Thalassery Chicken Biryani (തലശ്ശേരി ബിരിയാണി)
Category: rice — North Malabar biryani
Course: main | Diet: non-vegetarian
Meal roles: main
festive
wedding

Characterised by thin jeerakasala grains, ghee, and a tamarind accent, layered without colouring.

Spice level: 3
Prep time: 30 minutes | Cook time: 60 minutes

Ingredients (per person):
name: Jeerakasala rice
qty: 80
unit: g
name: Chicken, curry cut
qty: 120
unit: g
name: Shallots, sliced
qty: 40
unit: g
name: Tomato, chopped
qty: 25
unit: g
name: Green chillies, mint, coriander
qty: 6
unit: g
name: Ginger-garlic paste
qty: 6
unit: g
name: Tamarind extract
qty: 6
unit: g
name: Biryani masala
qty: 4
unit: g
name: Ghee
qty: 10
unit: g
name: Whole spices
qty: 2
unit: num
name: Salt
qty: 2
unit: g

Steps:
Soak and boil the rice with whole spices till separate; keep fragrant and light.
Make a rich chicken koont: saute shallots, ginger-garlic, chillies, tomato and herbs; add chicken, tamarind and masala.
Cook the chicken down until the gravy nearly clings to the meat.
Layer rice and chicken koont in a hand, dot with ghee.
Seal with a stout lid and steam (dum) for 30 minutes; the grains stay separate and luscious with ghee.

Tags: biryani
North Malabar
ghee