Malabar Biryani Recipe

Malabar Biryani is a specialty from Kerala, known for its rich use of local spices, coconut, and fried onions. This biryani offers a fragrant and flavorful experience that is unique to the Malabar region.

Ingredients for Malabar Biryani

• 2 cups khaima rice
• 500g meat (chicken, mutton, or fish)
• 1/2 cup coconut milk
• Whole spices (cloves, cardamom, bay leaves)
• 2 onions, sliced
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 1 tsp garam masala
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1/2 cup fresh coriander leaves, chopped
• 1/2 cup fresh mint leaves, chopped
• Salt to taste
• 3 tbsp oil
• 1 tbsp ghee

Instructions for Making Malabar Biryani

1. Preparation: Wash and soak the khaima rice for 30 minutes. Cook the rice until it's 70% done, then drain and set aside.

2. Marinate the Meat: In a bowl, mix the meat with ginger-garlic paste, turmeric, red chili powder, and salt. Marinate for at least 1 hour.

3. Cook the Meat: Heat oil in a large pot. Fry the onions until golden brown and set aside half for garnishing. Add the marinated meat, tomatoes, garam masala, and whole spices. Cook until the meat is tender.

4. Layer the Biryani: In a heavy-bottomed pot, layer half of the partially cooked rice. Add the cooked meat mixture, then top with the remaining rice. Sprinkle coconut milk, chopped coriander, and mint leaves.

5. Dum Cooking: Drizzle ghee over the top layer. Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes (dum method) until the rice is fully cooked and the flavors are well blended.

6. Serve: Garnish with fried onions and serve hot with raita and salad.

Tips for Success

• Rice: Use khaima rice for an authentic texture and flavor.
• Coconut Milk: Adds richness and a unique flavor to the biryani.
• Dum Cooking: Seal the pot tightly to retain the steam and cook the biryani evenly.

Enjoy the rich and aromatic flavors of Malabar Biryani, a dish that brings the essence of Kerala's culinary traditions to your table.