Thalassery Chicken Biriyani Recipe
A non-veg Kerala Recipes recipe with bay leaves (tej patta), cardamom (elaichi) pods/seeds, whole black peppercorns. Ready in 1h 20m, serves 4.
Curated byAditya Nair🇮🇳
Instructions
22 steps- 1
To begin making the Thalassery Chicken Biriyani Recipe, wash the chicken pieces thoroughly, We will first par boil the rice in the pressure cooker
red matta rice - washed thoroughly(1 cup)chicken - curry cut(300 grams) - 2
Heat the pressure cooker with oil on medium heat, add bay leaf, cardamom, peppercorns, cinnamon stick and allow the spices to sizzle
cardamom (elaichi) pods/seeds(1)whole black peppercorns(1 tablespoon)inch cinnamon stick (dalchini)(1) - 3
Add washed and drained rice and 2 1/2 cups of water with salt and pressure cook for 3 whistle and switch off the heat
red matta rice - washed thoroughly(1 cup)salt - to taste - 4
Allow the pressure to release naturally, remove the lid and drizzle some oil over the rice and mix it so that the rice grains will separate from each other
red matta rice - washed thoroughly(1 cup) - 5
In a mixer-jar combine the ginger, garlic and green chilli and grind into a smooth paste using very little water
inch ginger(1)cloves garlic(5)green chilli(3)red chilli powder(1 teaspoon) - 6
Heat another pressure cooker with oil on medium flame, add chopped onions and saute till they turn brown and are well caramelized
onions - sliced(2)tomatoes - chopped(3)coriander (dhania) leaves - chopped(1/4 cup)mint leaves (pudina) - chopped(1/4 cup) - 7
This will take about 5-7 minutes
- 8
Transfer to a bowl and set aside
- 9
Now add in the chopped tomatoes and a pinch of salt for the tomatoes to cook
inch cinnamon stick (dalchini)(1)salt - to tasteinch ginger(1)tomatoes - chopped(3)coriander (dhania) leaves - chopped(1/4 cup)mint leaves (pudina) - chopped(1/4 cup) - 10
Mash the tomatoes with the back of your spatula and cook until the oil is released from the sides
tomatoes - chopped(3) - 11
At this stage add the ground ginger garlic and green chilli paste, chilli powder, salt (keep in mind the rice has salt as well), turmeric powder and the chopped herbs
red matta rice - washed thoroughly(1 cup)salt - to tasteinch ginger(1)cloves garlic(5)green chilli(3)tomatoes - chopped(3)red chilli powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)garam masala powder(2 tablespoon)coriander (dhania) leaves - chopped(1/4 cup)mint leaves (pudina) - chopped(1/4 cup) - 12
Saute well for another 10 more minutes
- 13
Add the chicken pieces and mix well
chicken - curry cut(300 grams) - 14
Squeeze in lemon juice add about 1/2 cup of water cover and cook on low heat for 20 minutes
lemon juice(1) - 15
Open the lid, add caramelized onions and mix well
onions - sliced(2) - 16
Saute until the masala thickens little
garam masala powder(2 tablespoon) - 17
Meanwhile heat the milk with saffron strands and keep it readyOnce that gravy is thickened, layer the par boiled rice over the masala carefully
red matta rice - washed thoroughly(1 cup)garam masala powder(2 tablespoon)milk(1/2 cup)saffron strands(5) - 18
Pour warm saffron milk over the rice and sprinkle with little herbs on top
red matta rice - washed thoroughly(1 cup)milk(1/2 cup)saffron strands(5) - 19
Pressure cook the rice for about 1 whistle and turn it off
red matta rice - washed thoroughly(1 cup) - 20
Allow the pressure to release naturally and open the lid and mix the Thalassery Biryani and serve it over a plate
- 21
In a small pan, heat ghee and toast the cashew nuts and top it over the Biriyani and serve hot
cashew nuts(1 tablespoon)ghee(1 tablespoon) - 22
Serve the Thalassery Chicken Biriyani Recipe along with raita, carrot and cucumber salad for a lazy sunday lunch with your family
chicken - curry cut(300 grams)
Rate this recipe
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Thalassery Chicken Biriyani Recipe
A non-veg Kerala Recipes recipe with bay leaves (tej patta), cardamom (elaichi) pods/seeds, whole black peppercorns. Ready in 1h 20m, serves 4.
Curated byAditya Nair🇮🇳
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Directions
22 steps- 1
To begin making the Thalassery Chicken Biriyani Recipe, wash the chicken pieces thoroughly, We will first par boil the rice in the pressure cooker
red matta rice - washed thoroughly(1 cup)chicken - curry cut(300 grams) - 2
Heat the pressure cooker with oil on medium heat, add bay leaf, cardamom, peppercorns, cinnamon stick and allow the spices to sizzle
cardamom (elaichi) pods/seeds(1)whole black peppercorns(1 tablespoon)inch cinnamon stick (dalchini)(1) - 3
Add washed and drained rice and 2 1/2 cups of water with salt and pressure cook for 3 whistle and switch off the heat
red matta rice - washed thoroughly(1 cup)salt - to taste - 4
Allow the pressure to release naturally, remove the lid and drizzle some oil over the rice and mix it so that the rice grains will separate from each other
red matta rice - washed thoroughly(1 cup) - 5
In a mixer-jar combine the ginger, garlic and green chilli and grind into a smooth paste using very little water
inch ginger(1)cloves garlic(5)green chilli(3)red chilli powder(1 teaspoon) - 6
Heat another pressure cooker with oil on medium flame, add chopped onions and saute till they turn brown and are well caramelized
onions - sliced(2)tomatoes - chopped(3)coriander (dhania) leaves - chopped(1/4 cup)mint leaves (pudina) - chopped(1/4 cup) - 7
This will take about 5-7 minutes
- 8
Transfer to a bowl and set aside
- 9
Now add in the chopped tomatoes and a pinch of salt for the tomatoes to cook
inch cinnamon stick (dalchini)(1)salt - to tasteinch ginger(1)tomatoes - chopped(3)coriander (dhania) leaves - chopped(1/4 cup)mint leaves (pudina) - chopped(1/4 cup) - 10
Mash the tomatoes with the back of your spatula and cook until the oil is released from the sides
tomatoes - chopped(3) - 11
At this stage add the ground ginger garlic and green chilli paste, chilli powder, salt (keep in mind the rice has salt as well), turmeric powder and the chopped herbs
red matta rice - washed thoroughly(1 cup)salt - to tasteinch ginger(1)cloves garlic(5)green chilli(3)tomatoes - chopped(3)red chilli powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)garam masala powder(2 tablespoon)coriander (dhania) leaves - chopped(1/4 cup)mint leaves (pudina) - chopped(1/4 cup) - 12
Saute well for another 10 more minutes
- 13
Add the chicken pieces and mix well
chicken - curry cut(300 grams) - 14
Squeeze in lemon juice add about 1/2 cup of water cover and cook on low heat for 20 minutes
lemon juice(1) - 15
Open the lid, add caramelized onions and mix well
onions - sliced(2) - 16
Saute until the masala thickens little
garam masala powder(2 tablespoon) - 17
Meanwhile heat the milk with saffron strands and keep it readyOnce that gravy is thickened, layer the par boiled rice over the masala carefully
red matta rice - washed thoroughly(1 cup)garam masala powder(2 tablespoon)milk(1/2 cup)saffron strands(5) - 18
Pour warm saffron milk over the rice and sprinkle with little herbs on top
red matta rice - washed thoroughly(1 cup)milk(1/2 cup)saffron strands(5) - 19
Pressure cook the rice for about 1 whistle and turn it off
red matta rice - washed thoroughly(1 cup) - 20
Allow the pressure to release naturally and open the lid and mix the Thalassery Biryani and serve it over a plate
- 21
In a small pan, heat ghee and toast the cashew nuts and top it over the Biriyani and serve hot
cashew nuts(1 tablespoon)ghee(1 tablespoon) - 22
Serve the Thalassery Chicken Biriyani Recipe along with raita, carrot and cucumber salad for a lazy sunday lunch with your family
chicken - curry cut(300 grams)
Rate this recipe
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