Thalassery Biryani: A Taste of Kerala’s Rich Culinary Heritage

Thalassery Biryani, also known as Malabar Biryani, is a culinary gem from Kerala's coastal town of Thalassery. Unlike other biryanis, it is known for its unique flavor and light texture, achieved by using short-grain, fragrant Jeerakasala (Kaima) rice. The dish reflects the influence of Arab, Mughal, and local Kerala cuisines, making it a perfect fusion of diverse flavors.

What sets Thalassery Biryani apart is its balanced use of spices. The biryani is less spicy than its counterparts but rich in aroma, thanks to ingredients like fennel seeds, cinnamon, cloves, and star anise. The use of fresh coconut oil adds a distinct taste, while fried onions, raisins, and cashews give the dish a slightly sweet undertone. Chicken is the most commonly used meat, but mutton or fish can also be used.

Recipe:

Ingredients:

• 2 cups Jeerakasala rice
• 500g chicken, cut into pieces
• 2 onions, thinly sliced
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 2 green chilies, slit
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1/2 tsp fennel seeds
• 1/2 cup coconut oil
• A handful of cashews and raisins
• Salt to taste
• Fresh coriander and mint leaves

Instructions:

1. Wash and soak the rice for 30 minutes.
2. Heat coconut oil in a large pan, fry cashews and raisins, and set aside.
3. In the same oil, sauté onions until golden brown, then add ginger-garlic paste, fennel seeds, and green chilies.
4. Add chicken pieces, turmeric, garam masala, and salt. Cook until the chicken is tender.
5. In another pot, cook the soaked rice with enough water and salt until 80% done.
6. Layer the chicken mixture with rice in a heavy-bottomed pan. Garnish with fried onions, cashews, raisins, and fresh herbs.
7. Cover and cook on low heat (dum) for 15-20 minutes.
8. Serve hot with raita and pickle.

Enjoy the rich and aromatic flavors of Thalassery Biryani!

Read More : Kolkata Biryani