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Malabar Biryani Recipe

  • August 12, 2025

Malabar Biryani Recipe – Kerala Style Thalassery Biryani

Malabar Biryani, also known as Thalassery Biryani, is a fragrant and mildly spiced biryani variety from the Malabar region of Kerala, India. Unlike other Indian biryanis, Malabar Biryani uses jeerakasala rice (Kaima rice) instead of long-grain basmati rice, giving it a unique texture and flavor. This biryani is known for its subtle sweetness, delicate aroma, and the perfect balance of spices, making it one of the most popular Kerala biryani recipes.

Traditionally prepared for weddings, Eid celebrations, and festive occasions, this biryani combines marinated chicken or mutton, slow-cooked rice, and layered dum cooking to create an unforgettable taste.

🛒 Ingredients for Malabar Chicken Biryani

(Serves 4–5 people)

For the Chicken Marinade

  • Chicken (bone-in pieces) – 1 kg

  • Thick yogurt – 1 cup

  • Ginger-garlic paste – 2 tbsp

  • Red chili powder – 1½ tsp

  • Turmeric powder – ½ tsp

  • Garam masala – 1 tsp

  • Lemon juice – 1 tbsp

  • Salt – to taste

For the Biryani Masala

  • Ghee – 4 tbsp

  • Onions – 3 large (thinly sliced)

  • Tomatoes – 3 medium (chopped)

  • Green chilies – 4 (slit)

  • Fresh coriander leaves – ½ cup (chopped)

  • Fresh mint leaves – ½ cup (chopped)

  • Whole spices:

    • Bay leaves – 2

    • Green cardamom – 4

    • Cloves – 4

    • Cinnamon stick – 1-inch

    • Mace (javitri) – 1 blade

    • Black peppercorns – 6–8

For the Rice

  • Jeerakasala (Kaima) rice – 3 cups

  • Water – as needed for boiling

  • Ghee – 2 tbsp

  • Bay leaves – 2

  • Green cardamom – 4

  • Cloves – 4

  • Salt – 1 tbsp

For Layering

  • Fried onions (birista) – 1 cup

  • Saffron strands – 10–12 (soaked in ¼ cup warm milk)

  • Fried cashews – ¼ cup

  • Fried raisins – ¼ cup


🍳 Step-by-Step Instructions

Step 1 – Marinate the Chicken

  1. Wash and pat dry chicken pieces.

  2. In a large bowl, mix yogurt, ginger-garlic paste, chili powder, turmeric, garam masala, lemon juice, and salt.

  3. Coat chicken evenly with the marinade.

  4. Cover and refrigerate for 1–2 hours for better flavor.


Step 2 – Cook the Rice

  1. Wash jeerakasala rice 2–3 times and soak for 20 minutes.

  2. Boil water in a large pot with ghee, bay leaves, cardamom, cloves, and salt.

  3. Add soaked rice and cook until 80% done.

  4. Drain and keep aside.


Step 3 – Prepare the Biryani Masala

  1. Heat ghee in a large handi (deep pan).

  2. Add sliced onions and fry until golden brown. Remove half for garnishing.

  3. Add whole spices (bay leaves, cardamom, cloves, cinnamon, mace, peppercorns) and sauté for 30 seconds.

  4. Add chopped tomatoes and cook until soft.

  5. Add marinated chicken and cook on medium heat until tender and gravy thickens.

  6. Stir in green chilies, coriander, and mint leaves.


Step 4 – Layer the Biryani

  1. Spread half of the cooked rice over the chicken masala in the handi.

  2. Sprinkle half of the fried onions, saffron milk, fried cashews, and raisins.

  3. Add the remaining rice and repeat toppings.


Step 5 – Dum Cooking

  1. Cover the handi with a tight lid.

  2. Place on a tawa (griddle) and cook on low heat for 20–25 minutes.

  3. Let it rest for 10 minutes before opening.


Step 6 – Serve the Malabar Biryani

  • Gently fluff the biryani and serve hot with raita, pickle, and pappadam for a traditional Kerala experience.


🥗 Serving Suggestions

  • Accompaniments: Onion raita, coconut chutney, pappadam, pickle.

  • Occasions: Weddings, Eid celebrations, Onam, and festive gatherings.


📊 Nutrition Facts (Per Serving – approx.)

NutrientAmount
Calories580 kcal
Protein28 g
Carbohydrates65 g
Fat24 g
Saturated Fat10 g
Cholesterol92 mg
Sodium860 mg
Fiber3 g
Sugars4 g

💡 Pro Tips for Authentic Malabar Biryani

  • Always use jeerakasala (Kaima) rice for the authentic Kerala flavor.

  • Fry cashews and raisins in ghee for the signature sweet aroma.

  • Keep the biryani mildly spiced; Malabar biryani is known for its subtle taste.

  • For Mutton Malabar Biryani, adjust cooking time for the meat to become tender.

📍 Location & Origin

  • Cuisine: Malabar Cuisine (Kerala, India)

  • City of Origin: Thalassery, Kerala – famous for its spice-rich dishes and coastal food culture.

  • Cultural Significance: Malabar Biryani has Arab, Mughlai, and local Kerala influences, making it distinct in taste and cooking technique. It’s a festive dish often served at weddings, Eid, and Onam celebrations.


Intersting facts :
This authentic Malabar Biryani recipe captures the coastal flavors of Kerala with its unique rice, aromatic spices, and rich ghee flavor. Perfect for festive occasions, it’s a must-try for anyone who loves traditional South Indian biryani.

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