What rice is used for Malabar biryani?

Jeerakasala rice (also called Kaima) — a short-grain, fragrant Kerala rice, not long-grain basmati. It needs no soaking and gives Thalassery biryani its signature soft, non-sticky texture.

How is Malabar biryani different from Hyderabadi biryani?

Malabar (Thalassery) biryani uses short-grain Jeerakasala rice rather than basmati, the rice and masala are cooked separately then layered and dum-finished, and the spicing is milder and more aromatic — reflecting the Malabar palate and Arab-trade heritage. It's garnished generously with fried onions, cashews and raisins.

Do I need to soak Jeerakasala rice?

No. Unlike basmati, Jeerakasala needs no soaking and no long draining — just a gentle rinse. This is part of what makes the texture distinct.

Can I make it with mutton or fish instead of chicken?

Yes — Thalassery biryani is made with chicken, mutton, fish and prawns. Adjust cooking time for the protein (mutton needs longer; fish and prawns much less).

Recipe

Malabar Chicken Biryani recipe (Thalassery style)

By Abdulla K P 26 May 2026 PT1H20M total

A pot of Malabar Thalassery chicken biryani garnished with fried onions, cashews and raisins.

The rice is the whole point

If you take one thing from this recipe: use Jeerakasala (Kaima) rice and don’t soak it. The short, fine, aromatic grain is what makes a Thalassery biryani taste like a Thalassery biryani — substitute basmati and you’ve made a different dish. Read more about Malabar biryani and Mappila cuisine in our glossary.

Recipe

Malabar Chicken Biryani recipe (Thalassery style)

Prep: PT30M
Cook: PT50M
Total: PT1H20M
Yield: Serves 4
Cuisine: Malabar
Category: Main course

Ingredients

2 cups Jeerakasala (Kaima) rice — the short-grain Malabar rice
750 g chicken, cut into medium pieces
3 large onions, thinly sliced
2 tomatoes, chopped
2 tbsp ginger-garlic paste
3 green chillies, slit
0.5 cup chopped coriander leaves
0.25 cup chopped mint leaves
0.5 cup thick yoghurt
1 tsp garam masala
0.5 tsp turmeric
1 tsp Kashmiri chilli powder
4 cups water or light stock
4 tbsp ghee + 2 tbsp coconut oil
For garnish: 1 onion (fried golden), 2 tbsp cashews, 2 tbsp raisins, fried in ghee
Whole spices: 4 cardamom, 4 cloves, 1 small cinnamon, 1 bay leaf, 1 star anise
Salt to taste; juice of half a lime

Method

Wash the rice (no soaking) Rinse the Jeerakasala rice gently a couple of times and drain. Unlike basmati, Jeerakasala needs no soaking — that's part of what gives Thalassery biryani its texture.
Cook the rice Heat 2 tbsp ghee, fry half the whole spices, add 4 cups water and salt, bring to a boil, add the drained rice and cook until just done (about 8–10 minutes). Drain any excess and spread to cool slightly.
Make the masala In a heavy pan, heat the remaining ghee and coconut oil. Fry the sliced onions until soft and golden. Add ginger-garlic paste, green chillies and the rest of the whole spices; cook until fragrant.
Cook the chicken Add turmeric, chilli powder and tomatoes; cook to a paste. Add the chicken, yoghurt, half the coriander and mint, and salt. Cover and cook until the chicken is tender and the masala is thick and coats the pieces. Stir in garam masala and lime juice.
Layer for dum Spread the cooked rice over the chicken masala. Scatter the fried onions, cashews, raisins and remaining coriander and mint on top. Drizzle a little ghee.
Dum (finish) Cover tightly (seal with foil or dough if you like), and cook on the lowest heat for 15–20 minutes so the flavours meld. Rest 10 minutes.
Serve Gently fluff and lift from the bottom so each serving gets rice and chicken. Serve with raita and pappadam.

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Frequently asked

What rice is used for Malabar biryani?
Jeerakasala rice (also called Kaima) — a short-grain, fragrant Kerala rice, not long-grain basmati. It needs no soaking and gives Thalassery biryani its signature soft, non-sticky texture.
How is Malabar biryani different from Hyderabadi biryani?
Malabar (Thalassery) biryani uses short-grain Jeerakasala rice rather than basmati, the rice and masala are cooked separately then layered and dum-finished, and the spicing is milder and more aromatic — reflecting the Malabar palate and Arab-trade heritage. It's garnished generously with fried onions, cashews and raisins.
Do I need to soak Jeerakasala rice?
No. Unlike basmati, Jeerakasala needs no soaking and no long draining — just a gentle rinse. This is part of what makes the texture distinct.
Can I make it with mutton or fish instead of chicken?
Yes — Thalassery biryani is made with chicken, mutton, fish and prawns. Adjust cooking time for the protein (mutton needs longer; fish and prawns much less).