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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.
For 4 servings
Marinate the Chicken (30 minutes)
Prepare Fried Garnishes (Bista) (20-25 minutes)
Cook the Chicken Masala (25 minutes)
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.
This kerala recipe takes 100 minutes to prepare and yields 4 servings. At 999.44 calories per serving with 36.95g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Rice (15 minutes)
Layer and Dum Cook (20 minutes)
Rest and Serve (15 minutes)
Replace chicken with mutton pieces (use a pressure cooker to tenderize the mutton first) or large prawns (add them in the last 5-7 minutes of masala cooking to avoid overcooking).
Substitute chicken with a mix of vegetables like potatoes, carrots, beans, and cauliflower, along with paneer or mushrooms. Par-boil the harder vegetables before adding to the masala.
Increase the number of green chilies to 6-7 and add an extra 1/2 teaspoon of black pepper powder to the chicken marinade for a spicier kick.
Chicken is an excellent source of high-quality lean protein, which is essential for muscle growth, repair, and overall body function.
The combination of carbohydrates from rice and fats from ghee provides a significant source of energy, making this a hearty and satisfying meal.
Spices like turmeric, ginger, and garlic used in the masala have natural anti-inflammatory and antioxidant properties that can help combat oxidative stress in the body.
Thalassery Chicken Biryani is a rich and indulgent dish, high in calories and fats, primarily from ghee and fried onions. While it provides a good amount of protein from chicken and beneficial compounds from spices, it should be enjoyed in moderation as part of a balanced diet, especially for those monitoring calorie or fat intake.
A single serving of this Thalassery Chicken Biryani (approximately 520g) contains an estimated 900-950 calories. The exact number can vary based on the amount of ghee used and the fat content of the chicken.
The main differences are the rice and the masala. Thalassery biryani exclusively uses short-grain, aromatic Kaima or Jeerakasala rice instead of Basmati. The masala gets its unique sweet and savory flavor from a generous amount of crispy fried onions (bista) crushed directly into the gravy, and it typically uses fewer whole spices in the final dish compared to Hyderabadi or Lucknowi biryanis.
The 'dum' cooking process is essential for the authentic flavor and aroma, as it steams the biryani in its own juices. If you cannot seal the pot with dough, you can place a tight-fitting lid and put a heavy weight on top. Alternatively, you can seal the edges with aluminum foil before placing the lid.
Store leftover biryani in an airtight container in the refrigerator for up to 2 days. To reheat, sprinkle a little water over the biryani and microwave it, or gently heat it in a pan on the stovetop with a lid on to retain moisture.
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