Banner Malabar Biryani
Malabar Biryani

Malabar Biryani

  • 3simple
  • Pipe inversed
  • 15mins
Arguably the tastiest rice dish in the world. This biryani is rich, aromatic and takes inspiration from the Malabar Coast. Perfect with seafood, vegetables, eggs, red meat or poultry.

Contains a whole spice pouch, cook-in sauce and aromatic steamed biryani rice

  • Serves 2
  • No Nasties
  • Vegetarian
  • Mild
Hand my spice story

Inspired by the costal flavours of the Malabar region and traced back to dishes made by Muslim and Arab traders who settled here, this Biryani is mild in heat but aromatic and complex in flavour. Favoured local spices are interwoven with rich tomatoes and tempered with white poppy seeds and coconut. This dish is truly something special. An exciting and flavour-packed dish that might seem new but is soon loved by everyone.

Our Biryanis contain 3 pouches - a spiced and cooked Basmati rice, a cook-in sauce and dried, whole spices. These convenient kits are easy to use and take as little as 15 minutes to prepare. Just fry the spices, add your protein or vegetables and cook-in sauce and, once cooked, top with the rice and steam on the hob.

Home made meals stamp


Anjum’s Top Tips

Fry the spices and aromatics in 2 tsp. oil in a small-lidded pan (taking care not to overheat the oil) Add the mixed spices and cook gently for 20 seconds

Add your fresh ingredients and the contents of the sauce packet. Simmer until they are cooked to your liking. Add a little water as necessary, the sauce should be lightly creamy

Massage the rice in the packet to break up the clumps. Layer the rice evenly on top of the "Curry". Cover and Steam over the lowest heat for 5 minutes if you are rushing or 15 minuts if you have the time to allow the flavours to infuse

OUR PERFECT Malabar Biryani

For the authentic Malabar Biryani, stir-fry some cashew nuts and raisins until golden and puffed up respectively. Use to garnish you rbiryani along with some crispy onion slices

For an added ekegance, simmer a good pinch of saffron strands in 4 tbs. milk and reduce by half. Spoon over the rice, along with a few small cubes of butter. Cover well and cook on a very low hob until everything is steamy or baked covered at 180 degreeC for 15-20 minutes to allo flavours to infuse.

For added depth of flavour, use chicken with bone-in or leg of lamb(the cooking times will change)


Cooked Rice (67%), Tomato (8%), Sunflower Oil, Tomato Paste(3%), Coconut Milk Powder (3%), Whole and Ground Spices, Salt, Dehydrated Onion, Ginger, Poppy seeds (1%), Fennel Seeds, Green Chilli, Garlic, Whole MILK Powder



The rice pouch contains a piece of cassia (looks like a piece of bark), which is similar to cinnamon and is there to impart a wonderful flavour to your biryani


  PER 100g
ENERGY 555kJ/132kcal
FAT 3.3g
of which saturates 0.7g
of which sugars 0.7g
FIBRE 1.4g
SALT 0.37g

The spice mix

  • Whole red chilli
    Whole red chilli for clean heat
  • Cloves
    Cloves for pungent sweetness
  • Black Peppercorns
    Black Peppercorns for heat
  • Fennel seeds
    Fennel seeds for sweet nuttiness
Testimonial Image
Quotes heading
I recently found your Biryani and it was amazing! Having spent hours making Biryanis over the years, I found your Biryani amazing and so authentic.
- Maggie from the UK

Our Other Ranges

Join us on a spice odyssey with endless tasty possibilities for every meal occasion.

Indonesian Rendang
Tandoori Marinade Kits - Classic

Explore our recipes

Paneer and Spinach Biryani

View Recipe

Malabar Prawns Biryani

View Recipe

Malabar Chicken Biryani

View Recipe

Egg and Chickpea Biryani with Caramelised Onion

View Recipe

Everyday Malabar Prawn Biryani with Raita

View Recipe