Thalassery Biriyani

Thalassery Biriyani – Before you get cooking

A true biriyani demands a lot of nurturing. It might be difficult to make this dish at first, but the work is well worth it. I used Basmati rice in this dish. I’ve also created a little on the dum cooking by using instant porridge instead of real dumplings. Begin by preparing your ingredients and getting everything ready to cook. The scents of spices frying will get you in the mood! This dish could also be paired with Fried mutton.

Thalassery Chicken Biriyani

Thalassery Biriyani is a mouth-watering combination of fragrant rice, spices, and chicken in a delicious gravy that’s been cooked slowly to absorb the taste.

Prep Time – 30 mins

Cook Time – 1 hr 30 mins

Total Time – 2 hrs 30 mins

Course: Main Course, Main Dish

Cuisine: Kerala

Servings: 8 people


For chicken masala

  • 1.2 kg chicken full chicken cut to medium pieces
  • 8 medium onions
  • 20 green chillies moderately hot
  • 15 cloves garlic
  • 2 inch ginger
  • 7 medium tomatoes ripe
  • 1 cup mint leaves chopped
  • 1 1/2 cup cilantro coriander leaves
  • 1 teaspoon cumin seeds
  • 2 teaspoon fennel seeds
  • 3 cardamom
  • 4 inch cinnamon pieces
  • 1/4 nutmeg one small piece
  • 4 tablespoon yogurt
  • salt to taste

For rice

  • 800 gram basmati rice 4 cups
  • 3 bay leaves
  • 2 cardamom
  • 2 inch cinnamon piece
  • 1 star anise
  • 1 mace
  • 10 black peppercorn
  • 1 lime small
  • salt to taste

For garnish

  • 2 onions thinly sliced
  • 1 cup sultana raisins
  • 1 cup Cashew nuts
  • salt to taste


  • Add one teaspoon turmeric powder, one tablespoon Kashmiri chili powder, two tablespoons yogurt, and salt to the chicken.
  • Mix well until the chicken pieces are coated well with this marinade. Keep it aside.
  • Wash and soak 4 cups of rice in water. The rice should be soaked for at least 1 hour.

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