Thalassery Biryani Recipe

Authentic Thalassery Chicken Biryani Recipe – Master the Art of Flavors

Thalassery Chicken Biryani, a unique and beloved dish from Kerala, India, is renowned for its unparalleled flavor and beautiful spice blend. This traditional biryani is prepared in a dum manner, ensuring that the chicken and rice flavors combine perfectly, resulting in an aromatic masterpiece. Let's go over every detail of creating this dish so you can recreate it perfectly at home.

Ingredients for Thalassery Chicken Biryani

For the Rice:

- 2 cups Jeerakasala (Kaima) rice

- 4 cups water

- 1 tsp salt

- 1 tsp ghee

- 2-3 bay leaves

- 2 cardamom pods

- 1 small cinnamon stick

For the Chicken Marination:

- 500g chicken (preferably bone-in pieces)

- 1 tbsp ginger-garlic paste

- 1 tsp turmeric powder

- 2 tbsp yogurt

- 1 tsp chili powder

- 1 tsp garam masala

- Salt to taste

For the Masala: Thalassery Biryani Recipe

- 3 large onions, thinly sliced

- 2 medium tomatoes, chopped

- 3 green chilies, slit

- 1 tbsp ginger-garlic paste

- 1 tsp turmeric powder

- 1 tbsp coriander powder

- 1 tbsp garam masala

- A handful of fresh coriander leaves, chopped

- A handful of fresh mint leaves, chopped

- ½ cup yogurt

- 4 tbsp ghee (clarified butter)

- Salt to taste

For Garnish:

- ¼ cup cashew nuts

- ¼ cup raisins

- 1 large onion, fried until golden brown

- A few strands of saffron soaked in warm milk

Step-by-Step Preparation: Thalassery Biryani Recipe

1. Preparing the Jeerakasala Rice

Jeerakasala rice, a short-grain, fragrant variety, is critical to the Thalassery biryani experience. Unlike basmati rice, this rice doesn’t puff up, retaining a compact texture.

• - Wash and soak the Jeerakasala rice for 20 minutes.
• - Bring water to a boil in a large pot, adding ghee, bay leaves, cardamom, and cinnamon. Add salt to the water.
• - Add the soaked rice to the boiling water and cook until it's 75% done. The rice should have a bite to it and should not be fully soft.
• - Drain the rice and set it aside to cool.

2. Marinating the Chicken

Marinating the chicken ensures it absorbs the essential flavors and turns tender when cooked.

• - In a large bowl, mix the ginger-garlic paste, turmeric powder, chili powder, garam masala, yogurt, and salt.
• - Coat the chicken pieces evenly with this mixture and let them marinate for at least 30 minutes. For best results, let it marinate overnight in the refrigerator.

3. Preparing the Masala

The masala is the heart of the biryani, as it binds the rice and chicken with a fragrant sauce that is rich in spices.

• - Heat ghee in a large pan over medium heat. Fry the onions until they are golden brown.
• - Add the ginger-garlic paste and sauté until the raw smell disappears.
• - Add chopped tomatoes, green chilies, turmeric, coriander powder, and garam masala. Cook until the tomatoes become soft and the oil begins to separate.
• - Add the marinated chicken, yogurt, and chopped mint and coriander leaves. Stir well and cook on medium heat until the chicken is tender and the masala is thick. Adjust salt to taste.

  4. Layering for Dum Cooking: Thalassery Biryani Recipe

The layering process allows the rice and chicken masala to cook together, creating a harmonious blend of flavors.

- In a large pot, first spread a layer of the partially cooked rice.

- Add a layer of the chicken masala.

- Repeat the process until all the rice and chicken are used up.

- On the topmost layer, sprinkle fried onions, cashew nuts, raisins, and saffron milk.

- Seal the pot tightly using dough or a tight-fitting lid. Cook on very low heat for 20-25 minutes (you can use a tawa under the pot to prevent burning).

5. Garnishing and Serving

Once the biryani is cooked, let it rest for a few minutes before serving. This allows the flavors to meld together.

• - Gently fluff the rice, ensuring you don’t break the grains.
• - Garnish with more fried onions, cashews, and fresh coriander leaves.

Tips for Making Perfect Thalassery Chicken Biryani: - Use Jeerakasala rice. This rice species gives the biryani its particular flavor. Basmati rice will not provide the same flavor profile.

• - Cook rice only 75%: Overcooking rice can produce mushy biryani. Make sure the rice is parboiled so that it cooks completely during the dum procedure.
• - Marinate the chicken overnight: The longer it marinates, the more flavorful it will be.
• - Dum cooking: Make sure to properly seal the biryani cooker. The steam kept inside helps to cook the biryani to perfection.

Nutritional Information (Per Serving): Thalassery Biryani Recipe

- Calories: 450 kcal

- Protein: 22g

- Fat: 20g

- Carbohydrates: 50g

- Fiber: 3g

Conclusion: Thalassery Biryani Recipe

Thalassery Chicken Biryani is a culinary masterpiece that combines the richness of Kerala spices with the delicate flavor of Jeerakasala rice. Following the procedures indicated in this recipe, you can duplicate the dish's genuine flavors, making it a show-stopper at your table.