Malabar Biryani

Malabar Biryani

Malabar Biryani is a celebrated dish from the coastal region of Malabar in Kerala, India. This aromatic and flavorful rice dish is a culinary gem among Kerala’s traditional fare, known for its rich blend of spices, ghee, and the distinct use of short-grain rice called Jeerakasala or Kaima. Unlike many other types of biryani that rely heavily on robust, hot spices, Malabar Biryani is delicately spiced, offering a perfect balance of heat, fragrance, and taste. It often features succulent pieces of chicken, mutton, or seafood, and is cooked using the dum method—slow cooking in a sealed pot—to lock in flavors.

What sets Malabar Biryani apart is not just its taste but also its cultural significance. Traditionally served during weddings, Eid, and festive occasions, it is a symbol of hospitality and celebration in the region. The unique layering of meat and rice, garnished with caramelized onions, cashews, and raisins sautéed in ghee, creates a complex yet comforting dish that showcases the culinary heritage of the Malabar coast and is featured in many traditional food recipes.

Malabar Chicken Biryani Recipe

Ingredients:

For the rice:

• 2 cups Jeerakasala (Kaima) rice or basmati rice (if unavailable)
• 4 cups water
• 1 bay leaf
• 2-3 cloves
• 2 cardamom pods
• 1 small piece of cinnamon
• Salt to taste

For the chicken masala:

• 500g chicken (bone-in pieces preferred)
• 2 onions (thinly sliced)
• 1 tomato (chopped)
• 1 tbsp ginger-garlic paste
• 2-3 green chilies (slit)
• ½ tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• ½ tsp garam masala
• ½ tsp fennel seeds
• Salt to taste
• ½ cup yogurt
• A handful of chopped mint and coriander leaves
• 2 tbsp ghee
• 1 tbsp oil

For garnish:

• 1 onion (thinly sliced and fried till golden)
• A few cashew nuts and raisins (fried in ghee)
• 1 tbsp ghee

Instructions:

1. Cook the rice:
• Wash and soak rice for 20 minutes. Drain.
• Boil water with whole spices and salt. Add rice and cook until 90% done. Drain and keep aside.
2. Prepare the chicken masala:
• Heat ghee and oil in a heavy-bottomed pan. Sauté sliced onions until golden.
• Add ginger-garlic paste and green chilies. Cook till the raw smell disappears.
• Add tomatoes, turmeric, chili, coriander powder, and salt. Cook till oil separates.
• Add chicken pieces and stir well. Cover and cook on low heat till chicken is done.
• Stir in yogurt, mint, and coriander leaves. Cook for another 5 minutes. Add garam masala and fennel seeds.
3. Layering and dum cooking:
• In a thick-bottomed pan or biryani pot, spread a layer of chicken masala.
• Add a layer of rice. Repeat, ending with a rice layer.
• Sprinkle fried onions, cashews, raisins, and ghee on top.
• Cover tightly and dum cook on very low flame for 15-20 minutes. Alternatively, seal the pot with dough and bake at 180°C for 20 minutes.
4. Serve hot with raita, pickle, and papadam.

FAQs about Malabar Biryani

Q1: Can I use basmati rice instead of Jeerakasala rice?
Yes, basmati rice can be used if Jeerakasala (Kaima) rice is unavailable. However, Jeerakasala rice gives Malabar Biryani its signature texture and flavor.

Q2: Is Malabar Biryani very spicy?
No, Malabar Biryani is known for its balanced flavors. While it does contain spices, the heat is moderate and enhanced by aromatic herbs and ghee rather than overpowering chilies.

Q3: Can I make a vegetarian version of Malabar Biryani?
Yes, you can replace chicken with vegetables like carrots, beans, peas, and potatoes. Paneer also works well for a richer version.

Q4: What makes Malabar Biryani different from other regional biryanis?
It uses Kaima rice, coconut-based flavors (sometimes), and is less oily and spicy compared to Hyderabadi or Lucknowi biryanis. The use of ghee, fried onions, and mildly spiced masala sets it apart.

Q5: Can I prepare Malabar Biryani in advance?
Yes, it can be prepared a few hours ahead. In fact, the flavors deepen as it rests. Reheat gently before serving.

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