Thalassery Biriyani

Thalassery Biriyani is another feather in the cap of Northern Kerala cuisine. Malabari, Mughal, and Arab cuisines have influenced Thalassery biryani. Thalassery Dum biriyani is cooked with aromatic and delicious Kaima or Jeerakasala rice, unlike other biryanis.

Mix salt, turmeric powder, chilli powder, and lemon juice to marinate the chicken. Soak and drain the rice. Pour oil or ghee over the cinnamon, cardamom, and cloves. After that, add salt and hot water, and bring to a boil. Place the strained rice in the water and cook. Cashew nuts and raisins are fried and kept aside. Cook the onion till golden brown and set aside.

Prepare the chicken masala using masala powder and spices. Add ginger-garlic paste, green chillies, tomatoes, and onions. Add marinated chicken to the masala along with coriander leaves, mint leaves, and garam masala powder. The cooking time is nearly 15 minutes.

Take a thick-bottomed vessel and layer precooked rice and chicken masala. Top with fried cashew nuts and raisins. Cover the vessel with a tight lid and keep it on a hot plate for 15 minutes. It is a masterpiece of North Keralan cuisine.