ginger and garlic paste, mint, coriander and stir.

Add turmeric, red chilli and fennel powder.

Now add pieces of chicken, chopped tomatoes, water and butter.

When chicken is almost cooked, add rice and salt.

Cover and simmer it for a while till done.

Cut each egg into four then garnish on the rice.

Makes 5 servings.