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Malabar Biryani | Kerala Biryani

Malabar Biryani additionally known as Kerala Biryani is likely one of the most celebrated biryanis from South India. Similar to its Hyderabadi or Awadhi cousins, the Kerala Biryani recipe too is laborious and wishes a very good period of time to organize and prepare dinner. Ultimately, when the dish is prepared, its all value. You possibly can really feel the aroma, flavors and texture of this delicate and delicately spiced vegetable Thalassery Biryani in each morsel.

veg kerala biryani, malabar biryani

About Malabar Biryani

My household loves rice-based dishes, and it’s a no brainer that biryani tops the checklist. Although, it does take some effort and time to make a superbly aromatic Malabar Biryani too, the fantastic thing about it’s that I don’t need to prepare dinner anything with it. It’s a whole meal in itself. Only a easy salad or raita works nice with it.

This Malabar Biryani recipe is tailored from Neeta Dutta’s ‘1000 Nice Indian Recipes: The Final Guide of Indian Delicacies,’ which is a good cookbook overlaying Indian delicacies vastly. I need to admit that I’ve tried a number of different recipes from the e-book. However the Kerala Biryani recipe is a favourite.

Whereas different biryanis have a predominant taste of yogurt in them, this Thalassery Biryani has the principal taste of coconut milk by which the greens are cooked. Total, this biryani is milder, little candy in style and fewer in warmth because it has much less spices as in comparison with the Hyderabadi or Tamil Nadu type biryanis.

The Thalassery Biryani is exclusive within the sense that it’s made with kaima rice often known as jeerakasala rice. These are quick grained rice having a beautiful aroma and should not sticky.

In Kerala and a few elements of Tamil Nadu this specific rice variant is used to make biryani. Even Nei Choru or the Kerala Ghee Rice is made with kaima rice.

These days kaima rice is definitely obtainable on-line. But when nonetheless you can’t supply it, make the biryani with the simply obtainable basmati rice. Make it possible for your basmati rice is aged because it provides the most effective texture to the biryani.

Step-by-Step Information

The best way to make Malabar Biryani

1. First soak 2 cups kaima rice or basmati rice in 3 cups water for 20 to half-hour. Drain all of the water.

Prepare dinner the rice grains in 6 cups of water till they’re ¾ᵗʰ cooked. Utilizing a strainer, drain the remaining starchy water from the rice.

You possibly can decide prepare dinner rice in a pan, strain cooker, microwave or in a rice cooker. To make this Thalassery Biryani both use kaima rice (jeerakasala rice) or basmati rice.

soaking and cooking rice for kerala biryani

2. Whereas the rice is cooking, you may prep the greens and maintain them apart. Warmth 5 to six tablespoons oil and add 1 cup of sliced onions.

Fry the the onions on medium warmth till they turn out to be mild brown. I’ve used a impartial flavored oil however be at liberty to make use of coconut oil or ghee.

frying half the sliced onions in hot oil for kerala biryani

3. Now, add ¼ or ⅓ cup chopped cashews, ¼ cup raisins, 2 sprig curry leaves and fry until the combination turns golden brown. Ensure you don’t burn the combination.

Fry on low warmth. By the point onions flip golden brown, the cashews, raisins and curry leaves would even have browned. In case you may’t do that method, then fry all of them one after the other.

frying cashewnuts, raisins and curry leaves in hot oil for kerala biryani

4. Utilizing a slotted spoon take away this fried combination and put aside on a plate.

fried mixture for kerala biryani

Make Vegetable Gravy

5. Use the identical oil by which the onions, and many others. are fried. Take about 2 to three tablespoons of this oil in one other pan or pot and place on the stovetop. Maintain warmth to a low.

Add the entire spices – 2 inch cinnamon stick, 7 to eight cloves and 4 to five inexperienced cardamoms. Fry on low warmth until the spices splutter and the oil turns into aromatic.

frying cinnamon, cloves and green cardamoms in hot oil for kerala biryani

6. Add the remaining sliced onions – ¾ cup. Fry onions till they’re calmly golden.

frying remaining sliced onions with spices for kerala biryani

7. Add 1 tablespoon ginger-garlic paste and a pair of inexperienced chilies (chopped) and sauté for a minute on low warmth.

frying ginger-garlic paste and green chilies for kerala biryani

8. Add the dry spice powders listed under:

  • 1 teaspoon coriander powder
  • 1 teaspoon fennel powder
  • ½ teaspoon black pepper powder
  • ¼ or ½ teaspoon crimson chili powder
  • ¼ or ½ teaspoon turmeric powder

Sauté for a number of seconds on low warmth taking care to not burn the spices.

At this step you may as well add about ½ cup chopped tomatoes after sautéing the bottom spices. Sauté tomatoes till they flip delicate and mushy.

frying spice powders with sliced onions and whole spices for kerala biryani

9. Add 2 cups chopped greens, ½ cup inexperienced peas and stir. Sauté for a minute. I’ve used small eggplant (brinjal), potato, carrots and peas.

Add veggies like cauliflower, french beans, bell peppers, broccoli, child corn. You possibly can even add mushrooms and steamed or boiled unripe jackfruit and even soya chunks.

sautéing chopped vegetables for kerala biryani

10. Now, add 2 cups of thick coconut milk.

adding coconut milk for kerala biryani

11. Stir to mix on low warmth. Add ½ cup water (or as wanted) together with ½ or 1 tablespoon lemon juice. Combine once more.

Cowl the pan with lid and let the greens prepare dinner on low to medium-low warmth. The curry would scale back a bit as soon as the greens are tender and cooked.

When you plan to make use of curd (yogurt) as a substitute of lemon juice, then add at this stage. Combine properly and add salt. Add about ¼ cup of crushed yogurt or curd.

adding water, lemon juice and salt to the vegetables and cooking

12. In the meantime prime the fried combination (onions, cashews, raisins and curry leaves) onto the cooked rice.

adding fried mixture to the cooked rice

13. As soon as the greens are tender, we are able to begin layering the biryani. The gravy is cooked now.

cooked gravy for kerala biryani

Layer and Make Malabar Biryani

14. Grease an oven proof Pyrex bowl or pan with oil. Layer the vegetable gravy first adopted by the rice.

layering of cooked vegetable gravy and rice in ovenproof bowl

15. Unfold ½ tablespoon of chopped mint and ½ tablespoon of chopped coriander leaves on prime.

Sprinkle saffron water (12 to fifteen saffron strands soaked in 1.5 tablespoon water). Dot with some oil or ghee for those who favor.

As an alternative of saffron water, you can additionally use a number of drops of pure edible orange or yellow coloration.

adding chopped mint, chopped coriander leaves, saffron water and oil to the bowl

16. Unfold one other layer of the vegetable gravy. Now unfold the fourth layer of rice. 

Sprinkle the chopped mint and coriander leaves and saffron water. Dot with some oil once more. Cowl with an aluminium foil.

repeat the layers once again, cover the bowl with an aluminium foil and bake

17. Bake the Malabar Biryani in a preheated oven at 200 levels C for 25 to half-hour. The under picture reveals biryani after baking.

You might additionally decide to prepare dinner the layered biryani in a tightly coated pan on range prime for 25 to half-hour on low warmth.

Use a heavy tawa or skillet and warmth it first for a couple of minutes on the stove-top. Place the coated biryani pan/pot on the tawa after which prepare dinner the biryani on a low to medium-low warmth.

I favor to bake this biryani fairly than dum cooking on stovetop as I don’t have to fret concerning the base layer getting burnt.

baked kerala biryani in the bowl

18. Serve the Malabar Biryani sizzling with a raita or salad. I served with Onion Raita.

kerala biryani served on a plate with vegetable raita, spoon and a glass of water

Serving Recommendations

You possibly can serve this Thalassery Biryani together with your selection of raita, plain curd (yogurt), salad or kachumber, lemon wedges, papad or pickle. Or have it simply as it’s.

You possibly can refrigerate the leftover biryani for a day solely. Whereas reheating, steam for five minutes in a pan or prompt pot. Or you may calmly sauté the biryani stirring continuously in a frying pan or skillet till heat or sizzling.

Vegetarian Biryanis are additionally a factor

Since I’m a vegetarian, I’ve developed fairly a number of vegetarian biryani recipes like this Malabar Biryani in addition to the Hyderabadi type Veg Biryani. Apart from the Malabar Biryani recipe with greens, different biryanis which might be widespread at my house are the Kathal Biryani, Palak Biryani, Chana Biryani, Bombay Biryani, and many others.

I’ve additionally created my variations of the well-known Lucknowi Biryani, Kolkata Biryani and Mughlai Biryani with veggies. You should take a look at this Biryani Rice recipe as properly to make a easy, flavorful rice that goes nice with curries and dal.

Lots of people could argue about how an genuine biryani ought to solely be meat-based. What I really feel is for those who put your coronary heart, soul and observe the normal recipes to the T, then making sure adjustments like substituting the non-vegetarian substances with vegetarian ones isn’t a giant deal. Ultimately, it’s essential to get a biryani which is flavor-laden and satisfying. That’s what issues!

Skilled Suggestions

  1. Rice: To make any biryani, you want good high quality rice. Biryani shouldn’t be mushy and the rice grains ought to stay separate within the dish. Additionally, the rice shouldn’t be totally cooked and solely cooked about 75% or ¾ ᵗʰ. It ought to have a slight chunk and may be cooked in a pan, strain cooker, microwave or a rice cooker. For this Thalassery Biryani recipe both use the quick grained kaima rice or the lengthy grained basmati rice.
  2. Spices: The beautiful aroma comes from utilizing complete spices on this Kerala Biryani recipe. So, ensure that the spices are contemporary and in good situation. In case you don’t have saffron, you may as well use a pinch of turmeric powder dissolved in water or a yellow edible coloration.
  3. Coconut milk: It’s best for those who can put together a batch of contemporary Coconut Milk at house that can be utilized on this recipe. In case you may’t, you may as well use the store-bought one canned coconut milk.
  4. Curd (Yogurt): When you’re utilizing curd or yogurt as a substitute of coconut milk within the vegetable gravy of this biryani, then make certain to make use of contemporary curd which isn’t bitter. The curd must also be comprised of complete milk. Don’t use fats free curd comprised of toned milk as it’s going to cut up whereas cooking.
  5. Biryani gravy: The vegetable gravy of this biryani ought to have a medium to medium-thick consistency. It shouldn’t be watery like a inventory or broth, as it will result in the rice turning into mushy or very delicate.
  6. Cooking biryani: As soon as layered, the biryani may be baked in a preheated oven or cooked in a tightly coated pan on range prime on a low warmth.

Extra South Indian Biryani Variants

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kerala veg biryani

Malabar Biryani | Kerala Biryani | Thalassery Biryani (Vegetarian)

This Malabar Biryani is a gentle and delicately spiced vegetable biryani made with a bevy of contemporary veggies, spices, herbs, onions, cashews, raisins and coconut milk. Finest served with aspect of raita and a few papadam.

Prep Time 30 minutes

Prepare dinner Time 30 minutes

Whole Time 1 hr

Forestall your display from going darkish whereas making the recipe


  • First, rinse the rice a number of occasions in water. Soak the rice for 20 to half-hour.

  • Later prepare dinner the rice in water till the rice grains are ¾ᵗʰ cooked. Drain the remaining starchy water and set the rice grains apart.

  • Warmth oil and add the sliced onions.

  • Fry until the onions turn out to be mild golden.

  • Add the cashewnuts, raisins and curry leaves.

  • Fry until the combination turns golden on low warmth. Do not burn.

  • Take away with a slotted spoon and add the fried onions, cashews, raisins and curry leaves to the cooked rice. Don’t combine. Merely make a layer of the fried onions combination on prime of the rice.

Making vegetable gravy

  • In one other pan, add 2 to three tablespoons of this oil by which the onions have been fried. You possibly can add extra oil if required. Warmth the oil on a low flame.It’s also possible to decide to make use of contemporary oil or use ghee as a substitute.
  • Add the entire spices – cinnamon, cloves and inexperienced cardamoms.

  • On a low warmth fry until the oil turns into aromatic and the spices splutter.

  • Now, add the 1.5 cups sliced onions and sauté on medium-low warmth till mild golden, stirring typically.

  • Add the ginger-garlic paste and inexperienced chilies. Sauté for a minute on low warmth.

  • Add the dry floor spice powders and sauté for a number of seconds.

  • Add the combined chopped greens. Sauté for a minute.

  • Add the coconut milk. Stir after which add water together with lemon juice.

  • If utilizing yogurt as a substitute of lemon juice, then add at this step. Stir properly.

  • Add ½ cup of water. Cowl the pan and let the greens prepare dinner on low to medium-low warmth. The gravy will scale back a bit.

  • As soon as the greens are tender and cooked, we are able to begin layering the biryani.

Layering and making Malabar Biryani

  • Grease an oven proof bowl or pan with oil.

  • Layer the vegetable gravy first. Then layer the rice.

  • Unfold the chopped mint and coriander leaves on prime.

  • Sprinkle the saffron water. Dot with some oil.

  • Unfold one other layer of the vegetable gravy.

  • Now unfold the fourth layer of rice.

  • Sprinkle the chopped mint, coriander leaves and saffron water.

  • Dot with some oil once more. Cowl and seal tightly with an aluminium foil.

  • Bake Kerala Biryani in a preheated oven at 200 levels Celsius for 25 to half-hour.

  • It’s also possible to prepare dinner the layered biryani in a tightly coated pan on range prime for 25 to half-hour on low warmth.

  • Serve Malabar Biryani sizzling or heat with raita or kachumber.

  • Add greens of your selection. You possibly can even make this Malabar Biryani with button mushrooms, steamed or cooked unripe jackfruit or soya chunks.
  • As an alternative of oil, you should utilize ghee or coconut oil. 
  • Use thick coconut milk. Selfmade is best however you may as well use canned thick coconut milk. 

Vitamin Information

Malabar Biryani | Kerala Biryani | Thalassery Biryani (Vegetarian)

Quantity Per Serving

Energy 811 Energy from Fats 387

% Each day Worth*

Fats 43g66%

Saturated Fats 24g150%

Polyunsaturated Fats 2g

Monounsaturated Fats 15g

Sodium 1287mg56%

Potassium 653mg19%

Carbohydrates 99g33%

Fiber 5g21%

Sugar 10g11%

Protein 12g24%

Vitamin A 123IU2%

Vitamin B1 (Thiamine) 0.2mg13%

Vitamin B2 (Riboflavin) 0.1mg6%

Vitamin B3 (Niacin) 8mg40%

Vitamin B6 0.4mg20%

Vitamin C 23mg28%

Vitamin E 6mg40%

Vitamin Okay 6µg6%

Calcium 113mg11%

Vitamin B9 (Folate) 102µg26%

Iron 6mg33%

Magnesium 124mg31%

Phosphorus 306mg31%

Zinc 3mg20%

* P.c Each day Values are primarily based on a 2000 calorie food plan.

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This Malabar Biryani recipe submit from the weblog archives first printed on April 2013 has been up to date and republished on December 2022.



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