Authentic Keralan Thalassery Chicken Biryani with Warm Mint Raita
Fragrant Kima short-grain rice layered with tender spiced chicken, caramelized onions, cashews, and aromatic Malabar spices. This classic Malabar delicacy offers a rich and unforgettable coastal feast.
75min
Total Time
4
Servings
Kerala
Cuisine
Recipe
1
Wash and soak the Kaima rice for 20 minutes, then drain completely.
2
Heat ghee and coconut oil in a heavy-bottomed pot, fry the sliced onions until golden brown, and set aside half for layering.
3
In the same pot, add whole spices, ginger-garlic paste, and sauté until fragrant.
4
Add chopped tomatoes, turmeric, chilli powder, and yogurt, cooking until the oil separates.
5
Add the chicken pieces and cook until tender and well coated in the masala.
6
In a separate pot, boil water with whole spices and salt, add the soaked rice, and cook until 70 percent done; drain well.
7
Layer the partially cooked rice over the chicken masala, top with fried onions, chopped mint, coriander, cashews, and raisins.
8
Cover with a tight lid and dum cook on very low heat for 20 minutes.
9
Gently fluff the biryani and serve hot with mint raita.
Ingredients
500g chicken, cut into pieces
2 cups Kaima or 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 and coriander leaves
1 teaspoon turmeric powder
1 tablespoon red chilli powder
1 teaspoon garam masala
Whole spices (cardamom, cloves, cinnamon, star anise)
3 tablespoons ghee
2 tablespoons coconut oil
Cashew nuts and raisins for garnish
Salt to taste
*This AI-generated recipe may contain inaccuracies.