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A fragrant and flavorful biryani from the Malabar coast of Kerala. Tender mutton is layered with short-grain Kaima rice, fried onions, and aromatic spices, then slow-cooked to perfection. A true festive delight.
For 4 servings
Marinate Mutton & Prep Rice
Prepare Fried Onions (Bista) & Garnish
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A fragrant and flavorful biryani from the Malabar coast of Kerala. Tender mutton is layered with short-grain Kaima rice, fried onions, and aromatic spices, then slow-cooked to perfection. A true festive delight.
This kerala recipe takes 120 minutes to prepare and yields 4 servings. At 505.91 calories per serving with 36.97g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Mutton Masala
Cook the Rice
Layer and 'Dum' Cook the Biryani
Rest and Serve
Replace mutton with bone-in chicken pieces to make Malabar Chicken Biryani. Reduce the cooking time for the chicken masala to 20-25 minutes.
For a vegetarian alternative, use a mix of sturdy vegetables like potatoes, carrots, cauliflower, and green peas, along with paneer or mushrooms. Sauté the vegetables until partially cooked before layering.
Increase the number of green chilies to 6-7 and add 1/2 teaspoon of black pepper powder to the mutton marinade for an extra kick of heat.
Mutton is an excellent source of high-quality protein, which is crucial for building and repairing tissues, muscle growth, and overall body function.
This dish provides a significant amount of heme iron from mutton, which is easily absorbed by the body. Iron is vital for forming hemoglobin and preventing anemia.
The combination of complex carbohydrates from rice and healthy fats from ghee provides a sustained release of energy, making it a very fulfilling and satisfying meal.
The biryani is flavored with spices like turmeric, ginger, and garlic, which are known for their anti-inflammatory, antioxidant, and digestive health benefits.
The most authentic rice for Malabar Biryani is Kaima or Jeerakasala rice. It's a short-grain, aromatic rice from Kerala that absorbs flavors beautifully and doesn't clump together like some other varieties.
Malabar Mutton Biryani is a rich and calorie-dense festive dish. It is a good source of protein and carbohydrates. To make it healthier, you can use leaner cuts of mutton, reduce the amount of ghee and oil, and serve it with a large side of vegetable salad or raita.
A typical serving of Malabar Mutton Biryani (around 600g) contains approximately 750-900 calories, depending on the cut of mutton, the amount of fat, and the quantity of ghee and oil used.
A mushy biryani is usually caused by two things: either the rice was overcooked before layering (cooked more than 90%), or the mutton masala had too much water. Ensure the masala is thick and the rice has a slight bite before you start the 'dum' process.
For crispy bista, slice the onions very thinly and evenly. Fry them in hot oil over medium heat, without overcrowding the pan. Stir occasionally and remove them as soon as they turn a deep golden brown, as they continue to cook and darken after being taken out of the oil.
Absolutely! You can substitute mutton with bone-in chicken. The marination process is the same, but you will need to reduce the cooking time for the chicken masala to about 20-25 minutes, or until the chicken is cooked through.