Photo: Subhrajyoti07 · CC BY-SA 4.0 · Wikimedia Commons

Kerala · Lunch

Malabar Biryani

Traditional 46. Malabar Biryani recipe

🧺 Ingredients

• 2 cups Matta rice or basmati
• 500g chicken or mutton, cubed
• 3 onions, sliced
• 4 tbsp coconut oil or ghee
• 3-4 green chilies, slit
• 1 tbsp ginger-garlic paste
• 1 tsp black pepper, crushed
• 1 tsp cumin seeds
• 6-8 cloves
• 2 inch cinnamon stick
• 2 bay leaves
• 8-10 cashew pieces
• 12 raisins
• 1/2 tsp salt
• 4 cups water
• 2 tbsp coconut milk

👩‍🍳 How to make Malabar Biryani

1. Fry meat (12 mins, medium heat): Heat 2 tbsp coconut oil, add meat, fry until golden. Visual: meat browns on all sides.
2. Fry onions (5 mins, high heat): In remaining oil, fry sliced onions until dark brown and crispy. Remove 2 tbsp for garnish. Keep 2 tbsp in oil for layering.
3. Add aromatics (3 mins, medium heat): Add ginger-garlic paste, green chilies, black pepper to meat. Fry 1 minute. Visual: fragrant, meat coated.
4. Combine (1 min, high heat): Add fried meat with onions and oil to rice pot. Add coconut milk. Mix gently.
5. Bake/steam (15 mins, medium-high heat): Cover tightly with foil then lid, place on low heat for 15 minutes. Do NOT open during cooking. Visual: steam escapes from edges.
6. Garnish (2 mins, no heat): Open carefully, top with reserved fried onions, fried cashews and raisins (fried in remaining oil).

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