Introduction
Thalassery Biryani is a famed Malabar dish made with fragrant jeerakasala rice, marinated meat, and spices. It is distinct for its mild heat and aromatic blend of ghee, fried onions, and whole spices.
- Marinating the Chicken
Ingredients:
- 500 g chicken
- ½ cup yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric
- 1 tsp chili powder
- Salt
Instructions:
- Mix all ingredients and marinate for 1–2 hours.
- Cooking the Chicken
Ingredients:
- 2 sliced onions
- 2 tomatoes
- 1 tbsp garam masala
- Curry leaves, mint, coriander
Instructions:
- Sauté onions, add marinated chicken, cook with tomatoes and spices.
- Preparing the Rice
Ingredients:
- 2 cups jeerakasala rice
- Whole spices (cardamom, clove, bay leaf)
- Salt
Instructions:
- Boil with spices until 90% cooked. Drain and keep aside.
- Layering and Dum Cooking
- Layer chicken and rice.
- Garnish with fried onions, mint, coriander.
- Seal and cook on low heat for 15–20 minutes.
- Pro Tips
- Jeerakasala rice gives authentic flavor.
- Use homemade ghee for richness.
- Serving Suggestions
Serve with raita, pickle, and papadam. - Fun Fact
This is one of the rare biryanis that doesn’t rely heavily on spices—balance and aroma are key.
Source: https://www.archanaskitchen.com/thalassery-chicken-biryani-recipe