Thalassery Chicken Biryani

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.

https://www.youtube.com/watch?v=fw_z1nxkWGI

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.

Prep Time 30 mins

Cook Time 80 mins

Total Time 1 hr 50 mins

Cooking Method: Dum, Slow Cooking

Cuisine: Indian, Malabar Cusine, South Indian

Courses: Dinner, Lunch, Main Course, Rice / Pasta / Grains

Difficulty: Intermediate

Servings: 7

Calories: 735

Best Season: Suitable throughout the year

Dietary: High-Protein, Non-Vegetarian

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

4 cardamom pods
2 cinnamon sticks
5 cloves
2 star anise
½ tsp peppercorns
1 nutmeg
1 mace
1 tsp fennel seeds
1 tsp shahi jeera
2 kashmiri red chilies

For Garnish

oil (for deep frying)
2 onion (thinly sliced)
1 cup cashew nuts
½ cup raisins

To Cook the Chicken

1 kg chicken
¼ cup ghee
4 onion (thinly sliced)
1 ½ tbsp garlic paste
1 ½ tbsp ginger paste
2 tbsp green chili paste
½ tsp turmeric powder
2 tsp salt
ground garam masala (from above)
3 tomato (chopped)
½ cup curd (whisked)
mint leaves (as needed)
chopped coriander leaves (as needed)
crushed fried onions (2–3 handfuls)
2 tbsp coconut milk (optional)

To Cook the Rice

2 cups seeraga samba rice
2 tsp ghee
whole spices: cinnamon, clove, cardamom, bay leaf, star anise
3 ¼ cups water
1 tsp salt

To Dum Cook

chicken gravy (from above)
cooked rice (from above)
1 tsp ghee
chopped coriander leaves (as needed)
mint leaves (as needed)
fried onions (as needed)
fried raisins (as needed)
fried cashew nuts (as needed)
garam masala (as needed)
saffron water (as needed)

Instructions

Prep Work

1
Make garam masala

Dry-roast all whole spices until fragrant, cool, then grind to a fine powder.
2
Slice onionsPeel and thinly slice all onions for curry and garnish.
3
Fry garnishesHeat oil, fry onions until golden, then cashews, then raisins; drain.
4
Chop tomatoesDice tomatoes into small pieces, set aside.
5
Whisk curdWhisk curd until smooth, no lumps.
6
Soak riceRinse rice until water runs clear, then soak in water for 10 minutes.

Method

7
Saute onions
Heat ghee, add sliced onions for curry, sauté until golden brown
8
Add garlic & ginger pastesStir in garlic, ginger, and green chili pastes; cook for 2–3 minutes until the raw smell disappears.
9
Cook chickenAdd chicken, toss to coat, cook for 5 minutes until edges start to brown.
10
Season & add tomatoesSprinkle turmeric and salt, mix. Add garam masala and chopped tomatoes; cook for 10 minutes until tomatoes break down.
11
Incorporate curdPour in whisked curd, stir well, continue on high heat until oil starts releasing.
12
Add fresh herbsLower heat, stir in mint and coriander leaves.
13
Mix in fried onionsFold in crushed fried onions for extra flavor and texture.
14
Finish with coconut milkStir in coconut milk, cook briefly, then turn off heat.
15
Boil water & spicesIn a separate pot, heat ghee, toast whole spices briefly, pour in water and salt, and bring to a boil.
16
Cook riceAdd soaked rice, cover, cook on medium-high until grains are tender but separate; drain any excess water if needed.
17
Layer biryaniIn a deep pot, spread chicken curry evenly, top with a layer of rice.
18
Garnish layerDrizzle ghee, scatter coriander, mint, fried onions, raisins, cashews, and a pinch of garam masala and saffron water.
19
Repeat layersAdd another rice layer and repeat drizzling and garnishing.
20
Seal & dum cookCover pot with foil and lid, place on a heated tawa, cook on medium-low for 20 minutes.
21
Fluff & serveRemove foil, gently fluff the biryani, and serve hot with raita.