Friday, 8 May 2015

Thalassery Dum Chicken Biriyani

Thalassery chicken biriyani is a traditional biriyani recipe of north kerala, rice dish blended with chicken and spices. Here is a procedures to get the ideal thalassery chicken biriyani recipe, one of my favourite hope you all will enjoy the same.

  • Chicken 1kg 
  • Biriyani Rice 1kg (5 glass)(khaima / Jeerakasala rice) 
  • Curd 3 tbsp 
  • Onion -6 sliced 
  • Tomato 3 big 
  • Green chilli 8 
  • Ginger a big piece 
  • Garlic 10 cloves 
  • Turmeric Powder 1 1/2 tsp 
  • Chilli Powder 2 tbsp 
  • Biriyani Masala 1 tsp 
  • Salt to taste 
  • Lemon 1 
  • Curry Leaves 3 sprigs 
  • Coriander leaves 2 sprigs 
  • Mint Leaves 3 sprigs 
  • Raisins 6nos 
  • Cashew Nuts 6 nos 
  • Oil 
  • Ghee 50gm 
  • Water 7 1/2 cups 


Biriyani Masala

Grind together 1/2 tsp fennel, 2 cloves, 1 cinnamon stick, nutmeg 1/4 piece, cardamom -2, 1/4 tsp black pepper.

Making the Chicken Masala

Marinate chicken with 1tsp turmeric powder, 2 tbsp chilli powder, curd and salt and keep it for 10 to 15 minutes.  Sauté it in a frying pan by pouring oil for 10 to 15 minutes (Not fry).

Heat a vessel and pour oil (you can take the balance oil that is used for frying the chicken) and put chopped onions by adding salt and sauté until it turns brown colour.

Add tomatoes into it and sauté well.

Then add green chilli, garlic and ginger paste into and sauté that too.

Add ½ tsp turmeric powder into it.

Now add curry leaves ,mint leaves and coriander leaves into it.

Add fried/cooked chicken pieces into the masala, mix well and close it with a lid and make the fire in simmer mode. Let it cook for some time.

Open the lid after a few minutes and turn over the masala with a stirrer. Now our masala is ready.

Making the Biriyani Rice:

Heat another vessel and pour oil.

Put 1 cup of chopped onion into the boiling oil and fry it until brown color.

Put raisins and cashew nuts into it and fry them too.

Remove the fried onion, raisins and cashews from the oil and keep it aside.

In the same vessel put ghee n sauté cleaned Biriyani rice for few minutes , add 2 cloves , 1 piece cinnamon stick, 2 cardamoms n sauté well..

Pour the water into it and let it boil or you can add boiled water so that it will boil easily.

Add the salt.

Squeeze a piece of lemon into the water..

Close the vessel with a lid and let it cook.

Turn out the sides using a stirrer at regular intervals. Make sure the rice should not stick at the bottom of the vessel. Make the fire in simmer mode and check whether the rice is cooked or not. If not cook it for few more minutes.

Now our biriyani rice is also ready. Switch off the fire.

Take the biriyani rice in a quarter plate or a stirrer and place it over the chicken masala and make a layer (1/3 of the rice should be placed over the masala).Make the fire in simmer mode. This is known as Dum.

Put the fried onion, cashew nuts and raisins over it along with 1/4 tsp Chicken Biriyani Masala and coriander leaves.

Make another layer with the rice and put the above things. Again continue the layering and press the rice with a stirrer.

Close the vessel tightly with a lid (You can place a weight over the lid so that it will be closed tightly).Then only the spicy taste of the masala joins with the rice and the chicken biriyani become more spicy.

Let it cook in low flame for few minutes.

Open the lid after 5 minutes and again retake the biriyani rice into the biriyani vessel using a stirrer until the masala portion reaches.

Now our delicious Thalassery Dum Chicken Biriyani is ready .There will be some yellowish rice over the masala. Mix it along with the rice in the vessel.

Serve it separately in two plates or you can place the rice over the masala and serve it.


  1. Wow...What a lovely spread Shyni !!! lucky guests :) :)



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