Malabar Chicken Biryani is a famous Kerala-style biryani known for its gentle spices, rich aroma, soft chicken, and flavorful short-grain rice. Unlike many spicy biryanis, Malabar biryani has a warm and balanced taste. It often uses kaima rice, also called jeerakasala rice, which gives the dish its special fragrance and texture.
This biryani is popular in the Malabar region of Kerala, especially around Kozhikode and Thalassery. The recipe below gives clear quantities and simple steps, making it suitable for home cooking. This version serves 4 people.
Ingredients Required for Malabar Chicken Biryani
For Chicken Masala
Chicken: 750 grams, medium pieces
Onion: 3 large, thinly sliced
Tomato: 2 medium, chopped
Ginger paste: 1 tablespoon
Garlic paste: 1 tablespoon
Green chilies: 4, crushed or slit
Thick curd: ¼ cup
Turmeric powder: ½ teaspoon
Red chili powder: 1 teaspoon
Coriander powder: 1½ teaspoons
Garam masala powder: 1 teaspoon
Fennel powder: ½ teaspoon
Black pepper powder: ½ teaspoon
Lemon juice: 1 tablespoon
Mint leaves: ¼ cup, chopped
Coriander leaves: ½ cup, chopped
Salt: 1½ teaspoons, or as needed
Coconut oil or regular oil: 3 tablespoons
Ghee: 1 tablespoon
For Rice
Kaima rice or jeerakasala rice: 2 cups, about 400 grams
Water: 4 cups
Ghee: 2 tablespoons
Cinnamon: 1-inch piece
Cloves: 5
Green cardamoms: 4
Bay leaf: 1
Star anise: 1 small piece, optional
Salt: 1½ teaspoons
For Garnishing and Dum
Ghee: 2 tablespoons
Fried onions: ½ cup
Cashew nuts: 2 tablespoons
Raisins: 2 tablespoons
Warm milk: ¼ cup
Saffron strands: 8 to 10, optional
Coriander leaves: 2 tablespoons
Mint leaves: 2 tablespoons
Preparing the Chicken Masala
Wash the chicken and drain it well. Heat 3 tablespoons oil and 1 tablespoon ghee in a heavy pan. Add sliced onions and cook until they turn soft and light golden.
Add ginger paste, garlic paste, and green chilies. Cook for 2 minutes until the raw smell reduces. Add tomatoes and cook until they become soft.
Now add turmeric powder, red chili powder, coriander powder, fennel powder, black pepper powder, garam masala, and salt. Mix well. Add the chicken pieces and cook on medium heat for 8 to 10 minutes.
Add curd, lemon juice, mint leaves, and coriander leaves. Cover and cook for 15 to 18 minutes, or until the chicken is tender and the masala becomes thick. The masala should be moist, not watery.
Cooking the Rice
Wash the kaima rice gently 2 to 3 times. Do not rub it too hard because the grains are small and delicate. Soak the rice for 15 minutes, then drain it.
Heat 2 tablespoons ghee in a pot. Add cinnamon, cloves, cardamoms, bay leaf, and star anise. Add the drained rice and fry gently for 2 minutes.
Add 4 cups water and 1½ teaspoons salt. Cook until the rice is almost done and the water is absorbed. The rice should stay separate and not become mushy.
Layering and Dum Cooking
Take a heavy-bottomed pot. Spread half of the chicken masala at the bottom. Add half of the cooked rice over it. Sprinkle fried onions, coriander, mint, cashews, and raisins.
Repeat the same layers with the remaining chicken and rice. Pour saffron milk on top if using. Add 2 tablespoons ghee over the final layer.
Cover tightly and cook on very low heat for 15 to 20 minutes. You can place a tawa under the pot to prevent burning. Let the biryani rest for 10 minutes before serving.
Practical Tips
Use kaima rice for the most authentic Malabar taste. If it is not available, use aged basmati rice, but the texture will be different.
Do not make the chicken masala too dry because the rice needs some moisture during dum. Also, fry cashews and raisins lightly in ghee for better flavor.
Key Takeaways
Malabar Chicken Biryani is mild, fragrant, and rich without being too heavy. For 750 grams chicken, 2 cups kaima rice gives a balanced 4-serving quantity. The key flavors come from ghee, whole spices, green chilies, herbs, fried onions, cashews, and raisins.
Conclusion
Malabar Chicken Biryani is a beautiful Kerala-style dish that feels festive yet comforting. Its soft chicken, aromatic rice, gentle spices, and rich garnish make it different from other biryanis. With the right quantities and careful dum cooking, you can prepare a flavorful Malabar biryani at home that tastes complete, balanced, and satisfying.
