Thalassery Dum Chicken Biriyani


  • Chicken- 1 kg
  • Biriyani Rice- 1 kg (5 glass)
  • Onion - 6, (chopped)
  • Tomato - 3 (big size)
  • Green chilli-8
  • Ginger- a big piece
  • Garlic - 10 peeled cloves
  • Turmeric powder-1 1/2 tsp
  • Chilli powder-2 tbsp
  • Beevis Biriyani masala-1 tsp
  • Salt - to taste
  • Lemon-1
  • Curry leaves- 3 sprig
  • Coriander leaves - 2 sprig
  • Raisins-6
  • Cashew nuts - 6
  • Oil - 100 gm
  • Ghee - 50 gm
  • Water-7 1/2 glass


Making the Chicken Masala:

Marinate chicken with 1tsp turmeric powder, 2 tbsp chilli powder and salt and keep it for 10 to 15 minutes.

Sauté it in a frying pan by pouring oil for 10 to 15 minutes (Not fry).

Heat a vessel and pour oil (you can take the balance oil that is used for frying the chicken) and put chopped onions by adding salt and saute until it turns brown color.

Add tomatoes into it and saute well.

Then add green chilli, garlic and ginger paste into and saute it too.

Add ½ tsp turmeric powder into it.

Now add curry leaves and coriander leaves into it.

Add fried/cooked chicken pieces into the masala, mix well and close it with a lid and make the fire in simmer mode. Let it cook for some time.

Open the lid after a few minutes and turn over the masala with a stirrer. Now our masala is ready.

Making the Biriyani Rice:

Heat another vessel and pour oil.

Put 1 cup of chopped onion into the boiling oil and fry it until brown color.

Put raisins and cashew nuts into it and fry them too.

Remove the fried onion, raisins and cashews from the oil and keep it aside.

Pour the water into it and let it boil or you can add boiled water so that it will boil easily.

Add the salt.

Squeeze a piece of lemon into the water.

Add the cleaned chicken biriyani rice into the boiling water and mix well.

Close the vessel with a lid and let it cook.

Turn out the sides using a stirrer at regular intervals. Make sure the rice should not stick at the bottom of the vessel. Make the fire in simmer mode and check whether the rice is cooked or not. If not cook it for few more minutes.

Now our biriyani rice is also ready. Switch off the fire.

Take the biriyani rice in a quarter plate or a stirrer and place it over the chicken masala and make a layer (1/3 of the rice should be placed over the masala).Make the fire in simmer mode. This is known as Dum.

Put the fried onion, cashew nuts and raisins over it along with 1/4 tsp Beevis Chicken Biriyani Masala and coriander leaves.

Make another layer with the rice and put the above things. Again continue the layering and press the rice with a stirrer.

Close the vessel tightly with a lid (You can place a weight over the lid so that it will be closed tightly).Then only the spicy taste of the masala joins with the rice and the chicken biriyani become more spicy.

Let it cook for few minutes.

Open the lid after 5 minutes and again retake the biriyani rice into the biriyani vessel using a stirrer until the masala portion reaches.

Now our delicious Thalassery Dum Chicken Biriyani is ready .There will be some yellowish rice over the masala .Mix it along with the rice in the vessel.

Serve it separately in two plates or you can place the rice over the masala and serve it... Delicious , Spicy Thalassery Dum Chicken Biriyani is Ready....