From Kerala’s Malabar region, Malabar Biryani Recipe is a fragrant, filling, and flavorful dish. This particular kind of biryani stands out because of the unique combination of spices and short-grain rice, which is traditionally referred to as Jeerakasala rice or Wayanadan Kaima rice. The dish is often served at special occasions like weddings, festivals, and family get-togethers because it is a symbol of the cultural and culinary heritage of the area.
I’ll show you how to make this delicious Malabar Biryani Recipe step by step in this recipe. This straightforward recipe will assist you in achieving the authentic flavor of Malabar in your own kitchen, regardless of whether you are a seasoned chef or a novice cook.
Biryani Recipe Ingredients
| For the rice | For the biryani masala (chicken) | For garnishing |
|---|---|---|
| 2 cups Jeerakasala rice (or Basmati rice if Jeerakasala is unavailable) | 500 grams chicken (cut into medium-sized pieces) | Fried onions |
| 4 cups water | 2 large onions (thinly sliced) | Fresh coriander and mint leaves |
| 2 bay leaves | 2 tomatoes (chopped) | Saffron strands soaked in warm milk (optional) |
| 4-5 cloves | 1 tbsp ginger-garlic paste | Ghee (optional, for drizzling) |
| 2 cardamom pods | 3 green chilies (slit) | |
| 1-inch cinnamon stick | 1/2 cup yogurt (curd) | |
| 1 tbsp ghee (clarified butter) | 1/4 cup chopped coriander leaves | |
| Salt to taste | 1/4 cup chopped mint leaves | |
| 2 tbsp biryani masala powder (store-bought or homemade) | ||
| 1 tsp turmeric powder | ||
| 1 tbsp red chili powder | ||
| 2 tbsp lemon juice | ||
| 1/4 cup cashews (optional) 1/4 cup raisins (optional) | ||
| 4 tbsp ghee (clarified butter) | ||
| Salt to taste |
Biryani Recipe
1. Cook the Rice –
– To get rid of any extra starch, rinse the Jeerakasala rice with cold water until the water is clear. This helps the rice grains stay isolated and feathery.
– Heat 1 tablespoon of ghee in a large pot. Include cardamom pods, bay leaves, cloves, and a cinnamon stick. Sauté for a minute to release the aroma.
– Sauté the rinsed rice for a few minutes to ensure that it receives a light coating of ghee and spices before adding the rice.
– Bring four cups of water to a boil, season with salt, and serve.
– Cover the pot and cook the rice for 10 to 12 minutes, or until it is 90% cooked, on low heat. The rice grains should still have a little bite to them because they will cook even more during the last layering step
– Once finished, cushion the rice with a fork and put away.
2. Prepare the Chicken Masala
– 4 tablespoons of ghee can be heated in a heavy-bottomed pan.
– Golden cashews and raisins can be fried. Take out and reserve for garnishing.
– Add the sliced onions to the same pan and fry until golden brown and crispy (up to 10 minutes). For garnish, reserve half of the fried onions.
– Slit green chilies and the ginger-garlic paste should be added to the pan’s remaining onions. Sauté until the raw taste goes away.
– Cook the chopped tomatoes until they become soft and mushy by adding them.
– Now, include the biryani masala powder, red chili powder, and turmeric powder. Give the spices a good stir and let them roast for a few minutes.
– Mix in the chicken pieces thoroughly to coat them in the spice mixture.
– Add half of the chopped coriander and mint leaves, yogurt, and lemon juice. On medium heat, cook the chicken for about 10 to 15 minutes, or until it is tender and the oil starts to separate from the masala.
– You can achieve a gravy-like consistency by adding a few tablespoons of water to the masala if it is too dry.
3. Layering the Biryani
– Start layering the rice and chicken in a big, heavy pot or biryani handi.
– Layer the rice first, then the chicken masala, starting at the bottom. Continue the procedure while adding a final layer of rice to the top.
– On top, scatter the remaining mint, coriander, and fried cashews, as well as the reserved fried onions. Saffron milk can be drizzled over the top layer to add flavor and color if you’re using it.
– For an additional richness, drizzle some melted ghee over the rice.
4. Dum Cooking (Steaming)
– A lid that fits snugly over the pot is required. Dough can be used to seal the edges of the lid if it isn’t tight enough to prevent steam from escaping.
– Put the biryani in the pot and let it steam (dum) for about 20 to 25 minutes on a very low heat. The flavors can mix and the rice can fully absorb the masala during this step.
– Alternately, you could cook the biryani evenly by placing a griddle, or tawa, underneath the pot.
Serving the Malabar Biryani
– Using a fork, fluff the rice gently to mix the layers without breaking the grains after the biryani has steamed.
– With papad (crispy lentil wafers) and raita (yogurt with onions, cucumbers, and spices), serve the biryani hot.
– It can also be served with a simple salad and a pickle on the side.
Royal Biryani
A delightful dish made with fragrant rice, succulent chicken, and aromatic spices is called Malabar Biryani Recipe. This recipe will help you make the perfect biryani every time, whether you’re making it for a special family meal or a celebration. This dish is a memorable culinary experience due to its harmonious flavors and lengthy history. Have fun cooking.