Thalassery Biryani Recipe: A Traditional Dish from India's Malabar Region

Thalassery Biryani is a delightful rice dish from the Malabar region of South India. This biryani is unique due to its use of small-grained Khaima or Jeerakasala rice, instead of the usual Basmati rice.

The chicken is not fried before adding to the masala, making it distinct from other biryani types. This recipe reflects the rich legacy of Mughlai cuisine and offers a unique taste experience.

• Rice:
• 750 g (3 cups) Khaima or Jeerakasala rice
• 3 tbsp ghee
• 1 tsp dalda (vanaspati)
• Cinnamon sticks, as needed
• 3-4 whole cloves
• 3-4 cardamom pods
• ⅔ leaves Malabar leaf (Indian bay leaf)
• ¼ tsp kaskas (Indian white poppy seeds)
• ¾ pieces star anise (optional)
• Masala:
• ⅓ cup coconut oil
• 6 onions (500 g), finely chopped
• ¼ cup (~50 g) cashew nuts
• ¼ cup (~50 g) kismis (sultana raisins)
• 1 pinch yellow/orange artificial food colour
• 1 tsp saffron, soaked in milk
• 5 medium tomatoes, chopped
• 2-inch piece fresh ginger, grated or cut into small pieces
• 1-1.5 cloves garlic, or to taste
• 6 green chiles, or to taste
• 5 shallots, or to taste
• 1 tsp fennel seeds
• 1 tsp cumin seeds
• ' tsp turmeric powder
• 3-4 pieces mace
• 1 tsp red chile powder
• 1 kg chicken, cut into slightly bigger pieces than usually used for curry, soaked 20 minutes in water and washed
• 3 tbsp lime juice
• ' tbsp garam masala powder



Nutrient	Amount
Energy	600-700 Cal

The Thalassery Biryani is a cherished dish that brings together the flavours of chicken and spices with a unique choice of rice. Its preparation involves a careful layering of masala and rice, followed by a slow cooking process that enhances its aromatic profile. This dish is a testament to the rich culinary heritage of South India.