Kerala Biryani recipe: A Delicious and Aromatic Rice Dish from the South

New Delhi: Kerala-style biryani, also called the Malabar Biryani, is a rich and aromatic dish that is known for its unique mix of spices, flavours, and fragrant rice. This version of biryani is milder in heat and packed with layers of different flavours, which makes it a favourite in the coastal and Malabar regions of Kerala. Made with Jeerakasala rice, it absorbs the essence of ghee, whole spices, and saffron. The meat (chicken, mutton, or fish) is marinated in a flavourful mix of yoghurt, spices, and herbs and then slow-cooked to perfection.

One of the main cooking components of the Kerala-style biryani is the use of coconut milk, fried onions, and nuts, which add a mildly sweet richness that completes the savoury spices.

Kerala-style biryani or Malabar Biryani, is a fragrant and mildly spiced dish that is prepared with basmati or jeerakasala rice, pieces of chicken, mutton, or fish, and aromatic spices. Listed below is the recipe for how to make this flavourful dish:

Ingredients:

For the rice:

2 cups Jeerakasala rice (or Basmati rice)

4 cups water

1 bay leaf

2 cloves

1-inch cinnamon stick

2 cardamoms

1 tsp ghee

Salt to taste

For the masala:

500g chicken (or mutton, fish)

2 large onions (thinly sliced)

2 tomatoes (chopped)

1 tbsp ginger-garlic paste

3-4 green chillies (slit)

1 tsp turmeric powder

1 tbsp coriander powder

1 tbsp red chilli powder

1 tsp garam masala

1/2 cup yogurt

1/4 cup chopped mint and coriander leaves

1/2 cup coconut milk (optional for extra Kerala flavour)

2 tbsp ghee

Salt to taste

For garnishing:

1/4 cup fried onions

2 tbsp fried cashews and raisins

Saffron-soaked milk (optional)

Instructions for cooking:

1. Cook the rice:

Rinse and soak the rice for around 20 minutes.

2. Boil the water with bay leaves, cloves, cinnamon, cardamom, salt, and ghee.

Add rice and cook until it is 90% cooked and then drain it.

2. Prepare the masala:

Heat ghee in a pan and fry onions until it turns golden brown. Keep some aside for garnishing.

Add ginger-garlic paste and green chillies. Saute it until it turns fragrant.

Once cooked, add tomatoes and cook until turn soft.

In the masala, add turmeric, coriander, chilli powder, garam masala, chicken or mutton, salt, and yoghurt.

Cook until the pieces turn soft.

Stir coconut milk and cook until the masala gets thickened.

3. Layer and dum cook:

In a heavy-bottomed pot, put the first layer of rice and then add the masala alternately.

Once done, top with fried onions, cashews, raisins, mint, and saffron milk.

Cover the dum tightly and cook on low heat for around 20 minutes. 

4. Serve hot:

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Once cooked, serve the hot biryani with raita, pickle, and papad.

When garnished with fried cashews, raisins, and caramelised onions, this Kerala-style biryani or Malabar biryani displays bold yet balanced flavours. Kerala-style biryani is a dish that catches the essence of Kerala’s diverse culinary roots.