Malabar biryani is a specific type of biryani in the Malabar region of Kerala in south India. It is one of the most popular dishes in the state of Kerala, especially among the Muslim community, and is traditionally served malabar biryani at weddings, special occasions and festivals. Malabar biryani is known for its aromatic rice, mildly spicy taste, and use of local ingredients such as coconut oil and fried onions.
Malabar Biryani recipe
features:
1. Short-grain cayama/zircas rice: Unlike other biryani, which typically uses long-grain basmati rice, "kaima" or "zirksala rice" is used to make Malabar biryani, a small-grain, aromatic variety in Kerala. This rice has a distinct aroma and absorbs the taste of spices and meat very well.
2. "Coconut Oil": A defining feature of Malabar biryani is the use of coconut oil, which gives the dish a unique flavor that is usually different from other biryanis made with ghee or vegetable oil.
3. "Mild Spices": Malabar biryani is known to be 'less spicy' than Hyderabadi or Kolkata biryani. The focus is more on the balance of aromatic spices such as cardamom, cinnamon, cloves, and star fennel than the heat of chili.
4. "Fried Onions and Nuts": The generous use of "fried onions (birista)" and "cashews" is another feature of Malabar biryani. Onions are fried until crispy and golden brown, then layered between rice and meat, adding sweetness and texture. Nuts and raisins are often fried in ghee or coconut oil and used as garnishes.
5. "Meat or Fish": Malabar biryani can be made with "chicken, mutton or fish" (especially Malabar kingfish or shrimp). The meat is marinated with mild spices, cooked until soft, and then layered with rice.
6. "Layering and Dum Cooking": Like other biryanis, Malabar biryani adopts a "dum" cooking method, where rice and meat are layered and slow-cooked so that the flavor can blend together.
7. "Simplicity and Balance": Malabar biryani is simple but tasty, balancing the richness of coconut oil, the sweetness of fried onions and the mild warmth of aromatic spices. It's not heavy on spices or chillies, it makes for a lighter dish compared to other biryani styles.
Malabar Biryani Literature:
"Rice": Rice is preferred to caima/jircas, but basmati rice can be used as a substitute. "Meat": chicken, meat, or fish (shrimp are also popular in coastal areas). "Spices": cardamom, cinnamon, cloves, star anise, bay leaf, and fennel. "Coconut oil": Used for frying and flavoring. "Fried onion": Generously used in layers of biryani. "Cashews and raisins": Fried in ghee or coconut oil for garnish. "Curry leaves": Another signature of Kerala cuisine, used to add aromatic flavour to the dish.
1. Cooking meat: Meat (or fish) is marinated in a mixture of mild spices, yogurt, ginger, garlic, and lemon juice. It is then cooked in coconut oil with onions, tomatoes, green chillies, and whole spices until tender. 2. Cooking rice: The rice in the short grain is boiled and removed in the whole spice. The rice should not be sticky but light and fluffy.
3. Layering and dum cooking: Cooked meat and rice Fried onions, fried cashews and raisins are added to the pot. The pot is sealed and placed on low heat for "dum" cooking, which can add flavor Compatibility: Raita: A yogurt-based side dish with onions, cucumbers, or tomatoes, flavored with cumin and cilantro. Pickles: Mango or lemon pickles are served with Malabar biryani. Papadum: Crispy papadum (like papad) is served on the side. Salan: A mild gravy made with coconut or tamarind base can be served.
"Chicken Malabar Biryani": The most popular version, often served on weddings and special occasions. Fish Malabar Biryani: Coastal variation using fresh fish such as kingfish or shrimp. Mutton Malabar Biryani: Rich and tender, usually made for festive occasions.
Unique aspects:
Local ingredients: Coconut oil, kaima rice and curry leaves give biryani a different taste of Kerala. Mild and aromatic: Emphasis is placed on the aroma of rice and spices rather than the heat of chili. Crispy Fried Onions and Cashews: These add texture and sweetness to biryani, which sets it apart from other regional versions. Malabar biryani is a favourite dish in Kerala, embodying the coastal and tropical flavour of the region, while providing a lighter and more aromatic alternative to heavy biryani from north India.
For chicken marinade: Chop 1 kg chicken, chopped into medium pieces 1 teaspoon ginger-garlic paste 1 teaspoon turmeric powder 1 teaspoon red chili powder 1 tsp garam masala 2 tablespoons yogurt 1 teaspoon lemon juice . Salt to taste For rice: 3 cups of cama/zircas rice (or basmati rice), soaked for 30 minutes 2 Bay leaflet 4 Green cardamom 4 Cloves 1 Cinnamon stick 1 Star Anis 1 teaspoon fennel . Salt to taste . Water to boil For chicken masala: 2 Large onions, finely chopped 2 Tomatoes, finely chopped 3-4 green chillies, chop 2 tbsp ginger-garlic paste 1 teaspoon turmeric powder 1 teaspoon red chili powder 1 tsp garam masala 1 teaspoon fennel powder 1 cup yogurt 1/2 cup coconut oil (or ghee) 10-12 Curry Leaves Fresh cilantro and mint leaves, chopped (for garnish) For garnishing: 1/2 cup fried onion (birista) 1/4 cup cashews, fried 2 tablespoons raisins, fried 1 tbsp ghee
Notice:
Step 1: Marinate the chicken
1. In a large bowl, mix the chicken pieces ginger-garlic paste, turmeric powder, red chili powder, garam masala, curd, lemon juice and salt. 2. Marinate for at least 30 minutes (or overnight for better results).
Step 2: Cook rice
1. Bring water to a large bowl and add bay leaves, green cardamom, cloves, cinnamon sticks, star anis and fennel seeds. 2. Add the soaked rice and cook till it is 70-80% (the rice should still bite). Remove the rice and set aside.
Step 3: Prepare chicken masala.
1. Heat coconut oil in a large pan and sauté the chopped onion till it turns golden brown and crisp. Remove half the fried onion and set aside for garnishing. 2. Add ginger-garlic paste to the remaining onions and sauté till the raw smell disappears. 3. Add chopped tomatoes, green chillies and curry leaves. Cook until the tomatoes are soft. 4. Add turmeric, red chili powder, garam masala and fennel powder. Mix well and cook for 2-3 minutes. 5. Add the marinated chicken to the pan and cook until the chicken turns brown on all sides. 6. Add the yogurt, mix well, and cook over medium heat until the chicken is fully cooked and the seasoning thickens.
Step 4: Layering biryani
1. In a heavy fried bowl, apply ghee to the base and apply oil. 2. Start by layering half of the cooked chicken masala to the bottom. 3. Spread half-boiled rice on top of the chicken masala. 4. Sprinkle half-fried onions, fried cashewnuts, raisins and chopped mint and cilantro on the rice. 5. Repeat the remaining chicken masala, rice and garnish. 6. Add a teaspoon of ghee on top.
Step 5: Dum Cooking
1. Cover the pot with a tight lid or seal it with flour to trap steam. 2. Place the pot on a low heat or pan for 20-30 minutes using the dum method, so that the flavor can mix together. You can bake it in the oven at 180 °C (350 °F) for 20 minutes.
Step 6: Serve
After that, gently fry the rice and serve Malabar chicken biryani with hot raita, pick le and papadum.
Enjoy the rich and tasty Malabar chicken biryani, known for its mild spices, aromatic rice and the delicious sweetness of fried onions and raisins.
