Fried Chicken Biriyani – Thalassery Style

Fried Chicken Biriyani Recipe

Ingredients (Serves 5)

1. Chicken – 1 kg, cut into medium pieces

2. Turmeric powder – 1/2 tsp

Kashmiri chili powder – 1.5 tbsp

Pepper powder – 1/2 tsp

Garam masala powder – 1.5 tsp

Lemon juice – 1 tbsp

Salt – As required

3. Corn starch – 1 tbsp (optional)

4. Oil – As required to fry

Onion – 2 cups, deep-fried till golden and crisp

Cashews and raisins – 1/4 each, deep fried

5. Oil + ghee – 3 – 4 tbsp

Onion – 2 medium-large, thinly sliced (Around 2.5 cups)

6. Ginger – 1 inch roughly chopped

Garlic – 6 – 8 large cloves, roughly chopped

Green chilies – 10

7. Turmeric powder – 1/2 tsp

8. Tomato – 3 small, chopped

9. Curd – 1/4 cup

10. Biriyani masala powder –1 – 1.5 tsp (recipe below)

Cilantro – 3 tbsp, chopped

Mint leaves – 3 tbsp, chopped

11. Hot water – 1 – 2 tbsp (optional)

12. Salt – To taste

For the rice

13. Jeerakashala rice / kaima rice – 2.5 cup, soaked in enough water for 20 minutes

14. Ghee – 3 tbsp

15. Whole spices – Green cardamom – 4, cloves – 6, cinnamon stick – 1 inch broken, bay leaves – 2, mace – 1/2 of one

Salt – To taste

16. Hot water – 3 3/4 cup

To layer

17. Fried onion, cashews and raisins

Cilantro – 1/2 cup, chopped

Mint leaves –  1/2 cup, chopped

Biriyani masala powder – Few pinches

Ghee – 1 – 2 tbsp

18. Hot water – 2 tbsp

Saffron – 1 pinch

Rose water – 1/4 – 1/2 tsp

Add saffron and rose water to hot water and set aside for a few minutes.

For biriyani masala powder

19. Fennel seeds / perum jeerakam – 1 tbsp

Cumin seeds – 1/2 tsp (optional)

Shahi jeera / kala jeera – 1/4 tsp (optional)

Cinnamon stick – 1 inch

Cloves – 6

Green cardamom  – 6

Jathi pathri – 1

Star anise – 1 small

Grind all the ingredients above to a fine powder.


1. Marinate chicken pieces with ingredients numbered 2 for at least 2 hrs or overnight in the refrigerator. Take it out 30 mts before you are ready to cook. Add 1 tbsp corn starch just before frying and mix well (adding  corn starch is optional).

2. Coarse grind ginger, garlic and green chilies (ingredients numbered 6) in the small jar of a blender.

3. Heat oil in a pan over medium heat. Deep fry onion till golden and crisp. Remove to a paper towel and fry cashews and raisins. Remove to a paper towel.

4. Deep or shallow fry chicken pieces until browned and 3/4 th done (You can cover it with a lid while frying. Do not over fry, they will turn hard). Remove to a paper towel.

5. Heat 2 tbsp oil + 2 tbsp ghee and add around 2.5 cups of sliced onion and a pinch of salt. Cook till onion turns translucent and then add crushed ginger-garlic-green chilly mixture. Saute for 5 – 7 minutes until their raw smell completely disappears. Add turmeric powder and mix well. Add chopped tomato and cook till completely mashed up. Add curd, 1 tbsp biriyani masala powder, 3 tbsp chopped mint leaves and cilantro. Mix well and cook for a few minutes. Taste-check for salt. Add fried chicken pieces, 1/4 cup fried onion and mix well. If it looks very dry, add 1 – 2 tbsp hot water. Cover with a lid. Cook on low heat for 5 – 6 minutes, stirring in between until the chicken pieces are completely done and well-coated with the masala. Add 1 – 2 tsp of fresh lemon juice and mix well. Switch off the stove.
6. While the chicken is cooking, cook ghee rice. Heat a large pressure cooker or any heavy-bottomed vessel with 3 – 4 tbsp ghee. Add the whole spices numbered 15. Stir for a few seconds until fragrant. Add 3 3/4 cups of hot water (1.5 cup water for 1 cup jeerakashala rice), enough salt and bring to a boil. Taste-check for salt, the water should be slightly salty. Add drained rice. Mix gently. Cover with lid and cook until steam starts to come out profusely. Put on the whistle(if you are using pressure cooker). Bring  down the heat to low and cook for 2 minutes. Switch off. Open the lid after 10 – 15 minutes. Fluff the cooked rice gently using a fork.

7. To layer –  In a heavy-bottomed vessel (you can use the one in which you cooked chicken if it is oven-proof), spread chicken masala at the bottom. Top it with the hot cooked ghee rice. Sprinkle fried onion, cashews, raisins, chopped mint, cilantro, a pinch of garam masala powder, ghee and saffron milk. Cover tightly with aluminium foil. Bake at 350 F for 15 minutes. OR Heat a large tawa over high heat. Bring down the heat to medium. Place the biriyani pot and cook for 3 – 4 minutes on medium heat and 8 – 10 minutes on the lowest heat possible. Switch off. Let it rest unopened for another 10 – 15 minutes in the biriyani pot. Mix gently. Let rest for 10 minutes. Serve hot with raita, biriyani chammanthi, pappadam and date-lemon pickle.

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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  • Hey, lovely recipe! I’ve just made it – I wanted to mention though that biryani masala is mentioned in ingredients but not in recipe!

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About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

Every Recipe Since 2010