Thalassery Biryani

Thalassery Biryani 

Thalassery Biryani is a fragrant and mildly spiced rice dish from the Malabar region of Kerala, particularly the coastal town of Thalassery. It is distinctive in both preparation and ingredients, making it stand out from other Indian biryanis. Unlike the layered dum biryanis of the north, Thalassery Biryani is made using a unique short-grain rice called kaima (jeerakasala) rice. The meat — usually chicken or mutton — is cooked separately with spices, onions, and tomatoes, then gently mixed with the ghee-coated, partially cooked rice. This integration of rice and curry gives it a harmonious, moist texture and a rich, aromatic flavor.

One of the defining features of Thalassery Biryani is its balance — it is delicately spiced and not overly hot, allowing the flavors of the meat, rice, and ghee to shine. Fried onions, raisins, and cashews are added at the end for extra richness and texture. Traditionally served during weddings, festivals, and family celebrations, Thalassery Biryani reflects the influence of Arab, Mughal, and local Kerala culinary traditions. It’s typically accompanied by raita, pickle, and a sweet date chutney.

Thalassery Chicken Biryani Recipe (Serves 4)

Ingredients:

For the rice:

• 2 cups jeerakasala (kaima) rice (or use basmati if unavailable)
• 4 cups water (approx.)
• 1 tbsp ghee
• Salt to taste

For the chicken masala:

• 500g chicken (bone-in, cut into medium pieces)
• 2 large onions, thinly sliced
• 2 medium tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 3–4 green chilies, slit
• ½ cup yogurt
• 1 tsp coriander powder
• ½ tsp turmeric powder
• ½ tsp garam masala
• A pinch of fennel seed powder (optional)
• ½ cup chopped coriander leaves
• ½ cup chopped mint leaves
• Salt to taste
• 3 tbsp coconut oil or ghee

For garnish:

• 1 onion, thinly sliced and fried until golden
• 2 tbsp cashews
• 2 tbsp raisins
• 2 tbsp ghee

Instructions:

1.   Cook the rice:

• Wash and soak jeerakasala rice for 15 minutes. In a pot, bring water to a boil with salt and ghee.
• Add rice and cook until just done (not mushy). Drain and set aside.

2.   Prepare the chicken masala:

• Heat coconut oil or ghee in a heavy-bottomed pan. Add onions and sauté until golden.
• Add ginger-garlic paste and green chilies. Sauté until raw smell fades.
• Add chopped tomatoes and cook until soft and oil separates.
• Stir in yogurt, coriander powder, turmeric, and salt. Cook for 2 minutes.
• Add chicken and cook covered on medium heat until tender.
• Sprinkle garam masala, fennel powder (if using), chopped mint, and coriander. Mix well.

3.   Fry garnishes:

• In a separate pan, fry the sliced onion until crisp. Set aside.
• In the same ghee, fry cashews and raisins until golden.

4.   Layer the biryani:

• In a large pot, place a layer of rice, followed by the chicken masala.
• Repeat layers and top with fried onions, cashews, raisins, and ghee.
• Cover tightly and steam on low for 10–15 minutes (or bake covered at 180°C for 15 minutes).

5.   Serve:

• Fluff gently and serve hot with raita, lemon pickle, and date chutney.

FAQs – Thalassery Biryani

Q: What type of rice is used in Thalassery Biryani?
A: Jeerakasala (also called kaima rice), a short-grain, aromatic rice native to Kerala. It cooks faster and absorbs flavor well.

Q: Can I use basmati rice instead?
A: Yes, but the texture and flavor will differ slightly. Jeerakasala rice is softer and more absorbent than basmati.

Q: Is Thalassery Biryani spicy?
A: It is moderately spiced and relies more on aroma and richness than intense heat. Adjust chilies to your preference.

Q: Why is the meat mixed with rice instead of layered?
A: This method allows the rice to absorb the chicken curry more evenly, resulting in a moist and cohesive dish.

Q: What are the traditional accompaniments?
A: Onion raita, lemon pickle, and date chutney are typically served with Thalassery Biryani. 

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