Authentic Keralan Thalassery Chicken Biryani with Crisp Onion Raita
Experience the aromatic delight of Thalassery chicken biryani, featuring fragrant Kaima rice cooked with tender spiced chicken, crunchy cashews, raisins, and authentic Malabar spices.
75min
Total Time
4
Servings
Kerala
Cuisine
Recipe
1
Wash and soak the Kaima rice for 20 minutes, then drain completely.
2
Heat ghee in a heavy-bottomed pan and fry the cashew nuts and raisins until golden; set aside.
3
In the same pan, fry half of the sliced onions until golden brown and crispy for garnish.
4
In a large vessel, heat coconut oil and whole spices, then sauté the remaining onions until translucent.
5
Add ginger-garlic paste, green chillies, chopped tomatoes, mint, and coriander leaves, cooking until tomatoes turn soft.
6
Stir in yogurt, turmeric powder, and biryani masala, followed by the chicken pieces.
7
Cover and cook the chicken on medium heat until tender and the gravy is thick.
8
In a separate pot, boil water with whole spices and salt, add the drained Kaima rice, and cook until 80% done; drain.
9
Layer the partially cooked rice over the chicken masala, top with fried onions, cashews, raisins, and a drizzle of ghee.
10
Cover tightly with a lid and dum cook on very low heat for 20 minutes before serving hot with raita.
Ingredients
500g chicken, cut into pieces
2 cups Kaima rice (Jeerakasala rice)
3 large onions, thinly sliced
2 tomatoes, chopped
1 tablespoon ginger-garlic paste
1/2 cup plain yogurt
1/2 cup fresh mint leaves
1/2 cup fresh coriander leaves
1 teaspoon turmeric powder
1.5 tablespoons biryani masala
3 tablespoons ghee
2 tablespoons coconut oil
1/2 cup cashew nuts and raisins
Whole spices (cardamom, cloves, cinnamon, bay leaves)
Salt to taste
3 cups water
*This AI-generated recipe may contain inaccuracies.