Biryani is a group of classic dishes dating back to the Mughal Empire. The main ingredients of biryani are rice (ideally basmati), spices, a base of meat, eggs, or vegetables, and numerous optional ingredients such as dried fruits, nuts, and yogurt.
It is believed that Mumtaz Mahal, Emperor Shah Jahan's queen inspired the dish in the 1600s. The word biryani is derived from the Persian word birian, meaning fried or roasted, and the dish made its way from Persia to India via groups of traders and immigrants.
MOST ICONIC Biryani
Malabar biryani is a special style of biryani that originates from the Malabar region of India, which is located along the southwestern coast of the country in the state of Kerala. What sets Malabar biryani apart is its distinctive flavor profile and ingredients.
It's usually milder and less spicy than other biryani types and has a sweet and aromatic flavor. Unlike most other biryani types, which use basmati rice, Malabar biryani typically uses a local, short-grained, fragrant variety of rice known as kaima.
MOST ICONIC Malabar biryani
Malabar chicken biryani is a special style of biryani that originates from the Malabar region in India's state of Kerala, located along the country's southwestern coast. What's really special about it is the use of aromatic, short-grain rice kaima, which provides a distinctive texture and taste.
The chicken in this biryani is marinated in spices and dahi, infusing it with a deep, succulent flavor. The blend of aromatic spices like star anise, cloves, cinnamon, and fennel seeds gives this biryani its unique, mildly sweet profile. Malabar chicken biryani is traditionally prepared "dum" style, which involves layering partially cooked rice and marinated chicken in a pot, sealing it, and then letting it slow-cook over a low flame.