Thalassery Chicken Dum Biriyani | Thalassery Kozhi Biriyani

Yesterday was my elder daughter, Rasha’s sixth birthday. Feels like yesterday that the fragile little one who looked so much like her abba on birth had come into my hands as Allah’s gift. Now whoever sees her says that she is my photocopy. How the transformation, I really don’t know. Last month, at our office staff party, my colleagues were commenting that she looks like me because HD loves me a lot. Hehe… I asked him once I was back from the party, do you really??? and he had a big question mark on his face. πŸ˜‰ Thanks to my leg, I could not even bake a cake for her day, even though we do not place any importance for birthdays. All I pray to the Almighty is to provide her with His bounties and protection life long….


I had promised this biriyani post when I had done the Neychor post a couple of weeks ago. Even though I am married to a place which is very close to Thalassery, I never got a chance to learn how to make their biriyani from my in-laws. We have always gone on very tight vacations, that would last just a couple of weeks with packed schedules. So when I saw the recipe on my relative’s blog, I was so excited. Now I should say that when we have guests coming in large number, this is the format of biriyani that I make. First of all, it’s easy to prepare but the taste is really out of the world. The more time you leave the onion and tomato masala to cook, the tastier the biriyani becomes. Instead of me typing any more, I guess I will go straight to the recipe… The first step is to make the Neychoru/ ghee riceand then proceed with the remaining steps… Want to know how to put the dum? Refer to this post!




Updated with new pictures on May 22, 2020: Is it a coincidence that I chose this date to update the pictures on this post? SubhanAllah… Today Rasha is 13. A threshold age that is very dicey, and a nightmare to many parents… πŸ™‚ I was just reading through the post and I had a little smile on my face. It’s been 7 years since this post, and even though I cooked and clicked this sometime back, I somehow sat to update this post only today. πŸ™‚


If there is a biriyani that has been tried a lot from this blog, then it is this one. As I look at this post, I do feel it does need an update on the recipe as well. Agreed, that you make the neychor and then cook the biriyani, but even the neychor can be simplified it you wish to. This is one recipe that I have seen being prepared so many times in HD’s home, after actually posting on the blog. Sometimes you tend to be more careful about food, when you slowly get interested in it. πŸ™‚ So with an update to the pictures, I am rewriting the recipe as well. It is always an evergreen recipe… Every Thalasserian or anyone in that vicinity makes it in their own way, and that too deliciously! This along with the Alsa has to be a part of their food table. Anytime I go blank, then either it is the Majboos or this biriyani, there is no other way out of it. πŸ™‚ Hope you like this update to this post!




And keeping the old picture, as I do, to know where I am heading to, as I move forward with this blog… πŸ™‚






Thalassery Chicken Dum Biriyani

Course Rice
Cuisine Malabar
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Author Rafeeda


  • 2 cup jeerakashala rice
  • 1 tbsp ghee
  • 1 bay leaf
  • 1 small pc cinnamon
  • 4-6 black peppercorns
  • 2 cloves
  • 3 cardamoms
  • 1 onion thinly sliced
  • 1 tsp ginger paste
  • Salt to taste
  • 4 cups of water
  • 750 gm chicken
  • 1 tsp Kashmiri chilli powder
  • 1/4 tsp turmeric powder
  • 1 tsp ginger garlic paste
  • Salt to taste
  • 3 tbsp ghee/ oil
  • 3 large onions sliced
  • 4 green chillies slit
  • 1 tbsp ginger-garlic paste
  • 2 to matoes sliced
  • 1/2 tsp garam masala
  • Juice of 1/2 lemon
  • 2 tbsp ghee
  • 1 onion sliced
  • 6-8 cashews
  • 5-6 raisins
  • 3 tbsp chopped coriander leaves
  • 3 tbsp chopped mint leaves
  • 1 tbsp garam masala
  • 1 tsp rose water optional


  • Marinate the chicken along with the masalas in a pressure cooker for an hour. Pressure cook the chicken for one whistle, switch off and allow the pressure to go on its own. (refer notes)
  • In a large saucepan, heat ghee. Add the onion and slit green chillies along with salt and cook till the onion turns transparent.
  • Add in the ginger and garlic paste and cook for 5 minutes.
  • Add the chopped tomatoes and cook on low flame with a tight lid till the tomatoes get completely mashed and incorporated into the onion.
  • Literally you would not be able to make out the onion or the tomato - it needs to get that mashed up. The more you cook the onion tomato masala, the tastier the biriyani turns out to be!
  • Once the masala is well cooked, add the garam masala and lime juice. Give it a mix.
  • Finally dump in the cooked chicken along with all its stock and cook till the masala becomes slightly dry. Ensure not to dry it up too much, or else your biriyani will not be moist.
  • Cook the rice. Heat ghee, splutter the whole masalas. Fry the onion and ginger. Add the water, bring to a boil. Add the salt and the rice, and cook till done.
  • Now let's prepare the dum ingredients. In a small kadai, heat the ghee.
  • Add in the onion and fry till it browns. Sprinkle some salt to ensure that the onion stays crisp.
  • Drain the browned onions onto a kitchen towel.
  • Fry the cashews till brown and drain. Fry the raisins till puffed up and drain.
  • For the dum, take a large saucepan which is dry. Spread a thin layer of Neychoru on the bottom.
  • Now dump in the prepared chicken masala and spread to make it even.
  • Sprinkle half of the garam masala, chopped coriander and mint leaves and fried dum ingredients.
  • Add all the remaining rice on the top and spread at the top to level.
  • Sprinkle the remaining dum ingredients on the top. Finally sprinkle the rose water.
  • Wrap up the top with aluminium foil, close the lid tightly and leave on the lowest flame possible for 30 to 45 minutes till a lovely aroma spreads across your kitchen!!!


To serve, there are two ways:
1. You can mix up the whole biriyani till well mixed and serve into plates.
2. Separate the rice into a large saucepan and the masala and the last layer rice together into another saucepan. When it is served on the plate, you can take how much ever masala and rice you require, ie. the person being served can adjust their level of masala and rice.
The second method is more authentic as far as Thalassery Biriyani serving method is concerned. But then to ensure that I do not run short of the masala or rice, I always mix it up and serve!!! πŸ˜‰
Yum, slurpy Thalassery Chicken Dum Biriyani is ready. Serve hot with raita, pappad and chammanthi, along with some pickle as well...
The original recipe says to cook the chicken in the pressure cooker and then fry the chicken till brown. So if you want to fry, you can do that, and add the fried oil into the masala - gives an awesome taste!

Join the Conversation

  1. Happy Birthday to your Little one. May allah bless her with all good things in life & future.

    Great. One more biryani option now for my fridays.


    1. thank u so much humi… πŸ™‚

  2. Dum biryani looks really delicious! Drooling over here! πŸ™‚

    1. thank u so much rita… πŸ™‚

  3. Drooling here πŸ™‚
    Rafeeda pass me that plate !!!

    1. why not shruthi, it's all urs… πŸ™‚

  4. My favourite briyani…

    1. thank u so much rumana… πŸ™‚

    1. thank u so much vijaya… πŸ™‚

  5. Belated happy birthday to Rasha.. Hope she had fun.. Biryani looks soo yummy and inviting Rafeeda.. Perfectly made and well explained πŸ™‚

    1. thank u so much nilu… πŸ™‚

  6. Delicious and exotic biriyani.. the picture itself is making me drool .

    1. thank u so much shobhaji… πŸ™‚

  7. belated bday wishes to ur cute little girl:)
    even i have a thalassery biriyani recipe but it is a bit different from yours.anyway this looks truly tempting..sarikkum kothivarunnu:)

    1. thank u so much rani… πŸ™‚

  8. mouthwatery preparation πŸ™‚ love it with brinjal gravy

    1. thank u so much dear…

    1. thank u so much… πŸ™‚

  9. My Birthday wishes to princess rasha…:-)Hope u had a great time.Secondly,I love this glossy delicious Biryani..Yummy!!

    1. thank u so much nisha dear… πŸ™‚

  10. They go up so soon that we don't realize it. In fact I can't imagine we are already pass half the year. Biriyani will always lead all the way especially your version with the explosion of flavors.

    1. oh yes nava… they do… sometimes i feel like holding on to their age, but can we??? thank u so much… πŸ™‚

  11. omg am drool here,too gud recipe…luks tempting…

    1. thank u so much prema… πŸ™‚

  12. Oh this is my favourite. Really this is out of the world

    1. thank u so much rekha… πŸ™‚

  13. perfect treat for her bday.looks scrumptious.

    1. thank u so much meena… πŸ™‚

  14. Belated birthday wishes to your little girl…the Biryani looks tempting & delicious !

    1. thank u so much reni…

  15. OMG this makes me drool, so superb… Would love to try your version to biryani sometime, bookmarking this recipe

    1. thank u so much priya… do let me know in case you try it some day… πŸ™‚

  16. Hey Rafee,I just love biriyani in any form.So now mine is certified Thalaserry because I follow same steps except a few secrets that I will not tell u :)) :))..
    Once the masala and rice is layered for dum how do u separate it to serve in 2nd method?
    Then is there any good brand of rose water that I shd look for?

    1. me too meena… and yeah, sharing is caring, dun forget… πŸ˜› for the seperation, you shouldn't mix. once the dum is done, slowly take off the rice from the top and keep putting it into a seperate bowl till you reach the chicken layer. the chicken layer will have some rice in it because of the bottom thin layer and some from the top. as for the rose water, i buy a brand called diary fresh here, which is not bad… you can use any. i've noticed that the more expensive, the more aroma, the one i use is OK… πŸ™‚

  17. Belated Happy Birthday to little one!!! Biryani looks super delicious Dear…

    1. Thank u so much Bhawna…

  18. delicious and aromatic biriyani…yumm!!!!!

    1. Thank u so much prami…

  19. rafee i saw this on FB and was like "Oh hope she was nearby"….yummy post. cant wait to try this for sure next time πŸ™‚

    1. Divya…if u coming 2 dubai, let me know…. I'l treat u 2 this… πŸ˜‰

  20. lovely luking chickenbiryani n wonderful clicks..

    1. Thank u so much usha dear…

  21. Hi rafee…where r u from dear…I mean nattil evide yanu ?? my biriyani is kind of similar too…so ningal kudumbam motham pachaka rani anallo…will check out ur relatives blog too πŸ™‚

    1. vinee mole, pls read the about me… athil vishadamayittundu… hehe… i'm from malappuram, but married to payyoli (pt usha's naadu)… thank u for the comments dear, yes she is a good cook, unfortunately she does not seem to update her blog nowadays… πŸ™

  22. Briyani make me drool…so delicious…

    1. thank you so much saranya…

  23. Delicious and yummy biriyani..

    1. thank u so much shabbu…

  24. i am just drooling…

    1. thank u so much suma… πŸ™‚

  25. My birthday wishes to Rasha, hope she has wonderful years ahead:-)..your biryani is gorgeous Rafeeda! this is similar to my mom's biryani ( she is from thalassery originally)..yesterday I had mom's biryani and today I made some..its biryani weekend!

    1. thank u so much jehanne… glad to know that it's close to ur mom's biriyani… and two days of continous biryani??? my umma would die… hehe…

  26. Goodness…thats looks terribly goood πŸ™‚ Can have biriyani any time any day πŸ™‚

    1. thank u so much dear… even me too!!! πŸ™‚

  27. The Biryani look super yummy and moist- I havent made it for so long and now I crave for one..great recipe
    Shema | LifeScoops

    1. Thank u so much shema… πŸ™‚

    1. Thank u so much ruxana…

  28. Looks delicious..

    1. Thank u so much asiya akka…

  29. Love biriyani and this looks super super delicious.

    1. thank u so much finla…

  30. Tried it & LOVED it πŸ˜€
    Lovely detailed recipe Rafeeda !
    I was all praises for this Biriyani. I am now a regular visitor of your blog !

    1. Thank you so much and sharing your feedback… πŸ™‚ I am so glad to know that you enjoyed it!

    2. Rafeeda !! I have a question about making this biriyani with Brown Basmati rice. Your measurement 2cups –> 600 ml is always perfect for white basmati rice but I couldnt recreate the texture with Brown basmati as obviously it needed more water . I did check the texture and added water after 10 min but I just couldnt bring out the wonderful texture . πŸ™
      Can you suggest the ratio for Brown basmati nad also the cooking time. πŸ™‚ Thanks a Ton.
      I have a huge sack of Brown Basmati which I am hoping to use the perfect way πŸ˜€

      Anu | Eden Beauty Spot

    3. Hi Anu… I have never tried cooking with brown rice so I am really sorry, I am unable to help! πŸ™ However, recently a blogger did a post, which I though may be helpful for you so sharing the link with you…

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