Tuesday, 11 November 2014

Thalassery chicken dum biriyani

Thalassery chicken dum  biriyani

The name thalassery biriyani originated from Thalassery, a town in the Malabar (north) side of Kerala. The rice used for this biriyani is known as kaima/jeerakashal, a small grain variety with a fragrance. The important point in this biriyani preparation is the usage of "bista" (fried onion) instead of raw onion in the masala.
 It is a spicy flavourful biriyani and once you have tasted I'm sure you can't stop eating it again and again.

Thalassery chicken dum  biriyani

Ingredients : 

  • Chicken :  700 gm
  • Curd : 1/4 cup
  • Turmeric powder : 1/4 tspn
  • Chilly powder  : 1 tspn

 For Rice :

  • Jeerakashala rice / Kaima  : 3 cup
  • Onion sliced : 1/2 cup
  • Cinnamon / patta: 1 stick
  • Cardamom / elakka  : 4
  • Cloves / grampoo  : 4
  • Lemon juice : 2 tspn
  • Water : 4.5 cup
  • Ghee : 1/4 cup
  • Salt

For Masala :

  • Onion sliced : 5
  • Ginger : 1" piece
  • Garlic : 10 cloves
  • Green chilly : 3
  • Tomato chopped : 2
  • Garam masala : 1 tspn
  • Coriander leaves : fistfull
  • Mint leaves : fistfull
  • Ghee
  • Oil
  • Salt

To garnish:

  • Fried cashew : 10
  • Fried kismis : 10
  • Fried onion  : 1/4 cup
  • Garam masala : 1/2 tspn
  • Coriander leaves, Mint leaves  : 2 tblspn

Method :


  • Wash and soak rice for 30 minutes.
  • Drain it and keep aside.
  • Heat a pressure cooker with ghee.

  • Add cinnamon (patta), cloves(grampoo) and cardamom(elakka).
  • Add sliced onion and fry it for a few minutes.
  • Now add drained rice and saute it well till it becomes crispy.

  • Add hot water (4.5 cups) and mix it well.
  • Now add salt and lemon juice.
  • Close the cooker with its lid and keep it on a high flame till the first whistle.
  • Switch off the stove and when the pressure goes off, fluff up the rice gently.

Masala :

  • Marinate the cleaned chicken pieces with curd, turmeric powder and chilly powder. Keep it aside for 15 minutes.
  • Make a paste of green chilly, ginger and garlic. Set aside.

  • Now heat a pan with ghee and oil (you can use either ghee or oil.)
  • Fry both cashews and kismis .Drain it and keep aside.

  • Now add the sliced onion to the same pan and fry till it turns brown in colour.
  • Drain it and keep aside. Take 1/4 cup of fried onion and keep it separately with fried cashews and kismis.
  • Now add chopped tomatoes to the same pan and saute it well. 

  • Now add ginger, garlic, green chilly paste and saute it well till the raw smell leaves.
  • Add mint and coriander leaves.
  • Now add garam masala powder.

  • Add marinated chicken pieces and mix it well with all other ingredients.
  • Add fried onion and mix it well.

  • Now add enough water and cook it on a medium flame.

How to make dum:

Thalassery chicken dum  biriyani

  • Take a biriyani pot or vessel. 
  • Add one layer of chicken masala.
  • Now add one layer of cooked rice.
  • Add a few fried cashews, kismis and fried onion.
  • Sprinkle garam masala powder. 
  • Add chopped mint and coriander leaves.
  • Repeat the same for the remaining rice and chicken masala.
  • Now close the pot with its lid and you can make a seal with maida dough too.
  • Keep it on a hot tawa .
  • Keep the stove in simmer mode for 20 minutes.
  • Now open the biriyani pot. Yea, you will feel heavenly with the pleasant smell of biriyani.
  • Serve it with raita, pickle, papad.


  • Kaima rice (jeerakashala/Kerala biriyani rice) is a small grain variety with a fragrance. It will give an authentic smell and taste to the biriyani.
  • Kaima rice is available in all super markets. I got it from Reliance fresh, Chennai.
  • Frying of onion is an important step. You can use ghee or oil. I used both ghee and oil. Reserve 1/4 cup of fried onion for garnishing.

Thalassery chicken dum  biriyani

Sending this recipe to beulahs event


  1. never heard this version...but looks delicious

  2. Remyaaaa...I want it now!!! Looks Yummmm!

  3. I can't resist rice and I can't resist this flavorful rice dish either.

  4. Yummy biryani,makes me hungry:)

  5. Well explained post for an aromatic tempting briyani;..!!!

  6. mouthwatering biriyani,love to grab the platter :)

  7. Flavourful and inviting biryani... makes me hungry...

  8. i made it.thanx .was feeling sick to the core missing my hometown malabar.the minute i tasted it...i time travelled!:)

  9. Thank you :) and glad to know that you loved it


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