Malabar-Style Thalassery Biryani For Your Weekend Feast
By Bhavana Verma
June 15, 2024
Thalassery Biryani originates from the city of Thalassery in the state of Kerala, India. The recipe, unlike other biryani recipes, features Khaima/Jeerakasala rice which is a short grain and thin rice from Kerala. With a blend of spices and succulent meat, this biryani is a go-to for many households in the region. Learn how to make it:
Ingredients
500 grams chicken or mutton, cut into pieces 1 cup yogurt 2 cups Khyma or Jeerakasala rice 2 onions, thinly sliced 2 tomatoes, chopped 2 green chilies, slit 1 tablespoon ginger-garlic paste 1/2 cup chopped mint leaves 1/2 cup chopped coriander leaves 1 teaspoon turmeric powder 1 teaspoon red chilli powder 1 teaspoon garam masala Whole spices (2 cloves, 2 cardamom pods, 1-inch cinnamon stick, 1 bay leaf) Fried onions for garnish Cashews for garnish Raisins for garnish
Step 1
Marinate chicken or mutton pieces in a spiced yoghurt-based marinade made from yoghurt, ginger-garlic paste, turmeric powder, red chilli powder, and salt.
Step 2
Let the marinade rest for 30 minutes. Meanwhile, prepare the rice by washing and soaking it for 30 minutes.
Step 3
In a large pot, bring water to boil and add soaked rice with whole spices like cloves, cardamom, cinnamon, bay leaf and salt. Cook until 70% done then drain.
Step 4
In another large pot or pan, heat ghee or oil over medium heat. Add thinly sliced onions and saute until golden brown.
Step 5
Add ginger-garlic paste and green chillies. Saute for a couple of minutes until the raw smell disappears.
Step 6
Add chopped tomatoes and cook. Then add mint leaves, coriander leaves, turmeric powder, red chilli powder, and garam masala. Mix well.
Step 7
Add marinated chicken or mutton pieces along with the marinade and cook until the meat is partially cooked and the masala is thickened.
Step 8
In the same pot, start layering cooked rice over meat masala. Sprinkle fried onions, cashews and raisins in between layers.
Step 9
Cover the pot and cook it on dum for 30-40 minutes until the meat is tender and the rice is fully cooked. Once done, serve it with hot raita and salad.
