- August 12, 2025
Malabar Biryani Recipe – Kerala’s Royal Coastal Biryani
When you think of Kerala’s culinary gems, the Malabar Biryani Recipe instantly comes to mind. Known for its unique blend of spices, fragrant rice, and rich cooking traditions, this dish from the Malabar region is considered one of the most flavorful biryanis in India. Unlike other biryanis, the authentic Malabar biryani uses a special short-grain rice called jeerakasala (Kaima rice) and incorporates a delicate balance of fried onions, ghee, and spices.
In this post, we’ll explore the Malabar biryani origin, list the Malabar biryani ingredients, and provide a complete step by step Malabar biryani preparation guide. Whether you want to cook a Malabar chicken biryani recipe, a Malabar mutton biryani recipe, or even a Malabar fish biryani recipe, this detailed guide will help you master the art of making this royal Kerala dish at home.
The Origin of Malabar Biryani
The traditional Malabar biryani recipe has a fascinating history. The Malabar Coast of Kerala has always been a center for Arab traders, who brought with them their love for rice and meat dishes. Over time, local Kerala spices like cardamom, black pepper, and cloves were fused into the dish, giving birth to the Malabar biryani Kerala style.
Today, it is especially popular in Kozhikode, Thalassery, and Kannur, where each town has its slight variations. What makes this biryani unique is its use of jeerakasala rice, which soaks up flavors more effectively than long-grain basmati.
Types of Malabar Biryani
Malabar Chicken Biryani Recipe – The most common version, served at weddings and Eid celebrations.
Malabar Mutton Biryani Recipe – Richer and more aromatic, cooked for longer to tenderize the meat.
Malabar Fish Biryani Recipe – A coastal favorite, made with seer fish or kingfish.
Prawn and egg variations also exist, though chicken and mutton remain the most traditional.
Malabar Biryani Ingredients
To cook the Malabar biryani at home, gather the following:
For the Rice
2 cups jeerakasala/kaima rice (Malabar biryani rice)
4 cups water
2 bay leaves
3 green cardamoms
2 cloves
1 small cinnamon stick
1 tsp salt
For the Masala (Malabar Biryani Masala)
500 g chicken/mutton/fish
3 large onions, thinly sliced (half for masala, half for frying)
2 medium tomatoes, chopped
2 tbsp ginger-garlic paste
1 cup thick curd (yogurt)
2–3 green chilies, slit
½ tsp turmeric powder
1 tsp red chili powder
1½ tsp coriander powder
½ tsp garam masala powder
Salt to taste
4 tbsp ghee or coconut oil
For Garnishing
Fried onions (from the sliced onions)
Fresh coriander leaves, chopped
Fresh mint leaves, chopped
10 cashews and 10 raisins, fried in ghee
A few strands of saffron soaked in warm milk (optional for Malabar dum biryani recipe)
How to Make Malabar Biryani – Step by Step
Step 1: Prepare the Rice
Wash the jeerakasala rice thoroughly and soak for 20 minutes. Boil water with bay leaves, cardamom, cinnamon, cloves, and salt. Add the rice and cook until 70% done. Drain and keep aside. The short-grain rice is the secret behind the Malabar biryani taste.
Step 2: Fry the Onions
Heat ghee in a pan and fry half the sliced onions until golden and crisp. Remove and keep aside for garnishing. This fried onion adds depth to the traditional Malabar biryani recipe.
Step 3: Make the Masala
In the same pan, add more ghee. Sauté the remaining onions until golden. Add ginger-garlic paste and green chilies. Add tomatoes and cook until they soften.
Add turmeric, chili powder, coriander powder, and salt. Mix well, then add the meat (chicken, mutton, or fish). Cook on medium heat until the meat absorbs the spices. Add yogurt and stir until the oil separates. Sprinkle garam masala and simmer until done. This forms the rich Malabar biryani masala.
Step 4: Layering the Biryani
In a heavy pot:
Spread a layer of meat masala.
Add a layer of cooked rice.
Sprinkle fried onions, coriander, mint, cashews, raisins, and saffron milk.
Repeat until all rice and masala are layered, finishing with rice on top.
Step 5: Dum Cooking Method
Seal the pot with a tight lid or dough around the edges. Place on very low heat for 20–25 minutes. This Malabar biryani cooking method ensures all layers infuse beautifully.
Step 6: Rest and Serve
Let it rest for 10 minutes before opening. Gently fluff the layers and serve your authentic Malabar biryani hot with raita and pickle.
Malabar Biryani Preparation Tips
Always use jeerakasala rice – it defines the Malabar biryani Kerala style.
Fry onions patiently on low flame for the best caramelization.
Use ghee generously – it enhances aroma.
For mutton, ensure it’s slow-cooked until tender.
Dum cooking is the soul of the traditional Malabar biryani recipe.
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Why Malabar Biryani is Special
The Malabar biryani origin lies in the fusion of Arabian and Kerala cuisines. Unlike Hyderabadi biryani, which is spicier, or Lucknowi biryani, which is more subtle, the Malabar biryani taste is a perfect balance of richness and lightness. The use of jeerakasala rice, fried onions, ghee, and dry fruits make it royal yet comforting.
This Malabar biryani special is served during Eid, weddings, and family celebrations, carrying with it centuries of tradition.
Serving Suggestions
Pair with cucumber raita or pachadi.
Serve with papad, pickle, and coconut chutney.
A boiled egg on top adds an authentic festive touch.
Frequently Asked Questions (FAQs)
Q1: Which rice is used in Malabar Biryani?
Jeerakasala (Kaima) rice is traditional. It absorbs masala flavors better than basmati.
Q2: Is Malabar Biryani spicy?
It is mildly spiced compared to Hyderabadi biryani, focusing more on aroma and richness.
Q3: Can I cook Malabar Biryani without ghee?
You can use oil, but ghee is essential for the true authentic Malabar biryani flavor.
Q4: What is the difference between Malabar and Thalassery Biryani?
Both are Kerala styles, but Thalassery biryani is slightly lighter, while Malabar biryani masala is richer.
Q5: How to make Malabar Biryani quickly?
Try the easy Malabar biryani recipe version by cooking meat masala in a pressure cooker before layering with rice.
Interesting Facts
The Malabar Biryani Recipe is more than just food – it’s a symbol of Kerala’s rich culinary heritage. Whether you try the Malabar chicken biryani recipe, the Malabar mutton biryani recipe, or the Malabar fish biryani recipe, each version brings out the authentic coastal flavors of Malabar.
If you’ve ever wondered how to make Malabar biryani at home, this guide with detailed Malabar biryani preparation and the dum biryani cooking method will help you recreate the magic. One taste of this traditional Malabar biryani recipe, and you’ll understand why it’s considered one of India’s most loved biryanis.
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