Fragrant, comforting, and easy to serve as a complete meal, malabar biriyani recipe | how to make malabar biryani | malabar dum biriyani is a vegetarian kerala biryani made with curd / yogurt, turmeric, and kashmiri red chilli powder in about 55 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 40 minutes
  • Total time: 55 minutes
  • Yield: 3 Servings
  • Category: biryani
  • Cuisine: kerala

Ingredients

for marination:

  • ½ cup curd / yogurt (thick)
  • ¼ tsp turmeric
  • ½ tsp kashmiri red chilli powder
  • ½ tsp biryani masala
  • 1 tsp ginger garlic paste
  • ½ tsp salt
  • 1 tsp oil
  • 1 potato / aloo (cube)
  • 15 cauliflower / gobi (florets)
  • 1 carrot (chopped)
  • 5 beans (chopped)

for gravy:

  • 2 tbsp ghee / clarified butter
  • 1 onion (sliced)
  • 2 green chilli (slit)
  • 1 tsp ginger garlic paste
  • 1 tomato (chopped)
  • ½ tsp biryani masala
  • 1 cup water
  • 2 tbsp mint / pudina (chopped)
  • 2 tbsp coriander (chopped)

for biriyani rice:

  • 1 tbsp ghee / clarified butter
  • 15 cashew / kaju
  • 2 tsp raisins / kishmish
  • ½ tsp cumin / jeera
  • 1 inch cinnamon
  • 2 pods cardamom
  • ½ tsp fennel / saunf
  • 3 cloves
  • 1½ cup jeerakasala rice / kaima rice
  • 2½ cup water (boiling)
  • ½ tsp salt

for layering:

  • 2 tbsp mint / pudina (chopped)
  • 2 tbsp coriander (chopped)
  • 3 tbsp fried onions / barista
  • 2 tsp ghee / clarified butter
  • ¼ cup water

Method

  1. firstly, in a large heavy bottomed vessel put biryani gravy, jeerakasala rice and level up.
  2. also top with 2 tbsp chopped mint and coriander leaves.
  3. sprinkle some biryani masala powder, 3 tbsp fried onions and 2 tsp ghee. also top with fried cashew and raisins.
  4. spread ¼ cup water from sides.
  5. cover and simmer for 20 minutes or until rice is cooked completely.
  6. finally, serve malabar veg biriyani topped with fried cashew and raisins.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.