Description
Thalassery Chicken Biryani is a celebrated dish from the Malabar region of Kerala, originating in the historic coastal town of Thalassery. Unlike other South Indian biryanis, it uses fragrant, short-grain kaima (jeerakasala) rice instead of basmati, and is known for its light texture, balanced spices, and layered cooking method.
The chicken is marinated in yogurt, turmeric, garam masala, and crushed whole spices, then slow-cooked with caramelized onions, mint, coriander, and tomatoes. The rice is separately parboiled and layered with the chicken masala, followed by a gentle dum (steam) process. The use of ghee, fried shallots, and raisins adds richness and aroma without overwhelming the palate.
Thalassery Chicken Biryani is traditionally served during weddings, Eid, and Sunday family gatherings in northern Kerala and is widely loved by Malayali communities in cities like Toronto, Edmonton, and Montreal.
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