Photo: Dolon Prova · CC BY-SA 4.0 · Wikimedia Commons

Kerala · Lunch

Malabar Biriyani

Traditional 142. Malabar Biriyani recipe

🧺 Ingredients

• 2 cups Matta rice
• 500g lamb or mutton, cut 3cm
• 2 medium onions (250g total), sliced
• 4 tbsp ghee
• 200ml thick coconut milk
• 300ml water
• 4 tbsp ginger-garlic paste
• 6-8 whole cloves
• 1 inch cinnamon stick
• 4-5 green cardamom pods
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp black pepper, crushed
• 3 tbsp mint leaves, chopped
• 3 tbsp coriander leaves, chopped
• Salt to taste

👩‍🍳 How to make Malabar Biriyani

1. Soak rice (30 mins, no heat): Wash Matta rice, soak in water. Visual: grains should absorb water, become white and opaque.
2. Temper ghee (1 min, high heat 180°C): Heat ghee, add cloves, cinnamon, cardamom. Visual: spices crackle and become fragrant.
3. Caramelize onions (8 mins, medium heat 160°C): Add 200g sliced onion, fry slowly until deeply caramelized. Visual: onion should turn golden-brown, crispy edges. Reserve half for topping.
4. Braise meat (20 mins, medium heat 160°C): Add ginger-garlic paste, turmeric, coriander, black pepper, salt. Add 200ml water, cook covered. Visual: meat should be 80% cooked, still slightly pink inside.
5. Layer rice (1 min, no heat): In heavy pot, layer soaked rice on top of partially cooked meat. Pour 100ml water and thick coconut milk. Visual: rice grains visible on surface.
6. Dum cook (25 mins, medium-low heat 150°C): Cover pot very tightly (seal with foil under lid). Do NOT open lid. Cook. Visual: steam trapped inside will cook rice and meat.
7. Rest (5 mins, no heat): Remove from heat, keep covered 5 minutes. Visual: fragrant aroma trapped inside.
8. Finish (2 mins, no heat): Fluff carefully with fork, mix mint and coriander leaves. Top with caramelized onions. Visual: rice grains separate, meat pieces visible.

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