Authentic Keralan Thalassery Chicken Biryani with Warm Pathiri
Experience the aromatic magic of Malabar with this fragrant rice and spiced chicken dish, layered to perfection and served with soft traditional flatbreads. It is a true coastal masterpiece.
75min
Total Time
4
Servings
Kerala
Cuisine
Recipe
1
Soak the kaima rice for 30 minutes, then drain well.
2
Heat ghee in a heavy-bottomed pan and fry sliced onions until golden brown; set half aside for layering.
3
Add ginger-garlic paste, tomatoes, and dry spices to the remaining onions and sauté until oil separates.
4
Add chicken pieces and yogurt, cooking until the chicken is tender and coated in a thick masala.
5
In a separate pot, boil water with whole spices and cook the soaked rice until 70 percent done; drain.
6
Layer the cooked chicken masala and rice in the pot, top with fried onions, cashews, raisins, and fresh herbs.
7
Cover tightly and dum cook on low heat for 20 minutes.
8
Serve hot with warm pathiri.
Ingredients
500g kaima rice
700g chicken, cut into pieces
3 large onions, thinly sliced
2 tomatoes, chopped
1 cup plain yogurt
2 tablespoons ginger-garlic paste
1/2 cup fresh mint and coriander leaves
1 teaspoon turmeric powder
2 teaspoons kashmiri red chilli powder
1 teaspoon garam masala
1/2 cup ghee
Cashews and raisins for garnish
Salt to taste
Warm pathiri for serving
*This AI-generated recipe may contain inaccuracies.