How to Make Thalassery Chicken Biriyani: A Step-by-Step Guide

Thalassery chicken biriyani is a classic South Indian dish that is often served during special occasions and festivities. This biriyani is known for its unique blend of spices and the use of small-grain rice that adds to its distinctive flavor and texture. Here is a step-by-step guide on how to make this delicious dish at home.


For the rice:

  • 2 cups of small-grain rice
  • 4 cups of water
  • 1 cinnamon stick
  • 3-4 cloves
  • 3-4 cardamom pods
  • 1 bay leaf
  • Salt to taste

For the chicken:

  • 500g boneless chicken, cut into small pieces
  • 2 tbsp oil
  • 2 onions, thinly sliced
  • 1 tbsp ginger garlic paste
  • 2 tomatoes, chopped
  • 2 green chilies, slit lengthwise
  • 1/4 cup chopped mint leaves
  • 1/4 cup chopped coriander leaves
  • Salt to taste

For the biriyani masala:

  • 2 tbsp ghee
  • 2 onions, thinly sliced
  • 1 cinnamon stick
  • 3-4 cloves
  • 3-4 cardamom pods
  • 1 bay leaf
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp black pepper corns
  • 1/2 tsp turmeric powder
  • 1/2 tsp chili powder
  • Salt to taste


  1. Wash the rice and soak it in water for 30 minutes.
  2. Heat oil in a pan and fry onions until golden brown.
  3. Add ginger garlic paste and fry for 1-2 minutes.
  4. Add tomatoes, green chilies, and salt. Cook until the tomatoes are soft.
  5. Add the chicken and cook for 5-7 minutes until the chicken is cooked.
  6. Add mint leaves and coriander leaves. Mix well and set aside.
  7. In another pan, heat ghee and fry onions until golden brown.
  8. Add cinnamon stick, cloves, cardamom pods, bay leaf, fennel seeds, cumin seeds, coriander seeds, and black pepper corns. Fry for a few seconds.
  9. Add turmeric powder, chili powder, and salt. Mix well and fry for a few seconds.
  10. Add the chicken mixture to the pan and mix well.
  11. Add the soaked rice to the pan and mix well.
  12. Add water and bring it to a boil. Cover the pan with a lid and simmer until the rice is cooked.
  13. Serve the Thalassery chicken biriyani hot with raita, pickle, and papad.


  • Use small-grain rice for the best flavor and texture.
  • Use freshly chopped mint leaves and coriander leaves for a fresh taste.
  • Adjust the amount of green chilies and chili powder according to your taste.