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.

While it can be made with a variety of meats, mutton and chicken are most common choices. The meat is usually marinated with spices and yogurt before being layered with the rice and cooked. The dish is typically prepared "dum" style, where partially cooked rice and marinated meat are layered in a vessel and then sealed.

The biryani is then cooked over a low flame, allowing the flavors to infuse. Malabar biryani is typically served with pickles, raita (yogurt-based side dish), or boiled eggs.