Authentic Keralan Thalassery Chicken Biriyani
Experience the aromatic magic of Malabar with this exquisite layered rice dish, featuring fragrant Kaima rice, tender spiced chicken, and a rich golden finish of ghee, fried onions, and cashews.
105min
Total Time
4
Servings
Kerala
Cuisine
Recipe
1
Heat coconut oil and ghee in a heavy-bottomed pan, and fry half of the sliced onions until golden brown and crisp; set aside for garnishing.
2
In the same pan, add whole spices, ginger paste, garlic paste, and green chilies, sautéing until the raw aroma disappears.
3
Add chopped tomatoes, turmeric powder, chili powder, and salt, cooking until the oil separates from the masala.
4
Stir in the yogurt, chicken pieces, mint, and coriander leaves, then cover and cook until the chicken is tender and the gravy is thick.
5
In a separate pot, bring water to a boil with whole spices and salt, add the soaked Kaima rice, and cook until it is 70-80 percent done; drain the water.
6
Layer the partially cooked rice over the chicken masala in the heavy-bottomed pot, sprinkling fried onions, cashews, raisins, and a pinch of garam masala between layers.
7
Seal the pot tightly with a tight-fitting lid or dough and cook on low heat (dum) for 20 minutes before serving hot.
Ingredients
500g chicken, cut into medium pieces
2 cups Kaima rice (Jeerakasala rice), washed and drained
3 large onions, thinly sliced
2 tomatoes, chopped
1 tablespoon ginger paste
1 tablespoon garlic paste
4 green chilies, slit
1 cup fresh coriander leaves, chopped
1/2 cup fresh mint leaves, chopped
1 teaspoon turmeric powder
1 tablespoon Kashmiri red chili powder
1 teaspoon garam masala
1/2 cup plain yogurt
3 tablespoons ghee
2 tablespoons coconut oil
Whole spices (cardamom, cloves, cinnamon, bay leaf)
1/2 cup cashew nuts and raisins
Salt to taste
Warm water as needed
*This AI-generated recipe may contain inaccuracies.