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Thalassery Kaima Rice Biryani Recipe

Thalassery Biryani

The Tale of the Thalassery Biryani, with Kaima Rice
Once upon a time, in the quaint coastal town of Thalassery, Kerala, there lived a wise and benevolent king. He was known for his love of food and his generous spirit. One day, the king decided to host a grand feast for his subjects. He summoned his royal chefs and instructed them to create a dish that was fit for a king.

The chefs were up to the challenge. They gathered the finest ingredients from all over the kingdom: fragrant Kaima rice, juicy chicken, aromatic spices, and creamy ghee. They worked for days, carefully blending and cooking the ingredients until they had created a dish that was truly worthy of the king.

On the day of the feast, the king was presented with a steaming pot of Thalassery biryani, made with Kaima rice. He took a bite and was immediately transported to a culinary heaven. The rice was perfectly cooked and infused with the flavors of the spices. The chicken was tender and juicy, and the ghee added a rich and creamy texture.

The king was so impressed with the Thalassery biryani that he declared it to be the official dish of the kingdom. He also decreed that it should be served at all royal feasts and celebrations.

Ingredients

  • 2 Cup Rameez rice
  • 4 Cup of water
  • 1 kg bone-in, skin-on chicken, cut into bite-sized pieces
  • 1/2 cup yogurt
  • 2 tablespoons biryani masala
  • 1 tablespoon coriander powder
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon garam masala
  • 1/4 cup chopped coriander leaf
  • 1/4 cup chopped mint leaves
  • 1/4 cup fried onions
  • 1/4 cup ghee
  • Salt to taste

The Secret Ingredient

Kaima rice, also known as Jeerakasala rice, is a short-grain rice that is native to Kerala. It is known for its unique flavor and aroma, which is similar to cumin seeds. Kaima rice is the perfect rice for Thalassery biryani because it absorbs the flavors of the spices and chicken very well.

Instructions:

Rinse the rice thoroughly and soak in water for at least 30 minutes. Marinate the chicken in a mixture of yogurt, biryani masala, coriander powder, turmeric powder, garam masala, cilantro, mint leaves, and salt for at least 30 minutes. Heat the ghee in a large pot over medium heat. Add the marinated chicken and cook until browned on all sides.

Add the rice and enough water to cover the chicken and rice by about an inch. Bring to a boil. Reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the rice is cooked through.

Remove the pot from the heat and let it stand for 5 minutes before serving. Serve the biryani with fried onions and additional cilantro and mint leaves.

Enjoy!

Tips for Making the Best Thalassery Biryani with Kaima Rice
  • Use fresh, high-quality ingredients.
  • Don't overcrowd the pot when cooking the chicken.
  • Don't stir the rice too much while it is cooking.
  • Let the biryani stand for a few minutes before serving to allow the flavors to meld.
  • Serve the biryani with your favorite accompaniments, such as raita, salad, and chutney.