• prep: 15 min
• cook: 30 min
• total: 45 min

servings:

Thalassery biriyani is one of the popular dishes from kerala cuisine. It can be made using mutton or chicken. This recipe card shares ingredients & instructions to make thalassery chicken biryani.

• 1 small star anise
• 4 green cardamoms/ elaichi
• 4 cloves / laung
• 2 – one inch thin cinnamon sticks / dalchini
• 2 strands of mace / javithri
• ¼ tsp grated numeg/ jaiphal
• ½ tsp shahi jeera
• 1 tsp fennel seeds /saunf/ sombu
• 1 red chili
• ½ tsp pepper corn
• 3 to 4 tbsps of ghee / oil
• Handful of cashews (about ¼ cup split & cleaned)
• 2 tbsps raisins (use sweet raisins)
• ½ to ¾ cup thinly sliced onions for making fried onions
• ½ cup (heaped) sliced onions for gravy
• 2 tbsps ginger garlic chili paste (1 tbsp ginger paste, 1 tbsp garlic paste, 2 to 3 green chilies)
• ½ kg chicken – cleaned & cut
• ¼ tsp turmeric / haldi
• ½ cup chopped & deseeded ripe tomatoes
• Salt as needed
• 2 tbsps curd/ yogurt/ dahi
• ¼ cup chopped mint/ pudina
• ¼ cup chopped coriander leaves
• 2 cups Jeerakasala/ kaima rice (or basmati)
• 1 to 2 tbsp ghee (use more if desired)
• 1 bay leaf
• 1 star anise / biryani flower
• 4 green cardamoms / elaichi
• 4 to 5 cloves / laung
• 1 – one inch thin cinnamon stick
• ¼ to ½ tsp fennel seeds/ saunf/ sombu
• 3 ½ cups Hot water
• ¼ to ½ tsp kerala garam masala
• Handful of chopped pudina & coriander leaves
• 1 tbsp ghee
• ½ tsp of edible rose water (optional)

Click Here For Step-By-Step Instructions