Thalassery Biryani is a delicious and aromatic biryani variant that originates from the Malabar region of Kerala, India. Known for its unique blend of spices and the use of small-grain, fragrant rice called Jeerakasala, Thalassery Biryani is a culinary delight. Here’s a step-by-step recipe for preparing Thalassery Biryani:

Ingredients:

For Marinating the Chicken:

• 1 kg chicken, cut into pieces
• 1 cup thick yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste

For the Biryani Masala:

• 4-5 green cardamom pods
• 4-5 cloves
• 2-inch cinnamon stick
• 1-star anise
• 1 mace (javitri)
• 1 teaspoon fennel seeds
• 1 teaspoon black peppercorns
• 1 teaspoon cumin seeds

For the Rice:

• 2 cups Jeerakasala rice (or any fragrant small-grain rice)
• Water for cooking the rice
• Salt to taste

Other Ingredients:

• 3 large onions, thinly sliced
• 2 tomatoes, chopped
• 1/4 cup ghee
• 1/4 cup vegetable oil
• A handful of mint leaves, chopped
• A handful of coriander leaves, chopped
• 1/2 cup fried onions (for garnish)

Instructions:

1. Marinate the Chicken:

• In a bowl, mix together the chicken pieces, yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt. Allow it to marinate for at least 1-2 hours or preferably overnight in the refrigerator.

2. Prepare the Biryani Masala:

• Dry roast the cardamom, cloves, cinnamon, star anise, mace, fennel seeds, black peppercorns, and cumin seeds in a pan until fragrant. Grind them into a fine powder. This is your biryani masala.

3. Cook the Rice:

• Rinse the rice under cold water until the water runs clear.
• In a large pot, bring water to a boil. Add salt and the rice. Cook the rice until it is 70-80% cooked. It should still have a slight bite to it. Drain the water.

4. Layering the Biryani:

• Heat ghee and vegetable oil in a heavy-bottomed pan. Add the sliced onions and fry until golden brown. Remove half for later use as garnish.
• To the remaining half of the fried onions in the pan, add the marinated chicken and cook until the chicken is almost done.
• Add the chopped tomatoes, biryani masala, mint leaves, and coriander leaves. Cook until the chicken is fully done and the masala is well-cooked.

5. Assemble and Dum Cooking:

• In a heavy-bottomed pan or biryani pot, start layering. Begin with a layer of partially cooked rice, followed by a layer of the chicken masala mixture. Repeat the layers, finishing with a layer of rice on top.
• Sprinkle the fried onions (set aside earlier) on top of the final rice layer.
• Drizzle a bit of ghee over the top layer of rice.
• Cover the pot tightly with a lid or aluminum foil. Cook on low heat (dum cooking) for about 20-25 minutes to allow the flavors to meld and the rice to finish cooking.

6. Serve:

• Gently fluff the rice with a fork, mixing the layers.
• Serve Thalassery Biryani hot, garnished with additional fried onions and accompanied by raita or a side salad.

Enjoy the rich and flavorful Thalassery Biryani, a culinary masterpiece from the Malabar region of Kerala!