Malabari Cauli Biryani

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Malabari Cauli Biryani


This is one of the most famous regional dishes from my hometown, Calicut. I mean it’s so famous that any wedding in Kerala would be incomplete without it. It’s none other than the Malabari Biryani. It’s a personal favorite of mine. The Malabari Biryani isn’t the same as the Biryani you get in the north…. And I would have to say it’s exquisite in its own way. If you’re gonna make it, I’m telling you, It’s gonna take some time but it’s worth the effort. I decided to turn my Moms Classic Recipe into something that is more Keto Friendly. And I was not disappointed at all. P.S.- The entire credit goes to my mom, who makes it for me and have taught me how to make the tastiest Biryani ever. Love You, Mom!!!

Cooking Time

Preparation Time :30 Min

Cook Time : 1 Hr 0 Min

Total Time : 1 Hr 30 Min


Serves : 6
  • 500g Chicken

  • 1 cup Hung Curd

  • 0.75 teaspoon Aniseed Powder

  • 2 tablespoon Ginger Garlic paste

  • 4 medium Onions

  • 10 - 15 Green Chilies

  • 1 cup Fresh Coriander Leaves

  • 0.5 cup Fresh Mint Leaves

  • 3 medium Tomatoes

  • 1 teaspoon Coriander Powder

  • 1 pinch of Turmeric Powder

  • 1 teaspoon Garam masala

  • 2 tablespoon Ghee to fry

  • 4 cups cooked Cauliflower Rice


  • Wash the Chicken and cut them into small pieces. Wash them properly and drain. Make sure they’re really clean because you don’t want the taste of Chicken Blood in them.
  • Add Yogurt, 1 tbsp Ginger-Garlic paste and the Aniseed powder
  • Mix thoroughly. And keep them in the fridge for a few hours while you work on the masala.
  • Heat ghee in a cooker.
  • Add the Onions and sauté them till they are golden brown.
  • Add the Green chilies, rest of Ginger-garlic paste, and sauté them till the aroma hits you.
  • Add the coriander, Pudina leaves and stir it in.
  • Add tomatoes and sauté till the tomatoes breakdown and melt.
  • Add the previously marinated chicken and stir.
  • Add the Coriander powder, Turmeric powder and Garam masala.
  • Cook the chicken for 3-5 whistles on medium flame.
  • Once the chicken masala is cooked. Cover the masala with the cooked cauliflower rice.
  • Garnish with fried onions, fresh coriander leaves and roasted cashew nuts.
  • Serve the Biryani hot with a side of Raita & green coconut chamandi.