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Malabar Biryani | Thalassery Biryani

Malabar Biryani additionally known as Kerala Biryani is among the most celebrated biryanis from South India. Identical to its Hyderabadi or Awadhi cousins, the Kerala Biryani recipe too is laborious and desires a very good period of time to organize and cook dinner. Finally, when the dish is prepared, its all value. You’ll be able to 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 listing. 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 cook 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 E-book of Indian Delicacies,’ which is a good cookbook masking Indian delicacies vastly. I need to admit that I’ve tried a couple 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 fashion 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 stunning aroma and are usually not sticky.

In Kerala and a few components of Tamil Nadu this explicit 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 well accessible on-line. But when nonetheless you can’t supply it, make the biryani with the simply accessible basmati rice. Make it possible for your basmati rice is aged because it offers the very best texture to the biryani.

Step-by-Step Information

How one can 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’ll be able to choose cook dinner rice in a pan, stress 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 preserve them apart. Warmth 5 to six tablespoons oil and add 1 cup of sliced onions.

Fry the the onions on medium warmth till they grow to be gentle 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. Be sure 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 manner, 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 so on. are fried. Take about 2 to three tablespoons of this oil in one other pan or pot and place on the stovetop. Hold 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 evenly golden.

frying remaining sliced onions with spices for kerala biryani

7. Add 1 tablespoon ginger-garlic paste and a couple 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 couple of seconds on low warmth taking care to not burn the spices.

At this step you may also add about ½ cup chopped tomatoes after sautéing the bottom spices. Sauté tomatoes till they flip mushy 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’ll be able to 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 cook dinner on low to medium-low warmth. The curry would cut back a bit as soon as the greens are tender and cooked.

In case you plan to make use of curd (yogurt) as an alternative of lemon juice, then add at this stage. Combine properly and add salt. Add about ¼ cup of overwhelmed 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 in case you desire.

As an alternative of saffron water, you can additionally use a couple 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 could possibly additionally choose to cook dinner the layered biryani in a tightly lined 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 lined biryani pan/pot on the tawa after which cook dinner the biryani on a low to medium-low warmth.

I desire to bake this biryani relatively than dum cooking on stovetop as I don’t have to fret in regards to 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 Options

You’ll be able to serve this Thalassery Biryani along with your selection of raita, plain curd (yogurt), salad or kachumber, lemon wedges, papad or pickle. Or have it simply as it’s.

You’ll be able to refrigerate the leftover biryani for a day solely. Whereas reheating, steam for five minutes in a pan or prompt pot. Or you may evenly sauté the biryani stirring steadily 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 couple of vegetarian biryani recipes like this Malabar Biryani in addition to the Hyderabadi fashion Veg Biryani. Apart from the Malabar Biryani recipe with greens, different biryanis which might be frequent at my house are the Kathal Biryani, Palak Biryani, Chana Biryani, Bombay Biryani, and so on.

I’ve additionally created my variations of the well-known Lucknowi Biryani, Kolkata Biryani and Mughlai Biryani with veggies. You should try 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 in case you put your coronary heart, soul and observe the normal recipes to the T, then making sure adjustments like substituting the non-vegetarian components with vegetarian ones isn’t an enormous deal. Finally, it’s essential to get a biryani which is flavor-laden and satisfying. That’s what issues!

Knowledgeable Ideas

  1. Rice: To make any biryani, you want good high quality rice. Biryani isn’t 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 will be cooked in a pan, stress 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 stunning aroma comes from utilizing complete spices on this Kerala Biryani recipe. So, be sure that the spices are contemporary and in good situation. In case you don’t have saffron, you may also use a pinch of turmeric powder dissolved in water or a yellow edible coloration.
  3. Coconut milk: It’s best in case you 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 also use the store-bought one canned coconut milk.
  4. Curd (Yogurt): In case you’re utilizing curd or yogurt as an alternative of coconut milk within the vegetable gravy of this biryani, then be sure to make use of contemporary curd which isn’t bitter. The curd also needs to be constructed from complete milk. Don’t use fats free curd constructed from toned milk as it is going to break 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 this may result in the rice turning into mushy or very mushy.
  6. Cooking biryani: As soon as layered, the biryani will be baked in a preheated oven or cooked in a tightly lined 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 light 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

Complete Time 1 hr

Forestall your display from going darkish whereas making the recipe


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

  • Later cook 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 grow to be gentle 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’ll be able to add extra oil if required. Warmth the oil on a low flame.You can too choose to make use of contemporary oil or use ghee as an alternative.
  • 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 gentle golden, stirring usually.

  • 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 couple of seconds.

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

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

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

  • Add ½ cup of water. Cowl the pan and let the greens cook 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.

  • You can too cook dinner the layered biryani in a tightly lined 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’ll be able to 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. Home made is best however you may also use canned thick coconut milk. 

Vitamin Details

Malabar Biryani | Kerala Biryani | Thalassery Biryani (Vegetarian)

Quantity Per Serving

Energy 811 Energy from Fats 387

% Day by 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 Ok 6µg6%

Calcium 113mg11%

Vitamin B9 (Folate) 102µg26%

Iron 6mg33%

Magnesium 124mg31%

Phosphorus 306mg31%

Zinc 3mg20%

* P.c Day by day Values are based mostly on a 2000 calorie weight-reduction 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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