Thalassery Biryani, often referred to as the “Malabar Biryani,” is a beloved dish from the coastal city of Thalassery in the state of Kerala, India. This biryani stands out from other regional variations due to its unique flavor profile, the type of rice used, and its delicate cooking technique. Known for its light, fragrant, and mildly spiced characteristics, Thalassery Biryani is a culinary gem that reflects the rich cultural heritage of Kerala, with influences from Arabian, Persian, and traditional Kerala cuisines.

Ingredients

• Jeerakasala Rice (Kaima Rice): 2 cups
• Chicken or Mutton: 500 grams, cut into pieces
• Ghee (Clarified Butter): 4-5 tablespoons
• Onions: 3 large, thinly sliced
• Tomatoes: 2 medium, chopped
• Yogurt (Curd): 1/2 cup
• Green Chilies: 4-5, slit lengthwise
• Ginger-Garlic Paste: 2 tablespoons
• Mint Leaves: 1/2 cup, chopped
• Coriander Leaves: 1/2 cup, chopped
• Whole Spices: 1 bay leaf, 4-5 cloves, 1-inch cinnamon stick, 3-4 green cardamoms, 1 star anise
• Spice Powders: 1 teaspoon turmeric powder, 2 teaspoons red chili powder, 1 teaspoon coriander powder, 1 teaspoon garam masala
• Cashews and Raisins: 1/4 cup each, fried in ghee
• Salt: to taste
• Water: 4 cups (for cooking rice)
• Lemon Juice: 1 tablespoon
• Saffron: A few strands soaked in 2 tablespoons of warm milk (optional)

Instructions

1. Marinate the Meat: In a bowl, combine the chicken or mutton with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt. Let it marinate for at least 1 hour.
2. Cook the Rice: Rinse the Jeerakasala rice under cold water until the water runs clear. Soak the rice for 20 minutes. In a large pot, boil water with salt and a few whole spices. Add the soaked rice and cook until it is 70% done. Drain and set aside.
3. Prepare the Masala: In a heavy-bottomed pot, heat ghee over medium heat. Add whole spices (bay leaf, cloves, cinnamon stick, cardamoms, star anise) and sauté until fragrant. Add sliced onions and cook until golden brown. Add green chilies, chopped tomatoes, and the marinated meat. Cook until the meat is tender and the oil separates from the masala.
4. Layer the Biryani: In the same pot, spread the cooked meat evenly. Layer the partially cooked rice over the meat. Sprinkle fried cashews, raisins, mint leaves, and coriander leaves between the layers. Drizzle saffron milk over the top layer of rice if using.
5. Dum Cooking: Cover the pot with a tight-fitting lid or seal it with dough to trap the steam. Cook on low heat for 20-25 minutes, or until the rice is fully cooked and the flavors are well blended.
6. Rest and Serve: Turn off the heat and let the biryani rest for 10 minutes before opening the lid. Gently fluff the rice with a fork. Serve hot with raita, pickle, and pappadums.

Enjoy the delightful and aromatic Thalassery Biryani, a true taste of Kerala’s rich culinary tradition!