The name "Thalassery biriyani "originates from Thalassery, a town in the coastal Malabar region in North Kerala, India.As a native of Thalassery am proud to experience this taste legacy.Biryani was believed to have been invented in the kitchens of the Mughal Emperors; Thalassery biryani is one of many ways of preparing biryani dishes. In the local dialect-Malayalam, there is a small variation in pronunciation. It is called "biri-yaa-ni" instead of "bir-yani".
Khaima /Jeerakasala rice is used for the preparation of Thalassery biriyani.a short-grain, thin rice which is also called biryani rice in Kerala. The dish does not use basmati rice.Thalassery biryani may have come to the region because of the influence of the Muslim rulers of Mysore and Arkot.

Ingredients
For marination
Chicken-  1 kg
Turmeric powder- 1/2 tea spoon
Chilly powder -1+ 3/4tablespoon 
Lime 
Salt
Garam masala powder -1/4 tea spoon

For masala
Oil
Ghee
Onion -5 (2 for frying)
Tomato -3
Garlic -2 Ball
Ginger -1/4 of garlic
Green chilli- 10-15
Coriander leaves
Mint leaves
Curry leaves
Garam masala powder- 1 tea spoon
Chicken masala- 1 tea spoon
Yoghurt 3 tablespoon
Lime 
Salt

For rice
Jeerakasala rice- 4 cup
Water -8 cups
Garam masala
Turmeric powder mixed with lime
Cashew
Raisin
Fried onion
Ghee
Method:
Marinate the chicken adding turmeric powder, chilli powder, garam masala powder,lime and salt as per  taste.keep it for 1/2 hours.
Slice 3 onions  and 2onions separately.add two tables spoons of ghee in to the heated pan.add adequate oil to fy the sliced onions.add 2 sliced onions.fry the onion until it becomes golden brown colour in low flame.When it turns golden brown transfer it in to plate.use the same oil to fry marinated chicken.cook it ina low flame and fry well.
For making masala add 1 table spoon of ghee and enough oil in to a heated pan  add Slice 3 onions.add some salt to cook onion fastly.roast well close the lid and allow it cook 4-5 minutes.add some pieces of chicken that is not fried to it.By doing so masala will be more tastier.close the lid for some te and check whether it is cooked.Then add grinded garlic ginger and green chilli into it.roast in low flame.add tomato,mix well close the lid in low to medium flame and wait until it becomes juicy.Then mix well and add fried chicken in to it.add coriander leave and mint leaves then 3 tablespoons of yoghurt.add some lime and 1 table spoon of chicken masala powder in it .check salt and add .keep it in low flame.
For rice, add 2 table spoon of ghee into pot and enough oil. Add 1 slice onion fry well and move it to a plate .then roas cashew and raisin in the same oil then transfer to another plate.Then inthe oil add cardomom,clove and cinammon,roast well.add 8 cups of water .add enough salt and lime juice to taste. close the lid ,when the water boils,add rice.mix well and close.cook in medium flame and wait until water gets dry.This time check the masala that we kept in low flame and mix it well.when the water dries mix the rice well and cook in low flame.check whether it is cooked.we need to cook only 90% rest we will cook when it put for dum.when the rice is cooked we can start to layer inthe pot that we have made masala.add some rice above masala.pour some ghee , garam masala,coriander leaves ,mint leaves,fried onion and cashew then pour some turmeric mixed in lime.Then again layer with rice and same ingredients.To dum,cover rice with aluminium foil and close the lid pu in low flame.after 1/2 hours.we can open the dum.serve hot our very own thalassery chicken dum biryani..........

Have a great day.…