Thalassery Biryani

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Overview:

Thalassery Biryani is a mildly spiced dish from the Malabar region of Kerala. It uses small-grain rice and is unique for its lack of tomatoes and the inclusion of fennel seeds.

Origin:

This biryani is native to the Thalassery region in Kerala and reflects the coastal influences with the use of coconut and spices.

Nutritional Facts (per serving):

  • Calories: 530 kcal
  • Protein: 27g
  • Fat: 18g
  • Carbohydrates: 72g

Ingredients:

  • 500g Jeerakasala rice
  • 750g chicken/mutton
  • 2 tbsp ghee
  • 1 cup yogurt
  • 1 tsp fennel seeds
  • 1 tbsp ginger-garlic paste
  • 2 large onions (sliced)
  • 2 green chilies (slit)
  • Fresh coriander and mint leaves


How to Make:

  1. Cook the Meat: Heat ghee, fry fennel seeds, and onions. Add ginger-garlic paste, green chilies, and marinated meat. Cook until tender.
  2. Cook the Rice: Cook Jeerakasala rice with whole spices.
  3. Layering: Layer the meat and rice with fried onions, coriander, and mint.
  4. Final Dum: Seal and cook for 20-25 minutes over low heat.
  5. Serve: Garnish with fried onions and cashews, and serve with a coconut-based chutney.
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