Thalassery biryani is a type of biryani that hails from the town of Thalassery in the Indian state of Kerala, located on the Malabar coast. It uses a specific short-grain and aromatic rice called kaima rather than the long-grain basmati rice commonly used in many biryani dishes.

This rice is native to the region and contributes a unique flavor and aroma to the dish. Unlike the traditional "dum" cooking method, where partially cooked rice and meat are layered and cooked together, in Thalassery biryani, the rice and meat are cooked separately before being layered and baked together.

The preparation method ensures that the rice does not become overly sticky and retains its texture. While Thalassery biryani can be made with various kinds of meat, chicken and mutton are most commonly used. The meat is usually marinated with spices and dahi before being cooked.