Thalassery chicken biryani recipe

Thalassery biryani

Though initially not a part of authentic Kerala cuisine, biryani conquered the hearts and taste buds of Keralites in no time. Local specialities have added flavoursome twists to the dish, making it one of the most popular dishes. Here is a simple and easy recipe of chicken Thalassery biryani.


1 kg kaima rice

200 gm ghee

1 kg chicken (cut into pieces)

1 tbsp turmeric powder

1 tbsp coriander powder

1 tbsp garam masala

1 tbsp cumin powder

4 tsp yogurt

Salt as required

Lemon juice

100 gm oil

½ kg onion (chopped)

100 gm ginger (chopped)

100 gm garlic (chopped)

150 gm green chilli (chopped)

150 gm tomato (diced)

50 gm coriander leaves

50 gm mint leaves

50 gm curry leaves


Wash rice and soak it for a while

Add ghee to half cooked rice, and make ghee rice

Clean the chicken pieces

Marinate with turmeric powder, coriander powder, garam masala, cumin powder, yogurt and salt as required

Set it aside

Heat oil in a pan and add onion, ginger, garlic, green chilli

Sauté well

When the oil separates, add coriander leaves, mint, and curry leaves

Sauté well

Add the marinated chicken pieces and cook

When the chicken is half cooked, add the ghee rice on top of it

Seal the vessel using dum (maida mixed with water)

Cook well

Serve with raita, pickle and papad

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