Malabar & Moplah
Thalassery Biryani
Kerala's Mappila Muslim masterpiece: short-grain jeerakasala rice — never basmati — layered with a coconut-and-curry-leaf-scented masala, fried cashews, raisins, and fried onion. The Arab spice route meeting the Malabar coast on one plate.
1 hr 50 min · Serves 6 · Takes some skill
6
Ingredients
Masala
Rice
Spice
Garnish
Method
Start cooking mode- Prep 40 min · Cook 70 min · 110 min total
- hard
- 1
Build the masala in coconut oil with shallots, curry leaves, ginger-garlic, and green chili; cook the meat in it.
- 2
Cook the short-grain jeerakasala rice separately with whole spices — it cooks faster and softer than basmati.
- 3
Layer rice and masala with fried cashews, raisins, birista, and mint; seal and dum gently.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
