📝 About This Recipe
Hailing from the shores of Northern Kerala, Thalassery Biryani is a magnificent departure from its Hyderabadi cousin, utilizing the fragrant, short-grain Khaima (Jeerakasala) rice instead of Basmati. This dish is celebrated for its unique 'Dum' cooking process where succulent chicken masala and ghee-laden rice are layered and sealed to create a symphony of subtle spices and rich aromas. It is a lighter, more aromatic biryani characterized by the sweetness of fried raisins and the crunch of cashews, embodying the rich spice-trade history of the Malabar region.
🥗 Ingredients
The Rice (Khaima/Jeerakasala)
- 3 cups Khaima or Jeerakasala Rice (washed and soaked for 20 minutes)
- 3 tablespoons Ghee (Clarified Butter) (pure cow ghee preferred)
- 4 pieces Whole Spices (cardamom, cloves, and 2-inch cinnamon stick)
- 6 cups Boiling Water (exactly double the quantity of rice)
The Chicken Masala
- 1 kg Chicken (bone-in pieces, cut into medium size)
- 4 large Onions (thinly sliced)
- 3 tablespoons Ginger-Garlic-Green Chili Paste (crushed fresh)
- 2 medium Tomatoes (chopped)
- 1/2 teaspoon Turmeric Powder
- 1.5 teaspoons Malabar Garam Masala (freshly ground cloves, cardamom, cinnamon, fennel, and mace)
- 1/2 cup Fresh Cilantro & Mint (finely chopped)
- 1/4 cup Curd (Yogurt) (whisked)
The Garnish (Birishta & Nuts)
- 2 medium Onions (very thinly sliced for frying)
- 15-20 pieces Cashew Nuts
- 15-20 pieces Raisins (sultanas)
👨🍳 Instructions
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1
Start by preparing the garnish: Heat ghee in a large heavy-bottomed pot. Fry the sliced onions until golden brown and crispy (Birishta). Remove and drain. In the same ghee, fry the cashews until golden, then the raisins until they plump up. Set aside.
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2
Prepare the rice: In a separate pot, heat 2 tablespoons of ghee. Add the whole spices (cardamom, cloves, cinnamon). Add the soaked and drained rice and sauté for 2-3 minutes until the grains are coated and aromatic.
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3
Add 6 cups of boiling water and salt to the rice. Cover and cook on medium heat until all water is absorbed and rice is 90% cooked. The grains should be separate. Spread on a tray to prevent overcooking.
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4
For the chicken masala: Heat the remaining ghee/oil in a large pot. Add the 4 sliced onions and sauté until translucent and soft.
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5
Add the crushed ginger-garlic-green chili paste. Sauté for 3-4 minutes until the raw smell disappears. Use bird's eye chilies for authentic heat.
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6
Stir in the chopped tomatoes and turmeric powder. Cook until the tomatoes turn mushy and the oil starts to separate.
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7
Add the chicken pieces, Malabar garam masala, and salt. Mix well to coat the chicken in the spice base.
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8
Lower the heat and add the whisked curd, chopped cilantro, and mint. Cover and cook on medium-low heat. Do not add water; the chicken will release its own juices.
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9
Cook the chicken for 20-25 minutes until tender and the gravy has thickened into a semi-dry coating. There should be enough 'masala' to coat the rice later.
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10
Layering (The Dum): In a heavy-bottomed pot, spread the chicken masala as the bottom layer. Sprinkle some fried onions, cashews, raisins, and chopped herbs over it.
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11
Layer the cooked rice over the chicken. Gently press down. Top with the remaining fried onions, nuts, raisins, and a teaspoon of garam masala. Drizzle a little ghee and rose water (optional) over the top.
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12
Seal the pot with a tight-fitting lid or aluminum foil. Place a heavy weight on top. Cook on very low heat (or on a tawa/griddle) for 15-20 minutes to let the flavors fuse.
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13
Turn off the heat and let it rest for 10 minutes. When serving, do not mix the layers completely. Dig deep to get a portion of rice and chicken masala together.
💡 Chef's Tips
Always use Jeerakasala/Khaima rice; its unique short-grain texture and aroma are what define this biryani. Freshly grind your garam masala using whole spices for that signature Malabar fragrance. Do not overcook the rice in the initial boiling stage; it should have a slight 'bite' as it will finish cooking during the Dum process. Be generous with the fried onions (Birishta) as they provide the essential sweetness that balances the spice. If the chicken masala feels too dry, add a splash of hot water before layering, but avoid making it watery.
🍽️ Serving Suggestions
Serve hot with a side of refreshing 'Chammanti' (coconut-mint chutney). Pair with a cool Onion-Tomato Raita to balance the warmth of the spices. Include a small serving of Kerala-style Date Pickle (Eenthapazham Achar) for a sweet and sour kick. Serve with a crisp pappadum for added texture. Finish the meal with a warm glass of Sulaimani (Malabar spiced lemon tea).