easy malabar biriyani recipe | how to make malabar biryani | malabar dum biriyani
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
- firstly, in a large heavy bottomed vessel put biryani gravy, jeerakasala rice and level up.
- also top with 2 tbsp chopped mint and coriander leaves.
- sprinkle some biryani masala powder, 3 tbsp fried onions and 2 tsp ghee. also top with fried cashew and raisins.
- spread ¼ cup water from sides.
- cover and simmer for 20 minutes or until rice is cooked completely.
- 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.