Authentic Malabar Chicken Biryani, also known as Thalassery Biryani, is a celebrated culinary gem of Kerala’s Malabar coast. What sets it apart from many other biryani styles is its use of Kaima (Jeerakasala) rice—a short-grain, exceptionally aromatic variety prized for its delicate texture and ability to absorb flavors beautifully—in place of the more commonly used long-grain basmati rice. The dish is characterized by a refined blend of warm, fragrant spices such as cardamom, cloves, cinnamon, and fennel, creating remarkable depth and aroma without relying on excessive chili heat. Layered with succulent chicken, caramelized onions, herbs, and aromatic rice, Thalassery Biryani delivers a rich, nuanced flavor profile that is both elegant and deeply satisfying, making it one of the most cherished biryanis in India.
Malabar Chicken Biryani
Description
Authentic Malabar Chicken Biryani, also known as Thalassery Biryani, is a celebrated culinary gem of Kerala’s Malabar coast. What sets it apart from many other biryani styles is its use of Kaima (Jeerakasala) rice—a short-grain, exceptionally aromatic variety prized for its delicate texture and ability to absorb flavors beautifully—in place of the more commonly used long-grain basmati rice. The dish is characterized by a refined blend of warm, fragrant spices such as cardamom, cloves, cinnamon, and fennel, creating remarkable depth and aroma without relying on excessive chili heat. Layered with succulent chicken, caramelized onions, herbs, and aromatic rice, Thalassery Biryani delivers a rich, nuanced flavor profile that is both elegant and deeply satisfying, making it one of the most cherished biryanis in India.
Ingredients
For the Crispy Fried Onions (Brista) & Garnish
For the Chicken Masala Base
For the Ghee Rice (Neychoru)
Instructions
-
Prepare the Brista (Fried Onions)
- Heat the oil and 1 tbsp of ghee in a heavy pan over medium-high heat.
- Fry the 5 sliced onions in batches, stirring constantly until completely even golden brown. Remove with a slotted spoon; spread on paper towels to crisp.
- In the same oil, flash-fry the cashews and raisins until golden and plump. Set aside. Save the leftover aromatic oil.
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Cook the Chicken Masala
- In a large pot, heat 3 tbsp of the reserved onion-frying oil and 1 tbsp ghee. Sauté the remaining 2 sliced onions until transparent and soft.
- Add the freshly crushed ginger-garlic-green chili paste. Sauté for 2 minutes until the raw smell fades completely.
- Toss in the chopped tomatoes and cook down until they melt into a soft, jammy paste.
- Add the chicken pieces, turmeric, salt, and 1 tsp of the Malabar garam masala. Stir on high heat until the meat turns opaque.
- Lower the heat, pour in the thick curd, and mix well. Cover and simmer on low for 15 minutes. The chicken will cook in its own juices; do not add extra water unless completely dry.
- Once the chicken is tender, stir in half of your prepared fried onions, the lemon juice, and half of the chopped mint and coriander. The gravy should be rich and thick, not watery. Turn off the flame.
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Cook the Ghee Rice
- In a separate pot, heat 2 tbsp of ghee. Sauté the whole spices (cinnamon, cloves, cardamom, fennel seeds) for 30 seconds.
- Add the drained Kaima rice directly into the hot fat. Fry gently for 2 minutes until the grains are coated, glossy, and give off a nutty fragrance.
- Pour in 6 cups of boiling water and add salt. Bring to a rapid boil, then tightly cover and reduce heat to the absolute lowest setting.
- Cook for about 8 to 10 minutes until all the water is entirely absorbed. Turn off the heat and fluff gently with a fork.
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The Dum Layering
- Take a heavy-bottomed vessel and lightly grease the bottom with ghee.
- Lay down the cooked chicken masala evenly at the very bottom.
- Spread the fluffed ghee rice smoothly over the chicken layer.
- Garnish the top surface with the remaining fried onions, fried cashews, raisins, remaining fresh chopped herbs, and a final sprinkle of Malabar garam masala.
- Seal the top tightly using aluminum foil or a thick rope of wheat flour dough around the lid edge to trap all steam.
- Place the sealed pot on top of a preheated flat tawa/pan over a very low flame. Leave it to steam under indirect heat (dum) for 15 minutes. Turn off the heat and let it rest for another 10 minutes before cracking open the seal.
