Kerala Malabar Biryani
🫕 Ingredients
For the Rice:
Jeerakasala rice (short-grain fragrant rice) – 2 cups
(If unavailable, use basmati rice but reduce cooking time slightly)Ghee – 2 tbsp
Whole spices – 4 cloves, 2 cardamoms, 1-inch cinnamon, 1 bay leaf
Water – 3 cups
Salt – as needed
For the Chicken Masala:
Chicken – 1 kg (bone-in, cleaned and cut)
Onions – 3 large (thinly sliced)
Tomatoes – 2 medium (chopped)
Ginger-garlic paste – 2 tbsp
Green chilies – 3 (slit)
Yogurt – 3 tbsp
Fresh coriander leaves – ½ cup (chopped)
Fresh mint leaves – ½ cup (chopped)
Cashew nuts – 10 (optional, for richness)
Ghee / coconut oil – 4 tbsp
Spices:
Turmeric powder – ¼ tsp
Red chili powder – 1½ tsp
Coriander powder – 2 tsp
Garam masala – 1 tsp
Pepper powder – ½ tsp
Salt – to taste
For Garnish:
Fried onions – 1 cup
Fried cashews and raisins – 2 tbsp each
Fresh coriander and mint leaves – a handful
Ghee – 2 tbsp (for final drizzle)
🔪 Preparation Steps
Step 1: Cook the Rice
Wash and soak the rice for 20 minutes, then drain.
Heat ghee in a large pan, add the whole spices, and sauté until aromatic.
Add rice and fry gently for 2 minutes.
Pour hot water and salt, cover, and cook until the rice is 90% done.
Fluff gently and set aside.
Step 2: Prepare the Chicken Masala
Heat ghee or coconut oil in a thick-bottomed pan.
Add onions and sauté until golden brown (this is key for deep flavor).
Add ginger-garlic paste and green chilies; sauté till raw smell fades.
Add tomatoes, chili powder, coriander powder, turmeric, pepper, and salt.
Once oil separates, add chicken pieces and mix well.
Add yogurt, mint, and coriander leaves.
Cover and cook on medium flame until chicken is tender and masala thickens.
Tip: The masala should be slightly dry — not watery.
Step 3: Layer the Biryani
In a heavy-bottomed pot, spread a thin layer of rice at the bottom.
Add a layer of chicken masala.
Repeat until all rice and masala are used, ending with rice on top.
Sprinkle fried onions, mint, coriander, cashews, raisins, and a drizzle of ghee.
Step 4: Dum (Steaming)
Option 1: Stovetop Method
Seal the pot with wheat dough or a tight lid.
Place it on low flame for 15–20 minutes.
Option 2: Oven Method
Bake covered at 180°C (350°F) for 20 minutes.
Let it rest for 10 minutes before opening.
Step 5: Serve and Enjoy!
Gently mix before serving, ensuring each portion has rice and chicken.
Serve with:
Raita (onion and cucumber yogurt mix)
Pickle and papadam
Sweet coconut halwa or banana chips (optional, for festive touch)
🌿 Chef’s Tips for Authentic Flavor
Always use Jeerakasala rice for that distinct Malabar aroma.
Fried onions (Birista) give depth and sweetness — don’t skip!
Coconut oil can be mixed with ghee for that coastal essence.
A few drops of kewra water or rose essence at the end can lift the aroma.