Malabar Biryani

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Overview:

A specialty from the Malabar region of Kerala, this biryani is lighter, uses small-grain rice, and is usually less spicy than other biryanis. Coconut and ghee play significant roles in its flavor.

Origin:
The Malabar Biryani reflects Kerala’s rich trading history with Arabs, featuring local spices and coconut.

Nutritional Facts (per serving):

  • Calories: 510 kcal
  • Protein: 25g
  • Fat: 24g
  • Carbohydrates: 58g

Ingredients:

  • 500g Jeerakasala rice
  • 750g chicken
  • 1/2 cup coconut milk
  • 2 tbsp ghee
  • 1 cup fried onions
  • 2 green chilies
  • 1/2 tsp turmeric
  • 1 tbsp coriander powder
  • Whole spices (cardamom, cloves, cinnamon)
  • Fresh mint and coriander leaves

How to Make:

  1. Cook the Chicken: Fry onions, green chilies, and ginger-garlic paste. Add chicken, turmeric, coriander powder, and salt. Cook until tender.
  2. Cook the Rice: Cook the Jeerakasala rice with whole spices and coconut milk.
  3. Layering: Layer the chicken and rice with fried onions, mint, and coriander leaves.
  4. Final Dum: Seal the pot and cook on low heat for 20 minutes.
  5. Serve: Garnish with fried cashews and serve with coconut chutney.
For more recipes visit Indian cuisine

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