Thalassery Biryani

Thalassery Biryani

A fragrant and filling rice dish from Kerala, where short-grain rice and spiced chicken are layered and steamed together, finished with fried onions and mint.

Prep

30 min

Cook

50 min

Total

80 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 2 oz) chicken, bone-in, cut into 2-inch pieces
• •200 g (7 oz) jeerakasala rice, or kaima rice; substitute basmati if unavailable
• •250 ml (1 cup) coconut milk, thick, from fresh or canned
• •150 g (5½ oz) plain yogurt, whisked
• •2 tbsp ginger-garlic paste
• •2 tsp red chili powder
• •1 tsp turmeric powder
• •1 tsp garam masala
• •4 tbsp ghee, or clarified butter
• •3 tbsp vegetable oil
• •2 large onions, thinly sliced, divided
• •2 medium tomatoes, chopped
• •4 green chilies green chilies, slit lengthwise
• •1 tbsp mint leaves, finely chopped, plus extra for garnish
• •1 tbsp coriander leaves, finely chopped, plus extra for garnish
• •1 tsp fennel seeds, optional
• •3 cm (1¼ inch) cinnamon stick
• •4 cloves cloves
• •2 cardamom pods cardamom pods, lightly crushed
• •1 bay leaf bay leaf
• •1 tbsp lime juice
• •1 tsp saffron strands, soaked in 2 tbsp warm milk
• •1 tsp salt, or to taste
• •1 tsp black peppercorns
• •1 tbsp whole black peppercorns, for rice water
• •500 ml (2 cups) water, for boiling rice, plus more as needed
• •1 tbsp plain flour, for sealing the pot (optional)

Steps

1. 1 In a bowl, mix the chicken with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, 1 tsp salt, and 1 tbsp lime juice. Cover and refrigerate for at least 30 minutes (up to 6 hours).
2. 2 Wash the rice well and soak in cold water for 20 minutes. Drain and set aside.
3. 3 Heat 2 tbsp ghee and 2 tbsp oil in a heavy pot. Add the cinnamon, cloves, cardamom, bay leaf, and fennel seeds (if using). Sauté for 30 seconds until fragrant.
4. 4 Add half the sliced onions (about 1 onion) and fry on medium heat until golden brown, about 8 minutes. Remove half of the fried onions and set aside for garnishing.
5. 5 Add the remaining sliced onion to the pot and cook until soft, about 5 minutes. Add the green chilies and tomatoes, cook until tomatoes are pulpy, about 5 minutes.
6. 6 Add the marinated chicken and its marinade. Cook uncovered, stirring occasionally, until the chicken is browned and the masala is thick, about 10 minutes.
7. 7 Pour in the coconut milk and 100 ml (½ cup) water. Bring to a gentle simmer, cover, and cook until the chicken is almost done (about 70% cooked), about 10 minutes. The chicken should be just fork-tender but not falling apart. Reserve the gravy.
8. 8 Meanwhile, bring a large pot of water (about 2 liters) to a boil. Add 1 tbsp salt, 1 tbsp black peppercorns, and 1 tbsp lime juice. Add the soaked, drained rice. Boil for 5-6 minutes until the rice is 70% cooked - it should still have a bite. Drain well and keep warm.
9. 9 Preheat oven to 180°C (350°F) or prepare a heavy-bottomed pan with a tight-fitting lid for dum cooking.
10. 10 In a large oven-safe pot or the same biryani pot, spread half the cooked rice evenly over the bottom. Spoon the chicken masala (including the gravy) over the rice.
11. 11 Top with the remaining rice. Sprinkle with the reserved fried onions, chopped mint, and coriander leaves.
12. 12 Drizzle the saffron milk over the top. Dot with the remaining 2 tbsp ghee.
13. 13 To seal the pot: mix the flour with a little water to make a smooth paste. Apply this paste around the rim of the pot, then press the lid firmly to make an airtight seal. Alternatively, cover with a damp cloth and then a tight lid.
14. 14 Place the pot on a tawa (griddle) over low heat for 5 minutes (to build steam), then transfer to the oven (if using) and cook for 20 minutes. If cooking on stovetop, keep on the lowest possible heat for 20 minutes.
15. 15 After 20 minutes, remove from heat and let rest, sealed, for 10 minutes. Carefully open the seal - the chicken should be fully cooked (internal temperature of 74°C / 165°F).
16. 16 Gently fluff the biryani with a fork, mixing the layers. Garnish with extra mint and coriander. Serve hot with raita or a simple onion salad.