Authentic Keralan Thalassery Biryani with Warm Coconut Chutney
Fragrant Kaima rice cooked with tender spiced chicken, crunchy fried onions, and aromatic ghee, creating a rich coastal masterpiece.
75min
Total Time
4
Servings
Kerala
Cuisine
Recipe
1
Rinse the Kaima rice and soak for 20 minutes, then drain thoroughly.
2
Heat ghee in a heavy-bottomed pan and fry the sliced onions until golden brown and crisp; set half aside for garnishing.
3
Add whole spices, ginger-garlic paste, and green chilies to the remaining onions and sauté until fragrant.
4
Stir in the chopped tomatoes, yogurt, turmeric, chili powder, and half of the garam masala, cooking until oil separates.
5
Add the chicken pieces and cook until tender and well coated in the masala gravy.
6
In a separate pot, boil water with whole spices and salt, add the soaked rice, and cook until 70 percent done; drain.
7
Layer the partially cooked rice over the chicken masala, top with remaining fried onions, cashews, raisins, fresh herbs, and a drizzle of ghee.
8
Cover tightly with a lid and dum cook on very low heat for 20 minutes before serving warm with coconut chutney.
Ingredients
500g chicken, cut into pieces
2 cups Kaima rice (Jeerakasala rice)
3 large onions, thinly sliced
2 tomatoes, chopped
1 cup plain yogurt
1 tbsp ginger-garlic paste
1/2 cup fresh mint and coriander leaves
1 tsp turmeric powder
1 tbsp red chili powder
1 tbsp garam masala
4 tbsp ghee
Whole spices (cardamom, cloves, cinnamon, bay leaves)
Cashews and raisins for garnish
Salt to taste
*This AI-generated recipe may contain inaccuracies.