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Thalassery Biriyani

We’ve brought back the authentic combination of herbs and spices of this recipe, a favourite of food lovers around the world. We’ve made the masala the way it is meant to be…rich, yet not overpowering. All the spices coming together and blending perfectly to give it a balanced taste.

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  • Energy 224.5kcal
  • Protein 8.6g
  • Carbohydrates 37.0g
  • Fat 4.7g
  • Dietary Fiber 17.7g

*Calculated Values – Ref. NIN & USDA

Green Chilli, Garlic, Ginger, Cinnamon, Fennel, Pepper, Salt, Cloves, Green Cardamom, Star Anise, Shah Jeera, Turmeric, Mace

Recipe: Thalassery Biriyani (To serve 6) – Ingredients: Mutton medium pieces – 1.25 kg, Sliced onion – 500 g, Ginger crushed – 2 inch piece, Garlic crushed – 4 big cloves, Green chilli crushed – 4 nos, Tomatoes chopped – 2 nos, Curd – 60 ml, Coriander leaves chopped – 35 g, Mint leaves chopped – 30 g, Refined oil – 60 ml, Salt to taste, Melam Thalassery Biriyani Masala – 2½ – 3 tsp, Ghee 15 ml, Lemon – ½ no, Rose water – 30 ml, Pandanus leaf (Biriyani Kaitha) – 1 no.

  • Pressure cook the mutton and keep aside. Heat oil in a vessel.
  • Add sliced onions and saute the onions until they start turning colour.
  • Add the crushed ginger, garlic and green chillies and saute until the raw smell is gone.
  • Add the Melam Thalassery Biriyani Masala and saute for a minute.
  • Add tomatoes and saute.
  • Once the tomatoes are mashed and the oil starts separating, add the curd and lemon juice.
  • Season with salt.
  • Then add the mutton.
  • Cook further till the oil separates again.
  • Finish with chopped mint, coriander leaves and pandanus leaves.
  • Fluff up the ghee rice using a fork and transfer the rice on to the mutton masala.
  • Drizzle 15 ml ghee and rose water.
  • Cover and put on dum for 10 minutes.

N.B.: This biriyani can be prepared using chicken also.

To make Ghee Rice – Ingredients: Onion – 75 g, Ghee – 30 ml, Refined oil – 70 ml, Kaima Rice – 5 cups (1 cup – 200 g), Hot water – 7 ½ cups (1 cup is 150 ml), Green Cardamom – ½ tsp, Cloves – ½ tsp, Cinnamon – 1 stick, Mace scraped – ½ tsp, salt to taste.

  • Wash and drain the rice.
  • Heat oil and ghee in a thick bottomed vessel.
  • Add the spices and sliced onion, till onion becomes soft.
  • Add the rice and saute till the rice is coated with oil.
  • Add water and salt and mix well.
  • When water level goes below the rice level, cover with a tight fitting lid.
  • Transfer the vessel on to a pre-heated tawa.
  • Cook further for 10 minutes on a very low flame and switch of the flame and leave it on the tawa.
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