A fragrant and flavorful biryani from the Malabar coast of Kerala. Made with unique short-grain Kaima rice, tender chicken, and a rich masala of fried onions, this dum-cooked classic is a true celebration of coastal flavors.
Prep30 min
Cook70 min
Soak20 min
Servings4
Serving size: 1 serving
1005cal
43gprotein
126gcarbs
Ingredients
500 g Chicken (Bone-in, cut into medium pieces)
2 cups Jeerakasala Rice (Also known as Kaima rice)
A refreshing and cooling yogurt dip made with grated cucumber, fresh herbs, and mild spices. This classic Indian side dish is the perfect accompaniment to spicy curries, biryanis, and pulaos, ready in just 10 minutes.
A thin, crispy lentil wafer, an essential and beloved accompaniment in South Indian meals. This versatile snack can be deep-fried for a classic crunch, roasted over an open flame for a smoky flavor, or microwaved for a quick, oil-free option. Ready in just minutes!
About Thalassery Chicken Biryani, Cucumber Raita and Pappadam
Aromatic, perfectly spiced Thalassery Chicken Biryani with cooling, gut-friendly raita. A truly soul-satisfying feast!
This south_indian dish is perfect for dinner. With 1265.4 calories and 52.89g of protein per serving, it's a nutritious choice for your meal plan.
37gfat
0.25 cup Coriander Leaves (Fresh, chopped)
1 tbsp Lemon Juice (Freshly squeezed)
15 pcs Cashew Nuts (Whole or halved)
2 tbsp Raisins
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (For color and mild heat)
1 tsp Garam Masala
1 tsp Biryani Masala Powder (Preferably a Malabar-style blend)
2.5 tsp Salt (Divided: 1 tsp for marinade, 1.5 tsp for rice)
1 inch Cinnamon Stick
4 pcs Cloves
4 pcs Green Cardamom
1 pcs Bay Leaf
4 cups Water (For cooking rice)
1 tsp Rose Water (Optional, for fragrance)
0.5 cup Atta (Whole wheat flour, for sealing the pot)
Instructions
1
Marinate the Chicken (30 minutes)
In a large bowl, combine the chicken pieces with curd, turmeric powder, red chili powder, garam masala, lemon juice, and 1 tsp of salt.
Mix thoroughly to ensure each piece is well-coated.
Cover and let it marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor.
2
Prepare Fried Garnishes (Bista) (20-25 minutes)
Heat the ghee in a wide, heavy-bottomed pan over medium heat.
Add the thinly sliced onions and fry, stirring occasionally, for 20-25 minutes until they are deep golden brown, crispy, and brittle. This step is crucial for the biryani's flavor, so be patient and avoid burning them.
Using a slotted spoon, remove the fried onions (bista) and spread them on a paper towel to drain excess ghee. Set aside.
In the same ghee, fry the cashew nuts until golden brown (about 1 minute), then remove. Next, fry the raisins until they puff up (about 30 seconds), and remove. Keep these aside for the final garnish.
3
Cook the Chicken Masala (25 minutes)
In the same pan with the remaining ghee (there should be about 3-4 tbsp), add the ginger-garlic paste and slit green chilies. Sauté for 1 minute until fragrant.
Add the chopped tomatoes and cook for 5-6 minutes until they turn soft and mushy.
Add the marinated chicken to the pan. Increase the heat to high and cook for 5 minutes, stirring continuously to sear the chicken.
Take half of the fried onions (bista), crush them lightly with your hands, and add them to the chicken. Also add half of the chopped mint and coriander leaves, and the biryani masala powder.
Mix well, reduce the heat to low, cover the pan, and simmer for 15-20 minutes, or until the chicken is tender and oil separates from the masala.
4
Cook the Rice (15 minutes)
While the chicken is cooking, wash the Jeerakasala rice in several changes of water until the water runs clear. Soak for 20 minutes, then drain completely.
In a separate large pot, bring 4 cups of water to a rolling boil. Add the whole spices (cinnamon, cloves, cardamom, bay leaf) and the remaining 1.5 tsp of salt.
Add the drained rice to the boiling water. Stir once gently, cover, and cook on medium-low heat for 8-10 minutes. The rice should be 90% cooked and have absorbed all the water.
5
Layer and Dum Cook (20 minutes)
Select a heavy-bottomed pot (biryani handi). Spread the entire cooked chicken masala evenly at the bottom.
Gently layer all the cooked rice over the chicken masala, spreading it evenly without pressing down.
Garnish the top of the rice with the remaining fried onions, fried cashews, raisins, and the rest of the chopped mint and coriander leaves.
Drizzle the rose water over the top, if using.
To seal the pot, make a firm dough with the atta and a little water. Roll it into a long rope and press it firmly along the rim of the pot. Place the lid on top and press down to create an airtight seal.
Place the sealed pot on a tawa (flat griddle) over the lowest possible heat. Let it cook on 'dum' for 15-20 minutes to allow the flavors to meld.
6
Rest and Serve (15 minutes)
Turn off the heat and let the biryani rest, still sealed, for a minimum of 15 minutes. This step is crucial for the flavors to settle and the rice grains to firm up.
Carefully break the dough seal and open the lid. The escaping steam will be very hot.
Use a wide spatula to gently fluff the biryani from the sides, mixing the rice and masala from the bottom as you serve.
Serve hot with traditional accompaniments like raita, papad, and a date-lemon pickle.
90cal
5gprotein
9gcarbs
4gfat
Ingredients
2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
2 tbsp Coriander Leaves (Finely chopped.)
1 tbsp Mint Leaves (Finely chopped.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Salt (Also known as Kala Namak.)
1 pcs Green Chilli (Finely chopped, deseed for less heat.)
0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)
Instructions
1
Prepare the Cucumber (4 minutes)
Wash, peel, and grate the medium cucumber using a box grater.
Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
Set the squeezed cucumber aside.
2
Prepare the Yogurt Base (2 minutes)
In a medium-sized mixing bowl, add the thick curd (yogurt).
Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3
Combine and Chill (4 minutes + chilling time)
Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
Gently fold all the ingredients together until everything is well incorporated.
Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.
8 pieces Urad Dal Pappadam (Plain or with peppercorns (kali mirch) are common choices.)
1 cup Vegetable Oil (For deep frying. Use a neutral oil with a high smoke point like sunflower or canola oil.)
Instructions
1
Choose your preferred cooking method. Pappadam can be deep-fried, roasted over a gas flame, or cooked in a microwave. Each method yields a slightly different texture and flavor.
2
Method 1: Deep Frying (Classic Method)
Pour vegetable oil into a kadai or a small, deep pan to a depth of about 1 inch. Heat over medium-high flame for 2-3 minutes.
To test the oil temperature, drop a tiny piece of pappadam into it. If it sizzles and expands immediately, the oil is ready.
Using tongs, gently slide one pappadam into the hot oil. Lightly press the center with the tongs to ensure even cooking. It will puff up in 3-5 seconds.
Quickly flip it over and cook for another 2-3 seconds. It should be a pale cream color, not brown.
Remove the pappadam with tongs, allowing excess oil to drip back into the pan. Place it on a plate lined with paper towels to absorb any remaining oil.
Repeat the process for all pappadams, frying one at a time.
3
Method 2: Roasting over Open Flame (Smoky Flavor)
Turn on a gas stove to a low-medium flame.
Using a pair of long metal tongs, hold one pappadam about 2-3 inches above the flame.
Continuously and quickly move the pappadam over the flame, flipping it every few seconds to cook it evenly and prevent burning.
The pappadam will start to bubble, change color, and become crisp in about 20-30 seconds.
Once it's cooked with a few characteristic charred spots, it's ready. Be vigilant as it can burn in an instant.
4
Method 3: Microwaving (Oil-Free Method)
Place one or two pappadams on a microwave-safe plate, ensuring they do not overlap.
For a more even cook, you can lightly brush both sides with a tiny amount of oil, but this is optional.
Microwave on high power for 30-45 seconds. The pappadam will cook and become crisp.
Keep a close watch as cooking times vary greatly between microwaves. If it's not fully cooked, microwave in 10-second intervals until done.
5
Serve the freshly prepared pappadams immediately. They are best enjoyed while warm and crispy alongside a main meal of rice and curry, or as a standalone snack.
