मMasala AtlasBiryani
Kerala

Thalassery Chicken Biryani

Iconic Malabar biryani using short-grain Khaima rice and fragrant spices.

Prep45 minCook1 hourTotal1 hour 45 minServes6DietNon-vegLevelInvolvedSpice
Thalassery Chicken Biryani from Kerala

About this dish

Thalassery Biryani is unique among Indian biryanis because it uses 'Khaima' or 'Jeerakasala' rice—a tiny, fragrant short-grain—instead of Basmati. It reflects the Mughal-Arab influence on the Malabar coast, characterized by a 'Dum' cooking process where the meat and rice are cooked separately and then layered. It is lighter on the stomach but intensely aromatic due to the use of specific Malabar spices.

Ingredients

For the Chicken Masala

  • 1 kg Chicken, curry cut pieces
  • 4 large (400g) Onions, thinly sliced
  • 2 tbsp Ginger-Garlic paste
  • 4-6 Green chilies, crushed
  • 2 medium Tomatoes, chopped
  • 1/2 cup (120g) Curd/Yogurt
  • 1 tsp Turmeric powder
  • 1/2 cup chopped Coriander and Mint leaves
  • 2 tbsp Ghee

For the Rice

  • 3 cups (600g) Khaima/Jeerakasala rice
  • 6 cups (1.4L) Water
  • 4 cloves, 2 sticks Cinnamon, 4 Cardamoms
  • 1 tbsp Lemon juice
  • 2 tbsp Ghee
  • 2 tsp Salt

For Garnish (Biran)

  • 1 large Onion, thinly sliced and deep-fried
  • 1/4 cup Cashews and Raisins, fried in ghee
  • 1/2 tsp Biryani Masala powder

Method

  1. 1

    Fry the Garnishes

    In a large heavy-bottomed pot, heat ghee and fry the sliced onions for garnish until they are crisp and golden brown (Birista). Remove and set aside, then fry cashews and raisins in the same ghee until golden. These fried elements provide the essential crunch and sweetness to the final dish.

  2. 2

    Cook the Chicken Masala

    In the same pot, add more ghee if needed and sauté the 4 sliced onions until translucent. Add ginger-garlic paste and crushed green chilies, sautéing until the raw smell vanishes. Add tomatoes, turmeric, and salt, cooking until the tomatoes turn mushy.

  3. 3

    Slow Cook the Meat

    Add the chicken pieces and yogurt to the onion mixture. Cover and cook on medium-low heat without adding any water; the chicken will release its own juices. Cook for about 20 minutes until the chicken is 90% cooked and the gravy is thick and coats the meat.

  4. 4

    Prepare the Fragrant Rice

    Wash the Khaima rice and drain thoroughly. In a separate pot, heat ghee, add whole spices, and sauté the dry rice for 2-3 minutes until it starts to crackle. Pour in 6 cups of boiling water, lemon juice, and salt. Cook covered until all water is absorbed and rice is 80% done (firm to the bite).

  5. 5

    Layer the Biryani

    In a heavy pot, create the first layer with the prepared chicken masala. Sprinkle some chopped mint, coriander, and fried onions. Spread the cooked rice evenly over the chicken. Repeat layers if necessary, finishing with rice on top.

  6. 6

    Dum Process

    Top the rice with the remaining fried onions, cashews, raisins, and a sprinkle of biryani masala. Seal the pot with a tight-fitting lid or aluminum foil. Place the pot on a heavy tawa (griddle) over very low heat for 15-20 minutes. This 'Dum' allows the steam to infuse the rice with the chicken's essence.

Notes & variations

  • Do not substitute Khaima rice with Basmati if you want the authentic Thalassery taste.
  • The green chili heat is the primary spice; adjust according to your preference.
  • Ensure the chicken gravy is thick; watery gravy will make the rice mushy.
  • Store leftovers in the fridge for up to 3 days; the flavors deepen further.

Serve with

Serve with Date Pickle (Eenthapazham Achar), Coconut Chutney, and a cool Onion Raita.

Cook's note

Sautéing the rice in ghee before boiling water is the secret to ensuring the short grains stay separate and don't clump.

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