Thalassery Chicken Biriyani – Dum Biryani

Shana Shameer 57 Comments
Servings: 10 Total Time: 1 hr Difficulty: Intermediate
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The most iconic Biryani Recipe from the Malabar region.
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Thalassery Chicken Biriyani –  Dum Biryani

Truly one of the most delicious Biryanis from the Malabar region.

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thalassery biriyani recipe

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Thalassery Chicken Biriyani – Dum Biryani

Author: Shana Shameer
Difficulty: Intermediate Prep Time 35 mins Cook Time 25 mins Total Time 1 hr
Servings: 10

Description

Thalassery Chicken Biriyani -  Dum Biryani

® This is a RAS signature Recipe©

One of the best dishes ever! This Malabar Biryani has stolen many hearts!

Please read through the entire recipe before you begin.Do not let the number of ingredients deter you. They are mostly spices and are repeated in the different sections of ''List of Ingredients.

Ingredients: For Chicken Masala

For the rice:

For Special Thalassery Biriyani Masala Powder:

For the garnish:

For the 'DUM':

Instructions

Video

For the chicken masala:

  1. Clean and rinse the chicken pieces. Rub with salt. Rinse again and keep drained.
  2. Meanwhile, prepare the fried garnish as well as the special Biriyani masala powder. Also, chop and slice the fresh ingredients needed.
  3. Crush the ginger, garlic and green chillies to a paste – using a pestle and mortar for best results.
  4. Slice onions and chop tomatoes.
  5. In a heavy-bottomed vessel or cooker, add the dalda.
  6. Heat on medium heat till melted.
  7. Add the sliced onions and sauté, whilst stirring on high heat- till softened.
  8. Next, add the crushed paste of ginger, garlic and green chillies.
  9. Sauté till the ginger and garlic no longer emit their raw smell.
  10. Add the drained chicken pieces and toss well on high heat to coat the chicken pieces well with the sautéed ingredients.
  11. Once the chicken has turned white (no longer pink) and is thoroughly coated, add turmeric and the special Thalassery Biriyani masala powder. (1 ½ generous Tbsp of the ground spice – not all of it) .
  12. Toss well to distribute evenly.
  13. Also, add the rock salt and the chopped tomatoes. Stir and cook briefly.
  14. Add the fresh mint and coriander leaves now, followed by the yoghurt and mix till the yoghurt disappears into the mixture.
  15. Pour the lime juice over the masala.
  16. When the masala is simmering, cover and cook on low heat for 10 minutes.
  17. Open and add the ghee over the chicken masala. Stir gently.
  18. Cover again and cook on low for 5 more minutes. The gravy should be starting to thicken and the chicken should be tender.
  19. Gently remove the pieces of chicken from the gravy, using tongs and place them on a tray.
  20. Reduce the remaining gravy by simmering till thickened, stirring continuously so that NO BURNING/SCORCHING occurs.
  21. When the gravy looks right, add the coconut cream and stir through.
  22. Return the chicken pieces and coat once more in the thickened gravy – to get a wonderful coating on the chicken.
  23. Turn off the heat and allow to cool slightly.
  24. When cooled down, take half the fried onions (BISTA– see the section for Fried Garnish) and crush them with your hands to form a powdery texture. Add this to the masala as well. Stir to mix in.

To Cook the RICE:

  1. Before you start cooking the chicken masala: Rinse the Biryani Rice once. Drain. Add a good spoonful of salt and rub it into the rice. Scrub the grains gently but thoroughly. Rinse again thoroughly 3-5 times till the water runs clear. Keep drained for a while.
  2. While the Chicken Masala is being cooked, we can start preparing the rice.
  3. Bring the water to a boil in a pot with a tight lid.
  4. Add the ghee. Stir.
  5. Add the drained rice and stir.
  6. Bring back to a boil and add the whole spices and salt.
  7. Cook covered on low with a tight lid, opening and stirring occasionally from the bottom.
  8. Cook till the water is absorbed and the rice is cooked.
  9. Fluff up the rice with a fork, immediately when done.

Fried garnish:

  1. Heat oil or ghee for frying the finely sliced onions in a small wok.
  2. When hot, add the finely sliced onions and fry for around 8 minutes, stirring occasionally so that the slices stay separate. It may seem at first that the onions take some time to change colour, but as soon as they start changing colour, they will burn quickly so keep a close watch.
  3. Strain and keep aside in a metal spider strainer. This is better than using a kitchen paper towel to keep the onions crisp.
  4. These fried onions are called Bista. Use half of this fried onion to make the ‘crushed BISTA’ – see the ‘method’ for masala.
  5. In the same oil, fry the cashews till golden and the golden raisins till puffed. Drain and set aside.

For the Special Thalassery Biriyani Masala Powder:

  1. Add all the whole spices except the Kasa Kasa, dried red chilli and star anise to a small dry pan. Toast on medium heat, stirring till the spices smell aromatic and crackle well.
  2. At this stage add the Kasa Kasa and stir, followed by the dried chillies and star anise. When these smell toasted as well, remove from heat.
  3. Grind the toasted spices in a small mixer jar to a powder. Set aside.
  4. Note that a little powder might be left over after adding to the masala and sprinkling over the dum. Use the next time you make Nadan Chicken Curry.

On to the ‘DUM’ – sealed cooking method for Thalassery Chicken Biriyani – Dum Biryani:

  1. Now we will cook the chicken masala and the rice together in a sealed, steaming environment.

    You need a pot, large enough to hold both the rice and masala and enough room for some steam to develop as well.

  2. Mix the rose water with the turmeric and set aside.
  3. Grease the bottom and sides very lightly with ghee.
  4. Add the chicken masala first, separating gently the chicken pieces away from the sides of the pot and towards the centre. ( We need this space to scoop out the chicken masala later, without breaking up the pieces.)
  5. Add ¾ of the fluffed-up rice over the masala, making sure the rice is thoroughly fluffed up, to begin with ( no lumps ). See Notes.
  6. Gently press/pat the surface of the rice layer.
  7. Drizzle over some ghee, and ¾ of the rosewater solution.
  8. Sprinkle some chopped coriander and some of the biriyani masala powder.
  9. Top with the remaining rice (reserving a little to be sprinkled over each plating later – optional), drizzle ghee, and the remaining rosewater solution. Add some chopped coriander, fried onion, raisins and cashews.
  10. Mould the kneaded wheat flour dough into a thick rope. Press all around the rim of the pot and quickly press down with the lid to seal. make sure there are no gaps where the dough does not seal the thin gap between the pot and lid.
  11. Place the pot over an old flat pan/ Tawa on a medium flame and cook on this indirect heat for 10-15 minutes.
  12. Allow to rest for 10 minutes and later cut open through the hardened dough and open the lid.
  13. Fluff up the rice on top without touching the chicken masala.
  14. Remove the rice to another wide-mouthed pot / urulli. Gently scoop out the chicken masala and place it on the side of the rice.
  15. For each plate, serve with masala and rice to desired proportions and sprinkle some of the reserved rice over the top to give a more appealing lighter finish.
  16. Serve with salad, chutney, papads and pickle. Enjoy!
  17. Do let us know if you tried it. We love to hear from you. Those looking for the English Version of this video can find it here.

Note

  • Rose water is available at most Indian grocery stores (do not confuse it with rose extract or essence)
  • For the fried onion garnish, very thinly sliced onions must be used. It is advisable to use a mandolin slicer.
  • Sliced shallots can also be fried for the garnish.
  • The fresh herbs used in the biryani(mint and coriander) must be exceptionally fresh – especially mint – if your mint is not fresh; omit it. Using wilted mint will ruin the biryani.
  • If we were to double or triple this recipe,  the layering of the dum should be in several layers. ie. a layer of masala, followed by a layer of rice and repeat 2 or 3 times. For the quantity in this recipe, multiple layers are not required. However, it is good to layer some spice, coriander, ghee and rosewater solution between the first and second layers of the rice.
  • Key Ingredients: Chicken, Rice, Onion, Garlic, Ginger, Green Chili, Tomatoes, Yoghurt,  Mint, Coriander, Vanaspati, Ghee, Oil, Cashew nuts, Raisins, Rose water, Lime, Spices, Salt.
Keywords: biryani, biriyani, thalassery biryani, thalassery biriyani, Thalassery Chicken biryani, chicken Dum Biryani
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57 Comments

  5. Thank uuuuuuuu soooooooo much…i made it and it tastes really like thalssery dum biriyani😊
    Could u pls share de recipe of vegetable fried rice

  8. Hi…this biriyani is simply awesome…no one will resist in having one more plate…..and the way you have explained makes any one to prepare this perfectly

    1. Hi Savitha,
      Thank you so much for trying it and letting me know. I have received so many mails, messages and comments across various platforms for this recipe. I am happy that I shared it. Although it has been unscrupulously copied over many youtube channels and blogs,(Even down to certain tips and additions) I hope Biryani lovers will find their way to this page.
      It takes some encouragement like your comment today to keep posting my winning recipes( found through so much trial and error). These days I am posting less due to a lot of copying issues all over the place. Thanks a lot.. I will try to share more great recipes soon.

  9. Shana,
    Oh, my God, this biryani is truly amazing. This is the taste I was looking for. I have tried so many recipes, but was not satisfied with the results. This is awesome. Only thing I changed, added half a cup more onions and used ghee instead of Dalda. Also did not add ghee in the rice.
    Thank you so much for the recipe, dear.
    God bless you.
    Bindhu.

  11. Hi Shana

    Can i use the same recipe for Mutton biriyani too? Any changes to be made the way we make if we use mutton as meat?

    Thanks,
    Anju

    1. Hi Anju,

      Yes you can use the same recipe for mutton but ofcourse increase the cooking time, I also add more pepper for mutton… or you can check out my mutton biryani recipe as well. Thanks so much for stopping by.

  14. Hello Shana Ma’m.. I have been following you since I started watching your recipes. Your Thalassery chicken biriyani recipe is my all time favorite. Loved all your recipes, both bloggs as well as YouTube videos.. Love n regards
    RAMEESA SANOOD

  15. Hi Sana

    This is a killer recipe.

    Thankyou for sharing this amazing recipe 👍

    My husband is from Kannur, till now he haven’t appreciated my biriyani… always used to compare with Kannur.. after making
    this biriyanii with your recipe and the magic biriyani masala…omg finger licking.

    I too 100% agree Talassery biriyani is the best.

    Irrespective of region…. everyone loving this preparation.

    It’s a must make dish for home parties.

    Thanks a tone for sharing your magic recipe.

    No words.

    Best wishes and thankyou from bottom of my heart.

    1. Hi Sinu, thank you so much for letting me know your experience with the recipe. Perhaps one day you might also want to try my latest Thalassery Biryani – with marinated chicken recipe..
      Have a great weekend!

  18. After reading so many gud reviews, i too want to try this biryani, but where can i get thick coconut cream, is there any alternate ???

    1. Coconut cream is available in most supermarkets, in tetra pack or can. I prefer the Tetra pack. as a substitute, you can use a few soaked cashews (soaked in hot water) and ground to a smooth creamy paste with a little water.

  19. Can you reconfirm its 2 cups onion and 1/2 cup ginger and 1/2 cup garlic. The proportion seems like ginger garlic is on a higher side

  20. Now whenever planning to prepare biriyani, I’m following this recipe and every time it’s amazing results.. thank you very much for the recipe….

  21. Hello Mrs. Shana,

    Have been a big fan of kerala style food and thalassery chicken birayani has always been one of my favourite. Had been pestering my wife to prepare it for a couple of weeks and finally we both did prepare it a few days back and must say it was the best thalassery birayani that we have ever had, thanks to your wonderful recipe and my wife’s cooking 😉 ( Have to survive the lockdown 🙂 ). Planning on trying out the mutton biryani recipe next time.

    1. Hi.. that’s great to hear. Thank you! So glad you liked it. And it is so refreshing to hear that both can work together in the kitchen. Lockdown can be hard times at home. It’s good to lend a hand also. Stay safe. Stay connected.

  22. Well.. I was in search of the authentic Thalassery biriyani recipe…
    Finally found yours today…
    Precise details and clear explanation of how to make…
    Thanks a lot Shana… for this wonderful recipe

  23. Thank you so much for this authentic recipe…
    I made this for today’s lunch and it turned out so well… I used Amul ghee… Rest I followed to the T… Everyone liked it so much…as it was packed with flavours.
    I need to tell you that this recipe is best I found… With precise details… I loved it.
    The best part is about the exact cooking of the rice… Water and rice ratio turned out perfect… Each grain was fluffy and jeerakasala rice imparted the aroma so well…
    Thanks dear for this recipe..

    1. Hi Sindhya,
      I am so happy that the recipe worked for you..and you got the good results, I always hope for. It’s really so heartwarming when someone takes the time to come by and let me know.. I really appreciate it. Thanks so much. Hope you will stay connected.

  24. Hi, came across this recipe while hunting for the perfect one to make Thalassery Chicken Biriyani since till date my experiments have only been with basmati and with the Northern India flavors. Such an amazing and detailed recipe, had to leave you a reply as I wait for the rice on dum! I already am in love with it (snuck a bit f the rice n gravy b4 keeping it on dum for a taste!)
    Hats off and keep inspiring!

  25. Hi Shana,
    I found your site last week and decided to make this biriyani. Made it today for lunch. It was amazing. I followed the instructions to the dot, although I made a 1.5 times this recipe to feed my ever hungry teen. It was like flavor bombs bursting inside my mouth. Kids and husband polished it off and went back for seconds and thirds. I used to follow the recipe my friend (from Kozhikode) gave me, but yours is different than her recipe (which is pretty good too). Thank you so much for the detailed instructions. Usually it takes a few tries to get it perfect. Thanks to you detailed instructions, I got it pretty close to prefect the first time. I will try more from you site.

    1. Hi Asha,
      Thank you so much for your message. I am so glad that you found this recipe useful and got good results:) I have several Biryani recipes, as well as lots more, for when you have time. Hope to see you again 🙂 stay connected!

  27. Hi Shana, approximately how many grams is one cup of kaima rice? I went through your conversion tables but couldn’t find an equivalent for dry rice.

  28. Rice cooking instruction is different from your mutton biryani recipe. I loved the rice from mutton recipe, yet to try chicken biryani. Do you recommend following the rice preparation method in this recipe or do both give the same result.

  29. Thanks so much for sharing this recipe..
    Absolutely mind blowing !! Loved it to core..
    I Tried this.. and kept on dinning table.. and it was gone in moments..
    My kids who are very difficult to feed..
    Bur this biryani they devoured in minutes..
    Hands down …This is the best biryani I have ever made .. one change I made is reduced the rice by 1.5 cup and for coconut I dissolved 3 teaspoon of coconut milk powder in half cup boiling water.. rest all ingredients took same quantity..
    I was in search of a truly authentic talashery biryani…
    This is it… My hunt ends here
    Thanks again

  30. Simply superb….. No words to explain….. First time I received these much appreciation for any food I prepared. Thanks to you. I didn’t add coconut cream. What is coconut cream? Not available in market in coimbatore. How to make coconut cream at home?

    1. Hi Ashwathy, So happy to know you had success! Thanks for the feedback. Coconut cream is available in cans or tetra packs in many supermarkets, It is simply extra thick coconut milk. You can just use concentrated extract of coconut milk.

  33. Shana, made this biriyani couple of weeks back. I must say this is an excellent Biriyani recipe! Thank you for this! Our guests loved it!!!

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