Dreaming of aromatic, saffron-streaked rice layered with rich, spiced chicken curry?
This Thalassery Chicken Dum Biryani from Kerala is your ticket—a fragrant, festive biryani that shines on special occasions and Sunday feasts alike.
With its delicate Seeraga Samba rice, freshly ground garam masala, and slow “dum” cooking, every spoonful is a celebration.
The Story Behind Thalassery Biryani
Thalassery, on Kerala’s Malabar coast, boasts a unique biryani tradition influenced by Arab traders and local spices.
Unlike North Indian biryanis, Thalassery’s version uses Seeraga Samba rice—a small-grained rice that soaks up flavors beautifully—and layers of fried onions, nuts, and raisins. The result? A lighter, subtly sweet, and deeply aromatic biryani perfect for festive gatherings like Eid.
Why You’ll Love This Dum Biryani
- Tender chicken in a creamy, coconut-kissed curry
- Fragrant Seeraga Samba rice for that signature Malabar texture
- Freshly roasted garam masala for unmatched aroma
- Dum cooking locks in all the flavors for a memorable meal
Ingredient Breakdown
- Seeraga Samba Rice: Small-grained and slightly nutty, it soaks up spices beautifully without turning mushy.
- Chicken: Provides hearty, savory depth; bone-in pieces release extra flavor into the curry.
- Ghee: Adds a rich, buttery aroma and smooth mouthfeel throughout the layers.
- Whole Spices (Cinnamon, Clove, Cardamom, Star Anise, Bay Leaf): Warm, fragrant notes that infuse both rice and curry with complexity.
- Freshly Ground Garam Masala: A concentrated burst of earthiness and warmth from roasted coriander, fennel, peppercorns, and Kashmiri chilies.
- Onion: Gently sweetens the curry base as it caramelizes, balancing the heat.
- Garlic & Ginger Pastes: Give a sharp, pungent backbone that brightens and layers into the gravy.
- Green Chili Paste: Delivers fresh, punchy heat without overwhelming the other spices.
- Tomato: Lends tangy sweetness and body to the curry sauce.
- Curd: Softens the spice edge and adds subtle tang, making the gravy luxuriously silky.
- Mint & Coriander Leaves: Fresh, herbal lift that cuts through richness.
- Coconut Milk: (Optional) Brings a mellow, creamy sweetness typical of Kerala cuisine.
- Fried Onions: Crispy, caramelized crunch that adds both texture and a touch of natural sweetness.
- Cashew Nuts: Creamy, buttery bites that elevate the garnish and add richness.
- Raisins: Soft, fruity pops that lend a hint of sweetness against the savory layers.
- Saffron Water: Subtle floral aroma and golden hue, making each grain of rice feel celebratory.
How It All Comes Together
1. Roast & Grind the Garam Masala
Dry-roast whole spices until fragrant. Cool, then grind to a fine powder. This fresh mix is the soul of your biryani.
2. Fry the Garnishes
Deep-fry sliced onions until golden, then fry cashews and raisins until plump and lightly browned. Set aside each in parchment-lined plates.
3. Cook the Chicken Curry
- Sauté sliced onions in ghee until golden.
- Add garlic, ginger, and green chili pastes; cook 2–3 minutes.
- Stir in chicken, turmeric, salt, and ground garam masala. Cook 5 minutes.
- Add tomatoes; simmer 10 minutes.
- Whisk curd, stir in, then add mint, coriander, and crushed fried onions.
- Finish with coconut milk; simmer briefly and remove from heat.
💡 Pro Tip: Use bone-in chicken for juicier bites and extra flavor in the gravy.
4. Prepare the Seeraga Samba Rice
Soak rice 10 minutes. In ghee-heated pot, sauté whole spices. Add water, salt, and rice; cook until grains are tender but hold shape. Drain and fluff.
5. Layer & Dum Cook
- In a heavy-bottomed pot, layer half the chicken curry.
- Top with half the rice; drizzle ghee, saffron water, and sprinkle mint, coriander, fried onions, nuts, raisins, and a pinch of garam masala.
- Repeat with remaining curry and rice, finishing with all toppings.
- Seal pot with foil and lid. Place on a low-heat tawa and cook “dum” style for 20 minutes.
Serving Suggestions
- Cool Raita: Cucumber or onion–tomato raita balances the richness.
- Kachumber Salad: Fresh chopped veggies in lemon dressing.
Meal Prep & Storage
- Advance Prep: Roast spices, marinate chicken, and fry garnishes a day ahead.
- Storage: Keeps up to 2 days in the refrigerator. Reheat gently on low.
Thalassery Chicken Biryani
Description
Thalassery Chicken Dum Biryani is a Kerala-style layered biryani made with aromatic Seeraga Samba rice, tender chicken cooked in a coconut-cream curry, and freshly roasted garam masala. “Dum”-cooked with fried onions, cashews, and raisins, it’s an Eid special that brings fragrant, restaurant-quality flavors to your home kitchen.
Ingredients
To Make Garam Masala
For Garnish
To Cook the Chicken
To Cook the Rice
To Dum Cook
Instructions
Prep Work
-
Make garam masala
Dry-roast all whole spices until fragrant, cool, then grind to a fine powder.
-
Slice onions
Peel and thinly slice all onions for curry and garnish. -
Fry garnishes
Heat oil, fry onions until golden, then cashews, then raisins; drain. -
Chop tomatoes
Dice tomatoes into small pieces, set aside. -
Whisk curd
Whisk curd until smooth, no lumps. -
Soak rice
Rinse rice until water runs clear, then soak in water for 10 minutes.
Method
-
Saute onions
Heat ghee, add sliced onions for curry, sauté until golden brown
-
Add garlic & ginger pastes
Stir in garlic, ginger, and green chili pastes; cook for 2–3 minutes until the raw smell disappears. -
Cook chicken
Add chicken, toss to coat, cook for 5 minutes until edges start to brown.
-
Season & add tomatoes
Sprinkle turmeric and salt, mix. Add garam masala and chopped tomatoes; cook for 10 minutes until tomatoes break down. -
Incorporate curd
Pour in whisked curd, stir well, continue on high heat until oil starts releasing.
-
Add fresh herbs
Lower heat, stir in mint and coriander leaves. -
Mix in fried onions
Fold in crushed fried onions for extra flavor and texture. -
Finish with coconut milk
Stir in coconut milk, cook briefly, then turn off heat.
-
Boil water & spices
In a separate pot, heat ghee, toast whole spices briefly, pour in water and salt, and bring to a boil. -
Cook rice
Add soaked rice, cover, cook on medium-high until grains are tender but separate; drain any excess water if needed. -
Layer biryani
In a deep pot, spread chicken curry evenly, top with a layer of rice. -
Garnish layer
Drizzle ghee, scatter coriander, mint, fried onions, raisins, cashews, and a pinch of garam masala and saffron water.
-
Repeat layers
Add another rice layer and repeat drizzling and garnishing. -
Seal & dum cook
Cover pot with foil and lid, place on a heated tawa, cook on medium-low for 20 minutes.
-
Fluff & serve
Remove foil, gently fluff the biryani, and serve hot with raita.
Equipment
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Nutrition Facts
Servings 7
- Amount Per Serving
- Calories 755kcal
- % Daily Value *
- Total Fat 37g57%
- Saturated Fat 12g60%
- Cholesterol 240mg80%
- Sodium 980mg41%
- Total Carbohydrate 45g15%
- Dietary Fiber 2.3g10%
- Sugars 5.6g
- Protein 34g68%
- Vitamin A 900 IU
- Vitamin C 10 mg
- Calcium 80 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.