Thalassery Chicken Biryani
The gentler Malabar biryani: a juicy tomato and onion chicken masala layered with ghee rice, sultanas and fried onions.
- Time1 hr 30
- LevelHard
- Costabout £2.27 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the chicken with the yoghurt, turmeric and 1 teaspoon salt. Leave for 20 minutes.
20 min - 2
Heat the oil in a large pan. Fry the onions for 20 minutes until golden brown, stirring often. Lift out a third and keep for topping.
20 min - 3
To the pan add the ginger and garlic paste and green chillies for 1 minute, then the tomatoes, garam masala, black pepper and 1 teaspoon salt. Cook for 8 minutes until pulpy.
8 min - 4
Add the chicken and cook for 15 minutes with a splash of water until it is tender and the masala is thick. Stir in half the coriander and mint and the lemon juice. Spoon out the chicken masala.
15 min - 5
Wipe the pan, melt the ghee and fry the whole spices and fennel seeds for 30 seconds. Add the rice and fry for 2 minutes. Pour in the water, add 1 teaspoon salt, bring to the boil, cover and cook on a low heat for 6 minutes, until the water is mostly absorbed but the rice is still firm.
6 min - 6
Layer half the rice into a heavy pan, spoon over the chicken masala, then the remaining rice. Top with the reserved onions, sultanas and remaining herbs.
- 7
Cover tightly with foil and a lid. Cook on the lowest heat for 20 minutes, then rest for 10 minutes. Fluff gently with a fork. The rice should be fluffy, perfumed and just moist.
30 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.