Weekend Biryani vibes🫶
Thalassery Biryani
Ingredients
1. 2-3tbsp oil
2. 1tbsp ghee
3. 3cups onions sliced
4. 2lb chicken
5. 1cup ginger garlic adn green chilli paste
6. 3 tomatoes
7. 1.5 cups curd
8. 2cup barista/ fried onions
9. Lemon juice
10. 1tbsp saffron water
11. Handful coraiander and mint
12. For biryani masala dry roast and grind
* 1/2 tsp cumin seeds,
* 1 tsp coriander seeds,
* 1/4 tsp nutmeg,
* 4 green cardamoms,
* 4 cloves,
* 1/2 inch cinnamon stick
Method
1. In a kadhai add 2-3 tbsp oil and 1 tbsp ghee. Next add 2 cups sliced onion and sauté till translucent.
2. To this add 1Kg chicken and stir till it turns white then add salt as per taste.
3. Then add 1 cup paste of ginger, garlic and green chillies. Mix till the moisture evaporates. Next add 3 tomatoes, roughly chopped along 1.5 cups curd on low flame. Cook the chicken till all the water releases.
4. Once the chicken is halfway cooked add 1 cup fried onion and 1 tbsp biriyani masala (to make the biriyani masala in a kadhai dry roast 1/2 tsp cumin seeds, 1 tsp coriander seeds, 1/4 tsp nutmeg, 4 green cardamoms, 4 cloves, 1/2 inch cinnamon stick and blend everything to get a powder). Cook till the chicken is 95% cooked.
5. Lastly switch off the flame and add juice of 2 lemons and handful of chopped coriander leaves.
6. To make the rice wash 1/2 kg kaima or jeerkasala rice and let it drain. Next in a Kadhai add 3 tbsp oil and 1 tbsp ghee. Then add 1.5 cups of sliced onions along with 3 green cardamoms, 4 cloves and 1 cinnamon stick. Add the washed rice and sauté everything together till you get a golden brown colour on the rice. Add salt and 2 litres of water.
7. To this add 3 slit green chillies, 4 cloves of garlic sliced and handful of coriander leaves.
8. Once the rice is 90% cooked, cover it and let it steam for 10 minutes.
9. Time to assemble, spread the rice on the chicken and add some fried onion along with fried cashews and raisins and chopped coriander leaves, repeat this step one more time and lastly add 1 tsp biriyani masala, 1 tbsp saffron water and few drops of rose water.
10. Cover this and let it cook on dum for 10 minutes. Serve with raita and enjoy.
Preparing Thalassery Biryani at home is a rewarding experience that brings the authentic taste of Kerala cuisine right to your kitchen. One tip I found essential is to use the right variety of rice—Kaima or Jeerakasala rice is ideal because of its fragrant aroma and fluffy texture that complements the spices and chicken perfectly. Dry roasting and grinding your own biryani masala, as described, adds a fresh and vibrant flavor that store-bought powders often lack. For me, the layering is key to achieving the classic Thalassery Biryani taste and appearance. After cooking both the chicken and the rice separately, layering them with fried onions, cashews, raisins, coriander, saffron water, and a touch of rose water creates a depth of flavor and aroma that defines this dish. The final dum cooking step seals in the moisture and allows the spices to meld. Another personal favorite addition is to serve it with a cooling cucumber raita or a simple salad to balance the richness. The acidity from lemon juice and yogurt in the chicken marinade tenderizes the meat while adding a subtle tang that brightens the overall dish. If you want to customize this recipe, you can experiment by adding mint leaves for a refreshing twist or slightly adjust the green chili paste to suit your heat preference. Remember, patience during each cooking stage—especially sweating the onions until translucent and slow cooking the chicken—is essential for a perfect texture and flavor. Making Thalassery Biryani is more than just cooking; it’s about enjoying the process and sharing a traditional, aromatic meal with loved ones on your weekend. With practice, you’ll find it easy to recreate this celebrated biryani that stands out for its balanced spices, rich aroma, and delightful taste.
