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Copyright © 2025 Foodies Only
7 min
13/02/2026
Kerala's Malabar Biryani is known for its use of fragrant Jeerakasala rice, subtle spice levels, and coastal influences. This article looks at how Malabar biryani differs from the bold heat of Hyderabadi biryani or the delicate refinement of Lucknawi style. Malabar Biryani has a balanced flavour with gentle sweetness and aromatic depth. Dive deeper to understand what truly sets this coastal favourite apart.
India's love affair with biryani comes in loads of regional forms, but Kerala's Malabar biryani has a personality of its own. It originates from the Malabar coast, particularly in cities like Kozhikode. This biryani reflects centuries of Arab trade influence blended with local Kerala ingredients.
The first and most noticeable difference is the rice. Instead of long-grain basmati, Malabar biryani uses Jeerakasala rice, also known as Kaima rice. These grains are shorter, rounder, and aromatic. When the rice is cooked, they soak up spices very well without going sticky. This results in a biryani that is compact yet fluffy, with every grain carrying flavour.
Another key difference is the spice profile. Malabar Biryani is not very spicy. It has gentle heat and is balanced by warm spices like cardamom, cloves, cinnamon, fennel, and black pepper. This biryani also gets some sweetness from caramelised onions and raisins, which are often used for garnishing. Malabar biryani is layered but subtle, and it allows the aroma to shine rather than hitting you over the head with heat.
Hyderabadi biryani, especially the kachhi style, is known for its bold spices and proper chilli heat. It uses basmati rice and follows the dum cooking technique, where raw marinated meat is cooked with partially cooked rice. Lucknawi or Awadhi biryani focuses more on refinement and balance. The flavours are mild and aromatic, and the rice and meat are usually cooked separately before being layered together. The emphasis here is on delicacy rather than spice intensity. Malabar Biryani, on the other hand, sits apart with its coastal identity. It also uses the dum method, but the masala in this biryani is lighter and slightly moist. The presence of curry leaves, occasional use of coconut oil in certain variations, and the garnish of fried cashews and raisins give it a distinctly Kerala touch that neither Hyderabadi nor Lucknawi versions replicate.
The Malabar region has historically been a major spice trade hub, and this directly influences the biryani's character. Freshly ground spices play a massive role in defining its flavour. Aromatics like green cardamom, cloves, cinnamon, fennel seeds, and black pepper are carefully balanced to create warmth without overpowering heat. Instead of relying heavily on red chilli powder, the spice blend focuses on fragrance and depth. This careful layering of flavours means the biryani tastes rich but never overly fiery. It is sophisticated without being show-offy about it.
Malabar Biryani is often finished with generous garnishing that adds flavour and texture to the dish. Fried onions add sweetness, while roasted cashews add crunch to it. Raisins have a sweetness that contrasts with the savoury rice and meat. In many households, boiled eggs are also served alongside, making the dish feel complete. The rice here is not dry or sharply separated like some North Indian versions. It is soft, which makes the biryani comforting and cohesive. Each spoonful is a beautiful blend of rice, masala, and garnish. Everything works together in this biryani rather than competing with each other.
The history of Malabar Biryani is closely tied to Arab traders who settled along Kerala's coast centuries ago. Over time, their culinary traditions blended with local ingredients and techniques. This cultural exchange shaped an aromatic, balanced, traditional biryani. Today, Malabar Biryani has become a centrepiece at weddings, festivals, and family gatherings in Kerala. What makes it unique is the fact that it does not have an overpowering presence of spices, but everything is in harmony; the fragrance of Jeerakasala rice, the warmth of spices, and the richness of slow cooking come together to create a unique dish.