Thalassery Biryani

Thalassery Biryani is a famous dish from the Malabar region of Kerala, India. It’s known for its unique blend of spices and the use of small-grain, fragrant rice known as Khyma or Jeerakasala rice. Here’s a recipe to make Thalassery Biryani:

Ingredients:

For Marinating the Chicken:

• 1 kg chicken, cut into pieces
• 1 cup yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 tablespoon red chili powder
• Salt to taste

For the Rice:

• 3 cups Khyma or Jeerakasala rice, soaked for 30 minutes and drained
• 6 cups water
• 1 bay leaf
• 4-5 cloves
• 2-3 cardamom pods
• 1 cinnamon stick
• Salt to taste

For the Masala Paste:

• 2 onions, sliced
• 1 tomato, chopped
• 4-5 green chilies, slit lengthwise
• 1 tablespoon ginger-garlic paste
• 1 tablespoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon fennel powder
• 1 teaspoon turmeric powder
• 1 tablespoon garam masala
• A handful of fresh coriander leaves, chopped
• A handful of fresh mint leaves, chopped
• 2 tablespoons ghee or oil
• Salt to taste

For Layering:

• Fried onions (from 2 onions)
• Saffron strands soaked in warm milk
• Ghee for drizzling

Instructions:

1. Marinate the Chicken:
   • In a bowl, mix chicken pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt. Marinate for at least 1 hour.
2. Cook the Rice:
   • In a large pot, bring water to a boil. Add bay leaf, cloves, cardamom pods, cinnamon stick, and salt.
   • Add drained rice and cook until it’s 70% cooked. Drain the rice and set aside.
3. Prepare the Masala Paste:
   • Heat ghee or oil in a pan. Add sliced onions and sauté until golden brown.
   • Add ginger-garlic paste and slit green chilies. Sauté for a minute.
   • Add chopped tomatoes and cook until they turn soft.
   • Add coriander powder, cumin powder, fennel powder, turmeric powder, and garam masala. Mix well and cook for a couple of minutes.
   • Add chopped coriander leaves and mint leaves. Cook for another minute. Remove from heat and let it cool.
   • Once cooled, blend the mixture into a smooth paste without adding water.
4. Cook the Chicken:
   • In the same pan, add the masala paste and cook for a few minutes until the raw smell disappears and the oil separates.
   • Add marinated chicken pieces along with the marinade. Mix well and cook until the chicken is almost cooked through.
5. Layering:
   • In a heavy-bottomed pan or biryani pot, spread a layer of the chicken masala.
   • Add a layer of partially cooked rice over the chicken masala.
   • Sprinkle some fried onions and drizzle saffron milk on top.
   • Repeat the layers until all the rice and chicken masala are used up. Ensure the top layer is rice.
   • Drizzle some ghee over the rice.
6. Dum Cooking:
   • Cover the pan tightly with a lid or aluminum foil. Cook on low heat for about 15-20 minutes to allow the flavors to blend and the rice to cook completely.
   • Once done, remove from heat and let it sit for another 10 minutes before opening the lid.
7. Serve:
   • Gently mix the layers before serving to evenly distribute the chicken and rice.
   • Serve hot with raita or salad.

Enjoy your delicious Thalassery Biryani!